Smoked Cajun Turkey breast (5) que view
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Sticky, could you tell me how you did do these! I've been wanting to start doing a regular turkey smoke on Sundays, but have not come across a recipe that caught my eye yet. These look beautiful and tasty!
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Thank you for all the kind comments. Just received a call from my sister-in-law and the turkeys were a big hit. Lots of praise and requests for seconds.
Honestly, it's a easy process really.
After trimming any loose or extra skin especially around the neck area. Rinse and drain. I injected using Tony Chachere's Creole Style Butter. One bottle per bird, 1/2 per breast. I start injecting deep and continue as I pull the injector out of the breast. Repeating every inch. Then place in a 2 -2.5 gallon baggie and refrigerate over night.
Next day, as my smoker comes to temp, I remove from baggie and pat dry with a paper towel. I coat breast with a little olive oil. Then sprinkle with Weber's N'orleans Cajun Seasoning evenly, but not too heavy. Sprinkling extra heavy in the cavity.
I smoked them at 300 with hickory for 1.5 hours, then peach for 1hour, then cherry for 1 hour. (the reason; flavor smoke, mild smoke, color). Rotate positioning in smoker every 45 min. because the smoker was full. At 3.5 hours they were 165, remove, and cool 1 hour. Cover with foil and refrigerate.
Next day; uncover, heat at 300 for 40 min until warm. carve.
I'm sure the purist will frown on using store bought injector and rub but it works and I like the rub because it has less salt than others.
Edited by stickyFingers - 9/17/15 at 9:37am