Ingredients

• 12–14 lb Whole Turkey

• 1 ½ gallon Turkey Brine*

• 16oz Cajun Butter Injection*

• 1 Medium Size Onion

• 1 Medium Size Apple

• 1/4 cup Cajun Seasoning*

Cajun Turkey Brine

• 6 quarts Water

• 2 cups Sugar

• 1 cup Salt

• 1/2 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

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• 1 teaspoon Cajun Seasoning

• Place ingredients into a bowl or mason jar and whisk to combine. Shake or stir well before injecting.

Cajun Seasoning

• 1/4 cup Killer Hogs AP Seasoning

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• 2 Tablespoons Paprika

• 1 Tablespoon Dried Oregano

• 1 Tablespoon Dried Thyme

• 1 Tablespoon Onion Powder

• 1 Tablespoon Dried Parsley

• 1/2 Tablespoon Cayenne Pepper

• 1/2 Tablespoon White Pepper

• Combine ingredients and store in airtight container for up to 1 month.