In a large stockpot, add 1 gallon of water, kosher salt, sugar, creole mustard, garlic and lemon juice. Over medium heat, heat this mixture while you measure the cajun spice blend in to a small bowl.

Add the cajun seasoning to the pot and bring it to a boil. Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.

When the brine is about room temperature transfer it into the refrigerator until cool.

In a large 5-gallon bucket, add 1 gallon of ice-cold water and pour the chilled turkey brine in. Insert your whole turkey or turkey breast. For a larger bird, the turkey should be turned once during the brining process. You can brine the turkey sufficiently overnight, but most people do at least 24 hours for maximum flavor. We have brined in the solution up to 2 days with excellent results.

To prepare the turkey for the next stage of cooking, remove it from the brine and pat the turkey well with paper towels. Discard the brine.

Your bird is now ready for roasting, smoking or frying. We recommend our turkey paint (creole turkey butter recipe) to paint your turkey with before roasting or smoking. You can view that recipe here.

Place a meat thermometer into the thickest part of the turkey breast through the skin of the turkey.

At this point, you may either place the turkey in a large roasting pan or place it in the smoker or fryer.