Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, cajun injected smoked turkey breast. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cajun Injected Smoked Turkey Breast is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Cajun Injected Smoked Turkey Breast is something that I’ve loved my whole life. They are fine and they look wonderful.
Smoked Boneless Turkey Breast on Big Green Egg. I found a tiny frozen one the other week, it was great, but I want a BIG one like yours! Inject turkey, using the Big Green Egg Injector with Creole butter in a grid pattern.
To get started with this particular recipe, we have to 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:
- Make ready For the turkey:
- Make ready (7-8 lb) turkey breast
- Prepare chili powder
- Get garlic powder
- Prepare ground black pepper
- Prepare sea salt
- Make ready cayenne powder (1/2 for more heat)
- Get warm water
- Make ready honey
- Get oil (vegetable or light olive is best)
- Take Other supplies
- Prepare charcoal (if smoker/grill is charcoal)
- Prepare hickory, mesquite or apple wood chips
- Get Injector syringe with needle
- Make ready Smoker or large grill
- Get Water
- Make ready Smoker box (for gas grills)
- Get Grill thermometer
- Make ready Meat thermometer
The wood-fired flavor infuses this tender white meat with layers of hardwood smoke and tastes amazing. This brined Cajun turkey smokes low & slow and is loaded with flavor. Inject turkey with Creole butter in a grid pattern. Squeeze lemon juice all over the breast and rub with sea salt and pepper.
Instructions to make Cajun Injected Smoked Turkey Breast:
- 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.
Place the bundle of herbs on top of the breast and set on the cooking grid. 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. It is easier to grill turkey breast halves than the whole breast, which sits awkwardly on the grill rack. Turkey, by its nature, has dry meat, and the breast meat is.
So that is going to wrap this up for this exceptional food cajun injected smoked turkey breast recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
