A trick I swear by for turkey that’s moist and flavorful.
The meat was usually dry and lacked flavor, so I didn’t get the hype.
Ive been a devout pickle person my whole life.
Simply Recipes / Mike Lang
After school, Id rush home to watch reruns of90210while eating a bowl of Mt.
Olive dill pickles and pickled banana peppers.
It has so much flavor!
Alison Conklin
Even Chick-fil-A brines their chicken in pickle brine before frying.
So I started soaking my homemadechicken nuggetsandschnitzelin pickle brine before cooking themthey were instantly beloved by the whole family.
If it works for one bird, why not another?
Emma Christensen
Turns out the payoff is big.
Pickle brine always amps up the flavor of my holiday turkey by leaps and bounds.
There are two types of brine.
A wet brine adds liquid to the mix and you soak the turkey in it.
you’ve got the option to use any kind of pickle brineI like Mt.
Olive dill pickles so that’s what I use.
I suspect you likely don’t always keep eight cups of pickle brine in your fridge.
(Note: Mt.
Olive sellslarge jugs of pickle juiceif you might’t get through that many jars of pickles before Thanksgiving.)
And if space is tight, I freeze it.
If you have a garage fridge, thats a great option.
you’re free to also use a large cooler loaded with ice.
Then I slather it all over, including under the skin, with seasoned butter.
Now the turkey is ready to roast!
Make Your Own Pickle Brine
Pickle brine is a pretty straightforward 3:2:1 ratio.
Boil three parts vinegar, two parts water, and one part sugar.
From there, the flavor variations are endless.
Add peppercorns, mustard seeds, coriander seeds, garlic, dill, sage, etc.
