Cajun Brined Smoked Turkey Breast

Ingredients

Steps

• 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.

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  Ingredients

  • 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

• 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.

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  Ingredients

  • 1 (5-6 lb) bone-in turkey breast

• 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.

  Probe: 165 ˚F

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  Ingredients

  • 3 Tablespoon extra-virgin olive oil

  • 2 Tablespoon Cajun seasoning

• 4

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

  Grill: 225 ˚F

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• 5

  Place the turkey breast directly on the grill grate, close the lid and cook for 3 hours. After 3 hours, increase the temperature to 425°F and continue to cook for another 30 minutes or until the internal temperature reads 165˚F when a thermometer is inserted into the thickest part of the breast.

  Grill: 225 ˚F

  Probe: 165 ˚F

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• 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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