Thanksgiving turkey doesn’t have to be boring or bland Celebrity chef Bobby Flay amps up the flavor with his signature Cajun brined turkey This regional twist adds tons of robust Louisiana flavor to the classic roasted bird.
With a savory brine and spicy rub, Bobby’s Cajun turkey recipe delivers juicy, zesty meat that steals the Thanksgiving show. Read on for everything you need to know to make this Food Network star’s signature holiday centerpiece.
Overview of Bobby’s Cajun Turkey
Bobby Flay puts his signature southwestern spin on Thanksgiving turkey with these key elements:
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Cajun Brine – A salt, sugar, and spice brine infuses Creole flavor.
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Spicy Rub – A blend of peppers, herbs and spices coats the skin.
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Slow Roasting – Low, slow cooking keeps the meat incredibly moist.
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Wood Smoking – Optional smoking lends even more regional flair.
This recipe really showcases Bobby’s expertise with Cajun and Southwestern cuisine. The brine and rub pack a big flavor punch.
Cajun Turkey Brine Ingredients
Bobby’s brine has a short ingredient list but makes a huge impact:
- Kosher salt
- Light brown sugar
- Garlic
- Bay leaves
- Onion
- Paprika
- Chile powder
- Spices
Salt and sugar are the core components that tenderize and add moisture. The seasonings layer on classic Cajun flavor.
Spicy Cajun Turkey Rub
A zesty dry rub adds more regional flavor:
- Paprika
- New Mexican chile powder
- Garlic powder
- Onion powder
- Oregano
- Thyme
- Cayenne pepper
This mixture forms a crust when roasted and also seasons the meat below the skin.
Step-By-Step Cooking Method
Bobby’s recipe uses a hybrid grilling-smoking approach:
Brine – Soak turkey in flavored saltwater for up to 24 hours.
Remove – Rinse off brine, pat dry, and let rest overnight.
Rub – Coat turkey all over with spicy Cajun seasoning.
Roast – Grill-roast indirect at 350°F for 2+ hours until 165°F.
Rest – Let turkey rest before slicing for juicy meat.
Smoke – Optional added step for more smoky depth.
Low, slow cooking is key for perfectly moist turkey. The resting period also allows juices to redistribute.
Serving Suggestions
Bobby’s Cajun turkey pairs beautifully with traditional and regional sides:
- Cornbread dressing
- Dirty rice
- Collard greens
- Creamed corn
- Corn maque choux
- Sweet potato casserole
- Pecan or sweet potato pie
Lean into the Southern flavors with fixings that complement the spiced turkey. This recipe also rocks on a barbecue-style turkey sandwich.
Turkey Roasting Equipment
Bobby offers instructions for these two setups:
Big Green Egg – This ceramic grill-smoker infuses great flavor.
Caja China – This roasting box evenly cooks the turkey.
The Big Green Egg excels for smoking but the Caja China gives foolproof results. Either delivers amazing Cajun turkey.
Bobby Flay’s Thanksgiving Cred
You can trust Bobby Flay for Thanksgiving turkey expertise:
- Multi-award winning chef and restaurateur
- Longtime Food Network star with 27 seasons and counting
- Thanksgiving game plan master on Food Network specials
- Turkey technique authority on Iron Chef America
- Author of bestselling cookbooks like Bobby Flay’s Barbecue Addiction
When Bobby Flay talks turkey, smart home cooks listen. He consistently churns out moist, flavorful Thanksgiving birds.
More Cajun and Creole Recipes
Bobby’s brined turkey is a perfect gateway to more Louisiana cooking:
- Jambalaya
- Crawfish etouffee
- Shrimp po’ boys
- Muffulettas
- Beignets
- King cake
- Bread pudding with whiskey sauce
Let the good times and good food roll with Bobby’s Cajun cuisine recipes beyond the Thanksgiving table.
FAQ about Bobby Flay’s Cajun Turkey
Get answers to common questions about making this boldly flavored Thanksgiving centerpiece:
What is in Bobby Flay’s turkey brine?
It contains kosher salt, brown sugar, garlic, bay leaves, onion, paprika, New Mexican chile powder, and other spices.
How long do you brine a turkey with Bobby’s recipe?
Brine the turkey for 12-24 hours maximum. Any longer can make it too salty.
What’s in the Cajun spice rub?
Paprika, New Mexico chile powder, garlic powder, onion powder, oregano, thyme, and cayenne pepper.
What wood does Bobby use to smoke the turkey?
He recommends hickory or apple wood chips soaked in water for 1 hour before using.
What sauce does Bobby serve with his Cajun turkey?
He skips the sauce and lets the fabulous brine and rub flavors shine through.
Can I use Bobby’s brine and rub on other meats?
Absolutely! It’s fantastic on whole chicken, pork roast, ribs, even lean fish like cod.
Fire up your Thanksgiving with the dynamic Cajun flavors of Bobby Flay’s brined and spiced turkey. This regional twist will wow your guests!
Can I still use my favorite turkey seasoning after brining?
Certainly! Brining enhances the overall flavor but doesn’t prevent you from using additional seasoning before cooking. Just go easy on the salt, as the turkey already absorbed some from the brine.
Tender Turkey, Happy Taste Buds
You know how sometimes turkey can be a bit dry and tough? Brining fixes that! The salt in the brine solution helps break down the proteins in the meat, making it softer and more tender.
The salt in the brine solution helps to retain moisture within the meat during the cooking process. As the turkey cooks, the muscle fibers contract, squeezing out moisture. However, the brining process counteracts this effect by altering the protein structure and creating a kind of barrier that prevents excessive moisture loss. This results in a turkey that’s less likely to dry out during cooking, leading to a juicy and tender end product.
By brining the turkey, you’re seasoning it from the inside out. This leads to a more evenly flavored meat, as opposed to simply seasoning the surface. One of the great benefits of brining is the ability to customize flavors by adding various herbs, spices, and aromatics to the brine solution. This allows you to tailor the taste of the turkey to your preferences and the occasion.