- 1 [3 to 4-pound / 900 g to 1.4-kg] boned turkey breast
- Creole honey bacon marinade
- Cajun seasoning, to taste
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- Leave some wood chips to soak in water for 1 hour; prepare smoker.
- Inject turkey breast with 1 1/2 ounces [45 mL] Creole honey bacon marinade per pound [454 g].
- Season turkey breast with Cajun seasoning before wrapping turkey breast into al foil.
- Transfer turkey breast onto smoker rack.
- Smoke turkey breast for approximately 2 1/2 to 3 hours, until a meat thermometer inserted into the thickest part of the breast without touching any bone registers 170°F [77°C].
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