This easy cajun turkey brine will transform your Thanksgiving dinner into something extra special! The sweet and spicy flavors may not be what you’d expect for a traditional holiday meal, but after tasting just one bite of your juicy bird, you may never want to make it any other way!
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How to Make Brine for Turkey Video Tutorial
Why We Love This Recipe
- Makes enough to brine large turkeys or smaller portions.
This Cajun brine recipe makes enough to prepare a 12-pound turkey, and it can be doubled for larger birds if you need to. - Can be used to brine other types of poultry.
It’s not just for turkey breast meat! You can add the fantastic Cajun flavor to a turkey thigh, roast chicken, duck, pheasant, or really, any other waterfowl you want to make. We haven’t tried it on a beef roast, but we can’t think of any reason why it won’t work! - Super easy to prep for an incredibly tender and flavorful bird.
Making the brine takes just a few minutes. The hard part is waiting for it to work its magic on your turkey! For a smaller meal, consider making a buttermilk turkey breast.
Ingredient Notes and Substitutions
- Sea salt: Salt is one of the most important ingredients for creating a juicy bird. Be sure to use a coarse grain – not iodized table salt.
- Brown sugar: A little bit of brown sugar adds a slight sweetness to the spicy seasonings in the Cajun turkey brine. Can substitute for equal cups sugar.
- Creole mustard: You can use this or ground mustard powder.
- Garlic: It wouldn’t be Cajun without garlic! Use cloves for the best results, but garlic powder will get the job done if you can’t get your hands on fresh.
- Lemon juice: A little acid balances the flavors, and also helps to tenderize the turkey.
- Creole seasoning: We use a blend of seasoning that includes paprika, cayenne pepper, onion powder, garlic powder, thyme, oregano, and black pepper. If it’s more convenient, use a store-bought blend.
Serving a smaller crowd? If a turkey is too big for your gathering, or you just don’t care for the Creole flavor, consider using our balsamic marinade for chicken to roast a chicken instead!
Recipe Variations
Cajun Turkey Injection (Optional)
For even more flavor and juiciness, pair this brine with a simple Cajun injection. While brining works from the outside in, injecting delivers flavor and moisture directly into the meat. This is especially helpful for larger birds or if you plan to smoke or deep fry your turkey.
Injection Ingredients:
- 1 cup low sodium chicken broth
- 4 tablespoons melted butter
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions: Whisk all ingredients together until fully combined. Using a meat injector, inject the mixture into the breast, thighs, and drumsticks after removing the turkey from the brine and patting it dry. Space your injection points about 1 to 2 inches apart for even distribution. Let the turkey rest for 30 minutes before cooking.
Tips for Preparing Your Cajun Turkey Brine
Bring the ingredients to a FULL rolling boil.
Add one cup salt, sugar, mustard powder, garlic, and lemon juice to the water in a large pot and bring it to a heavy boil. Stir the remaining ingredients to make a cup cajun seasoning. That full boil is needed to completely dissolve the salt and sugar.
Allow it to cool completely to room temperature.
Be sure to allow the mixture to cool completely before putting it in the fridge.
If you refrigerate the turkey brine while it’s still hot, you risk increasing the temperature inside your fridge. If that happens, other foods in there can spoil.
Use a 5-gallon bucket or very large stockpot to brine the Cajun turkey.
Make sure whatever you use can be refrigerated or chilled for the entire brining period. Also, be sure the container or bowl is deep enough to completely submerge the bird in brine. And don’t use frozen turkey when brining. Completely thaw or use fresh meat.
Another option is to use a cooler with ice. However, if you go that route, remember to check every few hours and add more ice if necessary.
How Long to Brine Your Turkey
Brining time depends on the size of your bird. A good rule is 1 hour per pound, with a minimum of 12 hours and a maximum of 48 hours. Over-brining can make the meat too salty and affect the texture.
| Turkey Size | Minimum Time | Maximum Time |
|---|---|---|
| Turkey breast (3 to 5 lbs) | 2 hours | 4 hours |
| Small turkey (8 to 10 lbs) | 12 hours | 24 hours |
| Medium turkey (12 to 14 lbs) | 12 hours | 36 hours |
| Large turkey (16 to 20 lbs) | 18 hours | 48 hours |
| Extra large turkey (20+ lbs) | 24 hours | 48 hours |
For turkeys over 16 pounds, double the brine recipe to ensure the bird is fully submerged.
For larger birds over 16 pounds, consider doubling the brine recipe to ensure the turkey is fully submerged.
🎯 TFN Safety Tip
Once it’s been used, throw out and discard the Cajun turkey brine or leftovers.
To avoid getting sick from bacteria in the uncooked meat, you should never reuse marinades or brines that were in contact with raw meat.
How to Cook Your Cajun Brined Turkey
When the brining process is complete, rinse the brine off the outside of the turkey under running tap water. Be sure to rinse out the cavity really well, too. Use a paper towel to pat dry the turkey skin.
Here are guidelines for each method:
Oven Roasted Cajun Turkey
Preheat your oven to 325°F. Place the turkey breast side up on a rack in a roasting pan. Rub the skin with butter or oil and season with additional Cajun seasoning if desired. Roast for approximately 13 to 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Let the turkey rest for 20 to 30 minutes before carving.
Smoked Cajun Turkey
Prepare your smoker to run at 275°F to 325°F. Higher temperatures work better for poultry since it does not benefit from low and slow cooking the way beef or pork does. Use pecan, apple, or hickory wood for the best flavor with Cajun seasonings. Smoke for approximately 12 to 15 minutes per pound, or until the breast reaches 160°F and the thigh reaches 175°F. Rest for 20 minutes before carving.
