Description
This Cajun Turkey Brine Recipe infuses your holiday bird with bold Cajun spice blend, garlic, and Creole mustard for juicy, zesty, Southern-style turkey every time. Brine overnight, roast, smoke, or deep-fry for unforgettable flavor and tender meat.
Ingredients
Scale
The Brine:
- 1 gallon water
- 1 cup kosher salt — essential for a juicy, brined Cajun turkey
- ½ cup sugar or brown sugar — balances the bold Cajun spice blend
- ¼ cup Creole mustard — adds authentic Southern zing
- 4–6 cloves garlic, minced or pressed
- Juice of 1 lemon — for a fresh, zesty kick
Homemade Cajun Spice Blend:
- 4 teaspoons salt
- 4 teaspoons paprika
- 1 teaspoon cayenne pepper — adjust for desired heat
- 2 teaspoons onion powder
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon oregano
- 1 teaspoon white pepper
Finish With:
- 1 additional gallon of cold water
- 1 whole turkey or turkey breast — fully thawed for best brining
Instructions
- Make the Brine: In a large stockpot, combine 1 gallon of water, kosher salt, brown sugar, Creole mustard, minced garlic, and lemon juice. Warm over medium heat while you measure out the Cajun spice blend in a small bowl.
- Add the Cajun Seasoning: Stir the Cajun spice blend into the pot. Bring the mixture to a gentle boil and let it boil for 1 minute, or until the salt and sugar dissolve completely. Turn off the heat and let the Cajun brine cool to room temperature.
- Chill the Brine: Once at room temperature, transfer the pot to the refrigerator and chill until the brine is cold. Always brine with cold liquid to keep your brined Cajun turkey safe.
- Submerge the Turkey: In a clean 5-gallon bucket, pour 1 gallon of ice-cold water, then add the chilled Cajun turkey brine. Fully submerge your thawed turkey or turkey breast. For large birds, rotate halfway through the brining time for even seasoning.
- Brine Time: Cover and refrigerate the turkey in the zesty turkey brine for at least 12–24 hours, up to 48 hours for maximum flavor.
- Prep for Cooking: Remove the turkey from the brine. Discard the brine and pat the turkey completely dry with paper towels. For extra flavor and crispy skin, brush the bird with my turkey compound butter before roasting or smoking.
- Cook: Insert a meat thermometer into the thickest part of the breast. Roast, smoke, or deep-fry until the internal temperature reaches 165°F.
Notes
Chef Emily’s Notes
- This Cajun Turkey Brine Recipe has been my secret for juicy, deeply seasoned Southern turkey for years. For the best results, use fresh spices, keep your brine cold, and always pat the turkey dry before cooking. Finish with my homemade turkey compound butter for the crispiest, most flavorful skin, your guests will beg for the recipe!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Brining
- Cuisine: Southern/Cajun
Nutrition
- Serving Size: 100g
- Calories: 370 kcal
- Sugar: 5g
- Sodium: 349mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg