Cajun Injected Smoked Turkey Breast
Cajun Injected Smoked Turkey Breast

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cajun injected smoked turkey breast. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. 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 favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Cajun Injected Smoked Turkey Breast is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

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. This Cajun Smoked Turkey is incredible, the brine packs the flavor into the meat and the injection keeps it super moist.

Steps 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.

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*. This is a Cajun Thanksgiving spread from a sassy Southern Lady, Dorothy from Tennessee. Andouille Sausages are a smoked cured Cajun sausage. It is easier to grill turkey breast halves than the whole breast, which sits awkwardly on the grill rack.

So that’s going to wrap this up for this special food cajun injected smoked turkey breast recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!