This Cajun smoked turkey breast delivers big flavor without the all-day commitment. Clean smoke, steady heat, and a simple citrus upgrade turn a lean cut into something bold, juicy, and memorable. No brine, no overnight prep, just a straightforward method that works every time.
Finished with a warm citrus bourbon glaze, this turkey hits with smoke, spice, and balance in under three hours. It is perfect for holidays, backyard cooks, or anytime you want something that feels elevated without being complicated.
If you are looking for a faster alternative to a full smoked turkey that still brings serious flavor, this is the one.
Smoked Cajun Turkey Breast
Ingredients
Cajun Seasoning Mix
- 4 tbsp kosher salt
- 1 ½ tbsp smoked paprika
- 2 tsp coarse black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 ½ tsp cayenne pepper adjust for heat
- 1 ½ tsp dried thyme
- 1 ½ tsp dried oregano
- ½ tsp white pepper optional
- Zest of 1 lemon and 1 orange
- 1 tbsp light brown sugar optional, for balance
Turkey Breast
- 1 skinless turkey breast bone-in or boneless (2.5–3 lbs)
- 2 heaping tbsp Cajun seasoning mix from above
- Zest of ½ lemon + ½ orange
- 1 –2 tsp neutral oil olive, avacado, grapeseed
Bourbon Citrus Glaze
- ¼ cup bourbon
- 2 tbsp unsalted butter
- 2 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tsp light brown sugar
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp Worcestershire sauce
- Zest of ½ orange + ½ lemon
- Salt & black pepper to taste
Instructions
Cajun Seasoning
- Mix well and store extra in an airtight container.
Turkey Breast Prep
- Pat turkey dry and trim any excess fat or silver skin.
- In a bowl, mix 2 tbsp Cajun seasoning with the citrus zest.
- Lightly coat the turkey breast with oil.
- Rub the seasoning mix generously and evenly all over.
- Place on a wire rack or plate, uncovered in the fridge, for 1 hour to help the rub set.
Smoking Instructions
- Preheat your pit or cooker to 285-300°F with indirect heat setup.
- Add a small wood chunk to the coals.
- Place the turkey breast directly on the cooking grate.
- Smoke for 1.5 to 2 hours, until internal temp hits 160°F.
- Remove and rest uncovered for 15 minutes before slicing.
Bourbon Citrus Glaze Instructions
- In a small saucepan, simmer bourbon + citrus juices over medium heat (2–3 min).
- Stir in brown sugar, seasoning, paprika, Worcestershire, and zest.
- Reduce heat and whisk in butter until smooth and lightly thickened (5–7 min).
- Keep warm until serving.
Serving Instructions
- Slice the turkey breast across the grain into thick medallions.
- Spoon or brush the bourbon citrus glaze over each portion just before serving.
- Optional garnish: a touch of fresh citrus zest or chopped parsley for contrast.
