INJECTING TURKEY BREAST RECIPES

Steps:

• Mix the salt and sugar and massage it to the turkey.
• Now, put the turkey in a freezer bag and place it in fridge for 3 days to cure.
• Remove turkey breast from bag and set it in the fridge for about an hour.
• This will form a pellicle so your turkey can take on smoke better.
• Turn the turkey over a few times while doing the above step.
• Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF .
• Let the turkey smoke undistributed for an hour, Now, paint the turkey with honey every 45 minutes.
• Take the turkey breast out and set it on a rack.
• Now, paint the turkey one more time with honey and serve it

Steps:

• Preheat the oven to 425 degrees F.
• Combine the butter, wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce and salt in a food processor or blender. Process until very smooth. Transfer the mixture to a saucepan and keep warm over low heat.
• Remove the giblets and neck from the turkey and save for stock or discard. Place the turkey breast-side down on a cutting board. Cut along one side of the backbone from the tail to the neck with a chef's knife or kitchen shears. Repeat with the other side and remove the backbone. (Save for stock!)
• Turn the turkey over, and press down on the breastbone with the heel of your hand until it cracks. Tuck the wing tips up and over the back of the turkey. (This prevents them from burning.) Place the turkey on a wire rack in a roasting pan.
• Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Pour any remaining butter over the top of the turkey, then sprinkle with additional Cajun seasoning, if desired. Place the roasting pan on the middle rack in the oven and bake for 30 minutes, undisturbed.
• Baste the turkey with the pan juices and reduce the oven temperature to 350 degrees F. Continue to bake, basting occasionally, until a meat thermometer reaches 165 degrees F when inserted in the thickest portion of the breast and thigh (avoiding bone), 45 minutes to 1 hour. (Add the chicken stock to the roasting pan if it starts to dry out.) Let rest before slicing. Serve with the pan drippings.