Description
This Cajun Butter Smoked Turkey Breast recipe offers a flavorful and juicy smoked turkey breast seasoned with a homemade Cajun spice rub and finished with a fragrant butter herb bath. Perfect for a delicious main course, it combines smoky, savory, and herbal notes for a tender and satisfying meal.
Ingredients
Scale
Turkey and Seasoning
- 20 ounces turkey breast, boneless
- 2 tablespoons olive oil
- 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 the Smoker: Heat the smoker to 250 degrees Fahrenheit, adding your choice of wood chunks or pellets to infuse the turkey breast with your preferred smoke flavor.
- Prepare the Spice Rub: In a small bowl, mix the Cajun seasoning. Pat the turkey breast dry with a paper towel to remove moisture, then gently brush it with olive oil.
- Apply the Seasoning: Rub the Cajun spice mixture all over the turkey breast, covering every surface evenly for maximum flavor.
- Prepare the Butter Bath: Place the butter, chopped parsley, fresh dill or thyme, and garlic cloves in a heat-safe pan like a cast-iron skillet or small aluminum pan. Put this pan on the smoker grates so the butter melts and absorbs the smoke aroma.
- Smoke the Turkey: Position the turkey breast directly on the smoker grates and smoke it for 1 hour and 15 minutes or until it reaches an internal temperature of 140 degrees Fahrenheit.
- Butter Bath Baste and Continue Smoking: 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.
- Finish Cooking: Continue smoking for an additional 25 minutes or until the internal temperature reaches 160 degrees Fahrenheit, using an instant-read thermometer checked at the thickest part of the breast.
- Rest and Serve: Remove the turkey from the smoker and let it rest for 10 to 15 minutes before slicing. This ensures the juices redistribute for moist, tender meat. Slice and serve your flavorful Cajun butter smoked turkey breast.
Notes
- Use a drip pan under the turkey to collect juices for making turkey gravy; however, for a milder flavor, use turkey broth instead of smoked drippings.
- Include a water pan in your smoker to maintain moisture; you can add aromatics such as fresh herbs, whole peppercorns, turkey broth, or apple juice to enrich the steaming vapor’s flavor.
- If fresh herbs are unavailable, dried thyme or parsley can be substitutes, but use less since they are more concentrated.
- Use an instant-read thermometer to ensure the turkey reaches the safe internal temperature for poultry, avoiding undercooking or overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 0.5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 110 mg
