Perfect Cajun Dry Brine Turkey
This Perfect Cajun Dry Brine Turkey Recipe infuses the turkey with robust flavors, ensuring each bite is packed with a delightful mix of spices that pays homage to Cajun cuisine.
Equipment
- Roasting Pan
- Mixing Bowl
- Meat Thermometer
Ingredients
Turkey
- 1 whole Whole Turkey (12-14 pounds) Ensure the turkey is thawed completely.
Brine Ingredients
- 1 cup Coarse Sea Salt Essential for the dry brining process.
- 1/2 cup Cajun Spice Mix Includes paprika, cayenne pepper, garlic powder, onion powder, and black pepper.
- 1/4 cup Brown Sugar Adds sweetness and helps with caramelization.
- 1 tablespoon Black Pepper Freshly ground for best flavor.
- 1 tablespoon Garlic Powder Provides a rich, savory flavor.
- 1 tablespoon Onion Powder Enhances the turkey's flavor profile.
Garnish
- Fresh Herbs (optional) Such as parsley or thyme for garnish.
Instructions
- Remove the turkey from its packaging, take out giblets, rinse under cold water, and pat dry.
- In a medium bowl, combine coarse sea salt, Cajun spice mix, brown sugar, black pepper, garlic powder, and onion powder. Mix well.
- Generously sprinkle the brine mixture all over the turkey, ensuring even coating.
- Rub the brine mixture into the skin, focusing on the legs and wings.
- Cover the turkey with plastic wrap or place it in a resealable bag. Refrigerate for 12 to 24 hours.
- Preheat the oven to 325°F (165°C). Remove the turkey from the refrigerator, discard excess brine, rinse lightly, and pat dry.
- Place the turkey on a roasting rack in a large roasting pan. Roast, basting every 30-45 minutes.
- Cook until the internal temperature reaches 165°F (74°C). Let rest for 20-30 minutes before carving.
- Carve the turkey and garnish with fresh herbs if desired.
Notes
For variations, consider adding more brown sugar for sweetness or cayenne for heat.