Cajun Brined Turkey

Mix up your Thanksgiving turkey with this Cajun Brined Turkey.  Extra juicy with hints of heat make for the perfect twist on a Holiday favorite.

Cajan Brined Turkey from Sassy Southern Yankee

Not going to lie.  I’m not the worlds biggest turkey fan so each year I try and mix it up a bit in hopes that I will fall in love with America’s favorite Thanksgiving guest the Turkey.  This Cajun Brined Turkey is pretty darn good!  This is a two part process first we will brine the turkey, and then the second part we will make a delicious cajun compound butter that will help roast the turkey to perfection.  Not a fan of Cajun Seasoning not a problem! Last year I made this Hard Cider Brined Turkey which was pretty darn good too!

Ingredients for Cajun Brined Turkey:

1 Tablespoon Dried Oregano

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Spanish Paprika

1 Tablespoon Dried Thyme or a few sprigs of Fresh if you have it

3 Bay Leaves

1 Cups Salt

1 Cup Sugar

1 Gallon Water

1 Small Onion, quartered

3 Celery Stalks, cut in thirds

1 Turkey, thawed (I used a 15-18 lb bird)

1 Brining Bag

In a large stock pot combine all the dried herbs, salt, sugar, bay leaves and water; bring mixture to a boil then allow to cool. I usually make mine the day before while the turkey is thawing; then refrigerate it. the brine should be cold/cool.

Cajun Brined Turkey from Sassy Southern Yankee

I’ve learned a few things over the years and one of my favorite tricks is to line the crockpot insert with the brining bag; then I place the turkey into the crockpot.  This gets the turkey into the crockpot pan which makes carrying it easier once the brining liquid is in the bag.  It also helps decrease the mess should the bag spring a leak!

Cajan Brined Turkey in a Crockpot

Once the turkey is in the bag; pour the Cajun brining mixture over the turkey.  If you don’t have enough liquid you can feel free to add a bit more of cold water.  Use the twist tie to secure the top of the bag removing as much air as possible from the top.  We want to make sure the turkey is floating in Cajun love!  Place the turkey in the brining solution in the fridge for 24-48 hours.  Stay tuned for the perfectly cooked Cajun Turkey.  Post will be on the blog later this week 🙂 As Promised here is the link for the Best Oven Roasted Cajan Turkey.

Cajan Brined Turkey for Thanksgiving

Cajun Brined Turkey
Author: 
Recipe type: Main
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Spanish Paprika
  • 1 Tablespoon Dried Thyme or a few sprigs of Fresh if you have it
  • 3 Bay Leaves
  • 1 Cups Salt
  • 1 Cup Sugar
  • 1 Gallon Water
  • 1 Small Onion, quartered
  • 3 Celery Stalks, cut in thirds
  • 1 Turkey, thawed (I used a 15-18 lb bird)
  • 1 Brining Bag
Instructions
  1. In a large stock pot combine all the dried herbs, salt, sugar, bay leaves and water; bring mixture to a boil then allow to cool. I usually make mine the day before while the turkey is thawing; then refrigerate it. the brine should be cold/cool.
  2. I've learned a few things over the years and one of my favorite tricks is to line the crockpot insert with the brining bag; then I place the turkey into the crockpot. This gets the turkey into the crockpot pan which makes carrying it easier once the brining liquid is in the bag. It also helps decrease the mess should the bag spring a leak!
  3. Once the turkey is in the bag; pour the Cajun brining mixture over the turkey. If you don't have enough liquid you can feel free to add a bit more of cold water. Use the twist tie to secure the top of the bag removing as much air as possible from the top. We want to make sure the turkey is floating in Cajun love! Place the turkey in the brining solution in the fridge for 24-48 hours. Stay tuned for the perfectly cooked Cajun Turkey. Post will be on the blog later this week 🙂

 

 

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