This Creole Butter Turkey Breast comes from my love of cajun fried turkeys plus my love of Texas style turkey breast. Any time I fry a turkey I inject it with creole butter. In this recipe and video I combined the two by injecting a breast, seasoning it with our Holy Voodoo + Garlic & Herb and smoking it central Texas style with post oak. We did this with a turkey lobe, but you can also create these results with a bone in turkey breast or whole turkey. The result were the juiciest turkey I've ever eaten. See for yourself!
Meat Church How To YouTube Video: https://youtu.be/D8YY2CwihxU
- 1, 12 lb turkey
- Creole Butter injectable marinade (we used Tony Chachere's)
- Meat Church Holy Voodoo Rub (sub Honey Hog, The Gospel, Holy Gospel or Texas Sugar)
- Meat Church Garlic & Herb
- 1 T, coarse cracked black pepper
- 1/2 stick butter, sliced
- 1 gallon water
- 1 package Meat Church Bird Bath Poultry Brine
Thoroughly mix entire contents of the package with 4 cups of water in a medium pot. Stir and nearly bring to a boil to dissolve.
Remove from the heat and add 8 - 12 cups of ice water to completely cool the liquid.
Place the turkey in a food safe container. Fill the container with the brine mixture making sure to completely submerge the turkey. Add water if necessary. Refrigerate & brine for at least 6 hours.
Remove turkey from brine, rinse thoroughly and pat dry.
Prepare your smoker
Prepare smoker at a temperature of 275 degrees F. In this video we used post oak since we are cooking Central Texas style, but hickory or pecan would also be good choices.
Prepare the turkey
Inject the turkey breast in a 1x1" grid pattern with as much creole butter as you desire.
Lightly season all over with black pepper.
Season the turkey all over with our Holy Voodoo.
After it has adhered, season with our Garlic & Herb.
Allow to adhere for at least 15 minutes.
Cook the turkey
Place the turkey in the smoker with the thickest side towards the fire.
This cook took 3 hours for a 5 lb breast in this video as it was loaded with butter.
Using an instant read thermometer, pull the turkey out of the smoker when it reaches 160 in the thickest part of the breast. It will continue to carry over cook a few degrees.
Place the turkey lobe in aluminum foil with the sliced butter on top to rest.
Rest at least 15 minutes.
Open the foil, place the turkey breast on a cutting board and drizzle with the melted butter.
Slice and enjoy!