Smoked Cajun Bone-In Turkey Breast | Dry Brined, Injected & Basted in Cajun Butter

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: basic seasoning

Homemade blend can reduce sodium and be more cost-effective.

smoking wood chips

🥗Healthier: herbs for flavor

💰Cheaper: aluminum foil packets

Using herbs adds flavor without the need for specialty chips.

Melt about a half a stick of butter in a bowl.

Add about a cup of chicken broth to the melted butter and mix well.

Squeeze in about a teaspoon of lemon juice or use a half of a lemon if fresh is available.

Add about a teaspoon of Cajun seasoning to the mixture and stir well.

Inject the mixture into the turkey breast on each side until it inflates slightly.

Dry brine the turkey breast for about 24 hours to dehydrate the skin.

Spray the outside of the turkey with some cooking spray.

Season the turkey breast with Cajun seasoning and sprinkle with salt.

Preheat the smoker to 275°F (135°C).

Insert a meat probe into the thickest part of the turkey breast.

Place the turkey breast in the smoker, ensuring it is balanced and secure.

After about two hours, check the internal temperature; it should be around 145°F (63°C).

Prepare a basting mixture with about a third of a stick of butter, a tablespoon of bacon grease, and a little less than a teaspoon of Cajun seasoning.

Heat the basting mixture in the microwave until melted and well mixed.

Baste the turkey with the melted Cajun butter mixture.

Continue to cook the turkey until the internal temperature reaches over 160°F (71°C).

Once the turkey is done, remove it from the smoker and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens