Cajun Injected Smoked Turkey Breast
Cajun Injected Smoked Turkey Breast

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cajun injected smoked turkey breast. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Cajun Injected Smoked Turkey Breast is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Cajun Injected Smoked Turkey Breast is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook cajun injected smoked turkey breast using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cajun Injected Smoked Turkey Breast:
  1. Get For the turkey:
  2. Take (7-8 lb) turkey breast
  3. Take chili powder
  4. Take garlic powder
  5. Get ground black pepper
  6. Make ready sea salt
  7. Make ready cayenne powder (1/2 for more heat)
  8. Prepare warm water
  9. Prepare honey
  10. Make ready oil (vegetable or light olive is best)
  11. Get Other supplies
  12. Prepare charcoal (if smoker/grill is charcoal)
  13. Prepare hickory, mesquite or apple wood chips
  14. Make ready Injector syringe with needle
  15. Get Smoker or large grill
  16. Take Water
  17. Take Smoker box (for gas grills)
  18. Get Grill thermometer
  19. Take Meat thermometer
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.

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