Bone Suckin’® Cajun Turkey Brine
Bone Suckin’ Sauce ®
Bone Suckin’® Cajun Seasoning & Rub, 2 jars, 4.2 oz. Brown Sugar, 1 lb.
Coarse Salt, ½ lb.
Water, 1 gal.
Turkey, 1, up to 20 lbs., thawed
Oven browning bag, 1, to put all ingredients in
Bone Suckin’® Cajun Seasoning & Rub, brown sugar, coarse salt and water in large pot and warm up enough to melt the sugar & salt. Let cool to room temperature.
Remove neck, giblets, and pop up indicator (if turkey has one) from inside turkey.
Place turkey, breast side down, into browning bag and set inside a deep pot for support.
Pour brine mixture into bag, seal tightly, removing excess air.
Place in refrigerator overnight.
If no room in your refrigerator, place the sealed bag in an ice chest or water cooler like those orange 5 gallon beverage coolers & cover with ice. Let sit in brine overnight.
Remove turkey from brine mixture 30 minutes before cooking or grilling. Discard the brine mixture and pat the turkey dry to bring turkey up to room temperature prior to cooking.
Cook your turkey your favorite way either in the oven, fryer, grill or in the smoker.
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