I’m sure this goes without saying, but 2020 has been quite a year. No figure, I wanted to make the Thanksgiving holiday extremely special for my family. With so many ups and downs of the year, we still had so much to be grateful for. Am I wrong for wanting to add an amazing holiday dinner to the list of things to be grateful for this year?
This year, I was the head kitchen chef and I was adamant that everything had to be perfect. From the Thanksgiving day breakfast to the turkey, I wanted to give them an amazing meal. When the aim is perfection, my Cajun turkey is sure to please. If you’re not a fan of dry turkey, brining is definitely a step you don’t want to skip.
Brining is the process of soaking meat into a salt based and flavorful solution. You’ll boil your dry ingredients in a pot full of water, remove from heat then add the remaining ingredients. Allow the solution to cool completely for about an hour, then add your uncooked meat to the solution. Chill your turkey overnight in a deep pot or brining bag. Brining makes your turkey super juicy plus the turkey is able is soak up the added flavors from the brine. Keep in mind that the turkey still needs to be seasoned after brining but the overall flavor and tenderness will take your turkey to the next level. This brining recipe can be used for turkeys up to 20 pounds.
How did you like this brining recipe? Leave your reviews in the comments below!
Ingredients
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Main Ingredients
- Seasoning/Spices
Instructions
- In a large stockpot over high heat, add 8 cups of water, salt, sugar, and Cajun seasoning. Stir.
- Once Cajun solution comes to a boil, remove pot from heat.
- Immediately add remaining ingredients to pot. Stir.
- Allow the brining mixture to cool for roughly an hour or until completely cooled.
- Place cleaned and gutted turkey into a brining bag or large bin.
- Pour brining mixture in bag or bin with turkey.
- Tie the bag to close or top the bin with its lid. Allow to sit in fridge overnight or for 24 hours.
- Remove turkey from brine. Do not rinse turkey, doing so could rinse off some of the flavors from brine. Pat turkey dry and set aside.
- Discard brine solution. Do not reuse.
- Season turkey as desired. Brining recipe should be used for turkey up to 20 lbs.
