Cajun Injected Smoked Turkey Breast
Author: 
 
Makes 10 to 12 Servings
Ingredients
  • ½ cup unsalted butter
  • ½ cup water
  • 1½ teaspoons Cajun seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon chicken bouillon paste*
  • 1 dried bay leaf
  • 1 (2-pound) bone-in turkey breast, patted dry
  • 1½ teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
Instructions
  1. In a small saucepan, combine butter, ½ cup water, Cajun seasoning, garlic powder, bouillon, and bay leaf. Bring to a boil over medium-high heat, stirring occasionally; remove from heat, and let stand for 5 minutes. Discard bay leaf.
  2. Prepare smoker to about 300° using manufacturer’s instructions, using a mix of pecan or hickory chunks and charcoal, if desired.
  3. Place turkey breast on a bed of heavy-duty aluminum foil. Roll ends of aluminum foil toward turkey to create an open-top tray to capture any drippings. Fill a large food-safe syringe with butter mixture, and inject turkey in the thickest part of the turkey breast. Maneuver the syringe head inside the turkey breast and tenderloins to reach different parts of the turkey, refilling the syringe as necessary. It’s best to only make one hole with the syringe, but it is OK to turn over the turkey and inject the tenderloins from the bottom. Sprinkle turkey well both inside and out with salt.
  4. Smoke the turkey on the top shelf of the smoker, covered, until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165°, 1 to 1½ hours. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done.)
  5. When the turkey is done, remove it from the smoker, and set aside to rest for at least 20 minutes before carving. Cut off bone, and slice. Transfer to a serving platter, and top with cooking juices.
Notes
*Jean-Paul uses Better Than Bouillon.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cajun-injected-smoked-turkey-breast/