I normally smoke whole, bone-in turkey breasts on my smoker. Sometimes bone-in breasts are a little hard to find, so that’s when I grab a few frozen boneless breasts from Butterball instead. In fact, lucky me, they were on sale last week, so I grabbed six (I smoked three, and kept the other three in the freezer for later use). It really doesn’t get much easier than these Cajun smoked Boneless turkey breast. You don’t have to worry about them drying out since they are already ‘pumped’. That is, they have already been injected with a brining solution. And they stay tender too.
It’s So Easy!
I just rub them down with my favorite rub or seasoning, let them sit in the fridge overnight, then toss them on my smoker for a few hours. No basting is needed, no injecting, no nothing. They’re done when they hit 165 F. Full of flavor. Beyond easy. You really just cannot beat them!
Perfect Turkey
I chopped two of the Cajun smoked boneless turkey breasts into cubes for use on salads. The turkey breasts are perfect on salads. I divide the chunks up among 5 or so containers. Any time I want salads for lunch for a few days in a row, I grab one out of the freezer the night before. The next day I’m chowing down on a great smoky turkey salad.
It’s bit tricky, but these are great to slice for sandwiches too. By tricky I mean they can be a bit difficult to slice thinly. Often they are actually a few smaller pieces of meat. So they like to fall apart as you slice them. Now, if you’re after a thicker slice of sandwich meat, they’re perfect!
I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used pecan for these turkeys.
- Pecan wood chunks
- Provides a rich & Sweet flavor
I thin-sliced the remaining breast for use on sandwiches. My copycat of Applebee’s Clubhouse Grille and copycat of Denny’s club sandwich were fantastic!
Cajun Smoked Boneless Turkey Breast
Equipment
Ingredients
- 3 pounds Butterball breast meat roast defrosted
- Cajun seasoning
Instructions
- Remove the breast from the bag and discard the included gravy pack. Do not remove the netting.
- Rinse, then pat very dry.
- Rub the breast liberally with the Cajun seasoning. This is not a good time to be shy with the seasoning.
- Wrap in foil and refrigerate overnight.
- Fire up your smoker for 225 F cooking. Add a light smoking wood, such as pecan or maple.
- Remove breast from foil and place on the smoker. Cook until the meat reaches 165 F.
- Remove from smoker, wrap in foil, and let rest 30 minutes before slicing.
Notes
Nutrition
Nutritional values are approximate.
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