- 12–14lb Whole Turkey
- 1 ½ gallon Turkey Brine*
- 16oz Cajun Butter Injection*
- 1 Medium Size Onion
- 1 Medium Size Apple
- ¼ cup Cajun Seasoning*
Cajun Turkey Brine:
- 6 quarts Water
- 2 cups Sugar
- 1 cup Salt
- ½ cup Cajun Seasoning
- 6 cloves Garlic
- 2 stalks celery cut into quarters
- 1 Medium Onion quartered
- 4 Bay leaves
- 1 Tablespoon Whole Black Peppercorns
- 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.