The perfect way to take Thanksgiving to the next level, this recipe is based off Alton Brown’s famous brine recipe for turkeys.
Cajun Brine / Turkey
Picture a blend of Southern charm and bold Cajun spices coming together in a tantalizing brine, transforming an ordinary turkey or chicken into a masterpiece of flavor. This Cajun spice brine begins with a base of cool, clear water, with coarse salt dissolved into it. Then, a medley of aromatic herbs — bay leaves, thyme, and rosemary — add depth, their fragrant notes mingling with the air, promising an infusion of earthy undertones.
But it's the Cajun spices that truly elevate this brine to a crescendo of flavors. Fiery cayenne pepper lends a subtle heat that builds with each passing moment, while paprika, both sweet and smoked, adds a touch of complexity, evoking memories of smoldering fires and lively gatherings.
s the poultry luxuriates in this brine, hours unfold into a journey of marination, each minute allowing the flavors to meld and deepen. When the time comes to roast or grill, the meat emerges with a bronzed exterior that hints at the layers of flavor within. The Cajun spice brine has worked its magic, transforming a humble bird into a culinary delight that dances on the palate.
Ingredients
Cajun Seasoning Mix
Cajun Butter Rub
Brine
Instructions
Cajun Seasoning Mix
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Mix all ingredients together and store in a spice jar.
Cajun Butter
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Combine all ingredients and set aside.
Brine
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Place 3 of the 6 quarts of stock in a large pot (minimum 8 quart) over medium high heat. Add sugar, salt and Cajun seasoning. Bring to a boil stirring occasionally until dry ingredients have dissolved.
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Remove from the heat and add remaining ingredients, extra broth and all, and let it steep for an hour at room temp. At this point you can divide it up into smaller portions if you are just doing wings or a small bird. Freeze what you don't need and use later. If brining a turkey, pour the mixture in a 5 gallon bucket and add a bag of ice. It should not be so hot that it melts all of the ice. If all the ice melts add more until it does not.
Brining and cooking a Turkey/Chicken or Chicken Wings
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TURKEY: Take your fully thawed turkey and remove the neck and package inside the cavity and rinse it off under cool water. Slowly lower the turkey into the 5 gallon bucket making sure to fully submerge it filling the cavity. place the lid on tightly and place in a cool place for at least 12 hours up to 18. Checking every 6 hours to stir the mix and add more ice if needed.
WINGS OR SMALL CHICKEN: Place wings or quarters in a large ziplock bag pour in enough brine to fill the bag 3/4 of the way full. Squeeze out all of the air and seal tight. Place in the fridge for 2-4 hours.
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TURKEY: Remove the turkey and place it in a deep aluminum pan. Truss the legs of the turkey with twine and tuck the wings under the back and pat dry the turkey. You can stuff the cavity with things like apple quarters, orange quarters, lemon halves, the bundle of herbs you made for the brine earlier. anything that is an aromatic will be great in here. PLEASE no stuffing though... save that for its own pan stuffing sets off the cook time and temp of the turkey and in order to have fully cooked stuffing you risk over cooking the bird.
Run your hand under the skin along the breast and legs pulling it away just slightly from the meat.
In a small bowl, soften the 1/2 cup of butter and mix in the remaining ingredients for the Cajun Butter Rub. scoop and rub under the skin the butter mixture. Rub olive oil on the outside of the turkey.
WINGS OR SMALL CHICKEN: Remove the meat from the brine and lightly pat dry. Place on a sheet tray and sprinkle lightly with Cajun seasoning.
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TURKEY:
OVEN- Place the Turkey breast side up in a 500 degree oven on the lowest rack. Cook at 500 for 30 minutes. If the skin begins to darken to much cover it with a large triangle piece of foil. Reduce oven temp to 350 and cook until the breast meat reaches 155 F. You can bast the bird in it own juices if you want from time to time.
SMOKER- Place the turkey in a 210-225 degree smoker and smoke for 30 minutes per pound. (10lb bird will smoke for 5 hours) Every 45 minutes or so feel free to baste the bird in its own juices. I like to do this when I smoke a turkey just to keep moisture added to the skin. If it is drying out to much place a sheet of folded aluminum over the breast.WINGS OR SMALL CHICKEN:
OVEN- Pop the meat in to a 420F oven for 45 minutes turning half way if they are looking dark.SMOKER- Smoke at 210-225 for 90 minutes.
You can toss the wings in a mixture of butter and your favorite hot sauce or just eat um as is!
