Recipe of Perfect Cajun Injected Smoked Turkey Breast

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a special dish, Cajun Injected Smoked Turkey Breast. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Cajun Injected Smoked Turkey Breast Recipe. Today's recipe is for a Cajun Injected Turkey Breast cooked on the grill rotisserie along with some sassafras wood chips for a nice smoky flavor. Each Thanksgiving I look forward to firing up the smoker and seeing what new turkey creation I can throw in there.

You can have Cajun Injected Smoked Turkey Breast using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cajun Injected Smoked Turkey Breast

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

Inject the breast, legs, and thighs with Cajun injection*.If you like a LOT of flavor in your Turkey and also one that is super moist, this is one of my recipes you have got to try.This combines all of my favorite cooking tricks including: Brining, Injecting, Smoking, and steaming aromatics.First off you need to do JB's brining method which is simple and more.

Cajun Injected Smoked Turkey Breast instructions

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..

I started smoking turkey breasts instead of buying from the deli and I get compliments from whoever has tried them.This Cajun Smoked Turkey is incredible, the brine packs the flavor into the meat and the injection keeps it super moist.It is spicy but not hot and the Place quartered apples and onion in the cavity and tie the legs together with butcher twine.

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.Add some Cajun flavor to your Thanksgiving table this year.I found a tiny frozen one the other week, it was great, but I want a BIG one like yours!Brined turkey breast retains its moisture as it smokes.