Cajun Turkey Brine

Try this Cajun turkey brine recipe for a juicy, flavor-packed bird. Loaded with bold spices, it keeps the meat tender and makes your holiday turkey unforgettable.

Cuisine American

Keyword Brine

Prep Time 10

Cook Time 5

Cooling Time 2

Total Time 2 15

Servings Use

Calories 1054kcal

Author Darcey Olson

Cost $2

Ingredients

2 gallons water *Note 1
1 cup kosher salt
1 cup brown sugar, packed
½ cup cajun seasoning *Note 2
4 cloves garlic, smashed
1 tbsp red pepper flakes
1 tbsp black peppercorns

Instructions

Add all the ingredients to a large stock pot and heat over high heat, stirring occasionally, until the sugar and salt are dissolved. Remove from the heat and let the brine cool. (*Note 3)
Place the turkey in the stock pot (or brining bag) and refrigerate up to 24 hours. (*Note 4)
Remove the turkey from the brine and fully rinse with cold water to remove the excess salt. Do not skip this step. Pat dry with paper towels.

Notes

Note 1 - The above ratios are for a whole turkey. If you're making a turkey breast or legs, you can cut it in half.

Note 2 - Use your favorite cajun seasoning or made a homemade batch.

Note 3 - Never add the turkey to warm or hot brine as to avoid bacteria growth. We allow the brine to cool for an hour, before transferring to the refrigerator to cool for another hour before using.

Note 4 - Do not brine for longer than advised. The meat will become mushy AND will be over-salted.

Nutrition