Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, cajun injected smoked turkey breast. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Cajun Injected Smoked Turkey Breast is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Cajun Injected Smoked Turkey Breast is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Make ready For the turkey:
- Prepare 1 (7-8 lb) turkey breast
- Get 2 1/2 tsp chili powder
- Make ready 1 1/2 tsp garlic powder
- Get 1 tsp ground black pepper
- Get 3/4 tsp sea salt
- Prepare 1/4 tsp cayenne powder (1/2 for more heat)
- Get 3 tbs warm water
- Make ready 1 tbs honey
- Make ready 1/3 cup oil (vegetable or light olive is best)
- Get Other supplies
- Make ready 1 bag charcoal (if smoker/grill is charcoal)
- Get 1 bag hickory, mesquite or apple wood chips
- Get Injector syringe with needle
- Prepare Smoker or large grill
- Take Water
- Get Smoker box (for gas grills)
- Make ready Grill thermometer
- Take Meat thermometer
Steps 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.
So that’s going to wrap it up with this exceptional food cajun injected smoked turkey breast recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
