Dill Pickle Turkey

Prepare the brine. Combine 4 qt. water, 1 cup kosher salt, 2 tbsp. whole peppercorns, 2 tbsp. whole mustard seeds, 1 tbsp. whole dill seeds, 2 bunches fresh dill and 1 head garlic (peeled and crushed) in a large stockpot. Bring to a simmer, stirring often until salt is dissolved. Remove from heat; stir in 4 cups of ice, then 8 cups of dill pickle juice. Cover and transfer to the refrigerator until completely cooled, about 1 hour.

Remove neck and giblets from turkey and pat dry. Place turkey inside a food safe container. Pour cooled brine over turkey, fully submerging. If any portion of the turkey is not covered, add additional water until fully submerged. Cover the brining container completely. Refrigerate and brine for 6 to 18 hours.

Preheat oven to 350°F. Make the dill pickle butter rub by mixing 12 tbsp. softened unsalted butter, 1 tbsp. dried dillweed, 2 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. mustard powder, ½ tsp. kosher salt and ½ tsp. black pepper.

Remove turkey from brine; discard liquid. Tie legs and insert 1 head of garlic (sliced in half horizontally) and 1 large bunch of fresh dill into the cavity.

Rub butter mixture all over turkey, including under the breast skin.

Prepare to cook using the Reynolds Wrap^® Heavy Duty Foil tent cooking method (Option 1) OR the Reynolds Kitchens^® Turkey Oven Bag cooking method (Option 2) 

Option 1: 

• Line a roasting pan that is at least 2 inches deep with Reynolds Wrap^® Heavy Duty Foil and place the turkey in the pan. 
• Make a foil tent by placing a sheet of Reynolds Wrap^® Heavy Duty Foil over the turkey, leaving 1 inch between the top of the turkey and the foil tent for heat circulation. Crimp foil onto long sides of pan. 

Option 2: 

• Grab a Reynolds Kitchens^® Turkey Oven Bag add 1 tbsp. of flour and shake. Slip the turkey inside the bag, place onto a roaster pan at least 2 inches deep, and secure the bag with the enclosed ties. Cut (6) half inch slits on top of the bag to let steam out and tuck ends of bag in pan. 
• Follow instructions from the insert in the Reynolds Kitchens^® Turkey Oven Bag carton.

Roast turkey until meat thermometer inserted into the thickest part of the thigh reads at least 165°F. 

• If using Option 1: About 3 ½ to 4 hours for a 14 lb. turkey. Remove foil tent after 2 hours of roasting and baste with butter pan drippings every 30 minutes. 
• If using Option 2: About 2 ½ to 2 ¾ hours for a 14 lb. Turkey. No basting is needed.

Remove turkey from oven and let stand for 15 minutes. If using the oven bag method, leave the turkey in the bag during this resting period, keeping the bag supported by the roasting pan. After resting, carefully cut open the top of the bag, keeping hands and face away from escaping steam. Remove and discard foil or oven bag, plus garlic and dill from cavity.

Prepare the gravy. Melt the remaining 3 tbsp. unsalted butter in a small saucepan. Stir in 3 tbsp. all-purpose flour and ½ tsp. granulated garlic. Cook over medium-low heat until the butter starts bubbling. Slowly whisk in 2 cups of chicken stock. Bring to a soft boil and cook until the gravy thickens, about 5 minutes. Remove from heat and stir in 2 tbsp. chopped fresh dill. Cover and set aside.

Transfer turkey to a serving dish. Dress the base and inside of the cavity with the remaining 3 large bunches fresh dill. Insert skewers into pickle spears. Place 1 pickle half at the base of the turkey, then arrange the pickle spears to create “tail feathers.” Drizzle gravy over the turkey and add 8-10 pickle chips across the top of the turkey.