Recipe: Perfect Cajun Injected Smoked Turkey Breast

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Cajun Injected Smoked Turkey Breast. Brined turkey breast retains its moisture as it smokes. The wood-fired flavor infuses this tender white meat with layers of hardwood smoke and tastes amazing. I found a tiny frozen one the other week, it was great, but I want a BIG one like yours!

Cajun Injected Smoked Turkey Breast If you're choosing to deep-fry your turkey or chicken, by … Honey Beer Injection. 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. You can cook Cajun Injected Smoked Turkey Breast using 19 ingredients and 7 steps. Here is how you make it.

Ingredients of Cajun Injected Smoked Turkey Breast

  1. It’s of For the turkey:.
  2. You need 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. Prepare 1 tsp of ground black pepper.
  6. You need 3/4 tsp of sea salt.
  7. Prepare 1/4 tsp of cayenne powder (1/2 for more heat).
  8. Prepare 3 tbs of warm water.
  9. You need 1 tbs of honey.
  10. It’s 1/3 cup of oil (vegetable or light olive is best).
  11. Prepare of Other supplies.
  12. Prepare 1 bag of charcoal (if smoker/grill is charcoal).
  13. You need 1 bag of hickory, mesquite or apple wood chips.
  14. You need of Injector syringe with needle.
  15. Prepare of Smoker or large grill.
  16. You need of Water.
  17. Prepare 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*. Cajun Style Turkey Breast, Hickory Smoked. 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.

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..

How to make smoked turkey breast, either with wild and domestic turkey. Smoked turkey breast chief among them. Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. This turkey breast is bursting with smoky flavor The turkey breast we served was tender, juicy and lots of flavor, I used peach wood instead of apple; but the taste was balanced. I'll fine tune it a bit next time.