Cajun brine recipe for turkey: 59 photos
Cajun Turkey Brine | The Cagle Diaries
FAQ
As a general rule of thumb, you'll want to let the turkey brine for at least 1 hour per pound of turkey. Here's a breakdown of how long to brine a turkey based on size:
- 12–14-lb. turkey: 16–18 hours.
- 14–16-lb. turkey: 18–20 hours.
- 16–18-lb. turkey: 20–22 hours.
- 18–20-lb. turkey: 22–24 hours.
Both ways produce a flavorful and moist turkey but have other important considerations that may impact your choice. Wet brines infuse flavor and moisture more quickly than dry brines; however, a larger vessel for the brining process will be needed as well as enough refrigerator space.
One key reason is the taste—whether you wet-brine or dry-brine, using all! that! salt! infuses the bird with flavor, giving it an extra boost before you add any spices or aromatics. It also helps the meat retain its moisture and can help you avoid over-cooking, our associate food editor Kelsey Youngman explains.
Do NOT wash the bird prior to brining. Washing raw poultry can cause cross-contamination — raw juices that can contain harmful bacteria spilling onto other foods or splashing on countertops. Prepare the brine by mixing ingredients until all of the salt is dissolved.
Basic Brine. Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.
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Mike Karabeini
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