Cajun Injected Smoked Turkey Breast. Cajun Injected Smoked Turkey Breast When plain ole roasted turkey just won't do kick it up a little! Smoked turkey will have a different color than roasted turkey. It often looks more pink, due to the meat's reaction to the smoke.

Sprinkle half of the wood chips on the coals. Place the turkey breast halves on the grill rack over the drip pan. Brined turkey breast retains its moisture as it smokes. You can cook Cajun Injected Smoked Turkey Breast using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cajun Injected Smoked Turkey Breast

Prepare 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.
Prepare 1 tsp of ground black pepper.
You need 3/4 tsp of sea salt.
It's 1/4 tsp of cayenne powder (1/2 for more heat).
Prepare 3 tbs of warm water.
Prepare 1 tbs of honey.
You need 1/3 cup of oil (vegetable or light olive is best).
Prepare of Other supplies.
Prepare 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.
You need of Smoker or large grill.
It's of Water.
You need of Smoker box (for gas grills).
It's of Grill thermometer.
You need of Meat thermometer.

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! To make the injection, place beer, butter, garlic, Worcestershire, Creole seasoning, liquid crab boil, hot sauce, salt, and cayenne pepper in the jar of a blender and puree until completely smooth. Add some Cajun flavor to your Thanksgiving table this year.

Cajun Injected Smoked Turkey Breast instructions

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..

With a mix of herbs, this dry rub recipe is an easy way to switch up the flavor of your typical turkey. Dry brining your turkey and leaving it uncovered in the refrigerator overnight allows the brine to really penetrate the skin and get into the meat. This process also dries out the skin, giving you a crisp, deep amber color colored. Pat the outside dry with paper towel and stuff the cavity with quartered apples and onions. Tie the legs together to hold everything in the cavity and inject the turkey with a Cajun Butter injection.