Original Creole Seasoning 
No Salt Seasoning 
Creole Style Butter Marinade 
Salmon Wellington
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Ingredients
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13lb turkey
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Creole Style Butter Injectable Marinade
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Tony Chachere’s No Salt Creole Seasoning
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Tony Chachere’s Original Creole Seasoning
- Clear
Directions
- Cut through the skin connecting the leg to the lower breast then cut through the rib bones till you reach the spine. Flip over and press done on the breast until the turkey flattens out. Pull up in the wings and thighs to help make it more flat.
- Cut off wing tips because they will likely burn and dry out.
- Inject all meaty areas with an injection including the underside of the turkey.
- Season with a light coat of @tonychacheres Original then a heavy coat of no salt
- Place into the fridge and fire up your smoker to 250F using Hickory wood.
- Place the turkey into the smoker and smoke for roughly 3-4 hours. When turkey breast reaches 150F internally, bump the smoker’s temperature to 350F to help crisp up the skin.
- When breasts reach an internal of 160F remove and let rest. The turkey will continue to cook while resting and reach a safe temperature of over 165F.
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from our Cajun Country Cookbook
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