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. I found a tiny frozen one the other week, it was great, but I want a BIG one like yours!

This brined Cajun turkey smokes low & slow and is loaded with flavor. 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. 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

It's of For the turkey:.
It's 1 of (7-8 lb) turkey breast.
Prepare 2 1/2 tsp of chili powder.
It's 1 1/2 tsp of garlic powder.
It's 1 tsp of ground black pepper.
It's 3/4 tsp of sea salt.
Prepare 1/4 tsp of cayenne powder (1/2 for more heat).
It's 3 tbs of warm water.
It's 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.
Prepare of Smoker or large grill.
Prepare of Water.
You need of Smoker box (for gas grills).
You need of Grill thermometer.
You need of Meat thermometer.

There are just three simple steps for this recipe: Brine the turkey breast. You know smoked deli turkey, but have you tried JENNIE-O® Turkey Breast, smoked and seasoned with a cajun rub? Try it today to spice up your day! Perfect for sandwiches, JENNIE-O® Hickory Smoked Cajun Style Turkey Breast is a wonderful addition for anything that needs a spicy punch!

Cajun Injected Smoked Turkey Breast step by step

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..

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*. If you're choosing to deep-fry your turkey or chicken, by … Honey Beer Injection. From turkey injection marinades to turkey inject butter sauce, there are thousands of recipes to discover..