Grilled Olive Juice Brined Turkey from Girls Can Grill

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Before cooking a turkey, I always recommend brining it. You can go with a wet brine where the bird sits in a bag of liquid, or a dry brine, where the bird is rubbed with seasoning and allowed to rest overnight.

Most wet brines for Thanksgiving include water, sugar, salt and herbs.

Brines for fried chicken however often include buttermilk and hot sauce.

So this brine is a variation on both.

turkey tied up in a bag of olive juice brine

The brine includes a combination of buttermilk, olive juice and peperoncinis along with aromatics. The olive juice, most often used for mixing a martini, provides an added umami flavor, while the buttermilk breaks down the bird to help it reach it’s juiciest state.

The peperoncinis are there to provide an element of heat that’s not too spicy.

raw turkey in pan near sliced lemons and celery

You’ll brine the bird overnight, and then rinse it thoroughly before stuffing the cavity with lemons, celery, garlic, onion and fresh herbs.

These ingredients are not meant to be a stuffing that you eat. They’re tucked in there to flavor the turkey from the inside out.

raw turkey in pan on grill with potatoes on warming rack

Set your grill up to cook at a medium heat. This one was actually done on a gas grill.

In about 2 hours, the bird reached the magical point of 165 F degrees inside. You’ll want to baste it every 30 minutes or so to add even more flavor and color.

While it was cooking, I also grilled potatoes, for my grilled mashed potatoes recipe.

white plate with three strips of sliced turkey breast and cranberry sauce

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4.80 from 5 votes

Grilled Olive Juice Brined Turkey

Brine your turkey in dirty martini olive juice this year for a really juicy bird.
Prep Time: 12 hours
Cook Time: 2 hours
Total Time: 14 hours
Servings: 12



  • 1 bottle Saucy Mama Dirty Martini Olive Juice, reserve ½ cup juice
  • 16 oz jar peperoncinis , reserve 1/2 cup juice
  • 12 lb turkey
  • 1 quart buttermilk
  • 5 sage leaves, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp poultry seasoning
  • 4 cups water

Rub and Cavity Flavor

  • 1 stick butter, melted
  • 3 tbsp poultry seasoning
  • 1 stalk celery, cut
  • 3 lemons, halved
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 5 sage leaves
  • 1 sprig thyme



  • Pour ½ cup Saucy Mama Dirty Martini Olive Juice and ½ cup peperoncini juice into a pitcher or bowl and reserve for later.
  • Place 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.
  • Pour over the turkey. Add four cups water. Tie the bag to seal, place in a large pan and refrigerate 1 hour per pound.


  • Remove 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.


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


Calories: 590kcalCarbohydrates: 9gProtein: 73gFat: 28gSaturated Fat: 11gCholesterol: 260mgSodium: 519mgPotassium: 902mgFiber: 1gSugar: 5gVitamin A: 605IUVitamin C: 16mgCalcium: 160mgIron: 3.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Thanksgiving
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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