Thanksgiving is a time for family, friends and of course delicious food. And what better way to celebrate than with a juicy, flavorful turkey that’s been brined to perfection? This year, ditch the boring, dry turkey and try Bobby Flay’s Cajun Brined Turkey recipe. It’s guaranteed to be a crowd-pleaser, and it’s surprisingly easy to make.
What Makes This Cajun Brined Turkey So Special?
The Cajun Spice Rub: This is what sets this turkey apart from the rest. The rub is a blend of paprika, chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol, and cayenne pepper. It gives the turkey a smoky, spicy, and slightly sweet flavor that’s irresistible.
The Brine: Brining is a technique that involves soaking the turkey in a salt-water solution. This helps to keep the turkey moist and flavorful, and it also helps to break down the muscle fibers, making the turkey more tender.
The Cooking Method: This recipe gives you two options for cooking your turkey: in a Big Green Egg or in a Caja China. Both methods will result in a perfectly cooked turkey, but the Caja China will give the turkey a slightly smoky flavor.
How to Make Bobby Flay’s Cajun Brined Turkey
Ingredients:
- For the Cajun spice rub:
- 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
- For the brine:
- 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
- For the Big Green Egg:
- 3 cups hickory or apple chips (optional)
- For the Caja China:
- Charcoal briquettes
Instructions:
Two days before cooking:
- Combine the ingredients for the Cajun spice rub in a small 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 stockpot or a clean bucket.
- Whisk in half of 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 somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
- Rinse the turkey well under cold water and pat dry to remove the salt.
- Let the turkey 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. 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.
- Remove from the grill, tent with foil, and let rest for 30 minutes before carving.
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.
- Add charcoal as necessary according to the box instructions.
- Remove from the box, tent with foil, and let rest for 30 minutes before carving.
Tips for Making the Perfect Cajun Brined Turkey
- Use a high-quality turkey. This will make a big difference in the flavor of the finished dish.
- Don’t overcook the turkey. The turkey is done when a meat thermometer inserted into the thigh reads 165 degrees F.
- Let the turkey rest before carving. This will allow the juices to redistribute, resulting in a more moist and flavorful turkey.
- Serve the turkey with your favorite sides. Some suggestions include mashed potatoes, gravy, stuffing, and cranberry sauce.
Bobby Flay’s Cajun Brined Turkey is a delicious and impressive dish that’s perfect for Thanksgiving or any other special occasion. With its flavorful Cajun spice rub and juicy, tender meat, this turkey is sure to be a hit with everyone at the table. So give it a try this year, and you won’t be disappointed.
Frequently Asked Questions
Q: Can I use a different type of turkey?
A: Yes, you can use a different type of turkey, such as a bone-in turkey breast or a boneless turkey breast. However, the cooking times may vary, so be sure to check the turkey’s internal temperature with a meat thermometer.
Q: Can I make the Cajun spice rub ahead of time?
A: Yes, you can make the Cajun spice rub ahead of time and store it in an airtight container.
Q: Can I use a different type of wood chips?
A: Yes, you can use different types of wood chips, such as mesquite or hickory.
Q: Can I use a different type of grill?
A: Yes, you can use a different type of grill, such as a gas grill or a charcoal grill. However, the cooking times may vary, so be sure to check the turkey’s internal temperature with a meat thermometer.
Q: Can I use a different type of Caja China?
A: Yes, you can use a different type of Caja China. However, be sure to follow the instructions that come with the box.
Q: Can I make the turkey ahead of time?
A: Yes, you can make the turkey ahead of time and reheat it in the oven before serving.
Q: Can I freeze the turkey?
A: Yes, you can freeze the turkey. However, it is best to freeze the turkey before it is cooked.
Q: Can I use a different type of brine?
A: Yes, you can use a different type of brine. However, be sure to adjust the amount of salt and sugar accordingly.
Q: Can I use a different type of oil?
A: Yes, you can use a different type of oil, such as olive oil or vegetable oil.
Q: Can I use a different type of side dish?
A: Yes, you can use a different type of side dish. Some suggestions include green bean casserole, sweet potato casserole, and cornbread stuffing.
Q: Can I use a different type of gravy?
A: Yes, you can use a different type of gravy. Some suggestions include turkey gravy, sausage gravy, and cranberry gravy.
Q: Can I use a different type of cranberry sauce?
A: Yes, you can use a different type of cranberry sauce. Some suggestions include homemade cranberry sauce, canned cranberry sauce, and cranberry relish.
Additional Resources
- Bobby Flay’s website: https://www.bobbyflay.com/
- Food Network’s website: https://www.foodnetwork.com/
- The Big Green Egg website: https://www.biggreenegg.com/
- The Caja China website: https://www.cajachina.com/
Tender Turkey, Happy Taste Buds
Turkey can be a little dry and tough sometimes, but brining makes it soft and tender again because the brine solution’s salt breaks down the meat’s proteins.
The salt in the brine solution helps to retain moisture within the meat during the cooking process. As the turkey cooks, the muscle fibers contract, squeezing out moisture. But by changing the structure of the proteins and forming a kind of barrier that stops excessive moisture loss, the brining process reverses this effect. This makes the turkey less likely to dry out while cooking, resulting in a finished product that is juicy and tender.
By brining the turkey, you’re seasoning it from the inside out. This leads to a more evenly flavored meat, as opposed to simply seasoning the surface. The ability to alter flavors by incorporating different herbs, spices, and aromatics into the brine solution is one of the many advantages of brining. This allows you to tailor the taste of the turkey to your preferences and the occasion.
Why you Need to Brine your Turkey
Cooking a turkey that’s both flavorful and tender can be a bit of a challenge. That’s where brining comes in – it’s like a culinary superhero that saves the day. Brining is all about making your turkey taste amazing and keeping it juicy. It’s like basting your turkey from the inside out.
Imagine your turkey as a blank canvas. Brining involves marinating the meat in a solution of water, salt, and, if you’re feeling adventurous, some spices to add layers of flavor. Just like a spa treatment relaxes your muscles, brining loosens up the turkey’s meat, making it more tender.
The salt and any additional seasonings in the brine solution penetrate the meat, infusing it with flavor. The flavor profile of the turkey is enhanced and made more delectable by the addition of herbs, spices, and other ingredients in the brine.