Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, cajun injected smoked turkey breast. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
This Cajun Smoked Turkey is incredible, the brine packs the flavor into the meat and the injection keeps it super moist. It is spicy but not hot and the Place quartered apples and onion in the cavity and tie the legs together with butcher twine. Inject the breast, legs, and thighs with Cajun injection*.
Cajun Injected Smoked Turkey Breast is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Cajun Injected Smoked Turkey Breast is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook cajun injected smoked turkey breast using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cajun Injected Smoked Turkey Breast:
- Make ready For the turkey:
- Get 1 (7-8 lb) turkey breast
- Prepare 2 1/2 tsp chili powder
- Make ready 1 1/2 tsp garlic powder
- Prepare 1 tsp ground black pepper
- Get 3/4 tsp sea salt
- Get 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)
- Make ready Other supplies
- Take 1 bag charcoal (if smoker/grill is charcoal)
- Get 1 bag hickory, mesquite or apple wood chips
- Make ready Injector syringe with needle
- Take Smoker or large grill
- Prepare Water
- Get Smoker box (for gas grills)
- Take Grill thermometer
- Get Meat thermometer
There are just three simple steps for this recipe: Brine the turkey breast. If you're choosing to deep-fry your turkey or chicken, by … Honey Beer Injection. From turkey injection marinades to turkey inject butter sauce, there are thousands of recipes to discover.. Herb Rubbed Smoked Turkey Breast with Jalapeno Butter Injection Old.
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.
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. Inject turkey, using the Big Green Egg Injector with Creole butter in a grid pattern. Injecting the turkey is more than enough to ensure the breast is moist. I started smoking turkey breasts instead of buying from the deli and I get compliments from whoever has tried them.
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