Brined Cajun Turkey

Ingregients for Brine

  • 1 12-​15lb turkey
  • 3 tbsp ground corriander
  • 2 tbsp grandu­lated garlic
  • 2 tbsp chili powder
  • 2 tbsp cumin powder
  • 2 tsp oregano
  • 2 tbsp cajun spice
  • 4 jalapeño pep­pers, chopped
  • 2 cups fresh lemon juice
  • 2 cups chopped onions
  • 1½ cups light brown sugar
  • 1 cup salt
Ingre­di­ents for Sea­son­ing
Blend together:

  • 2 tbsp cajun spice
  • 2 tbsp grandu­lated garlic
  • 3 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp cayanne pepper
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 4 tbsp bajan seasoning
  • 4 tbsp veg­etable oil
  • 1 tbsp salt


Pre­pare the turkey — remov­ing bag con­tain­ing the neck and giz­zard and clean­ing it. Com­bine the ‘ingre­di­ents for Brine’ (not includ­ing the turkey), with 1½ - 2 gal­lons of water in a large plas­tic con­tainer and stir to dis­solve sugar and salt. Place turkey in the liq­uid and refrig­er­ate for 1224 hours. Turn the turkey peri­od­i­cally to ensure it is evenly mar­i­nated. Once ready to bake, pre­heat the oven to 375 degrees F. Remove the turkey from the brine, pat dry with paper tow­els and rub the sea­son­ing blend all over the turkey and inside the cav­ity. With the breast side up, place the turkey in a large, heavy roast­ing pan and rub with veg­etable oil. Place in oven and roast until deep golden brown, aprox­imtely 20minutes per pound. Once fin­ished, remove from oven and let stand for about 15minutes before carving.

Restu­rants Direc­tory
About Bar­ba­dos

Cur­rent Edi­tion of Caribbean Dreams Mag­a­zine

Photo orig­i­nally from food​net​work​.com

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