Cajun Brined Turkey-Two Ways

Name: Cajun Brined Turkey-Two Ways
Prep time: 1 d 15 h 5 min
Cook time: 1 d 15 h 5 min
Total time: 1 d 15 h 5 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 59 milliliters canola oil; 0 teaspoons cayenne powder; 2 teaspoons chile de arbol; 59 milliliters New Mexican chile powder; 1 Tbsp dried thyme; 2 fresh bay leaves; 1 Tbsp garlic powder; 355 milliliters kosher salt; 59 milliliters light brown sugar; 1 large Spanish onion, quartered; 1 Tbsp onion powder; 1 Tbsp dried oregano; 118 milliliters Spanish paprika; 5 kilograms fresh turkey; 4 cloves whole cloves garlic

The recipe Cajun Brined Turkey-Two Ways could satisfy your Creole craving in approximately 39 hours and 5 minutes. This recipe covers 51% of your daily requirements of vitamins and minerals. One serving contains 1078 calories, 142g of protein, and 47g of fat. This recipe serves 6. A few people really liked this main course. Head to the store and pick up bay leaves, cayenne powder, kosher salt, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Special equipment: 3 cups hickory or apple chips if desired, soaked in cold water for 1 hour

Ingredients you will need

Apple Chips

Water

Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl.

Ingredients you will need

Arbol Chile

Garlic Powder

Ground Cayenne Pepper

Onion Powder

Oregano

Paprika

Thyme

Equipment you will use

Bowl

Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket.

Ingredients you will need

Breadcrumbs

Red Pepper

Eggplant

Pesto

Sugar

Water

Salt

Equipment you will use

Pot

Whisk in half of the remaining spice rub, the garlic, bay leaves and onion.

Ingredients you will need

Bay Leaves

Dry Seasoning Rub

Garlic

Onion

Equipment you will use

Whisk

Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt.

Ingredients you will need

Whole Turkey

Water

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.

Ingredients you will need

French Fries

Egg

Equipment you will use

Grill

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 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F.

Ingredients you will need

Dry Seasoning Rub

Whole Turkey

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Grill

Remove from the grill, tent with foil and let rest for 30 minutes before carving.

Equipment you will use

Grill

Aluminum Foil

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 degrees F.

Ingredients you will need

Turkey Breast

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Add charcoal as necessary according to the box instructions.

Remove from the box, tent with foil and let rest for 30 minutes before carving.

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

59milliliters

canola oil 0teaspoons

cayenne powder 2teaspoons

chile de arbol 59milliliters

New Mexican chile powder 1Tbsp

dried thyme 2

fresh bay leaves 1Tbsp

garlic powder 355milliliters

kosher salt 59milliliters

light brown sugar 1large

Spanish onion, quartered 1Tbsp

onion powder 1Tbsp

dried oregano 118milliliters

Spanish paprika 5kilograms

fresh turkey 4cloves

whole cloves garlic

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Pazo de Galegos Albarino with a 4.3 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.