Description
This Cajun Butter Smoked Turkey Breast recipe features a tender, juicy turkey breast infused with rich smoky flavors and a bold Cajun spice rub. Slow-smoked to perfection and finished with a flavorful butter bath infused with fresh herbs and garlic, this dish is perfect for a special gathering or comforting meal.
Ingredients
Scale
Turkey and Oil
- 20 ounces boneless turkey breast
- 2 tablespoons olive oil
Spice Rub
- 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
- Preheat Smoker: Heat your smoker to 250 degrees Fahrenheit and add wood chunks or pellets of your choice to impart the preferred smoky flavor to the turkey breast.
- Prepare Spice Rub: In a small bowl, mix 3-4 tablespoons of low sodium Cajun seasoning thoroughly.
- Prepare Turkey: Pat the turkey breast dry with paper towels to remove moisture. Gently brush the entire turkey breast with olive oil.
- Apply Spice Rub: Rub the Cajun spice mixture all over the turkey breast, ensuring every surface is evenly coated.
- Melt Butter Bath: Combine the 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 the pan on the smoker grates to melt the butter and infuse it with smoky flavor.
- Smoke Turkey: Place the seasoned turkey breast directly on the smoker grates and smoke for about 1 hour and 15 minutes, or until the internal temperature reaches 140°F.
- Butter Bath and Continue Smoking: Transfer the turkey breast to a large aluminum foil boat or disposable pan. Pour the melted butter bath over it and cover tightly with aluminum foil to retain moisture.
- Finish Smoking: Continue smoking the turkey for an additional 20-25 minutes, or until the internal temperature reaches 160°F as measured by an instant-read thermometer inserted in the thickest part of the breast.
- Rest and Serve: Remove the turkey from the smoker and let it rest, covered, for 10-15 minutes before slicing to allow juices to redistribute. Serve sliced.
Notes
- Using a drip pan to collect drippings is optional; the juices can be used for turkey gravy, though the smoke flavor may be intense. Alternatively, use plain turkey broth for a milder gravy.
- A water pan placed in the smoker helps keep the turkey moist. Enhance the water with aromatics like fresh herbs or whole peppercorns, or add turkey broth or apple juice for extra flavor in the steam.
Nutrition
- Serving Size: 1/6 of recipe (approximately 3.3 ounces)
- Calories: 320
- Sugar: 0.5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 28 g
- Cholesterol: 95 mg
