Today’s recipe is for a Cajun Injected Turkey Breast cooked on the grill rotisserie along with some sassafras wood chips for a nice smoky flavor.

Three simple steps: 1) Brine the turkey breast, 2) make the marinade and inject the turkey and 3) grill the turkey breast using the rotisserie.

Protein
• 1 Turkey Breast

Brine Ingredients
• 1 gallon water
• 1 cup Kosher salt
• 2 tablespoons oregano

Cajun Injection Ingredients
• 1 stick butter
• 6 oz. beer
• 1 tablespoon Tennessee Whiskey Cajun Seasoning [ Ссылка ] or Slap Ya’ Mama - [ Ссылка ]
• 1 teaspoon granulated garlic
• 1 teaspoon celery salt

Recipe Instructions
Put all the brine ingredients in a pot and mix well. Place the turkey in the pot with the brine, cover and place in the refrigerator overnight.

The next day remove the turkey from the brine, wipe down with paper towels to remove any excess salt.

Now, make the injection. Over medium to medium high heat melt the butter, then add in the rest of the injection ingredients and simmer until all is mixed well and dissolved. Remove from the heat and let cool enough to safely handle. Next, strain the injection. You need to make sure there are no solid particles or you risk clogging your injection needle.

Inject the turkey about every 1 to 2 inches.

When using the rotisserie, you want the turkey over indirect heat. For my gas grill, this means turning the center burner off and keeping the two outer burners on medium to medium high. I also used an inexpensive smoker tray and added some Sassafras wood. This adds a nice light smoky flavor while cooking.

Place the turkey on rotisserie and cook.

Cook until the internal temperature reaches 165 degrees F (approximately 1.5 hours) with the two, outer burners on medium and the center burner turned off. Remove from the grill and let rest for 10 minutes.

Gourmet Smoking Woods Sassafras Wood Chips
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Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store
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Additional recipes
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
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