Recipe of Ultimate Cajun Injected Smoked Turkey Breast

Hey everyone, it’s me again, Dan, welcome to my 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 unique. This is gonna smell and look delicious.

Cajun Injected Smoked Turkey Breast is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Cajun Injected Smoked Turkey Breast is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Take For the turkey:
2. Prepare (7-8 lb) turkey breast
3. Get chili powder
4. Prepare garlic powder
5. Take ground black pepper
6. Take sea salt
7. Prepare cayenne powder (1/2 for more heat)
8. Take warm water
9. Take honey
10. Make ready oil (vegetable or light olive is best)
11. Take Other supplies
12. Make ready charcoal (if smoker/grill is charcoal)
13. Take hickory, mesquite or apple wood chips
14. Make ready Injector syringe with needle
15. Prepare Smoker or large grill
16. Make ready Water
17. Make ready Smoker box (for gas grills)
18. Make ready Grill thermometer
19. Get Meat thermometer

Steps 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.

So that is going to wrap it up with this special food cajun injected smoked turkey breast recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!