Spicy Brined Turkey Recipes

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BUTTERMILK-BRINED SPICE-RUBBED TURKEY



Buttermilk-Brined Spice-Rubbed Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 15

1 cup kosher salt, plus more for seasoning
3/4 cup packed light brown sugar
2 heads garlic, halved
20 sprigs fresh thyme
3 quarts buttermilk
3/4 cup hot sauce (such as Cholula)
1/4 cup spicy brown mustard
2 onions (1 sliced, 1 quartered)
1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon granulated garlic
1/4 teaspoon cayenne pepper
Freshly ground black pepper
4 tablespoons unsalted butter, melted

Steps:

  • Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
  • Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
  • Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
  • Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

SPICY BRINED TURKEY



Spicy Brined Turkey image

If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.

Provided by Andrea Parker

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 10h10m

Yield 14

Number Of Ingredients 13

1 gallon chicken stock
1 cup kosher salt
½ cup light brown sugar
2 tablespoons dried minced onion
2 tablespoons red pepper flakes
3 whole cinnamon sticks
1 tablespoon cracked black peppercorns
½ tablespoon cracked allspice berries
½ tablespoon chopped candied ginger
1 gallon ice water
1 (14 pound) thawed whole turkey, neck and giblets removed
½ cup butter, softened
aluminum foil

Steps:

  • Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
  • Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
  • Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
  • Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
  • Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
  • Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.

Nutrition Facts : Calories 789 calories, Carbohydrate 11.2 g, Cholesterol 286.1 mg, Fat 39.3 g, Fiber 1 g, Protein 92.8 g, SaturatedFat 13.7 g, Sodium 7565.2 mg, Sugar 8.6 g

SPICED AND SUPER-JUICY ROAST TURKEY



Spiced and Super-Juicy Roast Turkey image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 4h50m

Yield 12 servings

Number Of Ingredients 19

10 pints 11 fluid ounces (6 liters) water
4 1/4-ounces (125 grams) table salt
3 tablespoons black peppercorns
1 cinnamon stick
1 tablespoon caraway seeds
4 cloves
2 tablespoons allspice berries
4 star anise
2 tablespoons white mustard seeds
7 ounces (200 grams) caster sugar
2 onions, quartered
1 (3-inch) piece ginger, cut into 6 slices
4 tablespoons maple syrup
4 tablespoons clear honey
1 orange, quartered
Handful fresh parsley leaves, optional (only if you've got some parsley hanging around)
1 (9 to 11 1/4-pound) (4 to 5-kg) turkey
2 3/4 ounces (75 grams) butter
3 tablespoons maple syrup

Steps:

  • For the turkey:
  • Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
  • For the basting glaze:
  • Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.

JAMAICAN-SPICED TURKEY



Jamaican-Spiced Turkey image

When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came up with this recipe inspired by her upbringing in Kingston, Jamaica. This turkey, a showstopping centerpiece for any big family event, roasts on a bed of whole vegetables, which absorb its fat. A deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper imparts huge flavors, rounded out by an herb-infused brown butter. If things are looking to be busy, the butter and rub can be prepared a day ahead.

Provided by Ligaya Mishan

Categories     dinner, project, main course

Time 6h

Yield 12 to 16 servings

Number Of Ingredients 30

1 1/4 cups kosher salt
1/2 cup granulated sugar
5 cloves garlic, lightly crushed and peeled
1 large Spanish or Vidalia onion, peeled and quartered
20 fresh thyme sprigs (or 2 tablespoons dried)
8 whole cloves
1 tablespoon allspice berries, lightly crushed
2 bay leaves
6 sage leaves
1 stick cinnamon
5 to 6 scallions, white and green parts, halved crosswise
3 to 4 juniper berries, lightly crushed
1 15- to 18-pound turkey (preferably heritage or pasture-raised)
1 1/4 cups unsalted butter (2 1/2 sticks)
20 fresh thyme sprigs
1/4 cup chopped scallions (about 3), white and green parts
1/2 cinnamon stick, broken into pieces
2 tablespoons allspice berries
1 tablespoon whole peppercorns
1/2 tablespoon dried thyme
1/2 dried mild or medium hot chile pepper (such as guajillo), stem removed, torn into pieces
1/2 teaspoon fennel seeds
5 scallions, trimmed
3 onions, peeled and quartered
3 celery stalks (with tops)
2 fennel bulbs (with stems and fronds), cut into thirds
10 garlic cloves
3 large carrots, trimmed and peeled
Salt and pepper
3 cups vegetable or chicken stock

