This Cajun Dry Brine Turkey combines zesty lemon, paprika, garlic, and herbs with a hint of cayenne for a flavorful, juicy roast. A rich Cajun gravy adds the perfect finishing touch to every bite. It will spice up any gathering, and I plan to add it to my Thanksgiving menu this year! (Do you know what day Thanksgiving is this year?) Not only does the dry brine make for a juicy, flavor-packed centerpiece, but the leftovers are just as amazing. The bold Cajun seasoning brings life to all your favorite leftover turkey recipes, from sandwiches to soups. I plan on finding excuses to use every last bite!
Why Brine A Turkey?
The real magic behind this recipe is the dry turkey brine. If you’ve ever wondered why brining makes turkey so delicious and juicy, it’s because the salt helps the bird retain moisture while infusing it with flavor. Letting it sit with the brine allows the seasoning to really penetrate the meat, ensuring every bite is tender and flavorful.
Ingredients & Substitutions
- Turkey: Look for a 12-15 pound unbrined and unseasoned turkey. We will control all of the seasonings to give the turkey its flavor.
- Kosher Salt (Dry Brine): The salt is the most important part of dry brine. It pulls moisture out of the turkey at first, but then the turkey soaks it back in along with the seasoning. This makes the meat juicier and tastier. Kosher salt works well because its big grains spread out evenly and absorb slowly. Mix the salt with light brown sugar, lemon zest, and black pepper.
- Cajun Butter Rub: Unsalted butter is combined with paprika, onion powder, garlic powder, dried thyme, dried oregano, dried basil, cayenne pepper, and freshly squeezed lemon juice. It makes for a bold, flavorful rub that coats the turkey! And, be sure to reserve about 1/4 cup of the Cajun butter to use in the gravy.
- Herbs: I used dried herbs in the Cajun butter rub (oregano, basil, and thyme), but you can use fresh herbs if you prefer. If using fresh herbs, you’ll need a bit less. I recommend using 2 teaspoons of fresh thyme and 1 teaspoon each of fresh oregano and basil.
- Chicken Broth: The chicken broth (or low-sodium chicken broth) keeps the turkey moist and adds flavor while it cooks. It also helps create a tasty gravy and ensures the turkey cooks evenly. If you don’t have chicken broth, you can use vegetable broth or water, but water will make the turkey less flavorful.
- Cajun Gravy: After the turkey has roasted, don’t forget about the gravy! It’s easy to make with the drippings from the roasting pan, reserved Cajun butter, and flour. I like it on the turkey, of course, but it will also be delicious over a pile of mashed potatoes! Yum!
Dry Brine vs. Wet Brine
Dry Brine: This method uses salt and spices that you rub directly onto the turkey’s skin. At first, the salt pulls moisture out, but then the turkey takes it back in along with the seasoning. This makes the turkey taste better without adding extra liquid, and it helps the skin get crispy, which I was going for!
Wet Brine: In this method, you soak the turkey in a mixture of water and salt, often adding herbs and spices for extra flavor. The liquid helps the turkey soak up moisture, making it juicier. But, a wet brine can be messy and it uses a lot of liquid.
How Do I Adjust The Ingredient Amounts For A Larger or Smaller Turkey?
If this is your Thanksgiving turkey this year (and I highly recommend it), you may need a larger turkey. Or, if you just want a flavorful turkey recipe for your family, there are ways to adjust the recipe to fit the size of the turkey you are cooking.
For a Smaller Turkey (8-10 pounds):
- Salt: Reduce to about 2 tablespoons of kosher salt.
- Brown Sugar: Use about 1 tablespoon of light brown sugar.
- Lemon Zest: Use about 1 teaspoon of lemon zest.
- Black Pepper: Use about 1 teaspoon of black pepper.
For a Larger Turkey (16-20 pounds):
- Salt: Increase to about 4 tablespoons of kosher salt.
- Brown Sugar: Use about 2 tablespoons of light brown sugar.
- Lemon Zest: Use about 2 teaspoons of lemon zest.
- Black Pepper: Use about 2 teaspoons of black pepper.
Feel free to adjust the seasonings based on your taste preferences, especially if you like a stronger flavor.
How To Store Leftover Cajun Dry Brine Turkey
To store leftover turkey, first, let it cool to room temperature (but do not let it sit out more than 2 hours). Next, I like to shred or slice the turkey to make it easier to store and use later. Place the turkey in an airtight container or wrapped tightly in aluminum foil. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the turkey!
