Deli-Style Bread and Butter Pickle Brined Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (12–14 lb / 5.5–6.5 kg turkey)
• Prep Time: 45 minutes (plus brining & drying time)
• Cook Time: 3 hours 15 minutes
• Total Time: 28 hours (including brining & resting)

Quick Ingredients

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), thawed
• 4 cups bread-and-butter pickle brine + 2 cups pickle slices (from jars)
• 7 cups water
• 1/3 cup kosher salt + 1/4 cup packed light brown sugar
• Garlic, onion, bay leaves, peppercorns, mustard seeds
• 6 tbsp unsalted butter, divided, + 2 tbsp olive oil
• Fresh thyme and dill (or dried), 1 lemon, 1 onion (for cavity)
• 3–4 cups low-sodium turkey or chicken stock (for roasting & gravy)
• 1/4 cup all-purpose flour (for gravy)
• Extra 1/4–1/3 cup clean bread-and-butter pickle brine + 2–3 tbsp chopped pickles (for glaze and gravy)

Do This

• 1. Simmer water, 4 cups pickle brine, 2 cups pickle slices, salt, sugar, garlic, onion, bay leaves, and spices. Cool completely.
• 2. Submerge turkey in cold brine 12–24 hours in the refrigerator, turning once halfway.
• 3. Rinse turkey briefly, pat very dry, and chill uncovered 4–12 hours to dry the skin.
• 4. Preheat oven to 425°F (220°C). Rub turkey with 2 tbsp butter and olive oil; stuff cavity with lemon, onion, and herbs. Add 1 cup stock to roasting pan.
• 5. Roast 30 minutes, then reduce oven to 325°F (165°C). Roast 2–3 more hours, basting and tenting with foil if browning too fast, until breast reaches 160°F (71°C).
• 6. In the last 30 minutes, brush turkey 2–3 times with a warm glaze made from 1/4 cup butter + 1/4 cup clean pickle brine + 1 tbsp brown sugar.
• 7. Rest turkey 30–45 minutes. Meanwhile, make pan gravy with drippings, flour, stock, and a splash of pickle brine. Carve and serve with extra chopped pickles and gravy.

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Why You’ll Love This Recipe

• Mild, nostalgic deli-style tang from sweet bread-and-butter pickles, not sharp or overpowering.
• Juicy, well-seasoned meat from a simple overnight brine that even beginners can handle.
• Golden, lacquered skin and a pickle-kissed gravy that tastes like the best turkey sandwich in roast form.
• Perfect for holidays, cozy weekends, and leftovers that practically beg to be piled on rye bread.

Grocery List

• Produce: 2 large yellow onions, 1 lemon, 6 garlic cloves, fresh thyme, fresh dill (or dried).
• Dairy: Unsalted butter (at least 1 stick / 8 tbsp).
• Pantry: Whole turkey (12–14 lb), jars of bread-and-butter pickles, kosher salt, light brown sugar, black peppercorns, mustard seeds, celery seed (optional), bay leaves, olive oil, all-purpose flour, low-sodium chicken or turkey stock, honey or extra brown sugar, black pepper.

Full Ingredients

For the Bread-and-Butter Pickle Brine

• 7 cups cold water
• 4 cups bread-and-butter pickle brine (liquid from the jars)
• 2 cups bread-and-butter pickle slices (scooped from the jars)
• 1/3 cup kosher salt
• 1/4 cup packed light brown sugar
• 6 garlic cloves, smashed
• 1 large yellow onion, thickly sliced
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon mustard seeds (yellow or brown)
• 1 teaspoon celery seed (optional, for classic deli flavor)

For the Turkey & Roasting

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), fully thawed, giblets removed
• 2 tablespoons olive oil (or other neutral oil)
• 4 tablespoons unsalted butter, softened (for rubbing under and over the skin)
• 1 teaspoon freshly ground black pepper (or to taste)
• 1 lemon, halved
• 1 small yellow onion, quartered
• 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 4 sprigs fresh dill (or 1 teaspoon dried dill)
• 1–2 cups low-sodium chicken or turkey stock (for the roasting pan; start with 1 cup, add more as needed)

For the Pickle-Brine Butter Glaze (Final 30 Minutes)

• 1/4 cup unsalted butter
• 1/4 cup fresh, unused bread-and-butter pickle brine (from a clean jar, not from the raw turkey brine)
• 1 tablespoon packed light brown sugar or honey
• 1/2 teaspoon smoked paprika (optional, for color and subtle smokiness)

For the Deli-Style Pan Gravy (Optional but Recommended)

• 1/4 cup fat from turkey drippings (or unsalted butter)
• 1/4 cup all-purpose flour
• 2 1/2–3 cups low-sodium turkey or chicken stock (plus defatted pan drippings to reach your desired volume)
• 2 tablespoons fresh, unused bread-and-butter pickle brine, or to taste
• 2 tablespoons very finely minced bread-and-butter pickles (optional, for a subtle relish-style finish)
• Salt and freshly ground black pepper, to taste

