Cajun Holiday Turkey Rotisserie

Level: Easy
Prep Time: 40 minutes
Brine Time: 24 hours (up to 72 hours)
Cook Time: ±4 hours
Total Time: 28 hours 40 minutes
Cook Method: Rotisserie
Doneness Temperature: 165°F (74°C)

Make your next holiday feast the tastiest one yet with a viral Cajun Holiday Turkey recipe that’s all brine, butter, and big-time flavour! Spiced, juicy, and perfectly cooked (thanks, MEATER Pro XL), this bird is the showstopper your table deserves. Brine it, inject it, baste it, and let the rotisserie do the rest while you sit back and soak in the gratitude.

Pro tip: when everyone asks for your secret, just say "MEATER." 

Watch the VIRAL recipe video: Instagram

Ingredients

• 2 whole turkeys

If you’re not making two turkeys, feel free to halve the ingredients!

For the Brine:

• 3 bags of ice
• 6 gal. water
• 6 cups salt
• 3 cups brown sugar
• 6 tbsp black peppercorns
• 6 tbsp allspice berries
• 6 tbsp juniper berries
• 6 bay leaves
• 6 blood oranges (sliced)
• 6 lemons (sliced)
• 6 onions (sliced)
• 2 cup garlic cloves (crushed)
• 2 bundle fresh rosemary
• 2 bundle fresh thyme
• 2 bundle fresh sage
• Salt & pepper

For the Butter Injection:

• 3 cups salted butter
• 1 ½ cup turkey broth
• 6 tbsp Cajun seasoning
• 6 tsp garlic powder
• 6 tsp onion powder
• 3 tsp cayenne powder

For the Cajun Honey Butter Baste:

• 3 cups salted butter (melted)
• 1 ½ cups honey
• 6 tbsp Cajun seasoning
• 6 tsp paprika
• 6 tsp garlic powder
• 6 tsp onion powder
• 3 tsp cayenne pepper
• Salt & pepper

Equipment

• 2 120Q (115L) ice coolers
• Rotisserie (at least a 25W motor to rotate the weight)
• Large stock pot
• 2 mixing bowls
• Meat injector
• MEATER Pro XL

Instructions

Make the Brine: 

1. First, grab your large pot and combine the water, salt, sugar, peppercorns, allspice berries, juniper berries, and bayleaf. 
2. Second, bring the pot to a simmer until the salt and sugar dissolve. Remove from heat and let the mixture cool to room temperature. 
3. Next, add the orange, lemon, onion, garlic and herb bundles to the mixture, giving it an aggressive stir to release the flavours. Pour the brine into your ice coolers. 
4. Now for the turkeys! Submerge your birds into the brine mixture, making sure they are fully covered and cover them all with ice and leave for at least 1 day, or up to 3 days if you choose to do so. Proceed with the following steps once your turkeys are ready to be removed from the brine.

Make the Butter Injection Mixture: 

1. Time to get buttery! Combine all the ingredients for your Butter Injection in a small bowl and mix until even.

Make the Cajun Honey Butter Baste: 

1. Once you’ve finished with the Butter Injection, begin the Cajun Honey Butter Baste. Grab all of your baste ingredients and mix them in a mixing bowl until even.
2. Drumroll, please! It’s the moment you’ve been waiting for. Remove your turkeys from the brine mixture, ensuring the excess salt and liquid drain away. 
3. Inject your turkeys with your Butter Injection mixture, aiming for all the thick meats like the breast and thighs. 
4. Once the turkeys are extra juicy from the Butter Injection, begin basting each turkey generously with your Cajun Honey Butter Baste.
5. It’s cookin’ time! Insert all 4 probes of your MEATER Pro XL into your turkeys, one in each turkey’s breast and one in each turkey’s thigh. 
6. Mount your turkeys on the rotisserie and once you are ready to cook, open your MEATER app!
7. Using the MEATER app, set up your cook and select your target temperature as 165°F (74°C). Cook the turkeys on the rotisserie and wait for the app to notify you when they are ready to be removed! Be sure to baste every 40 minutes to ensure maximum flavour.
8. Once the MEATER app notifies you that your turkeys are ready to be removed from the heat, take them off the rotisserie and allow them to rest until the MEATER app notifies you they’re all done.
9. Time to chow down and serve your loved ones! These turkeys are sure to leave your guests coming back for seconds and thirds! Enjoy!