Smoked Cajun Style Turkey Breast
We built the ultimate brine kit
Turkey Takeover Box
Brine, 2 seasonings, brine bag, injector, and a printed booklet with 6 Thanksgiving recipes & 2 bonus tips.
You've got the bird. Prep it with the brine kit, and let's make this a most memorable Thanksgiving.
$119.99 $99.99
Turkey Takeover ships free in the U.S., and code USA takes an extra 10% off. Order by Nov 19 to have it in time for Thanksgiving.
GRILL MASTERS CLUB
feat. Fat Boy Cajun Rub and Fat Boy Creole Butter Injection & Marinade
American
Thanksgiving
Smoked Cajun Style Turkey Breast
Directions
- Get your smoker going at 275° with your favorite smoking wood/pellet.
- Start with removing your turkey breast from the package. Most of the time they are packaged in a brine, so I like to rinse the meat off in cold running water and then pat dry. If the turkey breast has skin on it, go ahead and remove.
- Pour 1 cup of Fat Boy Creole Butter Injection & Marinade into a bowl or cup. Draw into the injector and inject into the breast in a 1x1 checkered pattern.
- Next, season with the Fat Boy Cajun Rub (about 3 Tbsp) and let it sit for 10-15 minutes to let the seasoning adhere.
- Place on the smoker until you hit an internal temperature of 160 °F. Now, you will want to pull from the smoker and place top side down on a sheet of foil. Pour the other ½ cup of the Fat Boy Creole Butter Injection & Marinade over the turkey breast and add about 1 Tbsp of Fat Boy Cajun Rub. Wrap up tightly in the foil and allow to rest for 30 minutes to 1 hour. Slice up and ENJOY!
Join 100,000+ Grill Masters
Get weekly recipes, pro tips, and exclusive deals sent straight to your inbox. Plus your free Pit Card download and 10% off your first order.
