Recipe of Any-night-of-the-week Cajun Injected Smoked Turkey Breast

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cajun injected smoked turkey breast. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cajun Injected Smoked Turkey Breast is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Cajun Injected Smoked Turkey Breast is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have cajun injected smoked turkey breast using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cajun Injected Smoked Turkey Breast:

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

Instructions 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.

So that is going to wrap it up with this special food cajun injected smoked turkey breast recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!