Cajun Brined Turkey

Shawna

Cajun Brined Turkey

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    c. Spanish paprika

  • ¼

    c. New Mexican chili powder

  • 1

    T. garlic powder

  • 1

    T. onion powder

  • 1

    T. dried oregano

  • 1

    T. dried thyme

  • tsp. chile de arbol

  • ¼-½

    tsp. cayenne pepper

  • c. kosher salt

  • ¼

    c. light brown sugar

  • 4

    whole garlic cloves

  • 2

    fresh bay leaves

  • 1

    large Spanish onion, quartered

  • 1

    (12 lb.) turkey

  • ¼

    c. canola oil or butter

Directions

Two days before cooking: Combine paprika, chili powder, garlic powder, onion powder, oregano, thyme, chile de arbol & cayenne in small bowl. Dissolve salt & sugar in 2 gallons cold water. Add half the spice rub, the garlic, bay leaves & onion. Add the turkey; cover & refrigerate for at least 12-24 hours. Rinse well under cold water & pat dry to remove salt. Let air dry in the refrigerator for 24 hours. Brush turkey with melted butter & rub the entire turkey (inside & out) with remaining spice rub. Roast turkey as normal; allowing meat to reach 165º on a thermometer. Let rest for 30 minutes or longer before carving.


Nutrition

Facebook Conversations