Description
This easy Cajun brine recipe transforms everyday proteins into juicy, tender masterpieces with a deep, aromatic warmth. It infuses meat with zesty, savory, and slightly spicy notes, enhancing moisture and flavor, perfect for special weeknight dinners.
Ingredients
Scale
- 4 liters water
- 180 g kosher salt (for tenderizing meat and helping it retain moisture, can swap for sea salt or low-sodium salt)
- 120 g light brown sugar, packed (helps with beautiful browning and balances saltiness, can use granulated sugar or sugar substitute)
- 30 g Cajun seasoning
- 8 cloves black garlic, peeled and roughly chopped
- 10 g smoked paprika
- 3 bay leaves
- 5 g black peppercorns
- 1 medium yellow onion, quartered
- 2 celery stalks, roughly chopped
Instructions
- Combine Base Ingredients: In a large, non-reactive pot (like a stockpot), combine 1.5-2 liters (6-8 cups) of water, kosher salt, and light brown sugar. Bring the mixture to a boil over high heat, stirring constantly until the salt and sugar are fully dissolved and the liquid appears clear (about 5-7 minutes).
- Infuse with Flavor: Remove the pot from heat. Stir in the Cajun seasoning, black garlic, smoked paprika, bay leaves, black peppercorns, quartered onion, and chopped celery. Allow these aromatics to steep in the hot liquid for 10-15 minutes.
- Cool Completely: Add the remaining cold water to the pot (up to the 4-liter (1-gallon) mark) to rapidly cool the mixture down. The brine must be completely chilled to room temperature, then ideally refrigerated until thoroughly cold (under 40 degrees F/4 degrees C) for at least 2 hours.
- Brine Your Meat: Once the brine is thoroughly chilled, prepare your protein (such as a whole chicken or turkey pieces) by removing any giblets. Place the protein in a large, clean container or heavy-duty brining bag. Pour the chilled brine over the protein, ensuring it is fully submerged (use a plate or clean heavy bowl to weigh it down if it floats).
- Chill & Wait: Transfer the container with the brining meat to the refrigerator. Brine times vary depending on the protein size: Chicken breasts/thicker poultry cuts (2-4 hours), Whole chicken/larger poultry roasts (6-12 hours), Whole turkey (12-24 hours).
Notes
If short on time for individual spices, use 2-3 tablespoons of a quality pre-made Cajun seasoning blend. If the brined meat is too salty, rinse thoroughly under cold water after brining and pat dry. For more flavor next time, increase black garlic, smoked paprika, or Cajun seasoning quantities, or add more fresh aromatics.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Brine
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: Not Applicable (brine base for meat)
- Calories: 20 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: cajun brine, chicken brine, turkey brine, moist chicken, flavorful chicken, easy recipe, weeknight meal, family friendly, healthy eating