This recipe takes the best part of the bird and gives it a Cajun twist. I brined the bird, topped it with my Cajun Creole Garlic Butter Rub and @MeatChurchBBQ's Holy Cow BBQ Rub, and wrapped it in smooth butter. This recipe is great for your next holiday or family dinner!

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Products Used:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68'>https://bit.ly/37ieB68
• Heath Riles BBQ Chicken Injection and Brine https://bit.ly/3Azb4KK
• Meat Church BBQ Holy Cow BBQ Rub https://bit.ly/3wZR7Qb'>https://bit.ly/3wZR7Qb
• Traeger Ironwood 885 https://amzn.to/49YRF7q
• Black Latex Gloves https://amzn.to/3Psm2Lg
• Disposable Cutting Boards https://amzn.to/3Vo9uZb
• Wire Cooling Rack https://amzn.to/4cj4w6a
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3wQv8Lr
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• Thermoworks Chef's Alarm https://bit.ly/458DkCT

Ingredients:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68'>https://bit.ly/37ieB68
• Meat Church BBQ Holy Cow BBQ Rub https://bit.ly/3wZR7Qb'>https://bit.ly/3wZR7Qb
• Heath Riles BBQ Chicken Injection & Brine
• 6lb Turkey Breasts (Kevin Green at The Butcher Shoppe in Pensacola, FL   / thebutchershoppe  )

Chapters:
Intro: 0:00
Prep Your Turkey: 1:00
Season Turkey: 1:31
Place Turkey on Traeger: 3:33
Remove Turkey for Wrapping: 4:15
Place back on Traeger: 5:00
Remove Turkey from Traeger: 5:45
Recap: 5:50
Outro: 6:58

Directions:
1. Fire up the grill. I stoked the Traeger Ironwood 885 with Royal Oak Charcoal Hardwood Pellets and fired it up to 275℉.

2. Brine the meat. I kept it simple by removing the skin from the turkey breasts and brined them in Heath Riles BBQ Chicken Injection & Brine for 30 hours. I also added some fresh citrus and herbs to give the meat a burst of gourmet flavor.

3. Add seasoning. I removed the turkey breast from the brine and laid them on a disposable cutting board. Then, I seasoned them on both sides with Heath Riles BBQ Cajun Creole Garlic Butter Rub and Meat Church’s Holy Cow BBQ Rub.

4. Start cooking. I laid the turkey breasts on a large baking rack, let them smoke for an hour, and then spritzed the meat with spray butter. I continued to smoke the turkey breast until they reached 130℉. My Cajun Turkey Breast took about an hour to get to this point.

5. Wrap the turkey breast. I took the Cajun Turkey Breast off the pit and laid them on a baking tray doublelined with tin foil. Then, I topped the breasts with butter slices and tightly wrapped them.

6. Finish cooking. I placed a ChefAlarm in the turkey breast and set it to 160℉. Once the Cajun Turkey Breast reached temp, I took it off the pit and let it rest for about 30 minutes.

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• AwardWinning Rubs, Sauces, Marinades, and Injections

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