Wet-Brined Cajun Turkey in The Big Easy | Bark and Bite with Black Dog BBQ | Charbroil®

Wet-Brined Cajun Turkey in The Big Easy by @blackdog_bbq

Ingredients:
1 (12-15 lbs.) whole turkey, thawed
1 ½ gallon water
1 C salt
1 C brown sugar
½ gallon apple cider
1 bunch thyme
4-5 sprigs rosemary
3-4 bay leaves
3-4 cinamon sticks
1 T cloves
1 onion, quartered
2 lemons, halve
Creole seasoning
Oil as needed
For the Apple Cider Brine:
Add the water, salt and sugar to a large stockpot over medium heat and mix until the salt & sugar are fully dissolved. Turn off the heat and add in the apple cider plus the following 7 ingredients and allow the mixture to come to room temperature.
For Turkey:
Take the turkey out of the packaging. Remove the giblets and trim of any excess skin. Add the turkey to the brine and refrigerate overnight. The next day, remove the turkey from the brine, place on a wire rack and return the turkey to the refrigerator to allow the skin to dry out overnight.
When you’re ready to cook, take the turkey out of the refrigerator and pat dry. Generously apply oil all over the turkey and season thoroughly with creole seasoning. Set aside.
Turn on the outdoor air fryer to medium-low heat and allow it to heat up for 5-10 minutes. Add in the turkey and allow it cook until the internal temperature registers 165 degrees. Remove the turkey and allow it to rest for at least 30 minutes.

To Finish:

Carve the turkey & serve. Enjoy!