Smoked Cajun Turkey Breast

5 from 1 vote

Smoked Cajun Turkey Breast is bold, juicy, and full of flavor with a buttery herb finish. It's an easy turkey breast recipe for your smoker or oven.

Prep Time15

Cook Time1 45

Additional Time15

Total Time2 15

Course: Main Course

Cuisine: American, Cajun

Servings:

Author: Jamie Sherman

Preheat your smoker to 250°F.
Season the turkey breast with the Cajun seasoning, smoked paprika, salt, black pepper, granulated garlic, and onion powder, coating it evenly on all sides.
1 turkey breast, 1 tablespoon Cajun seasoning, 1 tablespoon smoked paprika, 1 tablespoon coarse black pepper, 1 teaspoon salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder
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 in a small oven-safe dish. Set the dish in the smoker alongside the turkey and let the butter melt and infuse with the herbs.
½ cup 1 stick butter, 2 tablespoons fresh parsley, 3 fresh dill sprigs
Once the turkey reaches 150°F, transfer 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.

Store leftover turkey in an airtight container in the refrigerator for up to 1 week.

Oven: Place the turkey slices in a covered baking dish with a splash of broth or a little butter. Bake at 300°F until heated through.

Microwave: Place the turkey on a microwave-safe plate and cover it with a damp paper towel. Heat in 30-second intervals until warmed through.

Air fryer: Preheat the air fryer to 300°F. Wrap the slices in foil or place them in a small air fryer-safe dish and heat for 5 to 7 minutes.

Skillet: Add a little butter or broth to a skillet over medium heat. Add the turkey, cover, and warm for 4 to 6 minutes, flipping once.

Allow the turkey to cool completely. Transfer it to freezer-safe bags or containers, removing as much air as possible. Freeze for up to 3 months.
Thaw frozen turkey overnight in the refrigerator before reheating.

Use a digital meat thermometer so you don't overcook the turkey.
Coat all sides of the turkey evenly with the seasoning.
Hickory provides a stronger smoky flavor, while apple and cherry woods are milder.
Keep the turkey wrapped while it rests.
Let the turkey rest for 15 to 30 minutes before slicing.

Oven: Roast the seasoned turkey breast at 300°F until it reaches 160°F internally. Baste it with the herb butter as it cooks.

Offset smoker: Follow the recipe as written, maintaining the smoker temperature at 250°F and cooking according to internal temperature.

Use leftover Cajun smoked turkey breast for sandwiches, wraps, quesadillas, salads, soups, pasta dishes, or other quick meals.

Cooking times can vary depending on the size and thickness of the turkey breast and the temperature consistency of your smoker. Use the internal temperature rather than time alone to determine when the turkey is ready.