Smoking Cajun Turkey - First time help

When I inject I don't brine and if I brine I don't inject.  Brining is a great way to increase the moisture content of the bird as well as add flavor.  I have injected birds with Cajun spice injection and love it.  I usually do two turkeys for thanksgiving and I usually fry both of them, however, this year I will be frying one and smoking the other.  I will be brining the one for the smoker and injecting the one for the fryer.  I usually smoke mine at 285, and try to use a 12 pounder.  Hope this helps.

Honestly if you havent purchased the Bird yet, I would avoid a pre-brined turkey. Its kinda like salted butter, you just never know how salt was used and what else was in the brine.

Tean94 , hello. No ,brining and injection is not needed on a store bought Bird. Contrary to belief , a store bought Bird is just fine , Salt content is controlled. . They are a lot cheaper too! Fresh Birds are very expensive...

I don't brine or inject these (but you can ) ,I only put a Rub with Butter ,under the skin and Smoke @ 300*F+ . The hotter the better skin , so up to 325*F is good . You can't get 300*F, then @ (no lower than) 250*F ,your Turkey will be good (the skin just won't be crisp).

Cook the bird to a temp. of ( inside the deepest part of the Breast without touching bone) 165*F. It will take about 30min./lb.( a guideline ONLY) , but track your temp. ,do not go by time or the Turkey will be dry if overcooked.

If you have more questions , post here and I will see it and give you and answer.

Be safe and follow proven methods shown here.

Have fun and . . .