Pickle Brined Turkey
3 cups apple cider vinegar
9 cups water
3 cups packed light brown sugar
2 tablespoons Kosher salt
4 tablespoons pickling spices, divided
2 tablespoons whole black peppercorns
1 (12- to 15-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
1 large white onion, quartered
2 large carrots, cut into 2-inch pieces
- 1.Mix apple cider vinegar, water, brown sugar, salt, 3 tablespoons pickling spices and black peppercorns in large saucepan. Bring to a boil and simmer 5 minutes. Let mixture cool to room temperature.
- 2.Remove turkey from wrapping. Remove neck from bottom body cavity. Remove giblet bag from top body cavity. Reserve both for later use or discard.
- 3.Pat turkey dry with paper towels.
- 4.Place turkey in large saucepot, oversized plastic bag or brining bag. Pour cooled brining solution over turkey. Turkey should be submerged if in saucepot. If not submerged, rotate turkey every hour to ensure even brining.
- 5.Place in 40°F or cooler refrigerator for no longer than 3 hours.
- 6.Preheat oven to 325°F.
- 7.Remove turkey from brine and rinse brining solution off turkey. Discard brine. Thoroughly pat turkey dry with paper towels, including body cavity.
- 8.Sprinkly remaining 1 tablespoon pickling spices in body cavity. Stuff body cavity with onion quarters and carrots.
- 9.Place in shallow roasting pan (2 to 3 inch) on flat rack. Be sure to place ends of legs in skin flap or tie and tuck wings under turkey. Brush or spray top of turkey with vegetable oil.
- 10.Roast 3 to 3½ hours or until breast reaches internal temperature of 170°F and thigh reaches internal temperature of 180°F.
- 11.Remove from oven and let rest 15 minutes before carving. Discard accumulated drippings.