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. Poultry in the Big Easy normally takes 10 minutes per pound and this was no exception. Just shoot up the breast with a simple, spicy marinade, drop it in a lit Big Easy, and 80 minutes later (for my 8 pound breast) you have a perfectly cooked turkey that is incredibly juicy. The skin on this bird does not crisp up thanks to the amount of liquid in the marinade. Fans of munching on crunchy skin will be disappointed with that, but the flavorful Cajun-Injected Turkey Breast on the Char-Broil Big Easy more than makes up for it.
(I just noticed that my turkey breast looks like a Conehead.. or an old Spanish helmet!)
You could make this recipe using a boneless turkey breast, but you’ll probably have to adjust the cooking time, and you can probably get away with using half the amount of marinade.
For injecting my turkey (and anything else), I use a meat injector. It can handle absolutely anything you put into it.
If you want to skip the injection, try my easy turkey recipe for the Big Easy.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Cajun-Injected Turkey Breast on the Char-Broil Big Easy
For the marinade
- 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.
Nutritional values are approximate.