In a large stockpot, add water, kosher salt, sugar, creole mustard, garlic and lemon juice. Heat this mixture.
1
Add the cajun seasoning to the pot and bring it to a boil. Turn off the heat and let the brine cool. Put in the refrigerator.
2
In a large bucket, add 1 gallon of ice-cold water and pour the chilled turkey brine in. Insert your turkey and leave for at least 24 hours.
3
Remove it from the brine and pat dry. Discard the brine. Brush with our turkey paint recipe.
4
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