Cajun Brined Turkey
This cajun brined turkey is sure to be the star of your next Thanksgiving feast! Top it with our cajun gravy, top it with a cranberry sauce, eat it plain... The possibilities are endless! Trust us, this recipe is worth the brine and smoke time.
Equipment
- 1 Large Pot
- Smoker
Ingredients
- ½ C Spanish Paprika
- ¼ C New Mexican Chile Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Thyme
- 1 ½ Tsp Chile de Arbol
- ¼-½ Tsp Cayenne Pepper
- 1 ½ C Kosher Salt
- ¼ C Light Brown Sugar
- 4 Cloves Garlic
- 2 Bay Leaves Fresh
- 1 Large Spanish Onion Quartered
- 1 12-lb Turkey Spatchcocked
- ¼ C Canola Oil
Herbed Butter
- 1 Stick Butter Softened
- ¼ C Fresh Parsley Chopped
- ¼ C Fresh Thyme Chopped
- ¼ C Fresh Chives Chopped
- ¼ C Onion Finely Chopped
- 5 Cloves Garlic Minced
- 2 Tbsp Spice Rub
Instructions
- Two Days Before Cooking: Combine the Spanish Paprika, New Mexican Chile Powder, Garlic Powder, Onion Powder, Oregano, Thyme, Chile de Arbol, and Cayenne in a small bowl. Remove ¼ cup for another use. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or clean bucket. Whisk in half the remaining spice rub, the garlic, bay leaves, and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays between 32°F and 40°F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours.
- Combine all herbed butter ingredients in a medium sized bowl. If made ahead of time, allow butter to soften in order to ease application.
- Split the butter in half and apply half underneath the skin of the turkey and half on the outside of the turkey.
- To apply the butter mixture underneath the skin of the turkey, work your hands in between the skin and the meat tearing the membrane loose as you go. Do this carefully and patiently and you will be able to completely loosen the skin from the breast meat and even the thighs and legs. Leave the skin attached around the edges (except for where your hand entered) to help hold in the butter and herbs. Once the skin is loose enough, stuff some of the herbed butter in the breast area, the thighs, and the legs. Pat it down from the outside to spread it out a little more. Apply the second half of the herbed butter to the outside of the skin.
- Season the turkey (both skin and meat side) with the remainder of the rub.
- Place the spatchcocked turkey skin side up and smoke at 240°F for about 4 hours. Placing a small water tray in the smoker can help avoid some of the drying effects of the heat. Pull when the thickest part of the breast reaches ~160°F.
- Tent the bird with foil and allow to rest for 10-15 minutes before carving.
Tried this recipe?Let us know how it was!
