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Step by step. Heat the smoker to 250 degrees. Sprinkle the turkey breast with salt followed by each of the dry spices. Place turkey breast in the smoker. As the internal temperature approaches 115, prepare the basting solution by melting butter in a small saucepan over medium heat along with the fresh dill and parsley.
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Use an instant read thermometer to monitor temp during cooking process. Combine brown sugar and 1 teaspoon of King Craw in a small bowl. Cover the bacon with the sugar mixture and place on a cooking rack (spray the rack with cooking spray to prevent sticking) Cook the bacon for 12-15 minutes or until brown.
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In a small bowl, mix together all ingredients for the Cajun dry rub. Inject the turkey with the Creole butter sauce, making sure to cover all parts of the turkey. Apply the Cajun dry rub to the exterior of the turkey. Place the turkey in the refrigerator and let it marinate for 2 days. Preheat the smoker to 300°F.
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Submerge turkey in water, cover and refrigerate for at least 4 hours but not more than 24. Remove turkey from brine and drain well. Pat dry with paper towels and place on a baking sheet. Mix softened butter an Blackened Seasoning together. Loosen the skin of the turkey mainly over the breast.
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To a large stockpot over medium-high heat, add 1 gallon of water, kosher salt, sugar, mustard, garlic and lemon juice. Add the cajun seasoning blend to the pot and bring mixture to a full rolling boil. Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.
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Mix together the seasonings to create a blend. Stuff turkey cavity with celery and onions. Next, coat the turkey with olive oil and rub it with the seasoning blend. Place the turkey breast in the slow cooker. Cover and cook on low for 6 to 8 hours or until reaching an internal temperature of 165 degrees.
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When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. 225 ˚F / 107 ˚C. Super Smoke. 5. Insert the probe into the thickest part of the breast, avoiding the bone. Place the turkey breast directly on the grill grates, close the lid, and cook for 3 hours. 225 ˚F / 107 ˚C.
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Step 7. Reserve 1 TBSP of the Cajun rub and put part of the mixture in the cavity and part under the skin. Step 8. Stir turkey butter and the reserved Cajun rub. Loosen the turkey breast's skin without detaching the skin. Spread the butter mixture underneath the skin and secure the skin back with wooden picks. Step 9.
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Preheat your Traeger grill to 325*. Remove the turkey from the fridge. In a measuring cup, melt the butter and then stir in the cajun seasoning. Using a meat injector, inject the seasoned butter in 4-6 places throughout the turkey (being sure to get the breasts, thighs and drumsticks).
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Cajun Turkey Brine: Bring 2 quarts of water, sugar, salt, & Cajun seasoning to a boil in a large pot over medium high heat. Stir to dissolve and pour into gallon pitcher. Add remaining ingredients along with 2 more quarts of water and steep for 1 hour or until mixture cools to room temperature.
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Instructions. 1.Heat the smoker to 250 degrees. 2.Starting with the salt and one at a time, sprinkle the Old Bay, paprika, pepper, salt, granulated garlic, and onion powder all over the turkey breast. 3.Place on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.
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Directions. To make the injection, place beer, butter, garlic, Worcestershire, Creole seasoning, liquid crab boil, hot sauce, salt, and cayenne pepper in the jar of a blender and puree until completely smooth. Using a meat injection syringe, inject mixture into meat of turkey all over with each injection spaced about 1-inch apart.
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Preheat your smoker to a steady 250 degrees, aiming for indirect heat to envelop the turkey breast gently. Blend the Cajun seasoning with smoked paprika, black pepper, salt, granulated garlic, and onion powder. Rub this mixture liberally over the turkey, ensuring a thorough coat for flavor in every slice. Place the turkey into the smoker for.
Cajun Injected Smoked Turkey Breast Recipe by StephieCanCook Cookpad
Prepare the Cajun Injection: In a bowl, mix 1 stick of melted butter, 1 cup chicken broth, 1/2 lager beer, 1/4 cup hot sauce, juice of 1 lemon, and 2 tablespoons Cajun seasoning. Whisk the mixture thoroughly. Use a kitchen syringe to inject this mixture into the turkey's breasts, thighs, drums, and legs.
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Wrap in foil and refrigerate overnight. Fire up your smoker for 225 F cooking. Add a light smoking wood, such as pecan or maple. Remove breast from foil and place on the smoker. Cook until the meat reaches 165 F. Remove from smoker, wrap in foil, and let rest 30 minutes before slicing.
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Creating a savory smoked Cajun turkey breast requires an enticing blend of spices and a few essential ingredients to transform the turkey breast into a culinary masterpiece. The star ingredient, a boneless half turkey breast, provides the base for the smoky and flavorful transformation.