Creole Style Butter Marinade 
Original Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeLooking to modify the turkey tradition this year? Go get the smoker ready! Warning: this recipe doesn’t leave leftovers.
Shop Tony's Flavors In This Recipe
Kitchen Tip : How to Use Tony's Injectable Marinades
Ingredients
-
1 Turkey Breast (6 Pounds)
-
Tony’s Creole-Style Butter Injectable Marinade
-
Tony’s Original Creole Seasoning
- Clear
Directions
Preheat grill or smoker to 250°F.
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.
- Use whichever wood chips you like to create the smoke and allow them to soak in water while you prepare the turkey breast.
- Inject the turkey breast with Tony’s Creole-Style Butter Injectable Marinade. Use as much as you’d like.
- Be sure to space out the injection sites so the marinade goes throughout the entire turkey breast.
- Coat the entire outside of the turkey breast with Tony’s Original Creole Seasoning.
- Place the turkey breast on the preheated smoker or grill.
- Allow it to smoke for 3.5-4 hours, or until the meat thermometer reads 165°F when inserted into the thickest part of the breast.
- Remove turkey breast from the smoker or grill, place it in a pan and cover it loosely with foil.
- Allow turkey breast to sit for 15 minutes before slicing and serving.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
Get Recipe