Reynolds wants your Thanksgiving turkey to taste like a dill pickle. The foil maker’s newest holiday recipe soaks the bird in pickle juice overnight, then adds even more pickle before it reaches the table.
The Big Dill Turkey draws on what Reynolds calls 2026’s pickle craze. The company says pickle-flavored products and snacks are taking over grocery stores and social feeds.
A Decade of Unexpected Thanksgiving Turkeys
Reynolds has spent 10 years turning food and pop culture trends into unexpected Thanksgiving dishes. Its Trending Turkey campaign started in 2017 with the Cheetos Flamin’ Hot Turkey. Later birds include the Espresso Turkey-tini and last year’s Dubai Chocolate Turkey.
“Trending Turkey has always been about giving home cooks a fresh, original way to have fun with Thanksgiving,” said Nancy Gannon, marketing director for Reynolds Wrap & Bakeware.
Aluminum is the traditional gift for a 10th anniversary, Reynolds noted, which makes this year a fitting match for a foil brand.
What Makes the Big Dill Turkey So Briny
The Big Dill Turkey soaks for six to 18 hours in a brine made with 8 cups of dill pickle juice, plus whole mustard and dill seeds. Before it roasts, the bird gets a dill pickle butter rub, including under the breast skin. The cavity holds a halved head of garlic and a large bunch of fresh dill.
The turkey comes to the table with fresh dill around its base and a gravy infused with pickle. Pickle spears on skewers stand in for “tail feathers,” and pickle chips go across the top.
Foil Tent or Oven Bag
You can cook the turkey under a tent of heavy duty foil or inside a turkey oven bag.
The foil tent takes about 3½ to 4 hours for a turkey that weighs 14 pounds. You take the tent off after two hours, then baste the bird every 30 minutes.
The oven bag takes about 2½ to 2¾ hours for a bird that size, and you don’t need to baste it.
With either method, the turkey is ready when a thermometer in the thickest part of the thigh reads at least 165 degrees. If you used the bag, leave the bird inside it while it rests for 15 minutes, then cut the top open, keeping your hands and face away from the steam.
Start the Day Before
The brine needs about an hour in the fridge to cool before the turkey goes in, so start the day before if you want the full soak. The recipe feeds 10 to 16 people. If you’re short on pickle jars, there’s good news: Reynolds says you can buy dill pickle juice on its own.