Cajun Brined Turkey
This Cajun brined turkey recipe is different than your traditional Thanksgiving turkey. Filled with Louisiana spice and flavor, you're sure to love it if you enjoy things a bit spicy.
Cajun Brined Turkey
This Cajun Brined Turkey is a great way to spice things up this Thanksgiving.
The Cajun brine is easy to make, although making your turkey this way does require a bit of forethought. You'll brine your turkey in this for 12-24 hours.
Give this a try if you're looking for a bit different turkey this year.
Ingredients
Water: Use cold, filtered water for the brine.
Kosher Salt: This is the best salt for brining because it dissolves easily and helps tenderize the meat. Avoid using table salt, as it’s much more salty by volume.
Brown Sugar: Light or dark brown sugar works well in this brine.
Seasonings: The spices and seasonings we used include Cajun seasoning, garlic powder, onion powder, pepper, bay leaves, and thyme.
Lemon: Quarter the lemon to release its oils and juice.
Garlic Cloves: Smash the garlic cloves to release their oils and flavor.
Whole Turkey: Make sure the turkey is thawed completely before brining. A 12-14 lb. turkey is perfect for this recipe, but adjust the brine amount as needed if your bird is smaller or larger.
Olive Oil: Use a good-quality olive oil to coat the turkey. It helps the seasoning stick to the skin and helps get a crispy outside when roasting.
Cajun Seasoning (for rub): Use the same Cajun seasoning from the brine to keep the flavor profile consistent. You can also sprinkle a little extra on if you like more heat!
How to Make
To make the brine, combine water, kosher salt, brown sugar, Cajun seasoning, garlic powder, onion powder, black pepper, bay leaves, thyme, lemon, and smashed garlic in a large stockpot.
Bring the mixture to a boil, stirring occasionally, then remove it from the heat and allow it to cool completely.
Once the brine has cooled, submerge the turkey in the pot, making sure it is fully covered by the liquid.
If necessary, weigh the turkey down with a heavy plate or pot lid.
Refrigerate the turkey in the brine for 12 to 24 hours, turning the bird occasionally to make sure it’s evenly seasoned.
Preheat the oven to 325°F (165°C). After the turkey has finished brining, remove it from the liquid and pat it dry with paper towels.
Rub the entire turkey with olive oil, making sure to coat it evenly, then sprinkle it generously with Cajun seasoning.
Place the turkey on a roasting rack in a large roasting pan, tucking the wings underneath the bird and tying the legs together with kitchen twine to hold its shape.
Roast the turkey for 3 to 4 hours, basting occasionally with the pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Once the turkey is done, let it rest for 20 to 30 minutes before carving to allow the juices to redistribute.
Then, slice and serve your flavorful, spicy Cajun-brined turkey.
Tips & Tricks
Here are some tips for making this Cajun Brined Turkey:
Brine the Night Before: Brine your turkey the night before. Just make sure it gets at least 12 hours to soak up the flavors.
Use a Cooler: If your fridge is too full, you keep the pot your brining your turekey in, in a large cooler with ice to keep it cold while it sits overnight.
Add Aromatics: Toss some extra herbs (like rosemary) or vegetables (onions, carrots) into the pan while roasting to add flavor to the drippings for basting or gravy.
Baste with Butter: For extra flavorful skin, baste the turkey with melted butter every hour while it roasts.
Rest Before Carving: Let your turkey rest for at least 20 minutes after roasting to allow the juices to settle, keeping the meat moist.
Make a Gravy: Use the pan drippings to make a rich, flavorful gravy to complement the turkey.
Leftovers/Storage
Store leftover turkey in an airtight container in the fridge for up to 4-5 days.
To reheat, place the turkey in a covered dish in a preheated 325°F oven for 15-20 minutes, or until warmed through.
If you want to freeze leftovers, carve the turkey and wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag for up to 3 months.
Repurposing Leftovers
Soup: Use leftover turkey to make a rich and flavorful soup by adding it to broth with vegetables and herbs.
Tacos: Shred the turkey and use it as a filling for spicy Cajun turkey tacos with fresh slaw and avocado.
Sandwiches: Pile sliced turkey onto a sandwich with your favorite condiments, pickles, and greens for a tasty lunch.
Salad: Top a mixed green salad with chunks of turkey, roasted vegetables, and a zesty dressing.
Casserole: Mix turkey with cooked rice, vegetables, and a creamy sauce for a quick and comforting casserole.
Turkey Salad: Use the leftover turkey to make this amazing turkey salad to eat on croissants, as a sandwich or on a bed of lettuce.
Turkey Pot Pie: You can also use the leftover turkey in a pot pie. Choose how you want the topping: turkey pot pie with puff pastry or turkey pot pie with biscuits.
What to Serve with Cajun Brined Turkey
Here are some of our favorites to serve with Cajun Brined Turkey:
Mashed Potatoes: Creamy and buttery, they’re a classic side that pairs perfectly with turkey.
Cornbread: Slightly sweet and crumbly, it complements the spicy flavors of the Cajun seasoning.
Jiffy Cornbread Stuffing: Easy to make and delicious to eat, this pairs great with the Cajun turkey.
Green Bean Casserole: A great side.
Cranberry Sauce: A classic combo with turkey.
Roasted Vegetables: Simple and healthy, they add color and flavor to your plate.
F.A.Qs.
My turkey didn’t fully fit in the brine. What should I do?
If your turkey doesn’t fit in the brine, try using a large resealable bag. You can also use a cooler with ice and pour the brine over the turkey to submerge it.
The turkey is done on the outside but raw inside. How can I fix this?
Check your oven’s temperature calibration and consider using a lower rack. Cover the outside with foil and continue roasting until the internal temperature is safe.
My turkey is overcooked. Can I salvage it?
Try making a gravy with the pan drippings and serving it with the turkey to add moisture and flavor back in.
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Cajun Brined Turkey
Ingredients
For the brine:
- 1 gallon water
- ½ cup kosher salt
- ¼ cup brown sugar
- 3 Tablespoons Cajun seasoning
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon black pepper
- 2 bay leaves
- 4-5 sprigs of thyme
- 1 lemon quartered
- 4 cloves garlic smashed
- 1 whole turkey 12-14 lbs., thawed
For seasoning the turkey:
- 2 Tablespoons olive oil
- 2 Tablespoons Cajun seasoning
Instructions
- In a large stockpot, combine water, kosher salt, brown sugar, Cajun seasoning, garlic powder, onion powder, black pepper, bay leaves, thyme, lemon, and smashed garlic. Bring the mixture to a boil, then remove from heat and let cool completely.
- Once cooled, submerge the turkey in the brine, ensuring it's fully covered. Refrigerate for 12-24 hours, turning the turkey occasionally if needed.
- Preheat the oven to 325°F (165°C). Remove the turkey from the brine and pat dry with paper towels.
- Rub the turkey with olive oil and sprinkle with Cajun seasoning, making sure to cover the skin evenly.
- Place the turkey on a roasting rack in a large roasting pan, tucking the wings under and tying the legs together with kitchen twine.
- Roast the turkey for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with the pan juices.
- Let the turkey rest for 20-30 minutes before carving.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
