Use 1/2 to 2/3 cup for a 10 to 12 pound turkey.

Cajun brine for fried turkey. Remove turkey from brine, rinse thoroughly and pat dry. Once defrosted and you are ready to cook, clean the turkey and remove any unwanted parts from the inside, such as the neck, gizzard, etc. Prepare the turkey inject the turkey in a grid like pattern.

2 hr 15 min yield: As an amazon associate, i earn from qualifying purchases at no extra cost to you. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity.

Step 2 once cajun solution comes to a boil, remove pot from heat.; Brine overnight and up to 48 hours. Prepare your fryer prepare fryer with peanut oil at a temperature of 350 degrees f.

Web set your fryer system up outside on a flat surface, away from the house. Once the hot brine solution has cooled, drop the whole bird (whole turkey) into the delicious flavors of the brine, until covered completely. Heat oil to 365 degrees f (185 degrees c).

Mix the dry brine ingredients in a small bowl. In a mixing bowl, combine the paprika, chili powder, garlic powder, onion powder, dried oregano, dried thyme, and cayenne powder. The general rule of thumb is to keep the turkey in the fryer for about three minutes per pound.

It takes a lot longer than you think. For this particular turkey recipe, i don’t believe an additional brine is necessary. Cook for 36 minutes or 3 minutes per pound of turkey.