Cooking Instructions
1.
Thaw frozen
Whole Turkey (12 lb)
in refrigerator for 5 days; check cavity for neck/organs (discard or save for making stock).
2.
Bring 2 quarts of
Water (8 cups)
,
Caster Sugar (2 cups)
and
Cajun Seasoning (1/2 cup)
to a boil in a large pot over medium high heat. Stir to dissolve and pour into gallon pitcher.
3.
Add
Salt (1 cup)
,
Garlic (6 cloves)
,
Celery (2 stalks)
,
Onion (1)
,
Bay Leaves (4)
,
Black Peppercorns (1 tsp)
,
Fresh Herbs (1 bunch)
, and
Lemons (2)
along with
Water (8 cups)
and steep for 1 hour or until mixture cools to room temperature.
4.
Pour over turkey and add remaining
Water (8 cups)
to completely submerge turkey in the brine.
5.
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.
6.
Prepare smoker for indirect cooking at 300 degrees F (150 degrees C) using pecan wood for smoke flavor.
7.
Remove turkey from brine and rinse under cool water. Pat skin dry with paper towel.
8.
Place
Chicken Broth (14 fl oz)
,
Butter (4 Tbsp)
,
Hot Sauce (2 Tbsp)
, and
Cajun Seasoning (1 tsp)
into a bowl or mason jar and whisk to combine. Shake or stir well before injecting.
9.
Place quartered
Apple (1)
and
Onion (1)
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.
10.
Combine
All-Purpose Spice Rub (4 Tbsp)
,
Paprika (2 Tbsp)
,
Dried Oregano (1 Tbsp)
,
Dried Thyme (1 Tbsp)
,
Onion Powder (1 Tbsp)
,
Dried Parsley (1 Tbsp)
,
Cayenne Pepper (2 tsp)
and
Ground White Pepper (2 tsp)
and store in airtight container for up to 1 month.
11.
Season the outside of the turkey with Cajun seasoning* and place on preheated smoker.
12.
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 165 degrees F (73 degrees C) in the breast and 175 degrees F (79 degrees C) in the thigh.
13.
Cover turkey loosely in aluminum foil and rest for 20 minutes. Carve into desired portions.
