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🔥 Smoked Cajun Turkey Breast is juicy, bold, and packed with buttery herb flavor! Perfect for holiday dinners or weekend BBQs. So easy and flavorful! 🦃🌶️
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If you’re looking for a bold and flavorful twist on traditional turkey, this Smoked Cajun Turkey Breast recipe is the way to go. Around here, we love switching things up from the usual oven-roasted bird, especially when the smoker is already fired up for the weekend. The first time I made this Smoked Cajun Turkey, my family was drawn in by the aroma alone. Lightly spicy, full of herby flavor, and incredibly juicy, it’s become a go-to for backyard dinners and holiday meals alike.
Whether you’re new to using a smoker or a seasoned pro, this Smoked Cajun Turkey Breast recipe is simple enough to follow with crowd-pleasing results. The buttery herb finish takes it over the top, and it pairs well with a wide range of dishes, from mashed potatoes to grilled corn.
⭐ Why You’ll Love This Recipe
- Juicy and packed with bold Cajun flavor
- Easy to make with simple ingredients
- Great for pellet grills, offset smokers, or even the oven
- Perfect for both everyday dinners and special occasions
🛒 Ingredients & Substitutions
- turkey breast – substitute with bone-in or a larger breast as needed
- butter – substitute with margarine or ghee
- fresh parsley – use 1 teaspoon dried parsley if needed
- fresh dill sprigs – substitute with 1 teaspoon dried dill
- Cajun seasoning – use any Cajun or Creole seasoning you prefer
- smoked paprika – regular paprika can be used, but the smokiness will be milder
- coarse black pepper – cracked black pepper works fine
- salt – kosher or sea salt
- granulated garlic – garlic powder works in a pinch
- onion powder – no substitutions needed
✨ Variations
- Swap the dill and parsley for thyme or rosemary for a different flavor profile.
- Add a teaspoon of cayenne pepper to the rub for extra heat.
- Use melted herb butter as a glaze over sliced turkey before serving.
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🔥 Tips
- A digital thermometer is essential for achieving a perfectly cooked turkey.
- Fruit woods, such as apple or cherry, add a sweet and mild smoke.
- Save extra herb butter for mashed potatoes, veggies, or rolls.
❓ FAQs
Yes! Just increase cooking time and monitor the internal temperature.
Nope! This Cajun Turkey Breast recipe stays moist thanks to the butter basting method.
Not too spicy, just enough Cajun kick. Adjust the seasoning to your taste.
We used a Traeger pellet smoker, but this Smoked Cajun Turkey recipe works with any smoker or even the oven.
Yes! You can season the turkey and prep the butter mixture up to 24 hours in advance. Store both in the fridge until ready to smoke.
Always slice against the grain for the most tender results. Use a sharp knife or carving knife for clean cuts.
Definitely. Smoked Cajun Turkey keeps well and can be used in sandwiches, salads, or wraps throughout the week.
Cornbread, mashed potatoes, coleslaw, grilled veggies, or mac and cheese are great pairings.
Absolutely. Be sure to space the turkey breasts evenly in the smoker and monitor each one’s internal temperature separately.
🍽️ Other Recipes You May Enjoy
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Smoked Garlic Herb Turkey Breast
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Smoked Mexican Turkey Breast
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Smoked Texas Style Turkey Breast
Smoked Cajun Turkey Breast
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Equipment
- grill-safe thermometer
- smoker (pellet, offset, or electric)
- oven-safe dish or small cast iron pan
Ingredients
- 1 turkey breast, boneless, 20-ounce
- ½ cup 1 stick butter
- 2 tablespoons fresh parsley, minced
- 3 fresh dill sprigs, minced
- 1 tablespoon Cajun seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon coarse black pepper
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
Instructions
- Preheat your smoker to 250°F.
- Season the turkey breast with salt, Cajun seasoning, smoked paprika, black pepper, granulated garlic, and onion powder. Make sure to coat it evenly on all sides.
- Place the seasoned turkey breast in the smoker and cook for about 1 hour 30 minutes, or until the internal temperature reaches 150°F.
- Meanwhile, place the butter, parsley, and dill into a small oven-safe dish. Set the dish in the smoker alongside the turkey. Let it melt and infuse as the turkey cooks.
- Once the turkey hits 150°F, move it to a sheet of foil and shape the foil into a “boat” around the meat. Pour the herb butter mixture over the turkey, then wrap the foil tightly around it.
- Continue smoking for another 15 minutes, or until the internal temperature reaches 160°F.
- Remove the turkey from the smoker and let it rest (still wrapped) for 15 to 30 minutes.
- Slice and serve warm.
Notes
🥡 STORAGE
Store leftover turkey in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in freezer-safe bags or containers for up to 3 months.♨️ REHEATING
Reheat turkey slices using one of these methods:- Oven: Place slices in a covered baking dish with a splash of broth or butter. Bake at 300°F until heated through.
- Microwave: Heat in 30-second intervals on a microwave-safe plate, covered with a damp paper towel to retain moisture.
- Air fryer: Preheat to 300°F. Wrap slices in foil or place in a small dish. Heat for 5 to 7 minutes.
- Skillet: Add a bit of butter or broth to a skillet over medium heat. Cover and warm slices for 4 to 6 minutes, flipping once.
❄️ FREEZING
Let the turkey cool completely. Store in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.💡 TIPS FOR BEST RESULTS
- Use a digital meat thermometer to ensure perfect doneness without overcooking.
- Hickory or fruit woods, such as apple or cherry, add a great smoky flavor.
- Save leftover herb butter to use over mashed potatoes, vegetables, or dinner rolls.
- Use your favorite Cajun or Creole seasoning blend.
🍳 ALTERNATE COOKING METHODS
This recipe works in the oven or an offset smoker, too. For oven preparation, roast the seasoned turkey breast at 300°F until it reaches 160°F internally. Baste with herb butter just like the smoker version.♻️ LEFTOVERS
Leftover turkey is perfect for sandwiches, wraps, quesadillas, salads, or stirred into soups and pasta dishes.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
