Smoked Turkey Breast with Creole Butter Injectables

A flavorful smoked turkey breast infused with Creole butter and spices, perfect for Thanksgiving.

By @grillnation

Original recipe source

Cook time: 180 minutes

Servings: 6

Ingredients

• 0.75 cup Tony Chachere’s Creole Style Butter Injectable Marinade
• 5 lbs bone-in turkey breast
• 2 tbsp yellow mustard
• 2 tsp Tony Chachere’s Original Creole Seasoning
• 2 tsp sweet paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 0 applewood
• 0.5 cup unsalted butter
• 0.25 cup honey
• 0 heavy-duty foil

Instructions

1. Inject small amounts of Tony’s Creole Style Butter Injectable Marinade throughout both breast halves. Refrigerate on a rack over a tray overnight.
2. Remove the skin from the turkey breast, pat dry, and coat with yellow mustard.
3. Combine the seasonings: Tony Chachere’s Original Creole Seasoning, sweet paprika, garlic powder, and onion powder. Apply all over the turkey breast.
4. Smoke the turkey breast at 250°F with applewood until the breast reaches 140°F internally.
5. Place the turkey breast on heavy-duty foil with the sliced unsalted butter and honey. Wrap tightly and return to the smoker.
6. Pull the turkey breast from the smoker when it reaches 160°F and rest wrapped for 20–30 minutes.
7. Verify both breast halves reach 165°F; return to heat if needed.
8. Remove the breast meat from the bones.
9. Slice the turkey breast across the grain.
10. Spoon the honey-butter juices over the sliced turkey breast.