For Serving (Optional)

• Extra bread-and-butter pickle slices, well-drained
• 2–3 tablespoons finely chopped bread-and-butter pickles (to scatter over sliced turkey or mix into gravy)
• Soft rolls, rye bread, or crusty bread for sandwiches

Step-by-Step Instructions

Step 1: Make the bread-and-butter pickle brine

In a large pot, combine the water, 4 cups bread-and-butter pickle brine, pickle slices, kosher salt, brown sugar, smashed garlic, sliced onion, bay leaves, peppercorns, mustard seeds, and celery seed (if using). Set the pot over medium-high heat and bring just to a simmer, stirring occasionally until the salt and sugar are fully dissolved, about 5–8 minutes. Do not boil vigorously; you only need enough heat to dissolve the seasonings and wake up the flavors.

Remove the pot from the heat. Let the brine cool at room temperature for about 30 minutes, then transfer it (with all the solids) to the refrigerator or place the pot in an ice bath to chill. The brine must be completely cold (40°F / 4°C or below) before it touches the turkey, for food safety and even brining; this usually takes 1–2 hours in the fridge.

Step 2: Brine the turkey overnight

Place the thawed turkey into a large food-safe bucket, stockpot, or brining bag, breast side down. Carefully pour the fully chilled pickle brine and aromatics over the turkey. Add additional cold water as needed so the bird is mostly or completely submerged. Cover tightly and refrigerate 12–24 hours, turning the turkey once about halfway through brining so both sides soak evenly. The bread-and-butter pickle brine will gently season the meat with mild sweetness and tang, so there is no need to add more salt at this stage.

When you are ready to roast, remove the turkey from the brine. Discard the brine and solids; they have been in contact with raw poultry and should not be reused. Rinse the turkey quickly under cool running water to remove excess surface salt and pickle solids, then pat very dry, inside and out, with plenty of paper towels.

Step 3: Dry the skin and prep for roasting

For the best crispy skin, place the dried turkey on a rack set over a rimmed baking sheet and refrigerate it uncovered for 4–12 hours. This air-drying step removes extra moisture and lets the brined skin brown beautifully in the oven. If you are short on time, at least let it air-dry while you preheat the oven and prepare other components.

When you are ready to roast, take the turkey out of the fridge 30–45 minutes before it goes in the oven to take off the chill. Preheat the oven to 425°F (220°C). Position a rack in the lower third of the oven. Place a sturdy roasting rack inside a large roasting pan and lightly oil the rack. In a small bowl, mix the softened 4 tablespoons of butter with the olive oil and black pepper.

Gently loosen the skin over the turkey breast with your fingers, being careful not to tear it. Rub some of the butter mixture directly onto the breast meat under the skin, then massage the rest all over the skin, legs, and thighs. Stuff the cavity loosely with the halved lemon, quartered onion, and herb sprigs. Tuck the wing tips under the bird, and tie the legs together with kitchen twine if desired. Pour 1 cup of stock into the bottom of the roasting pan.

Step 4: Start roasting at high heat

Place the turkey on the prepared rack, breast side up. Roast at 425°F (220°C) for 30 minutes to jump-start browning and crisp the brined, slightly sweet skin. Rotate the pan halfway through this initial stage for even color. Keep an eye on the skin; the sugar in the bread-and-butter pickle brine means it browns faster than a plain turkey.

After 30 minutes, reduce the oven temperature to 325°F (165°C). Carefully pour another 1/2–1 cup warm stock into the roasting pan if it looks dry. Continue roasting, basting the bird every 30–45 minutes with pan juices using a spoon or baster. If the breast or wing tips are getting dark too quickly, tent them loosely with foil. For a 12–14 lb turkey, plan on a total roasting time of about 3–3 1/2 hours overall, or roughly 13–15 minutes per pound, but always rely on a thermometer, not just timing.

Step 5: Glaze with pickle-brine butter for deli-style tang

About 45 minutes before you expect the turkey to be done, make the glaze. In a small saucepan over low heat, melt 1/4 cup butter with 1/4 cup fresh, unused bread-and-butter pickle brine and 1 tablespoon brown sugar or honey. Add the smoked paprika, if using. Simmer gently for 2–3 minutes, stirring, until slightly syrupy. Keep warm over very low heat.

When the thickest part of the breast reaches around 140–145°F (60–63°C), begin brushing the turkey all over with the warm glaze. Return it to the oven and continue roasting, brushing 2–3 more times in the final 30 minutes. The sugars will caramelize into a glossy, burnished coating with a subtle pickle-tinted tang. The turkey is done when an instant-read thermometer inserted into the deepest part of the breast registers 160°F (71°C) and the thigh registers 175°F (80°C). Transfer the turkey to a cutting board or platter, tent loosely with foil, and let it rest 30–45 minutes. The internal temperature will continue rising to the safe 165°F (74°C) as it rests.

