Cajun-Injected Turkey Breast on the Char-Broil Big Easy

This bone-in Cajun-injected turkey breast came out absolutely fantastic. A bit spicy, unbelievably moist, and a lot good. I made it in our Char-Broil Big Easy, and believe me, it can’t get any easier.

Course Main

Cuisine American

Keyword Big Easy, Cajun, Char-Broil, turkey

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings turkey

Calories 1968kcal

Author Based on a recipe from Emeril Lagasse

Equipment

Ingredients

For the turkey

1 turkey breast bone-in
kosher salt
ground black pepper

For the marinade

2 tablespoons Worcestershire sauce
1 tablespoon liquid crab boil
¼ cup apple cider vinegar or chicken stock
¾ cup honey
1 12 ounce beer
1 tablespoon kosher salt
1 tablespoon ground allspice
½ cup Cajun seasoning
¼ teaspoon cayenne
½ cup olive oil
¼ cup garlic finely minced

Instructions

Trim any excess skin from the breast. Rinse it and pat it dry.
Place marinade ingredients into a blender and puree for 5 minutes until smooth.
Inject turkey with the marinade in many places. Go crazy, but not so crazy that you create a turkey pin cushion (I try to slide the needle under the skin and inject in several spots so there aren't as many holes).
Fire up your Big Easy.
Spray the Big Easy basket with non-stick spray.
Insert the turkey breast and lower the basket into the Big Easy.
Cover (see my note) and cook 10 minutes per pound.
Check temperature in multiple spots. Once the turkey reaches 165 F remove it from the Big Easy and cover it in foil and let it rest for 30 minutes.
Carve as desired.
Note: I usually don't cover my Big Easy with the lid until the last 30 minutes of cooking, otherwise the top part of the turkey gets too dark compared to the rest of the turkey.

Nutrition