Cajun-Injected Turkey Breast on the Rotisserie
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. This is a great recipe to make around the holidays if you have a small family.
There are just three simple steps for this recipe:
- Brine the turkey breast. Don't skip this step. If you want moist turkey every time, then brine!
- Inject the turkey.
- Grill the turkey breast using the rotisserie.
- 1 Turkey Breast
- 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
- 1 teaspoon granulated garlic
- 1 teaspoon celery salt
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. No need to wash the turkey in the sink.
Next, 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 until the internal temperature reaches 165 degrees F (approximately 1.5 hours). Remove the turkey from the grill and let rest for 10 minutes.
For the detailed, step-by-step procedure, watch our Cajun-Injected Turkey video.