Smoked Turkey Breastwith Creole Butter Injectable

Using a syringe, inject small amounts of the Creole Style Butter Marinade evenly throughout both turkey breast halves; then place the breasts on a rack set over a tray and refrigerate overnight.

The next day, remove the skin, pat the meat dry with paper towels, and coat the surface with yellow mustard.

In a small bowl combine Tony Chachere’s Original Creole Seasoning, sweet paprika, garlic powder, and onion powder; rub the mixture all over the turkey.

Preheat a smoker to 250°F and add applewood chips. Smoke the turkey breast until an internal temperature of 140°F is reached.

Lay heavy‑duty foil on a clean surface, place the turkey on the foil, add the sliced butter and honey, then wrap the foil tightly around the meat and return it to the smoker.

Continue smoking until the internal temperature reaches 160°F, then remove the foil and let the turkey rest, still wrapped, for 20–30 minutes; after resting, verify that both halves have reached at least 165°F and, if necessary, return to the smoker briefly to finish.

Transfer the turkey to a cutting board, remove the meat from the bones, and slice across the grain. Spoon any remaining honey‑butter juices over the slices before serving.