Cajun Brined Turkey Two Ways Recipe 425

CAJUN BRINED TURKEY TWO WAYS RECIPE - (4.2/5)

Cajun Brined Turkey Two Ways Recipe - (4.2/5) image

Provided by Booper-2

Number Of Ingredients 16

Ingredients

1/2 cup Spanish paprika
1/4 cup New Mexican chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 1/2 teaspoons chile de arbol
1/4 to 1/2 teaspoon cayenne powder
1 1/2 cups kosher salt
1/4 cup light brown sugar
4 whole cloves garlic
2 fresh bay leaves
1 large Spanish onion, quartered
1 (12-pound) fresh turkey
1/4 cup canola oil
Special equipment: 3 cups hickory or apple chips if desired, soaked in cold water for 1 hour

Steps:

Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40°F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours. In the big green egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350°F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165°F. Remove from the grill, tent with foil and let rest for 30 minutes before carving. In the caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165°F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.

CAJUN TURKEY INJECTION (BRINE)

Cajun Turkey Injection (Brine) image

Provided by Food Network

Categories condiment

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons kosher salt
2 teaspoons garlic powder
2 teaspoons white pepper
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 cup melted butter

Steps:

Blend all of the dry ingredients then mix with the butter.
Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.

BRINED AND ROASTED WHOLE TURKEY

Brined and Roasted Whole Turkey image

No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast.

Provided by Morton

Categories Trusted Brands: Recipes and Tips

Time 13h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 cup Morton® Coarse Kosher Salt
1 cup sugar
2 gallons cool water
1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
5 tablespoons unsalted butter, softened
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
1 cup white wine, chicken broth or water

Steps:

Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.

Nutrition Facts : Calories 984.6 calories, Carbohydrate 20.7 g, Cholesterol 341.8 mg, Fat 46.9 g, Protein 108.9 g, SaturatedFat 16.8 g, Sodium 9504.4 mg, Sugar 20.2 g

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