Turkey Brine-Cajun Style

We made this for the first time last year and liked it so much we made it again for Christmas. It has a little heat from the cayenne pepper, but it is so good with the homemade sweet and tart cranberry sauce to balance it out. Last year I only brined the turkey for 24 hours and we decided this year to kick it up a notch, so we are brining it for 48 hours and also injecting the brine into the meat–yum!

You’ll Need:

2 Tbsp garlic powder

2 Tbsp paprika

1 Β Tbsp dried oregano

1 Tbsp dried thyme

1 Tbsp ground pepper

1 Tbsp onion powder

4 teaspoons cayenne pepper

1 cup salt

1 cup brown sugar

4 rosemary sprigs

1 beer (can or bottle-stout has more flavor–gluten free beer is an option too)

I used a brining bag and injector like this:

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Boil all the above ingredients in 1 quart of water. Remove from heat and let cool.

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Add 1 more quart of ice water to the brine to help speed cooling.

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At this point I injected the brine into the breasts and legs of the turkey.

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Place raw turkey in brining bag or sealable container. Pour brine over the turkey and add water until turkey is submerged. Keep cold until ready to cook. Best results when brining the turkey for at least 24 hours πŸ™‚

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You’ll need to squeeze all the air out of the bag and secure it well. I will squish it around and turn it over tomorrow. Gravy made with this turkey brine is amazing. I hope you love it–we do!

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