In a large stockpot, add water, kosher salt, sugar, creole mustard, garlic and lemon juice. Heat this mixture.
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.
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.
Remove it from the brine and pat dry. Discard the brine. Brush with our turkey paint recipe.
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