12poundsTurkeyGo big, go small, just go pickle brined
4cupsPittsburgh Pickle BrinePick your favorite flavor (this is about two jars worth)
to tastefresh ground black pepper(but if all you have is regular black pepper, we won't tell)
1onionCut into wedges
your callfresh rosemary, mint, dillYour choice -- to add even more flavor
your choicespicesFor outside of the bird, think Old Bay, Italian seasoning, dill, etc.
Pull the giblets and neck from the inside of the turkey. Yes, this is totally disgusting and looks like something from Alien. You're tough. You can handle it. Put the turkey in a large sealable bag or pot, then pour pickle brine and a stirred mixture of water, freshly ground black pepper, salt and sugar. Seal or cover, then pop it in the fridge for 8-12 hours.
Remove turkey from brine and rinse under cold water. Pat dry with paper towels. Get ready for an inside job -- it's time to season the cavity with salt and pepper, then stuff it full of lemons, garlic, onion and any other fresh herbs you have. Use the melted butter to brush the outside of the bird. Sprinkle more salt and pepper on the outside, then tie the legs together and tuck in the wing tips. Dust with your choice of spices, then put the turkey breast side up into the oven on a roasting rack.
We used a 12 pounder, so we baked ours for 3 to 4 hours and basted with the juices every 45 minutes. Your mileage -- and cooking time -- may vary. Allow to cool for 20 minutes.
Cut the remaining pickles into slices and serve around your turkey.
If you like a different stuffing, go for it. We're all about the pickles, ourselves.