Easiest Way to Cook Tasty Cajun Injected Smoked Turkey Breast

Cajun Injected Smoked Turkey Breast. Each Thanksgiving I look forward to firing up the smoker and seeing what new turkey creation I can throw in there. So far I've done well with an In lieu of a brine, a spicy butter and beer based liquid was injected all over this turkey, which was then coated in a rub and smoked for three hours. Brined turkey breast retains its moisture as it smokes.

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. This is a great recipe to make around the holidays if you have a small family. There are just three simple steps for this recipe: Brine the turkey breast. You can cook Cajun Injected Smoked Turkey Breast using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cajun Injected Smoked Turkey Breast

Prepare of For the turkey:.
It's 1 of (7-8 lb) turkey breast.
It's 2 1/2 tsp of chili powder.
You need 1 1/2 tsp of garlic powder.
Prepare 1 tsp of ground black pepper.
You need 3/4 tsp of sea salt.
It's 1/4 tsp of cayenne powder (1/2 for more heat).
It's 3 tbs of warm water.
You need 1 tbs of honey.
You need 1/3 cup of oil (vegetable or light olive is best).
It's of Other supplies.
You need 1 bag of charcoal (if smoker/grill is charcoal).
Prepare 1 bag of hickory, mesquite or apple wood chips.
Prepare of Injector syringe with needle.
It's of Smoker or large grill.
It's of Water.
Prepare of Smoker box (for gas grills).
You need of Grill thermometer.
You need of 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*. Inject turkey, using the Big Green Egg Injector with Creole butter in a grid pattern.

Cajun Injected Smoked Turkey Breast instructions

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..

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. Each Thanksgiving I look forward to firing up the smoker and seeing what new turkey creation I can throw in there. Great recipe for Cajun Injected Smoked Turkey Breast. When plain ole roasted turkey just won't do kick it up a little!