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Cajun Brined Maple Smoked Turkey Breast

Cajun Brined Maple Smoked Turkey Breast

By Traeger Kitchen

For your next BBQ platter, dish out a spicy & tender sliced turkey breast. This brined Cajun turkey smokes low & slow and is loaded with flavor.

Prep Time

5 Min

Cook Time

1 Hr
30 Min

Pellets

Oak

Ingredients

Number of People Serving

4

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Units of Measurment:
For the Brine
1 Gallon water
3/4 Cup canning and pickling salt
3 Tablespoon minced garlic
3 Tablespoon dark brown sugar
2 Tablespoon Worcestershire sauce
2 Tablespoon Cajun seasoning
main
1 (5-6 lb) bone-in turkey breast
3 Tablespoon extra-virgin olive oil
2 Tablespoon Cajun seasoning

Step

  • 1

    In a large food safe container or bucket, combine all of the ingredients for the brine with 1 gallon water. Stir until the salt is dissolved.

  • 2

    Place the turkey breast in the brine and weigh it down to ensure it is fully submerged. Cover and brine in a refrigerator for 1 to 2 days.

  • 3

    Remove the turkey breast from the brine and pat dry. Drizzle with the olive oil using your hands to cover all areas of the bird. Season liberally with Cajun seasoning.

    165 ˚F / 74 ˚C

  • 4

    When ready to cook, set Traeger temperature to 225˚F and preheat, lid closed for 15 minutes

    225 ˚F / 107 ˚C

  • 5

    Place the turkey breast directly on the grill grate, close the lid and cook for 1-1/2 to 2 hours or until the internal temperature reads 165˚F when a thermometer is inserted into the thickest part of the breast.

    225 ˚F / 107 ˚C

    165 ˚F / 74 ˚C

  • 6

    Remove the turkey breast from the grill and allow to rest for at least 15 minutes before slicing. Slice and serve. Enjoy!

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