- Jan 11, 2020
- 421
- 550
Cajun Smoked Turkey Breast- I have never smoked a turkey before and decided to experiment. Got a 6 # breast and smoked Thanksgiving Eve. Fired up the Bradley this morn to 225 and pulled out breast to warm up. Loaded applewood. Cooked i smoking pan based on temp to 164 and pulled to rest half hour. Never even looked at time. Juiciest bird I have ever had. Seriously juices covering the cutting bard. The skin came out perfect. It was overall a bit salty with the skin. Easy to adjust. My kids loved it minus the skin. I went extreme (for me) by going for an intense flavor. I got it. First turkey smoke, brine and inject. Gave a bit to neighbors that enjoyed as well.
2 days before- 12 hr Overnight brine with salt, sugar, rosemary, garlic cloves, onion, oranges and lots of cajun seasoning
1 day before- Melted stick butter and cajun mix . Injected in bird and leftover on top. Seasoned with a LOT of cajun
2 days before- 12 hr Overnight brine with salt, sugar, rosemary, garlic cloves, onion, oranges and lots of cajun seasoning
1 day before- Melted stick butter and cajun mix . Injected in bird and leftover on top. Seasoned with a LOT of cajun
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