Original Creole Seasoning 
Creole Style Butter Marinade 
Smoked Turkey Breast
Dry turkey? We don't have that at our table! This smoked turkey breast recipe by @GrillNation…
Get RecipeDry turkey? We don’t have that at our table! This smoked turkey breast recipe by @GrillNation is juicy and filled with flavor thanks to Tony Chachere’s Injectable Butter Marinade.
Ingredients
-
1 bone-in turkey breast, 5-6 pounds, fully thawed
-
3/4 cup Tony Chachere’s Creole Style Butter Injectable Marinade
-
2 tablespoons yellow mustard
-
2 teaspoons Tony Chachere’s Original Creole Seasoning
-
2 teaspoons sweet paprika
-
2 teaspoons garlic powder
-
1 teaspoon onion powder
-
1/2 cup unsalted butter, sliced
-
1/4 cup honey
- Clear
Directions
- Pat the turkey dry. Inject small amounts of Tony’s Creole Style Butter Marinade throughout both breast halves. Place on a rack over a tray and refrigerate for 12–16 hours.
- Remove the skin and pat dry. Coat with mustard. Mix Tony’s Original Creole Seasoning, paprika, garlic powder, and onion powder; season all sides.
- Preheat the smoker to 250°F with applewood. Place the turkey breast-side up and smoke until both breast halves reach 140°F, approximately 2–3 hours.
- Place the turkey on heavy-duty foil with the butter and honey. Wrap tightly and return to the smoker at 250°F.
- Cook to 160°F in the thickest parts, away from the bone, approximately 45–90 minutes.
- Rest wrapped for 20–30 minutes. Verify both breast halves reach 165°F; return to the smoker if needed.
- Remove the meat from the bones, slice across the grain, and spoon the honey-butter juices over the slices.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Creole Crab Deviled Eggs
Deviled eggs just got a Tony's makeover with @CreoleSeoul! Loaded with crab meat and Tony’s Creole…
Get Recipe