CAJUN BRINED TURKEY TWO WAYS RECIPE - (4.2/5)
Provided by Booper-2
Number Of Ingredients 16
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.
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Malik Sadamhussain
[email protected]This recipe was a disaster! The turkey was dry and overcooked. I followed the recipe exactly, so I'm not sure what went wrong.
oladapo victoria
[email protected]I've never cooked a turkey before, but this recipe made it easy. The turkey turned out perfectly and my guests were very impressed. I'll definitely be making this again.
Vivian Bukwana
[email protected]This recipe was a bit too spicy for my taste, but my husband loved it. The turkey was cooked perfectly and the Cajun brine gave it a delicious flavor.
Rebel Edits
[email protected]I'm not a big fan of Cajun food, but I thought I'd give this recipe a try. I was pleasantly surprised! The turkey was moist and flavorful, and the brine didn't overpower the natural flavor of the turkey.
Pamela Prince
[email protected]This recipe is a keeper! The turkey was perfectly cooked and the Cajun brine gave it a delicious flavor. I'll definitely be making this again for Thanksgiving.
Badshah gurung
[email protected]The turkey was flavorful and juicy, but the skin wasn't as crispy as I would have liked. I think I'll try roasting the turkey at a higher temperature next time.
Branden
[email protected]This recipe was easy to follow and the turkey turned out great! The Cajun brine gave the turkey a delicious flavor and the meat was very moist. I will definitely be making this again.
Matshepho Gololo
[email protected]I've made this recipe several times now, and it's always a hit! The turkey is always juicy and flavorful, and the brine makes the skin perfectly crispy. I highly recommend this recipe to anyone looking for a delicious and easy way to cook a turkey.
Chef Mike Alim- Kapampangan Ku Soi!
[email protected]The turkey was a bit dry, but the flavor was good. I think I might have overcooked it a little bit. Overall, this recipe is a good starting point, but I'll need to make some adjustments next time.
Adrian Janjić
[email protected]This recipe was a bit too spicy for my taste, but my guests seemed to enjoy it. The turkey was cooked well, but I think I would use a milder brine next time.
Bandana Rai
[email protected]I followed the recipe exactly, and the turkey turned out perfectly. It was juicy, flavorful, and cooked to perfection. I highly recommend this recipe to anyone looking for a delicious and easy way to cook a turkey.
Street dance
[email protected]The Cajun brine really made a difference in the flavor of the turkey. The meat was so moist and tender, and the skin was crispy and flavorful. This recipe is a keeper!
Khoo bahadur Rana magar
[email protected]I tried this recipe for a smaller gathering, and it was still a hit! The turkey was perfectly cooked, and the brine gave it a delicious Cajun flavor. I'll definitely be making this again for future holiday meals.
Ymma Azouagh
[email protected]This Cajun-brined turkey recipe was a total game-changer for my Thanksgiving dinner! The turkey was incredibly juicy and flavorful, and the brine made the skin perfectly crispy. My guests raved about it, and I'll definitely be using this recipe again