Pickle Brined Instant Pot Turkey (with Crispy Legs)

Ingredients

• 🥒 Perfect 12-Hour Pickle Brine (for a 12–14 lb turkey)

• 6 cups cold pickle juice (from dill pickles — any brand, but NOT sweet pickles)

• 6 cups cold water

• 2 tablespoons sugar (optional but recommended for browning + balance)

• 1 tablespoon black peppercorns (optional)

• 3–4 garlic cloves, smashed (optional)

• Fresh dill or 1 tbsp dried dill (optional)

• 1 bay leaf (optional)

• ABSOLUTELY DO NOT ADD:

• Salt (Pickle juice is already loaded with it.)

• 🧈 Butter Injection (exact recipe)

• 1 stick melted butter

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp black pepper

• 1 tbsp pickle juice (optional, really good actually)

• If using Tony Chacheres injectable butter follow this: Tony mix as directed: Add 1 tablespoon pickle juice into the injector mix. Add 1 tablespoon melted butter if you want it richer

• Inject into:

• Each breast (3–4 spots)

• Each thigh (1–2 spots)

• Each drumstick (1 spot)

• Correct Setup for the Instant Pot (your choice of seasonings included)

• Inside the pot:

• Trivet

• 1 cup chicken broth or bone broth (NOT beef — too strong)

• 1 tablespoon pickle juice (optional)

• ½ onion, sliced or halved

• Garlic clove or two

• Sprinkle of paprika + garlic powder + dill in the broth (optional)

• Turkey breasts — Season the skin with:

• Paprika

• Garlic powder

• Black pepper

• Dried dill

• Place breasts on the trivet, skin side up.