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Remember when we made you pickleback wings, and you thought we lost our minds? That was nothing. Since then, we've pushed the pickle boundaries in more ways than anyone thought humanly possible. Even into dessert territory! And mostly everything has been pretty delicious (if you're a pickle lover). So you need to trust us.
Brining a whole turkey in pickle juice has been, by far, our biggest pickle endeavor yet. We know it sounds wrong, especially considering how sacred the Thanksgiving bird is. Let me guess, you only eat roast turkey once a year? Us too. But we're talking about a pickle brine, not stuffing a turkey with pickles. Brines are super salty in nature, so pickle juice makes sense.
To cover a whole turkey, which you need to do with a brine, you need A LOT of liquid. And no one has 12 cups of pickle juice hanging around. We don't care how much you love pickles. So in addition to pickle juice, you need to whisk together a super simple brine too. Don't stress — all you need is water, sugar, and lots of salt.
The next day, pat the bird dry, and stuff it with lemons, onion, dill, and garlic, and roast it like you normally would. But perhaps, serve it on a bed of pickle slices? Too far?
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