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.
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.
Perfect Turkey
I chopped two of the Cajun smoked boneless turkey 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 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.