Step 6: Make the deli-style pan gravy

While the turkey rests, pour the pan drippings through a fine-mesh strainer into a heatproof measuring cup, scraping up all the browned bits from the pan. Let the drippings stand for a few minutes so the fat rises to the top. Skim off about 1/4 cup of fat and add it back to the roasting pan or a medium saucepan; discard any excess or save it for another use.

Place the pan over medium heat. Sprinkle the flour over the fat and whisk constantly for 2–3 minutes, forming a smooth roux and cooking off the raw flour taste. Slowly whisk in 2 1/2 cups of warm stock, plus as much defatted drippings as you like, to reach your preferred gravy thickness. Simmer, whisking often, until glossy and slightly thickened, about 5–8 minutes. Stir in 2 tablespoons of fresh, unused bread-and-butter pickle brine and the finely minced pickles, if using. The gravy should taste gently tangy and reminiscent of a classic turkey sandwich with pickles. Season with salt and pepper to taste; add more stock if it becomes too thick.

Step 7: Carve, garnish, and serve

Once the turkey has rested, remove the twine and cavity aromatics. Carve the turkey by removing the legs and thighs, then the breasts, and finally slicing the breast meat across the grain into thick slices. Arrange the meat on a warm platter. To emphasize the deli-style character, scatter a spoonful or two of finely chopped bread-and-butter pickles over the slices or serve them in a small bowl alongside.

Serve the turkey with warm gravy passed at the table. The mild sweetness and soft tang from the bread-and-butter pickle brine make this roast perfect with mashed potatoes, roasted vegetables, or piled onto soft rolls or rye bread for nostalgic leftover sandwiches. Store any remaining turkey and gravy as soon as the meal is over (within 2 hours) for best quality and safety.

Pro Tips

• Mind the salt level: Bread-and-butter pickle brine is already seasoned, so avoid adding extra salt to the turkey meat itself. The 1/3 cup salt in the brine plus the pickle brine is usually plenty for a 12–14 lb bird.
• Dry skin = crispy skin: The uncovered air-dry time in the fridge is key. If you can manage an overnight dry after brining, the skin will roast up extra crisp and deeply golden.
• Use a thermometer, not the clock: Brined turkeys can cook a little faster. Start checking temperatures about 30 minutes before the earliest estimated finish time.
• Adjust sweetness to your taste: If your pickles are very sweet, use the lower end of brown sugar or skip the honey in the glaze; if they are more tangy, add a touch more sugar for balance.
• Serve deli-style: For a true deli comfort vibe, slice the turkey slightly thicker than usual and serve with rye bread, mustard, and extra pickles on the side.

Variations

• Turkey breast only: Use a 5–7 lb bone-in breast. Halve the brine quantities, brine 8–12 hours, and roast at 325°F (165°C) for 1 3/4–2 1/2 hours, starting at 400°F (200°C) for 20 minutes if you want extra-crisp skin.
• Smoky grill-roasted version: Brine as directed, then roast the turkey on a covered grill (indirect heat, about 325°F / 165°C) with a small handful of applewood or hickory chips. Brush with the pickle-brine glaze in the last 30 minutes for a sweet-smoky finish.
• Spicier pickle twist: Replace 1 cup of bread-and-butter pickle brine with brine from spicy pickles or add 1 teaspoon crushed red pepper flakes to the brine for a gentle heat that complements the sweetness.

Storage & Make-Ahead

You can make the brine up to 3 days in advance; keep it refrigerated until ready to use. The turkey can be brined up to 24 hours ahead, then removed from the brine and air-dried in the refrigerator for another 12–24 hours before roasting, which fits nicely into holiday schedules. Leftover roasted turkey keeps well in an airtight container in the refrigerator for 3–4 days and can be frozen for 2–3 months. For best texture, slice breast meat thicker and keep it in some of its juices. Reheat gently in a covered dish with a splash of stock. Gravy will keep 3–4 days refrigerated or up to 3 months frozen; warm it gently over low heat, whisking and thinning with stock as needed. Leftover bread-and-butter pickles and clean, unused pickle brine are great for future turkey sandwiches, potato salads, and slaws.

Nutrition (per serving)

Approximate per serving (based on 12 servings, including some skin and a modest amount of gravy): about 350–400 calories; 40–45 g protein; 12–16 g fat; 10–15 g carbohydrates; 0–2 g fiber; 5–8 g sugar; 800–1000 mg sodium. Values will vary depending on the exact size of the turkey, how much skin and gravy are consumed, and the saltiness of your pickle brine and stock.