Make Bobby Flay’s Perfect Cajun Brined Turkey For Your Next Holiday Meal

Bobby Flay’s Cajun brined turkey recipe is a flavorful and foolproof way to prepare the star of your holiday table. This simple turkey brining technique infuses the meat with bold Cajun spices and ensures a juicy, tender bird every time. I’ve made this recipe several times for Thanksgiving and Christmas dinner and it never disappoints!

Why Brine Your Turkey?

Brining is essentially marinating the turkey in a saltwater solution before cooking. It helps the turkey retain moisture and absorbs flavor from the brine. The salt in the brine seasons the meat and makes it incredibly juicy and flavorful. Brined turkeys cook up plump tender and are less likely to dry out.

Brining does take some advance planning as the turkey needs to soak in the brine for 12-24 hours before cooking. But it’s a simple process and the rewards are well worth the minimal effort. Once brined, the turkey only needs a quick roast in the oven for holiday perfection.

Overview of Bobby Flay’s Cajun Turkey Brine

Bobby Flay’s brine recipe flavors the turkey with classic Cajun spices like paprika, garlic, oregano, cayenne and more. It creates a mildly spicy, highly aromatic turkey that feels a bit exotic. The spices permeate the meat during the extended soak, taking the flavor to a whole new level compared to just seasonings on the skin.

Here’s an overview of the simple brining process:

• Make the brine: Mix salt, brown sugar and Cajun spices in water to create the brine solution.

• Brine the turkey: Submerge turkey completely in brine. Refrigerate 12-24 hours.

• Rinse & dry: Rinse off brine, pat turkey dry. Air dry in fridge 24 hours.

• Cook: Roast brined turkey in oven until perfectly cooked.

Let’s look at how to make this amazing Cajun turkey brine at home.

Ingredients For The Brine

Bobby Flay’s brine has just a handful of ingredients but they pack some serious flavor!

• Spices: A blend of paprika, chili powder, garlic, onion, oregano, thyme, cayenne. Provides classic Cajun flavor.

• Salt & sugar: Necessary for proper brining. Salt seasons the meat, sugar balances flavor.

• Aromatics: Garlic, bay leaves, onion. Add a savory depth.

• Water: Hydrates the turkey and carries the flavors.

That’s all you need for incredible results! Now let’s make it.

Step-By-Step Instructions

Brining the turkey takes just 20 minutes active prep time. Most of it is inactive soak time in the fridge.

Prep the brine

1. In a small bowl, mix all the dry spices: paprika, chili powder, garlic powder, onion powder, oregano, thyme, cayenne.

2. In a large pot, bring 8 cups water to a boil. Remove from heat.

3. Stir in 1 1/2 cups kosher salt and 1/4 cup brown sugar until dissolved.

4. Add half the spice mixture along with the garlic cloves, bay leaves, and quartered onion.

5. Let brine fully cool to room temperature.

Brine the turkey

1. Place turkey in large cooler and pour cooled brine over turkey.

2. Add ice to completely submerge turkey. Cover and refrigerate 12-24 hours.

Prepare for roasting

1. Remove turkey from brine. Rinse well and pat dry with paper towels.

2. Place turkey on a rack in the fridge. Let air dry uncovered for 24 hours.

3. On cooking day, rub turkey with oil and remaining spice mix. Tie legs together.

4. Roast turkey in a 350°F oven until internal temperature reaches 165°F.

And that’s all it takes for the most flavorful, juicy turkey you’ve ever tasted!

Cooking Methods for Brined Turkey

Bobby Flay actually recommends two cooking methods for his Cajun turkey. You can use either one:

Oven: The standard oven roasting method. Roast at 350°F until internal temp reaches 165°F.

Grill: For added flavor, grill over indirect heat at 350°F until fully cooked. Adds a touch of smoke.

Both options work great. Oven roasting is simpler for most home cooks. But firing up the grill infuses even more flavor if you’re feeling adventurous.

Make Ahead Tips

While brining does take some advance prep, there are some shortcuts you can take:

• Make brine up to 2 days before and refrigerate.

• Brine turkey 1-3 days before cooking.

• Air dry turkey in fridge for 12-24 hours after brining.

• Cook from fully frozen if needed; add 30 minutes to total time.

With some planning, you can brine and prep the turkey in advance. Then simply roast on turkey day for stress-free holiday cooking.

Leftover Turkey Ideas

A brined turkey usually means plenty of juicy, flavorful leftover meat. Here are some delicious ways to use it:

• Turkey sandwiches with cranberry sauce

• Turkey salad with pecans and apple

• Hearty turkey chili or turkey noodle soup

• Turkey tetrazzini or casserole

• Turkey enchiladas with green salsa

• Turkey hash for breakfast

Get creative with the leftovers! The seasoned meat is endlessly versatile.

Why You Should Make This Cajun Turkey

Bobby Flay’s Cajun brined turkey is a game changer. Here’s why you should definitely give it a try:

• Foolproof method for a juicy, tender turkey

• Infuses meat with big, bold Cajun flavor

• Simple ingredients and easy brining process

• Cooks up plump, seasoned and delicious

• Prep ahead options save time on the big day

• Leftovers make amazing meals all week long

This brined Cajun turkey will be the new star of your holiday table! The spicy, aromatic flavor is truly unique. And it reliably delivers a perfectly cooked bird, either in the oven or on the grill.

For your next Thanksgiving, Christmas or special meal, take your turkey up a notch with Bobby Flay’s amazing Cajun brine recipe. Your guests will be asking for it every holiday!