The Best Smoked Cajun Turkey Breast Recipe

Do you want to cook the best smoked turkey? This Smoked Cajun Turkey Breast recipe is mouth-watering good. You’ll be drooling with the smells coming from the smoker as you wait for it to finish. Lightly spicy, full of color, and dripping with all the flavor you can handle.

I never used to be a turkey fan. Then I discovered smoked turkey. Smoking gives meats so much more flavor and you can cook it to perfection. We have the best smoked turkey for Thanksgiving every year and have not had any turkey leftovers since we made the switch because it gets devoured immediately.

Everyone claims to have the best smoked turkey recipe but, I promise you, this Smoked Cajun Turkey Breast Recipe will beat them all.

Need an idea for the leftovers (if there are any)? Check out this BBQ Turkey Meatloaf recipe.

Smoked Cajun Turkey Breast Recipe Ingredients:

• One 20-Ounce Turkey Breast
• 1 Stick Butter (½ cup)
• 2 Tablespoons Fresh Parsley, minced
• 3 Fresh Dill Sprigs, minced
• 1 Tablespoon Old Bay (or any Cajun seasoning)
• 1 Tablespoon Smoked Paprika
• 1 Tablespoon Coarse Black Pepper
• 1 Teaspoon Salt
• 1 Teaspoon Granulated Garlic
• 1 Teaspoon Onion Powder

Items Needed to Make this Smoked Cajun Turkey Breast Recipe

• Aluminum Foil – We recommend this heavy-duty kind for smoking
• Meat Thermometer
• Smoker

Heat the smoker to 250 degrees.

Starting with the salt and one at a time, sprinkle the Old Bay, paprika, pepper, salt, granulated garlic, and onion powder all over the turkey breast.

Place on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.

Add the stick of butter in a small, oven-safe dish, along with the freshly minced dill sprigs and parsley. Lay the dish in the smoker next to the turkey breast, and leave it uncovered to cook until it’s needed.

When the turkey hits 150 degrees, place it in a foil boat, leaving the top open. Coat with the melted butter mixture and wrap tightly.

Continue to cook for 15 minutes or until the internal temp reaches 160 degrees, then remove and rest for 15-30 minutes.

Slice and serve!

Directions:

Tips:

• Reserving some of the butter after cooking the recipe makes a great addition to gravy, potatoes, and much more.
• Feel free to use your favorite cajun-inspired spice in place of the Old Bay. Any cajun seasoning should do the job.
• Store turkey in an airtight container in the fridge for up to 1 week, or the freezer for up to 3 months.
• As far as wood options, hickory or any fruit wood is best for this recipe.
• This recipe works as-is for the oven and offset smokers as well. I used a Traeger pellet smoker.

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Yield: 4-6 servings

Smoked Cajun Turkey Breast

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One of the best ways to flavor a bird is this Smoked Cajun Turkey Breast recipe. You’ll be drooling with the smells coming
from the smoker as you wait for it to finish. Lightly spicy, full of color, and dripping with all the flavor you can handle.

Prep Time 15 minutes

Cook Time 1 hour 45 minutes

Additional Time 15 minutes

Total Time 2 hours 15 minutes

Ingredients

• 1 20-Ounce Turkey Breast
• 1 Stick Butter (½ cup)
• 2 Tablespoons Fresh Parsley, minced
• 3 Fresh Dill Sprigs, minced
• 1 Tablespoon Old Bay (or any cajun seasoning)
• 1 Tablespoon Smoked Paprika
• 1 Tablespoon Coarse Black Pepper
• 1 Teaspoon Salt
• 1 Teaspoon Granulated Garlic
• 1 Teaspoon Onion Powder

Instructions

1.Heat the smoker to 250 degrees.
2.Starting with the salt and one at a time, sprinkle the Old Bay, paprika, pepper, salt, granulated garlic, and onion powder all over the turkey breast.
3.Place on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.
4.Place the stick of butter in a small, oven-safe dish, along with the freshly minced dill sprigs and parsley. Place in the smoker next to the turkey breast, and leave it uncovered to cook until it’s needed.
5.When the turkey hits 150 degrees, place it in a foil boat, leaving the top open. Coat with the melted butter mixture and wrap tightly.
6.Continue to cook for 15 minutes or until the internal temp reaches 160 degrees, then remove and rest for 15-30 minutes.
7.Slice and serve!

Notes

●Reserving some of the butter after cooking the recipe makes a great addition to gravy, potatoes, and much more.
●Feel free to use your favorite cajun inspired spice in place of the Old Bay. Any cajun seasoning should do the job.
●Store turkey in an airtight container in the fridge for up to 1 week, or the freezer for up to 3 months.
●As far as wood options, hickory or any fruit wood is best for this recipe.
●This recipe works, as-is, for the oven and offset smokers as well. I used a Traeger pellet smoker.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Wrap Heavy Duty Aluminum Foil, 50 Square Feet (Packaging May Vary)
• 
  Alpha Grillers Instant Read Meat Thermometer for Grill and Cooking. Best Waterproof Ultra Fast Thermometer with Backlight & Calibration. Digital Food Probe for Kitchen, Outdoor Grilling and BBQ!
• 
  Traeger Grills Pro Series 780 Wood Pellet Grill and Smoker with WIFI Smart Home Technology, Black, Large

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 116mgSodium: 876mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 29g