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If you have never smoked a Cajun Honey Turkey Breast before, this one is worth firing up the smoker for. It is one of those recipes that hits that sweet spot between savory, smoky, and just a touch of honey sweetness that makes you keep going back for another slice.
I love how simple it is to put together, yet it comes out looking and tasting like something straight out of a barbecue competition.
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Why You’ll Love This Cajun Honey Turkey Breast
This Cajun Honey Turkey Breast has a perfect balance of smoke, spice, and buttery flavor that makes it hard to beat. The seasoning brings a little heat, the honey adds a caramelized edge, and the butter bath at the end keeps every bite juicy. Whether you are serving it hot right off the smoker or slicing it thin for sandwiches the next day, it is the kind of turkey that never lasts long.
Another reason I love it is that it does not take all day to cook. Only a couple hours in the smoker, a quick butter bath, and a short rest, that is it. It is a great go-to recipe when you want to impress without spending the whole afternoon watching the pit.
Ingredients and Tools
You will need one turkey breast, bone in or boneless. For the binder, I usually grab yellow mustard, but mayo or even a little oil works fine. You will also want 8 tablespoons of butter (1 stick) , melted, mixed with 2 tablespoons of Cajun honey rub. Keep a little extra Cajun honey rub handy for seasoning the bird.
For the smoker, you can use whatever setup you have, but I like pecan or cherry wood for this recipe. Both add a nice, subtle sweetness that pairs perfectly with the honey rub. Make sure you have an internal meat thermometer ready, it is the key to keeping that turkey breast juicy and tender.
How To Make Cajun Honey Turkey Breast
Preheat your smoker to 300 degrees F and let it come up to temp while you get the turkey ready. I like to use pecan or cherry wood because they both give the turkey a light, sweet smoke without overpowering it.
Start by removing the skin from the turkey breast. This helps the rub stick better and lets that seasoning really soak in. Also the skin cooked this way will be soggy. Coat the turkey with a thin layer of yellow mustard, mayo, or oil, whatever binder you prefer. The goal here is just to give the rub something to hold on to.
Next, season the turkey generously with your Cajun honey rub. Do not be shy here, this is where the flavor really starts. Make sure every inch of the bird is covered. Then place it in the preheated smoker with your thermometer inserted into the thickest part of the meat.
Cooking The Turkey
Let the turkey smoke for about 90 minutes. The goal is to slowly build that smoky crust while keeping the inside moist. Keep an eye on your internal temperature rather than the clock, once it hits 120 degrees F, it is time for the butter bath.
Take the turkey out and place it in a foil pouch. Mix your melted butter with a couple of tablespoons of Cajun honey rub, then pour it all over the turkey. Seal up the foil pouch tight so the butter can work its magic. That butter bath adds incredible moisture and depth of flavor that you just cannot skip.
Put the turkey back in the smoker and let it continue cooking until the internal temperature reaches between 155 and 160 degrees F.
This is the sweet spot for removing it from the smoker, you will get carryover cooking that brings it up to the perfect eating temperature of 165 degrees F without drying it out.
Serving The Cajun Honey Turkey Breast
Once it is done, let the turkey rest for about 10 to 15 minutes before slicing. That rest is crucial, it lets the juices redistribute so every slice stays moist and flavorful. I like to serve mine sliced thick for dinner or shaved thin the next day for sandwiches.
If you have never made smoked turkey sandwiches before, this is the perfect place to start. The sweet and spicy Cajun honey rub pairs beautifully with toasted bread, a little mayo, and crisp lettuce. Add a few pickles or even a drizzle of barbecue sauce, and you have one of the best sandwiches you will ever eat.
Recipe Notes and Pro Tips
If you can, use pecan or cherry wood for smoking. Both give a clean, smooth smoke that complements the honey butter without overpowering it. Hickory can work too, but it will give you a stronger smoke flavor.
Make sure your thermometer is accurate and placed in the thickest part of the turkey breast. Every smoker runs a little different, so go by temperature instead of time.
The butter bath is the secret weapon here. It not only locks in the moisture but also helps create that rich, savory crust on the outside. If you want to kick it up even more, sprinkle a light layer of rub right after the turkey comes out of the foil so it sets into the glaze while it rests.
Why This Cajun Honey Turkey Breast Always Works
It is a great recipe for beginners and experienced pitmasters alike. You do not have to brine or inject the turkey, and there is no complicated process to follow. The Cajun honey rub brings all the flavor you need, and the butter bath takes it over the top.
I have made this Cajun Honey Turkey recipe a bunch, and it never disappoints. Every time, that smoky, sweet aroma fills the yard and draws everyone in. It is one of those cooks that reminds me why I love backyard barbecue, simple ingredients, bold flavors, and good food that brings people together.
Wrap Up
This Cajun Honey Turkey Breast is one of those recipes that deserves a spot in your regular rotation. It is perfect for holidays, weekend cooks, or just when you want something different from the usual chicken or ribs. Juicy, flavorful, and easy to make, it checks every box.
Next time you fire up the smoker, grab a turkey breast and give this Cajun honey version a try. I promise once you taste that smoky sweetness and buttery finish, it will become a regular on your backyard menu.
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Ingredients
- 1 Turkey breast bone in, or boneless
- Yellow mustard or mayo/oil as an alternative binder
- 8 tablespoon Butter melted
- 2 tablespoon Cajun honey rub mixed into the butter
- Cajun Honey Rub for seasoning, bird, linked above
Instructions
- Preheat your smoker to 300°F using pecan, cherry, or your favorite barbecue smoking wood.
- Prepare the turkey breast by removing and discarding the skin. Lightly coat the turkey with yellow mustard, mayo, or oil as a binder.
- Season generously with your Cajun honey rub, ensuring the turkey is well coated.
- Place the turkey in the preheated smoker with an internal meat thermometer inserted.
- Cook for about 90 minutes, though this can vary. Keep an eye on the thermometer.
- At 120°F, remove the turkey and place it in a foil pouch. Pour the melted butter mixed with 2 tablespoons of Cajun honey rub over the turkey for a "butter bath," then seal the foil pouch.
- Return the turkey to the smoker and continue cooking until the internal temperature reaches 155-160°F. Remember, you want to enjoy it at 165°F, so this resting period will let it come up to temp without drying out.
- Let it rest for 10-15 minutes before slicing and serving hot.
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