Our juicy smoked Cajun turkey breast is seasoned with a kickin' blend of spices for an explosion of bold Cajun flavors. The gentle smoke and slow cooking create tender, moist slices of turkey that practically melts in your mouth.
It perfectly complements a variety of side dishes, from creamy mashed potatoes to a medley of roasted vegetables. Enjoy it as the star of your dinner table or sliced thin for sandwiches.
Why You'll Love This Smoked Turkey Recipe
Whether you're hosting a backyard barbecue or a cozy family gathering, this smoked turkey breast is sure to impress with its irresistible flavors and culinary sophistication.
Infused with the vibrant zest of Cajun spices and smoky low and slow cooking, it's a favorite Southern classic for the holiday season.
- Tender and moist: Cooked to perfection, ensuring that it is tender and juicy.
- Smoky aroma: Smoked to perfection, giving it a rich and smoky aroma that will tantalize your taste buds.
- Infused with Cajun spices: Infused with a blend of Cajun spices, including paprika, cayenne pepper, and garlic powder, giving it a flavorful and spicy kick.
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Cajun Turkey Ingredients
A combination of Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper forms the aromatic spice rub that will infuse the turkey with a symphony of flavors.
Olive oil acts as a binder, ensuring even distribution of the spice rub and contributing to the moist and tender texture of the turkey.
- Boneless Turkey Breast - About 1 ½ lbs
- Butter
- Parsley - Fresh, chopped.
- Dill - Fresh, chopped.
- Old Bay Seasoning
- Smoked Paprika
- Coarse Black pepper
- Salt
- Granulated garlic
- Onion powder
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Smoked Cajun Turkey Breast
Creating a savory smoked Cajun turkey breast requires an enticing blend of spices and a few essential ingredients to transform the turkey breast into a culinary masterpiece.
The star ingredient, a boneless half turkey breast, provides the base for the smoky and flavorful transformation.
Prepare And Season The Turkey Breast
- Rinse the turkey breast under cold water and pat dry with paper towels. Remove any excess fat or skin.
- In a small bowl, combine the Cajun seasoning, smoked paprika, salt, and pepper. Drizzle with a little olive oil and spread over the turkey skin.
- Rub the mixture all over the turkey breast, ensuring even coverage.
Smoke The Seasoned Turkey
- 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.
Baste With Herbed Butter
- 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.
Rest And Serve
- 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.
Slice And Serve
- 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.
Tips for Success
To ensure your smoked Cajun turkey breast turns out perfectly, follow these helpful tips below.
- 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.
Substitutions and Variations
Here are a few delicious variations when making this recipe.
- Vary the wood by experimenting with different types of smoking wood, such as oak, pecan, or unique flavor profiles.
- Increase or decrease the amount of Cajun seasoning to your liking.
- You can smoke a whole turkey as well as a turkey breast, but to ensure even cooking, a whole turkey should remain unstuffed when smoking it.
Cajun Turkey Serving Suggestions
Once your smoked turkey breast is rested and ready to serve, there are endless ways to enjoy this culinary delight.
Slice it thin for sandwiches, shred it for tacos or salads, or carve it thick for a satisfying main course.
Serve the turkey alongside classic Cajun side dishes such as jambalaya, red beans and rice, and collard greens for a truly authentic Cajun feast.
- Smoked Turkey Stuffing
- Turkey Gravy From Drippings
- Southern Sweet Potato Casserole
- Gouda Smoked Scalloped Potatoes
- Thanksgiving Leftover Turkey Stuffing Meatballs
Storage and Reheating
- Leftover turkey breast can be stored in the refrigerator for up to 3 days.
- To freeze, cool completely and then transfer it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months.
- To reheat the turkey breast, thaw it overnight in the refrigerator and then warm it gently in the oven or
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Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making a smoked turkey breast.
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Frequently Asked Questions
Hickory, pecan, or fruit woods such as apple or cherry are all good choices for smoking turkey breast. These woods will impart a subtle sweetness and smoky flavor to the meat.
The smoking time will depend on the size of the turkey breast. A whole boneless turkey breast will typically take 3-4 hours to smoke, or until the internal temperature reaches 165 degrees F. The half boneless turkey breast in this recipe takes about 1-2 hours.
Yes, it is possible to over smoke the turkey breast. This will make the meat dry and tough. To avoid over smoking, use a consistent smoking temperature and check the internal temperature of the meat regularly.
More Delish Ideas
Smoked Cajun Turkey Breast
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
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.
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