Cajun Turkey

Cajun Turkey

cajun smoked turkey recipe



3.2 from 294 reviews



12–14lb Whole Turkey

1 ½ gallon Turkey Brine*

16oz Cajun Butter Injection*

1 Medium Size Onion

1 Medium Size Apple

¼ cup Cajun Seasoning*


6 quarts Water

2 cups Sugar

1 cup Salt

½ 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.


14oz can of Chicken Broth

1/4 cup melted Butter

2 Tablespoons Killer Hogs Hot Sauce

1 teaspoon Cajun Seasoning

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


¼ cup Killer Hogs AP Seasoning

2 Tablespoons Paprika

1 Tablespoon Dried Oregano

1 Tablespoon Dried Thyme

1 Tablespoon Onion Powder

1 Tablespoon Dried Parsley

½ Tablespoon Cayenne Pepper

½ Tablespoon White Pepper

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


Thaw frozen turkey in refrigerator for 5 days; check cavity for neck/organs (discard or save for making stock).

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.

Prepare smoker for indirect cooking at 300⁰ using pecan wood for smoke flavor.

Remove turkey from brine and rinse under cool water. Pat skin dry with paper towel.

Place quartered apples and onion 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.

Season the outside of the turkey with Cajun seasoning* and place on preheated smoker.

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 165⁰ in the breast and 175⁰ in the thigh.

Cover turkey loosely in aluminum foil and rest for 20 minutes. Carve into desired portions and serve.

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Apple cider turkey brine

Apple cider turkey brine

Tell Mama; no more dried out Turkey for your holiday dinner anymore..!


Whole turkey — 14 Pound (13-14)


Apple cider/Apple juice — 1 Gallon

Kosher salt — 1 Cup (16 tbs) (Soaked in brine and brine discarded)

Dark brown sugar — 1 Cup (16 tbs)

Garlic cloves — 10 (8-10)

Sliced ginger — 20 Gram (handful)

Orange — 4 , quartered

Apple cider vinegar — 1⁄3 Cup (5.33 tbs) (1/4-1/3)

Water — 1⁄2 Gallon (as needed)

Chili pepper flakes — 2 Tablespoon


Fresh rosemary sprig — 2

Fresh thyme sprigs — 2

Fresh sage — 2



Extra virgin olive oil — 1⁄4 Cup (4 tbs) (as needed)

Ale — 1 Bottle (1 l)

Melted butter — 1⁄4 Cup (4 tbs) (as needed)



1. In a saucepan, combine apple cider, salt, and sugar. Heat until sugar dissolves.

2. In a large bucket, pour the cider mixture and pour water, just enough to cover the turkey.

3. Add vinegar, garlic, ginger, orange, and chili pepper flakes.

4. Into the turkey cavity put fresh rosemary, thyme and sage. Drop the turkey inside the bucket with brine. Add a bag of ice, cover and set the bucket aside for 18-24 hours.

5. Preheat grill to 300-325 degree F.



6. Remove the turkey from brine and place on a roasting pan. Remove the herbs from cavity and pat dry with paper towel.

7. Baste turkey with olive oil, pour ale in the roasting pan and place turkey in pan, breast side down.

8. Place the roasting pan on grill, cover and cook for 80 minutes. Flip, baste with pan juices, and cook breast side up for another 2 ½ hours. Baste again with pan juice and continue to cook for another 1 hour.

9. Apply some melted butter on the turkey to get crispy skin and cook until the internal temperature reaches 160 degree F, basting once or twice with pan juice in between.

10. Remove the turkey from heat and place on a cutting board. Tent the meat with foil and let rest for about an hour.



11. Carve and serve with salad.


1 bag of ice

funeral Potatoes

funeral Potatoes

funeral Potatoes

Cheesey delicious funeral potatos.
Course Side Dish
Author Ed Heiser IV


  • 8 potatoes
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 2/3 cup butter
  • 3 tbsp dried onions
  • 2 cups sour cream
  • 1 cup grated cheese


  • Cook, peel, and slice the potatos
  • Put potatos in a 9×13 pan
  • bake and set aside
  • In a sauce pan over mediam heat Combine soup, butter, onions, sour cream, and half the cheese. Heat thoroughly.
  • Top with the other half of the cheese and bake at 350 until bubbles and brown
Mango avacado salsa

Mango avacado salsa

Mango avacado salsa

My favorit salsa
Total Time 15 minutes
Servings 4 People
Author Ed Heiser IV


  • 1 Mango Peeled andseeded
  • 2 Avacados Peeled and pited
  • 4 Tomatoes Medium, Roma
  • 1 Jalapeno Seeded
  • 1/2 Cup Cilantro
  • 3 Cloves garlic Minced
  • 1 Tsp Salt
  • 2 Tbs Lime juice
  • 1/4 Cup Red onion Chopped
  • 3 Tbs olive oil


  • In a food processor dice all ingrediance but the avocado's
  • Dice the avicadon with a knife or a pattato masher
  • Combined ingrediance from food processor and then add the avacado and gently combine
Local diving in Arizona

Local diving in Arizona

Local Dive Sites

Some People May say that Arizona does not have meany places to dive or that they do not know where to go. so we have done our best to inform our fellow diveres of where to dive here in Arizona.

These are the current places the Ed’s Are Diving.  Click here to see all the dive sites.



Lake Pleasant Dive Sites

This information is compiled from posts on, google maps, the web and my own information. I asked permission from posters, others and I share this information to you. I hope you find it helpful. If you have any info to add or want to share new info, please let us know.


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