For a perfectly moist turkey, this Cajun Turkey Brine will be your go-to recipe after you try it once. Deliciously moist meat full of Cajun flavors.
We often cook a turkey, but naturally we think of Thanksgiving and Christmas when we talk turkey.
If you're looking for an easy recipe and a great way to keep your turkey moist brining is the way to go. You'll still get delicious holiday flavors with this ultimate Cajun-flavored turkey.
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What makes this recipe so yummy
- Anything that is easy, naturally we love it.
- You'll never have a dry turkey again.
- A Cajun recipe will always make things taste better (IMO).
- You will never taste breast meat so juicy, it's a really tender turkey. The brining process is key, it's amazing what a simple brine can do.
- Everyone will be impressed at your Thanksgiving dinner.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 5: Place the pot into your refrigerator for about two hours.
- Step 6: Once the hot brine solution has cooled, drop the whole bird (whole turkey) into the delicious flavors of the brine, until covered completely.
- Step 7: Cover with a lid (or some aluminum foil) and refrigerate for a minimum of 24 hours for best results.
- Step 8: Remove from the brine and pat the turkey skin dry with paper towels. Allow to sit at room temperature in a large roasting pan for an hour or so, until you're ready to cook.
Hint: Add ice to your remaining water, to cool the brine quicker. You could also put the pot into your freezer (if you have room) - it's my favorite way to cool it quicker.
Do not put a warm/hot pot into your refrigerator/freezer as it can raise the temperature of your refrigerator, which is not good for the other things in there.
Recipe variations and substitute ideas
- Brown Sugar - instead of granulated sugar.
- Cayenne Pepper - for extra heat.
- Olive Oil - for softness.
- Rosemary Sprigs - add some of these for those holiday flavors.
- Garlic Powder - instead of fresh garlic.
- Black Pepper - added for more spice.
- Onion Powder - of extra flavor.
- Worcestershire Sauce - for a little umami.
- Thyme Sprigs - for more holiday flavors.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a large pot, big enough to drop your turkey into (but will fit in your refrigerator). If you have trouble with this, larger birds can pose a problem, try using brine bags.
I have an affiliate link in the recipe card below for the pot I use and for brining bags.
How to store leftovers
After you have used the turkey brine it cannot be used again. For various reasons, not only is it contaminated by the raw turkey meat but the turkey tends to soak up all the salt so it won't be as good.
Just toss it.
Mel's kitchen notes
Drop your turkey into the brine by the feet, this will fill up the cavity with the brine and sink it to the bottom better.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
I recommend at least 24 hours in the brine - but no more than 2 days - for the ultimate juicy turkey.
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Cajun Turkey Brine
Video
Equipment
Ingredients
- 2 Gallons Water divided
- 1 Cup Kosher Salt
- ½ Cup Granulated Sugar
- ¼ Cup Creole Mustard
- 1 Each Lemon juiced
- 5 Cloves Garlic crushed
- 6 Tablespoons Cajun Seasoning
- 2 Each Bay Leaves
Instructions
- Add one gallon of water to a large stock pot.2 Gallons Water
- Heat on the stove, just until hot enough to dissolve the sugar and salt.
- Add the salt, sugar, Creole mustard, lemon juice and lemons, crushed garlic coves, Cajun seasoning and bay leaves. Stir until the salt and sugar has dissolved.1 Cup Kosher Salt, ½ Cup Granulated Sugar, ¼ Cup Creole Mustard, 1 Each Lemon, 5 Cloves Garlic, 6 Tablespoons Cajun Seasoning, 2 Each Bay Leaves
- Add the remaining gallon of water, cold would be better as it will cool the brine quicker.2 Gallons Water
- Once the brine has come down to room temperature place the whole pot into the refrigerator, for 2 hours.
- Once the brine has become cold slowly drop your turkey into the stock pot and cover.
- Allow to sit in the refrigerator for a minimum of 24 hours and up to 2 days.
- Remove from the brine and allow the turkey to sit at room temperature for an hour or two before cooking.
Notes
Nutrition
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Jordan says
How big was your turkey ? My turkey is 17 lbs.. would I want to double the seasonings ? Thank you
Melanie Cagle says
We always stick to a turkey that's around 16lb so I don't think you need to double the seasonings in my recipe.
D. Roe says
Should we rinse the turkey after taking it out of the brine?
Melanie Cagle says
No that's not necessary. Just pat dry.
Samantha says
This has been go to turkey brine for 3 years now! It is does halo make a delicious turkey!