Smoked Turkey

Oct 23, 2017

Looking to modify the turkey tradition this year? Go get the smoker ready! Warning: This recipe usually doesn’t leave leftovers. 

Prep time: 45 Minutes   Cooking time: 210 - 240 Minutes   Serves: 8 - 10  


1 6 Lb. Turkey Breast (Raw)
Tony Chachere’s Creole Butter Injectable Marinade

Tony Chachere’s Original Creole Seasoning


1: Preheat grill or smoker to 250 degrees. NOTE: You are looking for indirect heat, so you want to leave enough space for the turkey breast so that the fire will not be directly under it.
2: Use whichever wood chips you like to create the smoke and allow them to soak in water while you prepare the turkey breast.
3: Inject the turkey breast with Tony Chachere’s Creole Butter Injectable Marinade. Use as much as you’d like.

4: Be sure to space out the injection sites so the marinade goes throughout the entire turkey breast.
5: Coat the entire outside of the turkey breast with Tony Chachere’s Original Creole Seasoning.
6: Place the turkey breast on the preheated smoker or grill.
7: Allow it to smoke for 3.5 – 4 hours, or until the meat thermometer reads 165 degrees when inserted into the thickest part of the breast.
8: Remove turkey breast from the smoker or grill, place it in a pan and cover it loosely with foil.
9: Allow turkey breast to sit for 15 minutes before slicing and serving.

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