Don't waste the brine from your Real Pickles. You can add the brine to a salad dressing, a martini, or; my daily routine: drink a shot of it strait!
Well, in the spirit of waste not, I've created 3 new recipes incorporating pickle brine. Please read on and taste with your eyes, then head to your kitchen. Grab that jar of Real Pickles and cook away!
This post is really 4 recipes in one. (Please click BOLD links to access the other recipes.)
All involve using pickle brine. All are super delicious and easy to make. The amazing thing is that the turkey came out juicy, with a nuance of pickle flavor.
Oven Roasted Turkey Breast
3 cups brine from Real Pickles
1 turkey breast, either with bone or boneless, skin on
A sprinkle of sea salt & fresh ground pepper
A little patience, as you need to marinade the turkey for at least 24 hours
YIELD: 2 - 3 servings
1. Place the turkey breast in a glass or stainless steel container. Pour brine and some of the seasoning goodies which were fermented with the pickles; such as the dill, onions, garlic, and mustard seeds.
2. Place the turkey in brine in the fridge and marinade for a minimum of 24 hours, and up to 36 hours.
(At the mid way point, flip the turkey breast over so that it gets equal attention on both side.)
3. When ready to cook, pre-heat your oven to 425 degrees F, and prepare a baking rack suspended on a baking sheet lined with parchment.
4. Remove turkey from the brine and pat dry. Sprinkle just a little salt and fresh ground pepper over the breast.
5. Place onto the rack, skin side up, and roast for 15 minutes, then lower the temperature to 375 degrees F.
6. Roast for about 45 minutes or until the internal temperature of the turkey reaches 165 degrees F.
7. Remove from oven and allow to cool for about 10 minutes before slicing.