Smoked Cajun Turkey Breast

5 from 2 votes

This smoked Cajun turkey breast recipe is not only a Southern Thanksgiving classic but also a versatile turkey cooking method that can be enjoyed throughout the year. The smoky spices flavor and perfectly complement a variety of side dishes, from creamy mashed potatoes to a medley of roasted vegetables.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: Christmas, Grilling, Thanksgiving

Servings:

Calories: 365kcal

Author: Kelly Bloom

Equipment

Ingredients

1½ lb Boneless Turkey Breast
1 teaspoon Olive oil
1 tablespoon Old Bay Seasoning
1 tablespoon Smoked Paprika
1 teaspoon Granulated garlic
1 teaspoon Onion powder
1 teaspoon Salt
1 tablespoon Coarse Black pepper
4 oz Butter 1 stick
3 tablespoon Dill fresh, chopped
2 tablespoon Parsley fresh, chopped

US Customary - Metric

Instructions

Rinse the turkey breast under cold water and pat dry with paper towels. Remove any excess fat or skin. Drizzle with a little olive oil and spread over the turkey skin.
1½ lb Boneless Turkey Breast, 1 teaspoon Olive oil
In a small bowl, combine the Old Bay Seasoning, smoked paprika, granulated garlic, onion powder, salt, and pepper.
1 tablespoon Old Bay Seasoning, 1 tablespoon Smoked Paprika, 1 teaspoon Salt, 1 tablespoon Coarse Black pepper, 1 teaspoon Granulated garlic, 1 teaspoon Onion powder
Rub the mixture all over the turkey breast, ensuring even coverage.
Prepare your smoker according to the manufacturer's instructions, aiming for a temperature of 225-250 degrees Fahrenheit. Insert a meat thermometer into the thickest part of the turkey breast.
Place the turkey breast in the smoker and let it cook until the internal temperature reaches 150 degrees Fahrenheit, about 1 ½ hours.
Place the stick of butter in a small skillet, along with the minced dill and parsley. Leave it uncovered to cook until needed.
4 oz Butter, 3 tablespoon Dill, 2 tablespoon Parsley
When the turkey breast reaches 150 degrees F, place it in an aluminum foil boat, uncovered. Coat with the melted butter and herb mixture and wrap tightly.
Continue to cook in the smoker for another 15 minutes, or until the temperature reaches 160 degrees F, and then remove.
PRO TIP: Remove at 160 degrees F, as the turkey will continue to cook while it rests. This will ensure you have a tender, juicy turkey breast.
Once the turkey breast reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in tender and flavorful meat.

Notes

Maintain consistent smoking temperature: A consistent temperature will ensure even cooking and prevent overcooking or under cooking.
Baste the turkey breast: Baste the turkey breast with a mixture of melted butter and Cajun seasoning during the last hour of smoking for added flavor and moisture.