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Cajun Injected Smoked Turkey Breast
Cajun Injected Smoked Turkey Breast

Before you jump to Cajun Injected Smoked Turkey Breast recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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Using your very best judgment is just another one of the many ways that you may make healthy choices out of a lunch menu. This is best achieved by analyzing dinner pictures onto a menu. It is also advised that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, be sure to ask for a reduced amount.

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We hope you got insight from reading it, now let’s go back to cajun injected smoked turkey breast recipe. You can have cajun injected smoked turkey breast using 19 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Cajun Injected Smoked Turkey Breast:
  1. You need For the turkey:
  2. Provide (7-8 lb) turkey breast
  3. Prepare chili powder
  4. Prepare garlic powder
  5. Get ground black pepper
  6. Prepare sea salt
  7. You need cayenne powder (1/2 for more heat)
  8. Get warm water
  9. Get honey
  10. Get oil (vegetable or light olive is best)
  11. Provide Other supplies
  12. Get charcoal (if smoker/grill is charcoal)
  13. Provide hickory, mesquite or apple wood chips
  14. Provide Injector syringe with needle
  15. Take Smoker or large grill
  16. Prepare Water
  17. Take Smoker box (for gas grills)
  18. Get 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.

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