Cajun Turkey Brine (Breast or Whole Turkey)

5 from 44 votes

Cajun Turkey Brine (Breast or Whole Turkey)

Never serve dry turkey again! This Cajun turkey brine infuses your bird with bold, spicy flavor and keeps the meat incredibly juicy and tender.

Prep Time5

Cook Time10

Course: brine

Cuisine: American, Cajun

Keyword: how to brine a turkey, brine recipe, cajun turkey brine

Servings: batch (up to 14 pounds)

Calories: 572kcal

Author: Renae Gerhardstein

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

See How Long to Brine Your Turkey above for a chart on brining times.

Once it’s been used, throw out and discard the Cajun turkey brine. To avoid getting sick from bacteria in the uncooked meat, you should never reuse marinades or brines that were in contact with raw meat.

Recipe Variations:

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.
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.

How to Cook Your Cajun Brined Turkey

Once your turkey has finished brining, rinse it thoroughly under cold water and pat the skin completely dry with paper towels. From here, you can roast, smoke, or deep fry your bird. 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.

Storing Instructions:

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