Add Some Cajun Flavor to Your Thanksgiving Turkey with Bobby Flay’s Recipe

Thanksgiving is right around the corner, which means it’s time to start planning the menu. If you want to spice up your traditional turkey this year, try making it with a cajun twist using Bobby Flay’s popular recipe. Flay is known for putting creative spins on classic dishes, and his Cajun Brined Turkey-Two Ways is no exception.

Cajun cuisine originated in Louisiana and features robust, spicy flavors Common ingredients in Cajun cooking include onions, bell peppers, celery, garlic, fresh herbs like thyme and oregano, and plenty of cayenne pepper Cajun food also utilizes a lot of seafood like crawfish, shrimp, and oysters. Meats like chicken, sausage, and pork are routinely prepared using Cajun seasonings as well.

Bobby Flay embraces these quintessential Cajun flavors in his turkey brine and spice rub. He uses spices like cayenne paprika oregano, thyme, and garlic to give the turkey a bold, zesty flavor profile. The brine ensures the seasonings infuse deep into the meat, rather than just coating the surface.

Bobby Flay’s Famous Cajun Turkey Recipe

Bobby Flay published his Cajun turkey recipe on Food Network, and it’s become a favorite for cooks who want to jazz up their Thanksgiving bird. It produces a moist, intensely seasoned turkey with a reddish hue from the paprika in the spice rub. Here’s an overview of how it’s made:

Brine Ingredients

• Kosher salt
• Light brown sugar
• Spanish paprika
• New Mexican chile powder
• Garlic powder
• Onion powder
• Oregano
• Thyme
• Chile de arbol
• Cayenne pepper
• Garlic cloves
• Bay leaves
• Quartered onion

Spice Rub Ingredients:

• Remaining brine spices
• Canola oil

Brining the Turkey:

• Combine the brine ingredients in a very large pot or bucket.
• Add the turkey and refrigerate for 12-24 hours.
• Remove turkey and rinse off brine. Pat dry.
• Let turkey air dry in the fridge for 24 hours.

Roasting the Turkey:

• Combine reserved brine spices to make the rub.
• Coat turkey all over with canola oil then the spice rub.
• Roast turkey in a grill or smoker at 350°F until it reaches 165°F internally.
• Let rest 30 minutes before carving.

The brining process really makes this turkey stand out. The salt in the brine seasons the meat and helps it retain moisture. The sugar adds flavor and promotes caramelization when roasted. And the abundance of spices infuses the turkey with big, bold cajun flavor.

Cooking the Cajun Turkey Two Ways

As the name implies, Bobby Flay’s recipe outlines how to cook the cajun turkey two different ways – in a kamado grill or a Caja China box.

Kamado Grill Method:

• Place soaked wood chips over hot charcoal in the grill.
• Roast turkey at 350°F for 2-2.5 hours until 165°F.

Caja China Method:

• Place turkey in Caja China box over hot charcoal.
• Cook 1 hour breast-side down, flip breast-side up, cook 1 more hour.
• Add more charcoal as needed.

The kamado grill will produce a smokier flavor since you’re using wood chips. The Caja China box yields very evenly cooked meat. Both methods result in a juicy, beautifully spiced cajun turkey!

Serving Suggestions for the Turkey

Bobby Flay’s Cajun turkey is fantastic served on its own, but there are lots of ways to incorporate it into a stellar Thanksgiving meal:

• Serve with traditional side dishes like mashed potatoes, stuffing, and veggies. The spicy turkey pairs nicely with these classic sides.

• Make gumbo or jambalaya with the leftover turkey. Use the seasoned meat in these Cajun rice dishes.

• Layer sliced turkey on sandwiches with spicy mayo or pepper jack cheese.

• Dice up leftovers to make turkey chili or turkey & sausage gumbo.

• Top salads with sliced cajun turkey for a zesty protein source.

No matter how you serve it, Bobby Flay’s Cajun Brined Turkey will add some excitement to your Thanksgiving table this year. The from-scratch cajun seasoning really penetrates the meat for next-level flavor.

Tips for Making Bobby Flay’s Cajun Turkey

If you’re attempting this recipe for the first time, keep these tips in mind:

• Make sure to brine the turkey for the full 12-24 hours for the best results. This extended brining time is key.

• Use a large cooler if you don’t have a stockpot big enough to submerge the turkey during brining.

• Mix up the spice rub well so it evenly coats the turkey. You want the flavors distributed.

• Letting the brined turkey air dry in the fridge helps the rub adhere. Don’t skip this step.

• Use an accurate meat thermometer to check the temperature. Cook to 165°F.

• Resting the turkey after cooking allows the juices to redistribute for a moister bird.

• Save the leftover brine spices to use on chicken, pork, shrimp, vegetables, etc. Don’t toss them out!

Why Bobby Flay’s Brined Turkey Recipe Is a Winner

There are several reasons Bobby Flay’s Cajun turkey is a go-to recipe for Thanksgiving:

• The brine makes the turkey incredibly moist and full of flavor.

• The Cajun spice rub gives it tons of bold, aromatic flavor.

• The recipe is flexible between cooking methods – grill or smoker.

• It can feed a crowd and leaves great leftovers.

• The recipe livens up traditional turkey with exciting cajun flavors.

• Bobby Flay’s recipes are always reliable and satisfying.

If you’re getting bored of plain roasted turkey every Thanksgiving, try Bobby Flay’s brined and spiced-up version this year. The deep, complex flavors from the Cajun rub and brine will wow your family and guests. This turkey is sure to become your new Thanksgiving tradition after just one taste!