BOLD Creole Seasoning 
Creole Style Butter Marinade 
Crispy Creamy Turkey and Sausage Pasta
This turkey and sausage pasta by @TFTI.BBQ is comfort food at its finest! Creamy and packed…
Get RecipeThis Smoked Buttery Turkey Breast by @TFTI.BBQ is tender, juicy, and packed with bold Creole flavor. Seasoned inside and out with Tony Chachere’s, it’s sure to be the best thing you’re eating at the cookout.
Ingredients
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1 large turkey breast
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Tony Chachere’s Creole Style Butter Injectable Marinade
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Tony Chachere’s Bold Creole Seasoning
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16 mesh black pepper
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4 tablespoons butter
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4 tablespoons hot honey
- Clear
Directions
- Remove the skin and any loose pieces of meat or fat. Then, place the turkey in a food-safe container. Pour the marinade over the turkey and inject the marinade in a few spots. Let sit for 1 hour.
- Fire up the pellet smoker to 275ºF using a Hickory Oak blend for bold smoky flavor.
- Season the turkey with Tony’s Bold Creole Seasoning and a heavy coat of black pepper on both sides.
- Fold the thinner parts of the breast under to protect them from drying out, then place the turkey in the smoker.
- Once the internal temperature reaches 160°F, remove from the smoker.
- On a double layer of foil, add a drizzle of squeeze butter and a drizzle of hot honey. Place the turkey top side down, then add butter and honey on the underside as well.
- Wrap tightly and place into a warmer set to 140F for 1-2 hours or an insulated cooler with a towel over the turkey for 1-2 hours.
- After an hour or so, remove and slice up the juiciest turkey you’ve ever had!
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from our Cajun Country Cookbook
Smoked Turkey Breast
Dry turkey? We don't have that at our table! This smoked turkey breast recipe by @GrillNation…
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