Mohamed Shili This delicious Cajun Brined Turkey, inspired by Bobby Flay, is a flavorful and easy way to enjoy a perfectly seasoned turkey. With a simple brine and two cooking methods, this turkey turns out juicy and aromatic, making it a great option for any holiday or special occasion. Perfect for adding a spicy twist to your feast!
Ingredients Needed:
- 1/2 cup Spanish paprika
- 1/4 cup New Mexican chile powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 1/2 teaspoons chile de arbol
- 1/4 to 1/2 teaspoon cayenne powder
- 1 1/2 cups kosher salt
- 1/4 cup light brown sugar
- 4 whole cloves garlic
- 2 fresh bay leaves
- 1 large Spanish onion, quartered
- One 12-pound fresh turkey
- 1/4 cup canola oil
How To Make Cajun Brined Turkey-Two Ways?
- Prepare the Spice Rub: Mix paprika, chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol, and cayenne in a small bowl. Set aside 1/4 cup for another use.
- Make the Brine: Dissolve salt and sugar in 2 gallons of cold water in a large pot or bucket. Stir in half of the spice rub, garlic, bay leaves, and onion.
- Brine the Turkey: Add the turkey to the brine, cover, and refrigerate for 12 to 24 hours. Rinse the turkey well and pat dry.
- Dry the Turkey: Let the turkey air-dry in the fridge for 24 hours.
- Prepare the Grill (Big Green Egg): Light the charcoal and let it burn until covered with ash. Set up the grill, add soaked wood chips, and preheat to 175°C. Brush the turkey with oil and rub it with the remaining spice rub. Tie the legs together.
- Grill the Turkey (Big Green Egg): Roast for 2 to 2.5 hours until the internal temperature reaches 74°C. Tent with foil and rest for 30 minutes.
- Prepare the Caja China: Follow the instructions for the charcoal. Roast the turkey breast-side down for 30 minutes, then flip and roast for 1 more hour. Tent with foil and rest for 30 minutes.
Recipe Tips:
- Air-dry the Turkey: After rinsing the brine, let the turkey air-dry in the fridge for 24 hours. This will give the skin a crispy texture when cooked.
- Use a Meat Thermometer: Always check the internal temperature of the turkey. It should reach 74°C in the thigh to be fully cooked.
- Tie the Legs Together: Tie the turkey legs before cooking. This helps it cook more evenly.
- Save Extra Spice Rub: Set aside 1/4 cup of the spice rub for future recipes, like a casserole or other dishes.
- Rest the Turkey Before Carving: After cooking, let the turkey rest for 30 minutes. This helps the juices settle and makes for a more flavorful, moist bird.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover turkey to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the turkey in plastic and foil or use a freezer-safe container. Freeze for up to 3 months.
- Reheat: Heat turkey at 175°C for 5-8 minutes.
Nutrition Facts:
- Calories: 182 kcal
- Total Fat: 7.8g
- Saturated Fat: 2.8g
- Cholesterol: 65mg
- Sodium: 1,150mg
- Potassium: 1,000mg
- Total Carbohydrate: 1.7g
- Dietary Fiber: 0.5g
- Sugars: 0.5g
- Protein: 26g
Try More Bobby Flay Recipes:
- Bobby Flay Roast Turkey
- Bobby Flay Turkey Meatloaf
- Thanksgiving Pioneer-Style Herb Roasted Turkey
- Bobby Flay Chicken Enchiladas
Cajun Brined Turkey-Two Ways
Description
This delicious Cajun Brined Turkey, inspired by Bobby Flay, is a flavorful and easy way to enjoy a perfectly seasoned turkey. With a simple brine and two cooking methods, this turkey turns out juicy and aromatic, making it a great option for any holiday or special occasion. Perfect for adding a spicy twist to your feast!
Ingredients
Instructions
- Prepare the Spice Rub: Mix paprika, chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol, and cayenne in a small bowl. Set aside 1/4 cup for another use.
- Make the Brine: Dissolve salt and sugar in 2 gallons of cold water in a large pot or bucket. Stir in half of the spice rub, garlic, bay leaves, and onion.
- Brine the Turkey: Add the turkey to the brine, cover, and refrigerate for 12 to 24 hours. Rinse the turkey well and pat dry.
- Dry the Turkey: Let the turkey air-dry in the fridge for 24 hours.
- Prepare the Grill (Big Green Egg): Light the charcoal and let it burn until covered with ash. Set up the grill, add soaked wood chips, and preheat to 175°C. Brush the turkey with oil and rub it with the remaining spice rub. Tie the legs together.
- Grill the Turkey (Big Green Egg): Roast for 2 to 2.5 hours until the internal temperature reaches 74°C. Tent with foil and rest for 30 minutes.
- Prepare the Caja China: Follow the instructions for the charcoal. Roast the turkey breast-side down for 30 minutes, then flip and roast for 1 more hour. Tent with foil and rest for 30 minutes.
Notes
- Air-dry the Turkey: After rinsing the brine, let the turkey air-dry in the fridge for 24 hours. This will give the skin a crispy texture when cooked.
- Use a Meat Thermometer: Always check the internal temperature of the turkey. It should reach 74°C in the thigh to be fully cooked.
- Tie the Legs Together: Tie the turkey legs before cooking. This helps it cook more evenly.
- Save Extra Spice Rub: Set aside 1/4 cup of the spice rub for future recipes, like a casserole or other dishes.
- Rest the Turkey Before Carving: After cooking, let the turkey rest for 30 minutes. This helps the juices settle and makes for a more flavorful, moist bird.
Cajun Brined Turkey-Two Ways