Freezing Leftover Turkey
To freeze leftover turkey, first, let it cool to room temperature. Next, store it in freezer-safe containers or bags. Label and date the packaging; it will last in the freezer for up to 3 months. When ready to use in all of your turkey recipes like turkey noodle soup or turkey tetrazzini, let it thaw in the refrigerator overnight.
Cajun Dry Brine Turkey
Ingredients
Dry Brine
- 1 12-15 pound turkey, thawed* (not pre-brined or seasoned)
- 3 tablespoons kosher salt
- 1 tablespoon light brown sugar, packed
- 2 teaspoons lemon zest
- 2 teaspoons black pepper
Cajun Turkey
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon cayenne pepper
- 2 teaspoons lemon juice, freshly squeezed
- 3 cups (24 ounces) chicken broth
Cajun Gravy
- ¼ cup (31 g) all-purpose flour
- salt and pepper, to taste
Instructions
*THAW THE TURKEY (5-6 Days Ahead of Time)
- Thaw the turkey in the refrigerator, placing it in a roasting pan or large tray to catch any liquid. Allow approximately 5 hours of thaw time per pound. For a 14-pound turkey, plan on about 3 days.
BRINE THE TURKEY (2-3 Days Ahead of Time )
- Remove the giblets from the thawed turkey, then pat dry, inside and out, with paper towels.
- In a small bowl, combine salt, brown sugar, lemon zest, and pepper. Sprinkle generously all over the turkey, including the cavity, focusing on the breast and legs.
- Place the turkey on a baking sheet, cover loosely with plastic wrap, and refrigerate for 24-48 hours to allow flavors to penetrate.
UNCOVER THE TURKEY (1 Day Ahead of Time)
- After 24 hours, remove the plastic and let the turkey rest for another 24 hours in the refrigerator. (This step will create a crispy skin on your turkey.)
PREPARE, REST, and BAKE THE TURKEY (The Day Of )
- Remove the turkey from the refrigerator, and let it rest at room temperature for about 1 hour. Do not rinse the turkey.
- Preheat oven to 425°F.
- In a small bowl, combine butter, paprika, onion powder, garlic powder, thyme, oregano, basil, cayenne pepper, and lemon juice. Mix until smooth. Reserve ¼ cup of the Cajun butter, and store it in the refrigerator to use in the gravy.
- Place the turkey, breast side up, in a roasting pan. Gently loosen the skin over the turkey breast with your hands, being careful not to tear it. Rub 3 tablespoons of Cajun butter under the skin. Rub the entire turkey with the remaining Cajun butter.
- Tuck or tie the legs with kitchen string, and tuck the wings under the bird.
- Pour the chicken broth into the bottom of the roasting pan.
- Bake the turkey at 425°F for 30 minutes. Then, reduce the oven temperature to 325°F. Continue cooking for an additional 2 to 2 ½ hours, or until a meat thermometer inserted into the thickest part of the thigh reads 160°F.
- Every 30 minutes baste the turkey with pan drippings. (Cover with aluminum foil if the turkey browns too quickly.)
- When done, remove the turkey from the oven and transfer it to a serving platter. Tent with aluminum foil and let it rest for 30 minutes.
Cajun Gravy
- While the turkey is resting, prepare the cajun gravy. Strain the drippings from the roasting pan through a fine mesh strainer, discarding any solids. Measure out about 2 ½ cups of drippings.
- In a medium saucepan over medium heat, melt the reserved chilled Cajun butter. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until it forms a smooth paste.
- Gradually add the reserved drippings, whisking constantly.
- Bring the mixture to a boil. Then, reduce the heat to a simmer, stirring occasionally, for about 5 minutes or until thickened. Add salt and pepper to taste.
- Carve and serve turkey with the cajun gravy.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This turkey is great! The dry brine really infused the meat with flavor, and the Cajun spices added a nice kick. My family is going to love this!
Elizabeth
I have to admit, I didn't know a whole lot about brining a turkey, but this recipe proves it is worth it! I just have to remember to thaw the turkey in time to brine it!
Annabelle
I like the slight kick in this turkey. It's a nice change from a regular turkey at Thanksgiving.
Bella
I was skeptical about using a dry brine, but this recipe changed my mind. The turkey turned out juicy and packed with flavor. The gravy was a fantastic touch, too!
Selena
I loved how easy this recipe was to follow! The turkey came out perfectly golden and had such a depth of flavor. It’s definitely going to be my go-to for Thanksgiving!
