Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cajun Butter Smoked Turkey Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 105 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Description

This Cajun Butter Smoked Turkey Breast recipe offers a flavorful twist on traditional smoked turkey. Using a robust Cajun spice rub and a rich herb-infused butter bath, the turkey breast is smoked low and slow to achieve tender, juicy meat with a smoky, savory crust. Perfect for gatherings or a special weekend meal, this recipe elevates the classic turkey breast with bold spices and melt-in-your-mouth buttery goodness.

Ingredients

Scale

Turkey and Seasoning

  • 20 ounces boneless turkey breast
  • 2 tablespoons olive oil
  • 3-4 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

  1. Preheat the smoker: Heat your smoker to 250°F (121°C), adding wood chunks or pellets of your choice to infuse the turkey breast with your preferred smoky flavor.
  2. Prepare the Cajun spice rub: In a small bowl, mix your Cajun seasoning, ensuring it is well blended and ready to coat the turkey.
  3. Pre-treat the turkey: Pat the turkey breast dry with paper towels to remove excess moisture. Brush the entire surface gently with olive oil to help the seasoning stick and promote browning.
  4. Apply the spice rub: Rub the Cajun seasoning blend all over the turkey breast, covering every side evenly for full-flavored results.
  5. Make the butter bath: Combine the salted butter, chopped parsley, dill or thyme, and minced garlic in a heat-safe pan such as a cast-iron skillet or small aluminum pan. Place this pan on the smoker grates to allow the butter to melt slowly and absorb some smoky flavor.
  6. Smoke the turkey: Place the seasoned turkey breast directly on the smoker grates. Smoke it for about 1 hour and 15 minutes, or until the internal temperature reaches 140°F (60°C).
  7. Butter bath soak: Transfer the turkey to a large aluminum foil boat or disposable aluminum pan. Pour the melted butter bath over the turkey and cover tightly with aluminum foil to retain moisture.
  8. Finish smoking: Continue smoking for another 20-25 minutes or until the internal temperature reaches 160°F (71°C) in the thickest part, checking with an instant-read thermometer.
  9. Rest the turkey: Remove the turkey from the smoker and let it rest covered for 10 to 15 minutes to allow juices to redistribute.
  10. Serve: Slice the turkey breast and serve immediately, enjoying the rich smoky and buttery flavors enhanced by the Cajun spices.

Notes

  • You can place a drip pan under the turkey to collect juices for turkey gravy, though the intense smoke flavor may be overpowering. Alternatively, use turkey broth for a more subtle gravy base.
  • Using a water pan in the smoker helps keep the turkey moist; enhance the water with aromatics like fresh herbs, whole peppercorns, turkey broth, or apple juice for extra flavor in the rising steam.

Nutrition

  • Serving Size: 1 slice (approx. 3.3 ounces)
  • Calories: 320
  • Sugar: 0.5 g
  • Sodium: 480 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 28 g
  • Cholesterol: 95 mg

Find it online: https://jmrecipes.com/cajun-butter-smoked-turkey-breast-recipe/