Steps:

  • Brine the turkey: Combine all the brine ingredients except the turkey in a large stock pot and add 1 gallon water. Bring to a boil, then remove from heat and stir in another 1/2 gallon water; let cool to room temperature. Place turkey breast-side-down in a container large enough to hold it and the brine. Add brine and refrigerate 8 to 12 hours. Remove from refrigerator about an hour before cooking and bring to room temperature.
  • Make the herb butter: Melt butter in a medium saucepan over medium heat. Reduce heat to medium-low and simmer 9 to 12 minutes, stirring often to prevent burning, until butter darkens to deep amber. Add thyme and scallions and remove from heat. (Butter may foam up; stir to keep it from foaming over.) Let steep for 10 to 15 minutes, then strain into a bowl, pressing out all the butter with a spatula. Allow butter to cool so it firms up, but is still a little soft and pliable. Stir butter while it cools to re-incorporate any bits that fall to the bottom.
  • Make the spice rub: Combine all the rub ingredients in a heavy skillet over medium-high heat. Toast, stirring or shaking the pan occasionally, 2 to 4 minutes. Watch carefully to avoid burning. Let cool, then grind finely in a spice grinder or mortar.
  • Roast the turkey: Heat oven to 475 degrees. Line a large roasting pan with the scallions, onions, celery, fennel, garlic and carrots and sprinkle with salt and pepper. Pour in stock.
  • Remove turkey from brine and pat dry. Season cavity with about 1/2 tablespoon of the spice rub. Gently loosen the breast skin with your fingers as far down as you can go, being careful not to tear the skin. Spread almost all of the herb butter under the skin and smooth it out as evenly as possible by rubbing the skin. Rub remaining butter lightly over the rest of the turkey. Sprinkle about 2 tablespoons of the spice rub all over turkey.
  • Place turkey in pan on top of vegetables. Tuck the wings under turkey, and tie legs together with kitchen twine.
  • Roast turkey for 30 minutes, then reduce oven temperature to 325 degrees and loosely cover with foil. Cook turkey, basting with the liquid in the pan every 45 minutes, until the leg feels loose in the socket and a thermometer inserted into the thigh registers 165 degrees. Start checking the temperature after about 2 hours. Depending on the size of your turkey, it may take up to 4 hours to cook through. Let sit 20 to 25 minutes before carving.

BEST TURKEY EVER!! (BRINED)



Best Turkey Ever!! (Brined) image

My dad has made this turkey for the past 3 years at Thanksgiving. This is my 1st Thanksgiving at home and I plan on doing it as well. The meat comes out completely juicy and its just amazing!!

Provided by Jenninjapan

Categories     Whole Turkey

Time 10h

Yield 22 serving(s)

Number Of Ingredients 11

15 lbs turkey (not self Basting or kosher)
2 cups table salt (do not substitute equal amounts of kosher salt)
2 gallons icy cold water (*)
4 cups brown sugar
1/2 cup dried rosemary leaves
1/2 cup dried thyme, leaves
1 small onion, peeled and quartered
1 carrot, peeled & cut into 1-inch chunks
1 stalk celery, cut into 1-inch chunks
4 -6 tablespoons unsalted butter, melted
as needed fresh fruit (to garnish)

Steps:

  • Rinse turkey in cool water.
  • In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
  • Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
  • Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
  • * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
  • * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
  • In the cavity of turkey, place onion, carrot and celery.
  • Brush turkey with melted butter.
  • Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
  • Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
  • Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
  • Remove turkey from the oven and allow to stand for 20 minutes before carving.
  • Transfer to a platter and garnish with fresh fruit.

Nutrition Facts : Calories 675.8, Fat 27.2, SaturatedFat 8.5, Cholesterol 216, Sodium 10528.7, Carbohydrate 41.4, Fiber 1.3, Sugar 38.8, Protein 63.5

SPICY ROAST TURKEY



Spicy Roast Turkey image

This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!

