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Cajun Turkey Brine

Cajun Turkey Brine for a Flavor-Packed Holiday Feast

This Cajun Turkey Brine uses bold spices for an unforgettable Thanksgiving turkey experience.
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 1 turkey
Course: Sauces
Cuisine: Cajun
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine Base
  • 1 gallon Water Use cold water for quicker cooling after heating.
  • 1 cup Kosher Salt Key flavor enhancer for moisture retention.
  • 1/2 cup Granulated Sugar Balances saltiness; can be replaced with brown sugar.
For the Flavoring
  • 1/2 cup Creole Mustard Adds tanginess; Dijon can be a substitute.
  • 1 whole Lemon Use fresh juice for optimal taste.
  • 3 cloves Garlic Crushed for more flavor.
  • 3 tablespoons Cajun Seasoning Foundation of the flavor profile; adjust to taste.
  • 3 leaves Bay Leaves Fresh or dried can be used.

Equipment

  • Large stock pot
  • Refrigerator

Method
 

Step‑by‑Step Instructions for Cajun Turkey Brine
  1. Heat 1 gallon of water in a large stock pot over medium heat until warm but not boiling (around 160°F).
  2. Add kosher salt and granulated sugar to the warm water and stir for about 2-3 minutes until dissolved.
  3. Mix in the Creole mustard, fresh lemon juice, crushed garlic, Cajun seasoning, and bay leaves.
  4. Pour in the remaining cold water to cool the brine quickly, aiming for 40°F to ensure safe brining.
  5. Transfer the cooled brine to your refrigerator and let it chill for 2 hours.
  6. Submerge the turkey in the brine, ensuring it's fully covered.
  7. Refrigerate the turkey in the brine for a minimum of 24 hours, up to 2 days for better flavor.
  8. Remove the turkey from the brine and pat dry with paper towels. Let it rest at room temperature for 1 hour before cooking.

Nutrition

Serving: 1turkeyCalories: 150kcalCarbohydrates: 35gProtein: 2gSodium: 2200mgPotassium: 60mgSugar: 25g

Notes

Leftover Cajun Turkey Brine can be stored in an airtight container for up to 3 days or frozen in ice cube trays for up to 6 months.

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