Description
This Cajun Butter Smoked Turkey Breast recipe delivers tender, flavorful smoked turkey with a robust Cajun spice rub and a rich, herb-infused butter bath. Perfectly smoked at 250 degrees, the turkey breast is infused with smoky goodness and finished with flavorful melted butter that keeps the meat moist and succulent. Ideal for a special occasion or a delicious change to your usual poultry dishes.
Ingredients
Scale
Main Ingredients
- 20 ounces turkey breast, boneless
- 2 tablespoons olive oil
Spice Rub
- 4 tablespoons Cajun seasoning, preferably low sodium
Butter Bath
- 8 tablespoons salted butter
- 1/4 cup fresh parsley, chopped
- 1/8 cup fresh dill or fresh thyme, chopped
- 2 garlic cloves, minced or smashed
Instructions
- Prepare the Smoker: Heat the smoker to 250 degrees Fahrenheit and add wood chunks or pellets to create your desired smoke flavor.
- Apply Spice Rub: In a small bowl, combine the Cajun seasoning. Pat the turkey breast dry with paper towels, brush it gently with olive oil, then evenly rub the Cajun spice all over the surface of the turkey breast.
- Make the Butter Bath: Place butter, chopped herbs, and minced garlic into a heat-safe pan such as a cast-iron skillet or small aluminum pan. Put the pan on the smoker grates to melt the butter and allow it to absorb some smoky flavor.
- Smoke the Turkey: Place the turkey breast directly on the smoker grates. Smoke it for 1 hour and 15 minutes or until the internal temperature reaches 140 degrees Fahrenheit.
- Butter Bath and Finish Smoking: Transfer the turkey to a large aluminum foil boat or disposable pan. Pour the melted butter bath over the turkey and cover tightly with aluminum foil to retain moisture.
- Continue Smoking: Return the covered turkey to the smoker and continue smoking for an additional 25 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- Rest and Serve: Remove the turkey from the smoker and let it rest covered for 10 to 15 minutes before slicing and serving.
Notes
- You can place a drip pan beneath the turkey to collect juices for making gravy, though the smoke flavor can be intense; alternatively, use turkey broth for a milder gravy.
- Using a water pan in the smoker helps keep the turkey moist; enhance the steam with aromatics like fresh herbs or whole peppercorns, or add turkey broth or apple juice for extra flavor.
- Ensure to use a reliable instant-read thermometer for accurate internal temperature readings to avoid undercooking or overcooking the turkey.
- Choosing low sodium Cajun seasoning helps control the salt level in the finished dish.
- Allowing the turkey to rest before carving helps retain its juices for a moister bite.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 95 mg