Provided by Mercy

Categories     Whole Turkey

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 10

1 -1 1/2 cup mayonnaise
2 tablespoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder
1 (14 lb) turkey

Steps:

  • Mix the spices into the mayonnaise until thoroughly blended.
  • Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
  • (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
  • Roast on lowest rack of the oven at 500°F for 30 minutes.
  • Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
  • Reduce the oven temperature to 350°F.
  • Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
  • Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

SPICED BUTTERMILK-BRINED TURKEY



Spiced Buttermilk-Brined Turkey image

Fragrant spices such as coriander seeds, bay leaves, juniper berries, fennel seeds, and peppercorns permeate the buttermilk brine for this holiday centerpiece. It's an easy way to create big flavor with your bird this Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes one 18- to 20-pound turkey

Number Of Ingredients 12

1 1/2 cups coarse salt
6 bay leaves
2 tablespoons coriander seeds
1 tablespoon juniper berries
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 turkey (18 to 20 pounds), rinsed, neck and giblets reserved for stock, liver reserved for stuffing, if desired
3 quarts buttermilk
2 medium onions, thinly sliced
6 cloves garlic, crushed
1 bunch fresh thyme

Steps:

  • Bring 1 quart water, salt, bay leaves, and spices to a simmer in a medium saucepan, stirring until salt has dissolved. Let cool 5 minutes.
  • Line a 5-gallon container with a large brining bag. Place turkey in bag with 4 quarts water, salt mixture, buttermilk, onions, garlic, and thyme; tie bag. (If turkey is not submerged, weight it down with a plate.) Refrigerate for 24 hours, flipping turkey once.
  • Remove turkey from brine; discard brine. Rinse turkey and pat dry. Let stand at room temperature 1 hour.
  • Preheat oven to 400 degrees. Tie turkey legs and tuck wing tips under. Transfer to a large roasting pan fitted with a rack. Place in oven, legs first, if oven permits. Roast 45 minutes, then lower temperature to 325 degrees and roast, rotating and basting about every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 2 to 2 1/2 hours. Let stand at least 30 minutes before carving.

SPICY TURKEY LEGS



Spicy Turkey Legs image

Your guests are sure to get a kick out of these flavorful turkey legs. For less spicy flavor, reduce the amount of hot sauce and inject 1/2 ounce into each leg. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

2/3 cup Louisiana-style hot sauce
5 tablespoons canola oil
1 tablespoon chili powder
1 tablespoon soy sauce
2 teaspoons ground mustard
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon celery salt
1/2 teaspoon white pepper
1/2 teaspoon hot pepper sauce, optional
6 turkey drumsticks (1 pound each)

Steps:

  • In a small bowl, combine the first 11 ingredients; set aside 1/4 cup for basting. Draw remaining marinade into a flavor injector. In several areas of each drumstick, inject a total of 2 tablespoons (or 1 oz.) of marinade into the meat while slowly pulling out the needle., Place drumsticks on a foil-lined 15x10x1-in. baking pan. Cover and bake at 375° for 30 minutes. Uncover; bake until a thermometer reads 180°, 45-55 minutes longer, basting occasionally with reserved marinade.

Nutrition Facts : Calories 680 calories, Fat 39g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 1489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 76g protein.

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From mortonsalt.com


JUICY ROAST TURKEY | RECIPETIN EATS
2018-11-14 Roast turkey 45 minutes. Mix remaining butter with garlic and herbs. Brush turkey generously with butter. Roast turkey for a further 30 minutes or until a) the thermometer that comes with the turkey pops up (America) b) a thermometer inserted between the breast and leg reads 165F/75C. (Notes 9, 10).
From recipetineats.com


PICKLE-BRINED TURKEY RECIPE - TODAY
2017-11-14 1 gallon of water plus 3 quarts water, divided. 3/4 cup kosher salt, preferably Diamond Crystal. 2 large cloves garlic, smashed. 1 tablespoon black peppercorns. 1 tablespoon mustard seeds. 2 ...
From today.com


