› Forums › Smoking Meat (and other things) › Poultry › Smoked Cajun Turkey breast (5) que view
New Posts  All Forums:Forum Nav:

Smoked Cajun Turkey breast (5) que view

post #1 of 9
Thread Starter 

sister-in-law's request for Church dinner
post #2 of 9

Sticky them look good, nice color


A full smoker is a happy smoker 



post #3 of 9
Originally Posted by stickyFingers View Post

sister-in-law's request for Church dinner

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!
post #4 of 9

Tasty Looking Birds! Bet they are going to be tasty!

post #5 of 9

That is some real nice color,on them birds.Some happy people recieving a blessing and good eats.


post #6 of 9
Thread Starter 

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
post #7 of 9
Tasty looking birds!
post #8 of 9
Thank you! I'll definitely be putting this in my "to do" file! Sounds as great as they look!
post #9 of 9
Very nice job , Sticky ! They'll be in my to-do list . Thanks for the look . . .

Have fun and . . .
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry › Forums › Smoking Meat (and other things) › Poultry › Smoked Cajun Turkey breast (5) que view