Cajun Injected Smoked Turkey Breast
Cajun Injected Smoked Turkey Breast

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cajun injected smoked turkey breast. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must first prepare a few components. You can have cajun injected smoked turkey breast using 19 ingredients and 7 steps. Here is how you can achieve it.

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

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