SPICY BRINED TURKEY RECIPE - FOOD NEWS
Put sliced turkey breast in a heavy-duty zip-top bag and pour turkey jerky recipe brine over. Remove as much air from the bag as possible and seal. Sweet-and-Spicy Roast Turkey Recipe. Make the brine by adding 2 cups of boiling water in a large container with the salt, sugar and peppercorns. Stir to dissolve completely, then add a combination ...
From foodnewsnews.com


APPLE SPICE TURKEY BRINE RECIPE - THE SPRUCE EATS
2022-02-09 Citrus turkey brine: Combine 1 1/2 gallons of cold water with 1 cup of salt, one lemon cut into wedges, one orange cut into wedges, 3 cloves of garlic, 1 onion cut into wedges, 4 bay leaves, 1 tablespoon dried thyme, and 1 tablespoon ground black pepper. Add the turkey and brine overnight. Buttermilk turkey brine: In a large pot over high heat, combine the 32 …
From thespruceeats.com


SPICED AND SUPERJUICY ROAST TURKEY | NIGELLA'S RECIPES | NIGELLA …
Read the Important Note below, and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Melt the goose fat (or butter) and maple syrup together slowly over a low heat. Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time. Roast for 2½ hours.
From nigella.com


DELICIOUS CAJUN TURKEY BRINE RECIPE - LGCM
Brining your turkey is an excellent way to help it stay moist and flavorful throughout the entire cooking process. By soaking the turkey in a liquid with salt present, the turkey will soak up water, and then retain some of the moisture while it cooks. In addition to the extra juiciness of the finished bird, brining is an excellent opportunity to add more flavor to the bird.
From lakegenevacountrymeats.com


SPICY HONEY GRILLED TURKEY - TURKEY BREAST RECIPE
2017-05-04 Heat grill to high heat, 375-400 degrees. Cover. In a small bowl, mix garlic powder, white pepper, crushed red pepper and fine sea salt. Rub vegetable oil into turkey breast and sprinkle rub mixture all over top and bottom. Oil grates and place turkey breast onto the grill. Cook on both sides for approximately 12 minutes.
From savoryexperiments.com


SPICED AND GLAZED ROAST TURKEY RECIPE | BON APPéTIT
2019-10-15 Step 8. Place a rack in middle of oven; preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until …
From bonappetit.com


SWEET AND SPICY STOUT-BRINED SMOKED TURKEY - RADD COOKING
2019-11-26 Keep your turkey and brine cool overnight. Mix together the rub ingredients. Remove the turkey from the brine and allow it to dry slightly. Slather the bird with the rub on all surfaces. Stuff the cavity with apple and onion quarters Heat smoker to 225°F and add hickory chunks. Place the turkey in the smoker over a water pan.
From raddcooking.com


THE SPICY OLIVE’S SIMPLE BRINED BASTED TURKEY
2017-11-29 Rate this recipe! Place turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400 degrees rub 2 tablespoons mushroom and sage olive oil over the skin of the turkey. Sprinkle pepper over skin and in cavity.
From thespicyolive.com


SPICY DRY BRINED TURKEY | RECIPE | TURKEY BRINE RECIPES, …
Nov 22, 2021 - Spicy Dry Brined Turkey | Butterball® When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


THE BEST TURKEY BRINE RECIPES | EPICURIOUS
2015-11-17 Step one: make the tea brine (yes, you read that right). Step two: brine this bird for up to 48 hours to turn up the flavor. Step three: cook a juicy bird. Get This Recipe.
From epicurious.com


HOW TO MAKE TURKEY GRAVY - A SPICY PERSPECTIVE
2019-11-18 Skim off 1/4 cup turkey fat from the drippings and place it in a sauté pan. Set over medium heat and whisk in the flour to create a roux. Add the chopped onion and fresh herbs, and cook until the onions are soft and the roux is golden. Meanwhile measure out the pan drippings and broth to total 4 cups combined.
From aspicyperspective.com


CAJUN ROAST TURKEY - SPICY SOUTHERN KITCHEN
2020-12-05 Let brine for 12 to 24 hours. Preheat oven to 325 degrees. Remove turkey from brine and rinse under cold water. Pat turkey dry with paper towels and place on a roasting rack in a large roasting pan. Sprinkle the Cajun seasoning all over and inside the turkey. Place the onion, garlic, and lemon in the turkey cavity.
From spicysouthernkitchen.com


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