Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cajun injected smoked turkey breast. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Cajun injected, seasoned, and smoked turkey breast on the Green Mountain Grills Davey Crockett portable pellet grill. I used Kent Rollins Mesquite seasoning. Brined turkey breast retains its moisture as it smokes.
Cajun Injected Smoked Turkey Breast is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Cajun Injected Smoked Turkey Breast is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have cajun injected smoked turkey breast using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cajun Injected Smoked Turkey Breast:
- Get For the turkey:
- Make ready 1 (7-8 lb) turkey breast
- Take 2 1/2 tsp chili powder
- Get 1 1/2 tsp garlic powder
- Make ready 1 tsp ground black pepper
- Take 3/4 tsp sea salt
- Make ready 1/4 tsp cayenne powder (1/2 for more heat)
- Prepare 3 tbs warm water
- Get 1 tbs honey
- Make ready 1/3 cup oil (vegetable or light olive is best)
- Take Other supplies
- Get 1 bag charcoal (if smoker/grill is charcoal)
- Get 1 bag hickory, mesquite or apple wood chips
- Prepare Injector syringe with needle
- Make ready Smoker or large grill
- Take Water
- Make ready Smoker box (for gas grills)
- Make ready Grill thermometer
- Make ready Meat thermometer
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. Inject the breast, legs, and thighs with Cajun injection*. Before you put the bird back in the brining pot, inject the Turkey with some Cajun Creole Butter sauce.
Steps to make Cajun Injected Smoked Turkey Breast:
- 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.
- 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.
- 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.
- 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.
- 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.
- When turkey breast is done remove from smoker, tent loosely with foil and let rest 20-30 minutes before carving.
- 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.
Then, place bird in pot to get ready for the fridge. Place the Turkey back in the pot and refrigerate over night. Usually I like to brine just fresh Turkey breast, not the entire bird. 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.
So that’s going to wrap it up for this exceptional food cajun injected smoked turkey breast recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
