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If you’re cooking for a smaller crowd this Thanksgiving, then you have to make this cajun honey turkey breast recipe. It’s super easy to make and comes out delicious. Tender, juicy and flavorful turkey breast in less time than a traditional roasted whole turkey.  Plus the cajun honey butter is the perfect combo of spicy, savoriness and fattiness.   This is a must try recipe. Here we go!

Step 1: Defrost the turkey.

Place the frozen turkey breast in the refrigerator 1-2 days before the cook day. You want to give it plenty of time to defrost. The defrost time will vary based on the weight of the turkey so be sure to take that into account.

Using kitchen shears or a sharp knife, cut off any remaining rib pieces so that the breast can lay flat.  Instead of throwing them away, keep them and make turkey stock for your gravy. 

Finally remove the skin which will allow the seasoning to penetrate the meat and pat it dry.

Step 2: How to add flavor to a plain turkey breast?

Seasoned turkey breast

To get started, coat the entire turkey breast with Dad’s Steak Seasoning which has garlic, herb and buttery notes.  Then add Dad’s All Purpose rub for the salty and peppery flavor.  Season generously. The turkey breast is a large piece of meat and can handle a lot of seasoning.  The worst thing you can have aside from a dry turkey is a bland turkey.

Set the seasoned turkey breast aside and let it sweat and start absorbing the seasoning while you get the grill going.

Dad’s Seasonings

Must have grillin seasonings!

Step 3: How to smoke the perfect turkey breast?

Preheat  the grill to 275 degrees and place the turkey breast side up directly on grates for indirect cooking.  Leave it on until the internal temp of the protein reaches 130 degrees.  Depending on the size of the breast, this part of the cook will take about 1.5 – 2 hours.

Once the internal temperature is reached, remove the smoked turkey breast from the grill and place it on a large foil sheet.  Place 4 pats (2 tbsp) of butter on the bottom and another 4 over the top. Wrap the entire turkey breast in the aluminum foil and place it back on the grill breast side down.  Cook for another hour or until the internal temperature reaches 160 degrees. 

Remove it off the grill and let it rest for 10 minutes while still in the foil. Resting the turkey will allow the juices to redistribute throughout the meat and finish cooking to the appropriate temperature.  If you keep it on the grill until 165-170 degrees and then rest it, your turkey will be overcooked.  This is a common mistake people make when cooking/grilling/smoking meat. 

Turkey Grilling Tips

  • Grill to an internal temp of 160 degrees.  The turkey will continue to cook while resting.
  • Grilling at a higher temp ensures a better bite through on the skin.
Smoked Turkey breast

How to make cajun honey butter sauce.

This sweet and spicy sauce is what made this dish for me.  It has the perfect balance of sugar and heat in a caramelized sticky glaze.

In a sauce pan, melt butter, add honey, minced garlic, crushed red pepper flakes, cayenne pepper and Dad’s Steak Seasoning. A great substitute or replacement is Italian seasoning. Feel free to adjust the level of heat depending on your preference with the cayenne and pepper flakes.  Simmer over low-med heat making sure to continuously whisk as the sauce thickens.

Once the turkey has rested, slice thin pieces for serving.  Drizzle some of the cajun honey butter over the tender and juicy slices and enjoy this delicious cajun honey turkey breast feast!

Happy Thanksgiving!

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Frequently Asked Questions:

Can I make this in the oven or stove top?

All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.

How do get a tender and juicy turkey?

The best way to avoid dry meat or know if any protein is ready is to check the internal temperature. Turkey are no different. Remove the turkey at 160 internal degrees for the perfect tender and juicy meat and avoid a dried out bird.

 

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5 from 1 vote

Cajun Honey Turkey Breast

This cajun honey turkey breast recipe makes the most tender, juicy and flavorful turkey breast in a fraction of the time.
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 6 People

Ingredients 

  • 1 Bone-in turkey breast
  • 3 tbsp Dad's steak seasoning
  • 3 tbsp Dad's all purpose rub
  • 4 tbsp Unsalted butter

Cajun Honey Butter Ingredients

  • 1 stick Unsalted butter
  • 2 tbsp Honey
  • 1 tbsp Minced Garlic
  • 1 tbsp Crushed red pepper flakes
  • 1 tbsp Dad's Steak seasoning
  • 1/2 tbsp Cayenne pepper

Instructions 

  • Place the frozen turkey breast in the refrigerator 1-2 days before the cook day to defrost.
  • Using kitchen shears or a sharp knife, cut off any remaining rib pieces so that the breast can lay flat.
  • Coat the entire turkey breast with Dad's Steak Seasoning and Dad's All Purpose rub. Season generously.
  • Set the seasoned turkey breast aside and let it sweat and start absorbing the seasoning.
  • Preheat  the grill to 275 degrees and place the turkey breast side up directly on grates for indirect cooking.  Smoke until the internal temp of the protein reaches 130 degrees.  Total time 1.5-2 hours.
  • Place the smoked turkey breast of a long sheet of foil. Place 4 pats (2 tbsp) of butter on the bottom and another 4 over the top. Wrap the entire turkey breast in the aluminum foil and place it back on the grill breast side down.  Cook for another hour or until the internal temperature reaches 160 degrees. 
  • Remove it off the grill and let it rest for 10 minutes while still in the foil.
  • In a sauce pan, melt butter, add honey, minced garlic, crushed red pepper flakes, cayenne pepper and Dad's Steak Seasoning. A great substitute or replacement is Italian seasoning. Adjust the level of heat depending on your preference with the cayenne and pepper flakes.
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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