Grilled Olive Juice Brined Turkey
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
- 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