Cajun Smoked Turkey Breast

Name: Truthahn-Brust Cajun Räucherbrust
Total time: 4 h
Ingredients: 15 g Paprikapulver, geräuchert; 4 g Cayennepfeffer; 6 g Knoblauchpulver; 5 g Zwiebelpulver; 5 g getrockneter Oregano; 4 g schwarzer Pfeffer, fein gemahlen; 10 g Meersalz; 20 g mittelscharfer Senf

SmokingPoultryHot SmokingEasy4-6 hrs74 °C120-130 °CHickory + Pecan

A spicy Cajun spice blend of paprika, cayenne pepper, and oregano gives the turkey breast a bold, rustic flavor. The meat is rubbed with the spice mix and smoked over hickory. A true classic of American BBQ cuisine with intense smoky aroma.

Ingredients(for 1 kg)

Smoked Paprika15 g

Cayenne Pepper4 g

Garlic Powder6 g

Onion Powder5 g

Dried Oregano5 g

Black Pepper, finely ground4 g

Sea Salt10 g

Medium Mustard20 g

Instructions

Mix and Apply Rub

20 minutes

Mix all spices thoroughly together. Coat turkey breast with mustard and then evenly massage the Cajun rub on all sides. Cover and let rest in the refrigerator for at least 2 hours.

Prepare Smoker

30 minutes

Set smoker to 120-130 °C. Soak hickory and pecan wood chips in water for 30 minutes, then drain and add to the coals or smoker box. Remove meat from refrigerator 1 hour before smoking.

Smoking

3-4 hours

Place turkey breast on the grate and smoke at a constant 120-130 °C. Check core temperature regularly. Target is a core temperature of 74 °C. In the last 30 minutes, increase temperature to 140 °C for a nice crust.

Resting

10-15 minutes

Remove breast from smoker and let rest uncovered for 10-15 minutes so the juices settle. Slice against the grain and serve immediately.

Pro Tip

For a crispy outer crust, increase the temperature to 140 °C in the last 30 minutes. The mustard base helps the rub adhere and adds barely any flavor of its own.

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