Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cajun injected smoked turkey breast. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Cajun Injected Smoked Turkey Breast is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Cajun Injected Smoked Turkey Breast is something that I’ve loved my whole life.
To begin 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 that.
The ingredients needed to make Cajun Injected Smoked Turkey Breast:
- Prepare For the turkey:
- Make ready (7-8 lb) turkey breast
- Prepare chili powder
- Prepare garlic powder
- Prepare ground black pepper
- Make ready sea salt
- Make ready cayenne powder (1/2 for more heat)
- Make ready warm water
- Get honey
- Prepare 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
- Take Water
- Take Smoker box (for gas grills)
- Make ready Grill thermometer
- Prepare 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 is going to wrap it up with this exceptional food cajun injected smoked turkey breast recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
