Cajun Turkey Injection Brine Recipes

Steps:

• Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours.
• In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. 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 inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving.
• In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.

Steps:

• Blend all of the dry ingredients then mix with the butter.
• Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.

Steps:

• You will also need 1 Ice chest just large enough to hold the bird, brine, and ice (not too big, bird must be submerged) and 1 Brine injector (preferred), or a large (50+cc) hydodermic with large diameter needle.
• Stir salt and sugar into boiling water until completely dissolved.
• Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.
• Taste; brine will be very salty; that’s why it is called ‘brine’.
• Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
• Thoroughly blend everything in a food processor or blender.
• Whisk or blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.
• Thaw your turkey completely, if frozen.
• Better yet, get a fresh turkey that hasn’t been injected with all of the artificial quote ‘butter’ unquote stuff, so the only thing in the bird is what YOU put inside the bird!
• Remove and reserve the neck and innards for gravy making, or discard them if you are not a gravy freak.
• Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
• Use a 2 ounce (about) brining injector or a BIG (50+ cc) ‘hypodeemic nerdle’ to inject the bird with the strained brine.
• Inject in at least 3-4 sites on each side of the breast, 2-3 in each thigh, and 2-3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.
• Pour any remaining injection-brine with the half to be used for brining.
• Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.
• Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.
• Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.
• Close the ice chest, and set in a cool place to marinate.
• After about 7-8 hours, turn the turkey over, top to bottom, and do it again after another 7-8 hours.
• Add more ice only if everything melts; don’t bother otherwise.
• After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.
• Just be sure to drain the turkey well and pat it dry before cooking by your desired method.
• Throw away all of the brine, remaining ice, etc.
• ,and thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your ‘wonnerful’ turkey dinner.
• Notes: This marinade/brine can also be used for chicken or pork-- just half the recipe, and follow the general instructions using smaller amounts-- or make a full recipe of the brine/marinade and save half in the fridge for next time.
• If you are lucky enough to actually have a fridge large enough and empty enough to hold a turkey for a day or so, forget the ice chest and most of the ice, and brine your bird in a plastic bag large enough to hold the bird and brine, squeezing out all of the air, and just turn it over every 7-8 hours so things marinate evenly.

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
• Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
• When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
• Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.