SMOKED WHOLE TURKEY BREAST RECIPES

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

Steps:

• Remove turkey from packaging and remove the neck, giblets, etc. from the cavity. Rinse turkey thoroughly and pat dry. Place in large pan.
• Attach needle to Injector by turning clockwise until snug. DO NOT OVER TIGHTEN NEEDLE. Pour Marinade into separate container and draw into injector. Inject marinade at points 1 to 2 inches apart in the turkey.
• Tie turkey legs together and brush all over with oil. Season turkey evenly with Creole Seasoning.
• Set smoker temperature to 225°F. Remove turkey from pan and place in smoker.
• Place desired amount of wood chips in smoker, making sure no chips remain in the chute after loading. Once the chips start to smoke, begin timing the smoking process. Smoke turkey about 35 to 40 minutes per pound (about 7 to 9 1/2 hours for a 12- to 14-pound turkey).
• After the first hour of smoking, check wing and leg segments for browning. Cover turkey with foil halfway through smoking if browning too quickly. Turkey is done when juices run clear when thigh is pierced with a fork and internal temperature reaches 165°F in the breast and 175°F in the thigh. (Do not let the thermometer touch the bone.) Remove turkey from smoker and place on platter or carving board. Let stand 15 minutes before slicing.