Grilled Olive Juice Brined Turkey from Girls Can Grill
Grilled Olive Juice Brined Turkey from Girls Can Grill

Grilled Olive Juice Brined Turkey

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October 20, 2015

Brine your turkey in dirty martini olive juice this year for a really juicy bird.



1 bottle Saucy Mama Dirty Martini Olive Juice (reserve ½ cup juice)

1 16-oz jar peperoncinis (reserve ½ cup juice)

1 12-14-lb. turkey

1 quart buttermilk

5 sage leaves, coarsely chopped

4 cloves garlic, coarsely chopped

1 tablespoon poultry seasoning

4 cups water

Rub and Cavity Flavor

1 stick butter, melted

3 tablespoons poultry seasoning

1 stalk celery, cut

3 lemons, halved

1 onion, quartered

4 cloves garlic, smashed

4-5 leaves sage

1 sprig thyme



1Pour ½ cup Saucy Mama Dirty Martini Olive Juice and ½ cup peperoncini juice into a pitcher or bowl and reserve for later.

2Place turkey in a large bag. In a large pitcher, combine the buttermilk, remaining olive juice, peperoncinis with remaining juice, sage, garlic and 1 tablespoon poultry seasoning.

3Pour over the turkey. Add four cups water. Tie the bag to seal, place in a large pan and refrigerate 1 hour per pound.


1Remove from the brine and rinse. Season all over and under the skin with poultry seasoning and melted butter. Fill the cavity with celery, lemons, onion, garlic, sage and thyme.


1Place the turkey in an aluminum pan, breast-side up. Add ½ cup peperoncini juice, ½ cup olive juice and ½ cup water to the pan.

2Place on a grill over medium heat. Close the cover. Baste every 30 minutes and cook for 1 ½-2 hours, until thickest part reaches 165 degrees. Add more water to the pan, as needed.

3Turn the grill off and let rest in the covered grill, until ready to serve.


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About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.