Original Creole Seasoning 
Creole Style Butter Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeBring big holiday flavor to the table fast with this 2-Hour Turkey Breast by @NachoCookin. Seasoned to perfection with Tony Chachere’s Creole magic, it’s juicy, festive, and perfect for smaller celebrations or adding an extra dish to your holiday spread.
Ingredients
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1 boneless Butterball turkey breast (with netting removed)
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Tony Chachere’s Creole Style Butter Injectable Marinade
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Tony Chachere’s Original Creole Seasoning
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2–4 tbsp unsalted butter
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Aluminum foil
- Clear
Directions
- Preheat: Preheat your Traeger or oven to 275°F.
- Prep the Turkey: Remove the turkey breast from the packaging. Cut off and discard the netting, and pat the turkey completely dry with paper towels.
- Inject: Inject Tony Chachere’s Creole Butter evenly throughout the turkey breast— use multiple injection points for the best flavor and juiciness.
- Season: Coat the entire turkey breast generously with Tony Chachere’s Original Creole Seasoning.
- Smoke/Roast – First Stage: Place the turkey breast on the Traeger (or in the oven) and cook until the internal temperature reaches 130°F.
- Wrap with Butter: Remove the turkey and place it on a sheet of aluminum foil. Add 2–4 tbsp of butter on top of the turkey, wrap it tightly, and return it to the heat.
- Smoke/Roast – Second Stage: Continue cooking the turkey until the internal temperature hits 150°F.
- Rest: Let the turkey rest in the foil for 20 minutes and then serve
- Serve: Slice the turkey breast. Pour all the buttery drippings over the top.
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