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 breasts. 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.
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.
I chopped two of the breasts into cubes for use on salads. This turkey is 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.
I thin-sliced the remaining breast for use on sandwiches. I made several including a copycat of Applebee’s Clubhouse Grille and a copycat of Denny’s club sandwich.
Cajun Smoked Boneless Turkey Breast
It really doesn’t get much easier than these Cajun smoked Boneless turkey breasts. You don’t have to worry about them drying out and they are super tender to boot!
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.
Calories: 172kcal | Protein: 37g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 350mg | Potassium: 412mg | Sugar: 1g | Vitamin A: 34IU | Calcium: 24mg | Iron: 1mg
Nutritional values are approximate.
Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two. The key to these is double-dredging them and letting the mixture set for 20 minutes before frying. The coating is fantastic. It’s light, not heavy, with just a little heat kick from the cayenne.
I served these boneless Buffalo wings with a wing dipping sauce and your ‘usual’ Ranch dressing.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Check out my new website, just for chcken wings! Visit For the Wing
Boneless Buffalo Wings
Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two.
For the boneless wings
- 1 cup all-purpose flour
- 2 teaspoons kosher alt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper or more
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1 large egg
- 1 cup whole milk
- 3 chicken breasts boneless, skinless , cut into 1/2-inch strips
- Oil for frying
For the Buffalo wing dipping sauce
Combine the flour, salt, pepper, cayenne, garlic powder and paprika in a pie plate or shallow bowl.
Whisk together the egg and milk in another pie plate or shallow bowl.
Working in batches, dip the chicken into the egg mixture, coating well.
Shake off excess egg mixture and then roll the chicken in the flour mixture, coating well.
Shake off excess flour mixture and return the chicken to the egg mixture, coating well.
Shake off excess egg mixture and return the chicken to the flour mixture, coating well.
Shake off excess flour mixture and place chicken on a plate and refrigerate for at least 20 minutes.
Heat oil in a deep-fryer or Dutch oven to 375 F.
Working in batches, fry chicken until golden brown and the chicken is done, 5-6 minutes. Remove to a paper towel-lined plate.
Meanwhile, melt the butter in a small saucepan. Whisk in the wing sauce. Serve along with Ranch dressing for dipping.
Calories: 366kcal | Carbohydrates: 28g | Protein: 43g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1867mg | Potassium: 778mg | Fiber: 1g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg
Nutritional values are approximate.