Cajun Brine Solution for Turkey Yoder Smokers Recipe Cajun turkey

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Use a hand mixer or a stand mixer to whip the butter with the ingredients until incorporated. Transfer to a food storage container and store in the refrigerator for up to 2 weeks. Let come to room temperature before rubbing onto the turkey. Make the Cajun Turkey. Preheat the oven to 325°F.

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Directions. Pour all ingredients except turkey into a large pot.Stir together over medium heat until all the seasonings are dissolved. Place in refrigerator to cool down. Add the turkey to a container large enough to hold the bird (we like to use a big water cooler like you see on the sidelines at sporting events), then pour in the brine. Cover.

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Preheat to 375ºF (191ºC). Truss the Turkey - Tuck the wings back on the turkey. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity. Tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected.

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Sprinkle the Cajun turkey brine all over the turkey, including inside the cavity and under the skin. Step One. Get Recipe. Set a wire rack on a rimmed baking sheet (or use a large roasting pan) and place the seasoned turkey on top. Refrigerate the turkey for 48 to 72 hours.. If you try this recipe, be sure to leave a review on the blog!

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Inject your turkey in about 8 spots. Inject each thigh, breast, leg and wing until your butter finishes. If you have extra butter, fill the injector up and keep injecting! Then, lay your buttered up cheesecloth over your turkey and cook for 2-3 more hours checking the temperature every 45 minutes.

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Step 5: Place the pot into your refrigerator for about two hours. Step 6: Once the hot brine solution has cooled, drop the whole bird (whole turkey) into the delicious flavors of the brine, until covered completely. Step 7: Cover with a lid (or some aluminum foil) and refrigerate for a minimum of 24 hours for best results. Step 8: Remove from the brine and pat the turkey skin dry with paper.

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Cover with pan with foil. Set a timer to go off every 30 minutes. After 30 minutes, baste the turkey with the stock from the bottom of the pan (add 2 more cups any time it gets low) After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours. Rest for 20 minutes and serve.

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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.

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4. When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. 225 ˚F / 107 ˚C. Super Smoke. 5. Insert the probe into the thickest part of the breast, avoiding the bone. Place the turkey breast directly on the grill grates, close the lid, and cook for 3 hours. 225 ˚F / 107 ˚C.

Cajun Brine Solution for Turkey Yoder Smokers Recipe Cajun turkey

Roast the Cajun Turkey. Preheat the oven to 325°F and adjust the oven rack to the lower position. Combine the soft butter with 1 tablespoon of the dried thyme and 1 tablespoon of the Cajun dry rub. Rub the butter under the skin of the breast and legs. Stuff the neck and body cavity with the garlic, lemons, and herbs.

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Combine 2 quarts of water with the sugar, salt, and Cajun seasoning in a pot and bring to a boil. Remove from the heat and add the remaining ingredients, including 4 quarts of water. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight. Brining infuses meat with flavor while.

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Brine the turkey for 18-24 hours before cooking. Preheat the oven to 425 degrees F. Remove the turkey from the brine; rinse and pat dry. Let the turkey stand at room temperature for 20 minutes. Tuck the turkey wings under the body. Place the onion, celery and bell pepper into the cavity of the turkey.

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To a large stockpot over medium-high heat, add 1 gallon of water, kosher salt, sugar, mustard, garlic and lemon juice. Add the cajun seasoning blend to the pot and bring mixture to a full rolling boil. Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.

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Step 3. Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush.

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Preheat oven to 325 degrees. Remove turkey from brine and rinse under cold water. Pat turkey dry with paper towels and place on a roasting rack in a large roasting pan. Sprinkle the Cajun seasoning all over and inside the turkey. Place the onion, garlic, and lemon in the turkey cavity.

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Submerge turkey in water, cover and refrigerate for at least 4 hours but not more than 24. Remove turkey from brine and drain well. Pat dry with paper towels and place on a baking sheet. Mix softened butter an Blackened Seasoning together. Loosen the skin of the turkey mainly over the breast.