Without fail cooking ultimate Cajun Injected Smoked Turkey Breast easy, yummy, practical. 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. Inject the breast, legs, and thighs with Cajun injection*. Coat the skin with vegetable cooking spray.
Remove the turkey from the smoker when internal.
This bone-in Cajun-injected turkey breast came out absolutely fantastic.
A bit spicy, unbelievably moist, and a lot good.
Good Evening every body, at this time you get present recipe Cajun Injected Smoked Turkey Breast with 19 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 7 stages of easy cooking Cajun Injected Smoked Turkey Breast.
Ingredients for Cajun Injected Smoked Turkey Breast
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Needed : For the turkey:.
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Needed 1 : (7-8 lb) turkey breast.
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Needed 2 1/2 tsp : chili powder.
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Prepare 1 1/2 tsp : garlic powder.
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Needed 1 tsp : ground black pepper.
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Prepare 3/4 tsp : sea salt.
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Needed 1/4 tsp : cayenne powder (1/2 for more heat).
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Needed 3 tbs : warm water.
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Needed 1 tbs : honey.
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Prepare 1/3 cup : oil (vegetable or light olive is best).
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Prepare : Other supplies.
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Needed 1 bag : charcoal (if smoker/grill is charcoal).
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Needed 1 bag : hickory, mesquite or apple wood chips.
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Prepare : Injector syringe with needle.
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Needed : Smoker or large grill.
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Needed : Water.
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Prepare : Smoker box (for gas grills).
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Needed : Grill thermometer.
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Needed : Meat thermometer.
You could make this recipe using a boneless turkey breast, but you'll probably have to adjust the cooking time, and you can probably get away with using half the amount of marinade.
Put you bird on the smoker and smoke the Turkey with Apple and Cherry wood chunks until done.
After the Turkey is cooked place it back in a The piece of the other breast half is what the meat looks like without the skin.
Discarded skin is great used in Turkey Gravey, adds a nice smokey flavor.
If all ingredients Cajun Injected Smoked Turkey Breast it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Cajun Injected Smoked Turkey Breast
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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..
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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..
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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..
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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..
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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..
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When turkey breast is done remove from smoker, tent loosely with foil and let rest 20-30 minutes before carving..
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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..
It is easier to grill turkey breast halves than the whole breast, which sits awkwardly on the grill rack.
Turkey, by its nature, has dry meat, and the breast meat is.
Brined turkey breast retains its moisture as it smokes.
The wood-fired flavor infuses this tender white meat with layers of hardwood smoke and tastes amazing.
For your next BBQ platter, dish out a spicy & tender sliced turkey breast.
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