Cajun Turkey Breast On the Traeger Ironwood 885

Cajun Turkey Breast On the Traeger Ironwood XL

If you want a jaw-dropping turkey dinner but don’t feel like cooking the whole bird, try my Smoked Cajun Turkey Breast. This recipe takes the best part of the bird and gives it a Cajun twist that’s to die for. I took all the liberties with this cook; I brined the bird, topped it with two of my favorite seasonings, and wrapped it in smooth butter. The end result?

A zesty turkey breast that was as elegant as it was delicious. This recipe is great for your next holiday, family dinner, or work gathering. Be sure to make extra! You’re bound to want leftovers. 

Cajun Turkey Breast | Heath Riles BBQ

Turkey breast is one of the most versatile cuts of poultry. Its mild flavor allows it to take on whatever seasonings, wraps, or binders you put on it. I kept this recipe simple, but feel free to play around with your wrap. Watch my video to learn how to customize this Cajun Turkey Breast recipe. 

The Ingredients

Here’s what you need to make a mouthwatering Cajun Turkey Breast. 

  • Turkey breasts. I got my Cajun Turkey breasts from The Butcher Shoppe in Pensacola, Florida. Everything I’ve received from The Butcher Shoppe is top-notch and turns out great! I highly recommend them for all your BBQ needs. 
  • Heath Riles BBQ Chicken Injection & Brine. This brine is excellent for all types of poultry, including chicken, turkey, pheasant, and goose. It makes the meat taste rich without adding too much salt. 
  • Heath Riles BBQ Cajun Creole Garlic Butter Rub. Add a touch of NOLA to your life with one of my favorite seasoning blends. It gives burgers, casseroles, turkey breast, chicken, steak, and more a delicious, zesty flavor. 
  • Meat Church’s Holy Cow BBQ Rub. This Texan rub comes from a good buddy of mine, Matt Pitman. This blend is fabulous on beef, but you can also use it on turkey breast, chicken, veggies, and more!

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

  • Pellet grill/smoker. I cooked this Smoked Cajun Turkey Breast on the Traeger Ironwood 885. This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood 885 has many excellent features, like a pellet sensor, a super smoke button, and easy transportation. 

If you cook large quantities of food, you can’t go wrong with the Traeger Ironwood 885. It’s roomy without taking up your entire patio and ultra-durable, lasting for years!

  • Pellets. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the turkey a rich, deep flavor that tastes authentic. This charcoal burns hot and fast! 

The Process for Making Cajun Turkey Breast

You can find a detailed demonstration of this recipe within the video and recipe card. For now, here’s a quick rundown of how to cook a Cajun Turkey Breast. 

  • Fire up the grill. I stoked the Traeger Ironwood 885 with Royal Oak Charcoal Hardwood Pellets and fired it up to 275℉.
  • Brine the meat. I kept it simple by removing the skin from the turkey breasts and brined them in Heath Riles BBQ Chicken Injection & Brine for 30 hours. I also added some fresh citrus and herbs to give the meat a burst of gourmet flavor. 
  • Add seasoning. I removed the turkey breast from the brine and laid them on a disposable cutting board. Then, I seasoned them on both sides with Heath Riles BBQ Cajun Creole Garlic Butter Rub and Meat Church’s Holy Cow BBQ Rub
  • Start cooking. I laid the turkey breasts on a large baking rack, let them smoke for an hour, and then spritzed the meat with spray butter. I continued to smoke the turkey breast until they reached 130℉. My Cajun Turkey Breast took about an hour to get to this point.
  • Wrap the turkey breast. I took the Cajun Turkey Breast off the pit and laid them on a baking tray double-lined with tin foil. Then, I topped the breasts with butter slices and tightly wrapped them. 
  • Finish cooking. I placed a ChefAlarm in the turkey breast and set it to 160℉. Once the Cajun Turkey Breast reached temp, I took it off the pit and let it rest for about 30 minutes. 

The Results

I carved this Cajun Turkey Breast for my family dinner, and it was a total hit. The butter wrap kept the turkey breast juicy, and the seasonings gave it just the right amount of Louisiana flair. 

Serving Suggestions for Cajun Turkey Breast

Serve my Cajun Turkey Breast with Honey Hot Jalapeño Cornbread, steamed asparagus, and Apple Dump Cake

Storing Leftover Cajun Turkey Breast

You can store leftover Cajun Turkey Breast in the fridge for up to 4 days or freeze it for up to 4 months. I recommend turning any leftovers into sandwiches! 

Equipment and Tools

 Traeger Ironwood XL, Royal Oak Charcoal Hardwood Pellets ChefAlarm, cutting board, heavy-duty aluminum foil, instant-read meat thermometer, large cooler, insulated gloves for handling meat 

Back to blog