Beazell's Cook Book

Cajun Turkey Brine

Recipe detail

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Cajun Turkey Brine  




3 gallons water

2 cups sugar

2 cups salt

1/2 cup soy sauce

1 tablespoon Worcestershire sauce

5 bay leaves

1 onion, quartered

1 tablespoon thyme

1 tablespoon Beazell's Cajun Seasoning

3 chopped garlic cloves

1 orange, quartered



Boil 1/2 gallon of the 3 gallons of water. Add all ingredients and stir until sugar and salt are dissolved. Add the remaining water and allow to cool completely. Once cool, add your turkey and allow to brine for 24 hours in a refrigerator or well iced down ice chest.

After brining for 24 hours, remove your bird from the brine and wash it off completely. Now allow your bird to begin to come to room temperature on the counter. No more than 25 minutes or so.

After this... you can begin injecting your turkey and/or rubbing it down with your chosen Recipes.


TO BRINE OR NOT TO BRINE? That is the question!    Brining is a process that adds moisture and flavor and keeps it from not drying out due to the processes of diffusion, osmosis and the denature of protein strands. Sounds crazy right? I'm not going to try to explain High School Chemistry to y'all. You just need to know that it works. And works good cher! It is definitely worth the trouble to get a moist and flavorful turkey!