Ingredients
- 1 ea Turkey Breast
- 1 ea Creole Butter See notes for recipe.
- 2 lbs Bacon Thick cut. You may need more or less.
- 1 ea Cajun Seasoning See my notes for recipe.
Instructions
- Gather your ingredients. Gat your smoker / oven going for 325 degrees, indirect. I used Applewood in this case for the smoke.
- Inject the turkey breasts with the creole butter. If you're unable to inject, just rub the butter between the skin and breast meat. If you are able to inject, remember that less injections points is better. So use a single injection point to go multiple directions into the turkey.
- After injecting, use excess butter and the rub the heavily coat the outside of the turkey breast.
- Create your bacon weave.
- Wrap your turkey in the weave and use toothpicks the keep the bacon in place if need be.
- Place your turkey in the smoker / oven. Let cook for about 30 minutes per lb until it reaches 165 degrees. I highly suggest using a remote temp gauge to keep an eye on it.
- Remove your turkey and let it rest for a bit.
- Remove any toothpicks. Slice and serve.
- Careful! You annoying in-laws might try to sneak into your photos with this magnificent piece of culinary artwork! 😉
- Shameless plug picture of my Pomegranate Ham that accompanied my turkey at COVID Thanksgiving.
Notes
- Here is my recipe for Creole Butter.
- Here is my recipe for Cajun Rub.
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