1 bundle of Fresh Poultry herbs (Rosemary, Thyme, & Sage)
Juice of 2 lemons
Bring 2 quarts of water, sugar, salt, & Cajun seasoning to a boil in a large pot over medium high heat. Stir to dissolve and pour into gallon pitcher. Add remaining ingredients along with 2 more quarts of water and steep for 1 hour or until mixture cools to room temperature. Pour over turkey and add remaining 2 quarts of water to completely submerge turkey in the brine.
Cajun Butter Injection:
14oz can of Chicken Broth
1/4 cup melted Butter
2 Tablespoons Killer Hogs Hot Sauce
1 teaspoon Cajun Seasoning
Place ingredients into a bowl or mason jar and whisk to combine. Shake or stir well before injecting.
¼ cup Killer Hogs AP Seasoning
2 Tablespoons Paprika
1 Tablespoon Dried Oregano
1 Tablespoon Dried Thyme
1 Tablespoon Onion Powder
1 Tablespoon Dried Parsley
½ Tablespoon Cayenne Pepper
½ Tablespoon White Pepper
Combine ingredients and store in airtight container for up to 1 month.
Thaw frozen turkey in refrigerator for 5 days; check cavity for neck/organs (discard or save for making stock).
Place turkey in an XXL Ziplock bag and pour brine* over bird. Store in a cooler with ice around the bag to keep cool. Brine Turkey for 24 hours replacing ice as necessary.
Prepare smoker for indirect cooking at 300⁰ using pecan wood for smoke flavor.
Remove turkey from brine and rinse under cool water. Pat skin dry with paper towel.
Place quartered apples and onion in the cavity and tie the legs together with butcher twine. Inject the breast, legs, and thighs with Cajun injection*. Coat the skin with vegetable cooking spray.
Season the outside of the turkey with Cajun seasoning* and place on preheated smoker.
Smoke the turkey for 3 ½ hours spraying the skin with additional cooking spray as necessary. Remove the turkey from the smoker when internal temperature reaches 165⁰ in the breast and 175⁰ in the thigh.
Cover turkey loosely in aluminum foil and rest for 20 minutes. Carve into desired portions and serve.