Smoked Cajun Turkey Breast | Heath Riles BBQ

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: creole seasoning

Homemade blends can control sodium and spice levels.

turkey breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in calories, and pork loin is often cheaper.

Remove the skin from the turkey breasts and place them in a brine for almost 30 hours.

Take the turkey breasts out of the brine and dry them with a napkin.

Apply a light layer of Cajun Creole garlic butter on the turkey breasts.

Rub Matt Pitman's Holy Cow dry rub all over the turkey breasts, ensuring even coverage.

Arrange the turkey breasts on a cooling rack for cooking.

Set the Traeger grill to 275°F and place the turkey breasts on the center rack.

Cook the turkey breasts for about 1 hour and 45 minutes, spritzing with spray butter at the 1-hour mark.

Wrap the turkey breasts in foil with half a stick of butter each when they reach 140-145°F.

Return the wrapped turkey breasts to the grill until they reach an internal temperature of 160°F.

Remove the turkey breasts from the grill and let them rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: