Cajun Turkey Breast

Turkey

Nov 5

This Will Change the Way You Smoke Turkey Breast Forever — Big Daddy's BBQ Pit Turkey Thanksgiving Pellet Grill Cajun

This Will Change the Way You Smoke Turkey Breast Forever

Cajun injection, butter wrap finish — the juiciest turkey breast you've ever made on a pellet smoker.

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Cajun Smoked Turkey Breast from Big Daddy's BBQ Pit

If you've been settling for dry, bland turkey breast — this cook is going to change everything. We injected a boneless skinless turkey breast with Heath Riles Cajun Turkey Injection, coated it in SPG and Cajun Creole Garlic Butter Rub, smoked it low and slow on the Rec Tec, then finished it wrapped in butter pats for the most ridiculously juicy result. This is the Thanksgiving turkey recipe you've been missing.

275°

Smoke Temp

155°

Wrap Temp

162°

Pull Temp

🦃 Ingredients

1 — 3–4 lb boneless skinless turkey breast
Heath Riles Cajun Turkey Injection (follow bag instructions)
Heath Riles SPG Rub
Heath Riles Cajun Creole Garlic Butter Rub
3/4 stick of butter, sliced into pats

🛠️ Setup

Rec Tec pellet smoker (or any pellet grill)
Cook temp: 275–300°F
Meat injector
Leave-in probe thermometer
Heavy-duty aluminum foil

How to Make It

Inject the turkey. Following the instructions on the bag, inject the breast all over with Heath Riles Cajun Turkey Injection. This is the step that guarantees juicy meat all the way through — don't skip it.
Season it up. Apply a light coat of Heath Riles SPG Rub, followed by the Cajun Creole Garlic Butter Rub. You want both flavors working together — the SPG builds the base, the Cajun Creole adds the kick and buttery depth.
Fire up the smoker to 275–300°F and place the turkey breast directly on the grate.
Smoke until 155°F internal temp and you've got good color on the outside.
Butter wrap. Lay butter pats out on a sheet of heavy foil, place the breast on top breast-side down, wrap tight, and return to the smoker.
Cook until 162°F internal temp, then pull off the smoker.
Rest for at least 30 minutes before slicing. This step is non-negotiable — it's what locks in all that moisture.
Slice and serve. GET YOU SOME!

🔥 Big Daddy's Tips:

The injection is the game changer here — it seasons the meat from the inside out and keeps it moist through the whole cook. Follow the bag instructions for the ratio and inject all over, hitting it from multiple angles.
Boneless skinless breast cooks faster than bone-in — keep a probe in it and go by temp, not time.
The butter wrap at 155°F is the finishing move. Breast-side down into the butter means the top of the meat is basting in melted butter the entire time it finishes cooking.
275–300°F is the sweet spot on a pellet smoker for turkey breast — hot enough to get through the cook efficiently, low enough to keep it tender.
Rest it longer if you can — 30 minutes minimum, but 45 is even better. The internal temp will keep climbing a few degrees after you pull it.