Cajun Injected Smoked Turkey Breast.
You can cook Cajun Injected Smoked Turkey Breast using 19 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Cajun Injected Smoked Turkey Breast
- Prepare of For the turkey:.
- Prepare 1 of (7-8 lb) turkey breast.
- You need 2 1/2 tsp of chili powder.
- Prepare 1 1/2 tsp of garlic powder.
- You need 1 tsp of ground black pepper.
- It’s 3/4 tsp of sea salt.
- You need 1/4 tsp of cayenne powder (1/2 for more heat).
- It’s 3 tbs of warm water.
- You need 1 tbs of honey.
- Prepare 1/3 cup of oil (vegetable or light olive is best).
- It’s of Other supplies.
- You need 1 bag of charcoal (if smoker/grill is charcoal).
- You need 1 bag of hickory, mesquite or apple wood chips.
- You need of Injector syringe with needle.
- It’s of Smoker or large grill.
- Prepare of Water.
- You need of Smoker box (for gas grills).
- It’s of Grill thermometer.
- You need of Meat thermometer.
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..
