Smoked Cajun Turkey Breast
This Smoked Cajun Turkey Breast is a moist and flavorful choice for when you don't want to cook an entire turkey. With the perfect blend of Cajun spices, this easy recipe is delicious enough for Thanksgiving but simple enough for weeknight dinners.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 20 ounce boneless turkey breast
- 1 teaspoon salt
- 1 tablespoon Old Bay (or other cajun seasoning)
- 1 tablespoon smoked paprika
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon onion powder
- 0.5 teaspoon garlic powder
Basting Solution
- 0.5 cup butter, melted
- 2 tablespoons fresh parsley, chopped finely
- 3 sprigs fresh dill, chopped finely
Instructions
Preparation Steps
- Heat the smoker to 250 degrees Fahrenheit.
- Sprinkle the turkey breast with salt, followed by each of the dry spices.
- Place the seasoned turkey breast in the smoker.
- As the internal temperature approaches 115 degrees Fahrenheit, prepare the basting solution by melting butter in a small saucepan over medium heat along with the fresh dill and parsley.
- Place the turkey in an aluminum foil “boat” and baste with the butter solution at 115 degrees Fahrenheit and again at 135 degrees Fahrenheit.
- When the turkey breast reaches 150 degrees Fahrenheit, pour the remaining basting solution into the foil boat and seal tightly. Continue to cook for 10 minutes or until the internal temperature reaches 160 degrees Fahrenheit. The cooking time is usually around 1 hour and 45 minutes total but will vary depending on your smoker and how well you maintain the temperature.
- Once the internal temperature reaches 160 degrees Fahrenheit as read on a meat thermometer in the thickest part of the breast, remove from the smoker. Open the foil boat and let the turkey rest for 30 minutes before serving.
Notes
Let the turkey rest for 30 minutes before slicing and serving for the most moist and flavorful results.