• Thaw Turkey for 3-4 days to ensure it is completely thawed.
• Unwrap Turkey, remove the Neck and Giblet bag and discard unless you plan to use them in another recipe.
• Rinse Turkey under cold water inside and out.
• Place turkey on a large tray to prepare for injection and rub.

Preparing the Cajun Butter Injection

• Melt one cup of butter in the dish.
• Add Louisiana Hot Sauce and Cajun Seasoning.
• Mix well.
• Using a Meat Injector inject all sections of your turkey until you have used all the butter.
• Dump the remaining seasonings and injection into the cavity of the turkey.

Preparing the Cajun Rub

• Spray the entire Turkey with cooking spray of any kind.
• Rub the entire turkey with the Cajun Rub. You should have plenty to cover the whole bird.

Preparing the Turkey and Smoker

• Stuff Turkey Cavity with Apples and Onions.
• Heat Smoker to 300° F.
• Place Turkey on Smoker and cook until the meat has reached an internal temperature of 165°F in the Breast and 175°F in the Thigh.
• Once you have hit temp, place your turkey in a red butcher paper-lined cooler, cover, and allow to rest for approximately 20-30 minutes or until ready to serve.