Recipe of Cajun Injected Smoked Turkey Breast in 12 Minutes for Beginners

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, cajun injected smoked turkey breast. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Cajun Injected Smoked Turkey Breast is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Cajun Injected Smoked Turkey Breast is something which I’ve loved my entire life.

Inject turkey, using the Big Green Egg Injector with Creole butter in a grid pattern. Injecting the turkey is more than enough to ensure the breast is moist. I started smoking turkey breasts instead of buying from the deli and I get compliments from whoever has tried them.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook cajun injected smoked turkey breast using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Cajun Injected Smoked Turkey Breast:

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

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. Brined turkey breast retains its moisture as it smokes.

Instructions

Instructions to make Cajun Injected Smoked Turkey Breast:

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.

The wood-fired flavor infuses this tender white meat with layers of hardwood smoke and tastes amazing. For your next BBQ platter, dish out a spicy & tender sliced turkey breast. This brined Cajun turkey smokes low & slow and is loaded with flavor. Be the first to review this recipe. I found a tiny frozen one the other week, it was great, but I want a BIG one like yours!

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