Cajun Brined Turkey
Recipe type: Main
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 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
  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 :)
Recipe by Sassy Southern Yankee at