Recipe: Yummy Cajun Injected Smoked Turkey Breast

Cajun Injected Smoked Turkey Breast. Cajun injected, seasoned, and smoked turkey breast on the Green Mountain Grills Davey Crockett portable pellet grill. I used Kent Rollins Mesquite seasoning. Inject turkey, using the Big Green Egg Injector with Creole butter in a grid pattern.

Brined turkey breast retains its moisture as it smokes. The wood-fired flavor infuses this tender white meat with layers of hardwood smoke and tastes amazing. This brined Cajun turkey smokes low & slow and is loaded with flavor. You can cook Cajun Injected Smoked Turkey Breast using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cajun Injected Smoked Turkey Breast

1. It's of For the turkey:.
2. You need of (7-8 lb) turkey breast.
3. Prepare of chili powder.
4. Prepare of garlic powder.
5. It's of ground black pepper.
6. You need of sea salt.
7. Prepare of cayenne powder (1/2 for more heat).
8. Prepare of warm water.
9. It's of honey.
10. It's of oil (vegetable or light olive is best).
11. You need of Other supplies.
12. You need of charcoal (if smoker/grill is charcoal).
13. Prepare of hickory, mesquite or apple wood chips.
14. It's of Injector syringe with needle.
15. Prepare of Smoker or large grill.
16. Prepare of Water.
17. You need of Smoker box (for gas grills).
18. It's of Grill thermometer.
19. You need of Meat thermometer.

It is easier to grill turkey breast halves than the whole breast, which sits awkwardly on the grill rack. Turkey, by its nature, has dry meat, and the breast meat is. Coated with a signature Cajun spice blend of garlic, chili pepper and paprika and then lightly smoked, each slice delivers flavor that's bigger than Mardi Gras. Taking inspiration from one of the authentic cuisines proudly claimed by New Orleans, Boar's Head Bold Cajun Style Turkey Breast is a walk.

Cajun Injected Smoked Turkey Breast step by step

1. Remove turkey breast from package, rinse and then pat dry with clean paper towels. Place on a large platter or foil lined cookie sheet, meat side up..
2. In a mediun bowl mix together all the dry seasoning. Add the water and honey. Stir with fork to combine until honey is fully melted in. Slowly add oil while continuing to stir constantly..
3. When everything is well incorporated set 1 tbs of mixture aside. Draw remaining mixture up into injector syringe and inject into turkey breast in several places all over until all of the mixture is used up. Rub reserved mixture all over skin..
4. Soak wood chips in water for about 15 minutes while you prepare your smoker according to its user manual, or set up a grill for indirect heat if you do not have a smoker. Note: indirect heat means building your fire on one side of the kettle and placing meat over the empty space (usually filled with a "drip pan") on the other side to cook slowly..
5. When the smoker reaches 300°F, place wood chips directly on coals (or into smoker box placed on flame for gas grills). Place turkey breast on grate and cover tightly with lid. Cook for 2 - 3 hrs, checking every 20 - 30 minutes, replacing coals and chips as needed. Turkey is done when internal temp reaches at least 165°f..
6. When turkey breast is done remove from smoker, tent loosely with foil and let rest 20-30 minutes before carving..
7. Note: If the turkey breast begins looking too brown but is not fully cooked you can either tent with foil while still on the smoker or transfer to a 300°F oven (again, tent with foil) to finish cooking..

This combines all of my favorite cooking tricks including: Brining, Injecting, Smoking, and steaming If you like a LOT of flavor in your Turkey and also one that is super moist, this is one of my recipes Usually I like to brine just fresh Turkey breast, not the entire bird. This is just easier all the way around. I rubbed this turkey breast down with a dry brine the night before and put it in the refrigerator In addition to the brine and seasoning, I injected the turkey breast with melted butter. Great recipe for Cajun Injected Smoked Turkey Breast. When plain ole roasted turkey just won't do kick it up a little!

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