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Cajun Brined Smoked Turkey Breast

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Hickory

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

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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

Turkey

  • 1 (5-6 lb) bone-in turkey breast

  • 3 Tablespoon extra-virgin olive oil

  • 2 Tablespoon Cajun seasoning

  • 1

    In a large food-safe container or bucket, combine the canning and pickling salt, garlic, brown sugar, Worcestershire sauce, Cajun seasoning, and water. Stir until the salt and sugar are dissolved.

    • 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 1-2 days.

    • 1 (5-6 lb) bone-in turkey breast

  • 3

    Remove the turkey from the brine, rinse, and pat dry. Drizzle with the olive oil and use your hands to rub all over the breast. Season liberally with the Cajun seasoning.

    • 3 Tablespoon extra-virgin olive oil

    • 2 Tablespoon Cajun seasoning

  • 4

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

    225 ˚F

  • 5

    Insert the probe into the thickest part of the breast, avoiding the bone. Place the turkey breast directly on the grill grates, close the lid, and cook for 3 hours.

    225 ˚F

  • 6

    After 3 hours, increase the Traeger temperature to 425°F and continue to cook until the internal temperature reaches 165˚F, about 30 minutes more.

    425 ˚F

    165 ˚F

  • 7

    Remove the turkey breast from the grill and allow to rest for at least 15 minutes before slicing.
  • 8

    Slice and serve. Enjoy!

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