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19 ingredients, 7 steps, cooking Cajun Injected Smoked Turkey Breast

Good Morning every body, at this time you can cook recipe Cajun Injected Smoked Turkey Breast with 19 ingredients and 7 steps. Next this is how to make it, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 19 ingredients and 7 stages of easy cooking Cajun Injected Smoked Turkey Breast.

Ingredients all Cajun Injected Smoked Turkey Breast

1. You need : For the turkey:.
2. Prepare 1 : (7-8 lb) turkey breast.
3. It’s 2 1/2 tsp : chili powder.
4. Prepare 1 1/2 tsp : garlic powder.
5. You need 1 tsp : ground black pepper.
6. You need 3/4 tsp : sea salt.
7. It’s 1/4 tsp : cayenne powder (1/2 for more heat).
8. Prepare 3 tbs : warm water.
9. It’s 1 tbs : honey.
10. It’s 1/3 cup : oil (vegetable or light olive is best).
11. You need : Other supplies.
12. You need 1 bag : charcoal (if smoker/grill is charcoal).
13. It’s 1 bag : hickory, mesquite or apple wood chips.
14. It’s : Injector syringe with needle.
15. You need : Smoker or large grill.
16. You need : Water.
17. Prepare : Smoker box (for gas grills).
18. It’s : Grill thermometer.
19. You need : Meat thermometer.

If all main ingredients Cajun Injected Smoked Turkey Breast it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Process Cooking Cajun Injected Smoked Turkey Breast

1. Remove turkey breast from package, rinse and then pat dry with clean paper towels. Place on a large platter or foil lined cookie sheet, meat side up.
   
2. In a mediun bowl mix together all the dry seasoning. Add the water and honey. Stir with fork to combine until honey is fully melted in. Slowly add oil while continuing to stir constantly.
   
3. When everything is well incorporated set 1 tbs of mixture aside. Draw remaining mixture up into injector syringe and inject into turkey breast in several places all over until all of the mixture is used up. Rub reserved mixture all over skin.
   
4. Soak wood chips in water for about 15 minutes while you prepare your smoker according to its user manual, or set up a grill for indirect heat if you do not have a smoker. Note: indirect heat means building your fire on one side of the kettle and placing meat over the empty space (usually filled with a "drip pan") on the other side to cook slowly.
   
5. When the smoker reaches 300°F, place wood chips directly on coals (or into smoker box placed on flame for gas grills). Place turkey breast on grate and cover tightly with lid. Cook for 2 - 3 hrs, checking every 20 - 30 minutes, replacing coals and chips as needed. Turkey is done when internal temp reaches at least 165°f.
   
6. When turkey breast is done remove from smoker, tent loosely with foil and let rest 20-30 minutes before carving.
   
7. Note: If the turkey breast begins looking too brown but is not fully cooked you can either tent with foil while still on the smoker or transfer to a 300°F oven (again, tent with foil) to finish cooking.
   
8. Finish and Enjoy.

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