Deep Fried Cajun Turkey
Heat your frying oil to 350°F to 375°F. Make sure the turkey is completely thawed, dry, and at room temperature before frying. Carefully lower the turkey into the oil and fry for approximately 3 to 4 minutes per pound. The internal temperature should reach 165°F in the breast. Let the turkey rest on a wire rack for 15 to 20 minutes before carving.
Treat a brined Cajun turkey just like you would any other uncooked bird. Place turkey on a container or aluminum foil and store it in the refrigerator until it’s time to cook it up.
Recipe FAQs
Brine is a salt solution that breaks down the tissues of meat, making it more tender. The process usually takes 24 – 48 hours. A marinade is a flavor enhancer that coats the outside of the meat. To add flavor only requires 30 minutes to an hour of marinating time.
Yes. Brining for longer than 48 hours can result in meat that tastes too salty and has a spongy texture. For best results, stick to the recommended brining times based on your turkey size. If your schedule changes and you need to remove the turkey early, that is better than leaving it in too long.
The main downside is that brining takes time and refrigerator space. You also need to plan ahead since a whole turkey needs at least 12 to 24 hours in the brine. If you brine too long (more than 48 hours), the texture can become mushy and the meat overly salty. Brined turkeys also produce saltier pan drippings, so adjust your gravy seasoning accordingly.
Yes, always rinse your turkey thoroughly under cold running water after removing it from the brine. Be sure to rinse inside the cavity as well. Then pat the skin completely dry with paper towels before cooking. This removes excess salt from the surface and helps the skin crisp up during roasting, smoking, or frying.
Store unused brine in an airtight container in the refrigerator for up to five days. Do not keep used brine!
You can also freeze the unused brine if you’d like. Pour it into large containers, and label it with the date it was made. It will keep well in the freezer for up to three months.
To thaw, put the container in the refrigerator overnight or heat it in the microwave if you need it the same day.
More Thanksgiving Recipes To Love…
- Pumpkin Custards
- Sweet Carrot Recipe for Pie
- Recipe for Pumpkin Custard Pie
- Chicken Pot Pie Bisquick Recipe
If you tried this cajun turkey brine recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cajun Turkey Brine (Breast or Whole Turkey)
Equipment
- 1 large non-reactive container - we used a plastic brining bucket
Ingredients
- 1 gallon water
- 1 cup sea salt or kosher salt (don't use iodized table salt)
- ½ cup brown sugar
- ¼ cup prepared creole mustard or 2 tablespoons mustard powder
- 4 cloves garlic minced
- ¼ cup lemon juice (juice of 1-2 lemons)
Cajun Seasoning
- 1 tablespoon sea salt
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper or 1.5 teaspoons for spicier flavor
- 2 teaspoons onion powder
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1.5 teaspoons ground pepper black or white
Instructions
- To a large stockpot over medium-high heat, add 1 gallon of water, kosher salt, sugar, mustard, garlic and lemon juice. Add the cajun seasoning blend to the pot and bring mixture to a full rolling boil.
- Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.
- When the brine reaches room temperature, transfer to the refrigerator to chill.
- When you’re ready to brine your turkey, place it in a clean, 5-gallon bucket or stockpot. Add the chilled brine and 1 gallon of cold water.
- Brine the poultry in the fridge for at 2-4 hours for a turkey breast, and up to 12-48 hours for a whole bird (see our How Long to Brine Turkey chart above). Before cooking, remove bird from brine and rinse under cold tap water. use paper towels to pat the turkey dry. Dispose of all used brine – do not keep it.
Video
Notes
- Citrus Herb Cajun Brine – Add orange and lime juice along with lemon juice, plus a handful of fresh rosemary and parsley for a bright, herbaceous twist on the classic Cajun flavor.
- Sweet and Spicy Maple Cajun Brine – Replace the brown sugar with maple syrup and add a pinch of crushed red pepper flakes for a sweet heat that complements the smoky Cajun spices.
- Smoky Bourbon Cajun Brine – Stir ¼ cup of bourbon into the cooled brine before chilling to give the turkey a subtle smoky-sweet depth, perfect for holiday dinners.
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Cajun Turkey Injection (Optional)
For even more flavor and juiciness, pair this brine with a simple Cajun injection. While brining works from the outside in, injecting delivers flavor and moisture directly into the meat. This is especially helpful for larger birds or if you plan to smoke or deep fry your turkey.
Injection Ingredients:
- 1 cup low sodium chicken broth
- 4 tablespoons melted butter
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Store unused brine in an airtight container in the refrigerator for up to five days.
- You can also freeze the unused brine if you’d like. Pour it into large containers, and label it with the date it was made. It will keep well in the freezer for up to three months.
- To thaw, put the container in the refrigerator overnight or heat it in the microwave if you need it the same day.
Nutrition
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Alison Corey says
I have to express my gratitude for your Cajun Turkey Brine Recipe. It brought my Thanksgiving turkey to a whole new level of deliciousness! The blend of spices infused the meat with an incredible depth of flavor.
Kim says
Thanksgiving game-changer! Tried this Cajun Turkey Brine, and the flavors are amazing! Juicy and spicy, my new holiday tradition!
Suja md says
Better than store-bought and so much more wholesome! Loving these!
Sara Welch says
This brine was so quick, easy and delicious! Such a unique way to enjoy a Thanksgiving turkey; easily, a new favorite recipe!
dana says
Absolutely love brining turkey! It makes all the difference in the world. This one was delicious, differently flavored than my usual so it was a nice change!