Cheater’s Brined Turkey Legs

To me, turkey (and most non-duck poultry) is pretty boring. I rant about this often, and maybe you’ve noticed I don’t cook it very often, because in my world: cow beats chicken & pig beats cow. Every. Time. Period.

But today, I think I’ve finally got a cheater’s fix to making, at least turkey legs, deliciously moist and yummy. We’re taking leftover pickle juice and using it like a convenience food. If you think about it, pickle juice is really just a readymade brine. So let’s start using it like one. Toss a couple monster turkey legs in, let the brine do its thing and then roast the beasts until they’re crispy.

Andddddddd, don’t forget to enter our US Wellness Meats $100 Carnivore Contest.


  • 2 turkey legs
  • 1 jar pickle juice (use anything but bread ‘n butter/sweet), preferably naturally fermented pickles like Bubbies


For each 2 turkey legs, you’ll want one jar of leftover pickle juice.

Place ingredients in a large zip-top bag. Seal and place inside a pan/casserole dish with high sides (just in case there’s some spillage…there will be spillage, don’t get cocky).

Let marinate in the fridge for at least 12 hours, but no more than 24 hours, or the pickle flavor may be too strong. I don’t mind that, but you may, so just sayin’.

To Cook

Get your oven to 400ºF.

Remove the legs from the brine (pickle juice), rinse and pat dry with a paper towel, like really dry…make sure you press down on the legs.

Place the legs on a lightly oiled/greased sheet tray.

Sprinkle with some type of seasoning blend if you’d like…lemon pepper, cajun, whatever.

Bake until the skin is crispy. You may have to turn the legs over halfway through cooking. I lost track of time on this one (oops), so start checking for doneness at about 30 minutes.


6 responses to “Cheater’s Brined Turkey Legs”

  1. Love it, and how resourceful to use pickle juice! You guys are awesome!

  2. Do you think the pickle juice would work with chicken drumsticks?

    1. For sure. We’ve done it with chicken breasts too.

    2. oh, most definitely!

  3. There’s a restaurant in my town that does pickle-brined fried chicken, and it’s delicious. I can’t wait to try this!

  4. Mike German

    Nice to see others picking up on pickle juice’s potential. I use it to cook pasta in, too, especially for pasta salads, where it infused an additional tartness nicely w/o being overbearing. To this recipe, I’m adding some Wasabi to kick it up a bit, and will surely experiment with other spices in the future. I hate to waste a good gin, but I wonder how some Beefeaters might go in there? Thanks again for a great recipe!

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