燻製七面鳥の胸肉・クレオールバター風味

Smoked Turkey Breast with @tonychacheres Creole Butter Injectables 🤤🔥 Ingredients: • 1 bone-in turkey breast, 5–6 lbs, fully thawed • ¾ cup Tony Chachere’s Creole Style Butter Injectable Marinade • 2 tbsp yellow mustard • 2 tsp Tony Chachere’s Original Creole Seasoning • 2 tsp sweet paprika • 2 tsp garlic powder • 1 tsp onion powder • ½ cup unsalted butter, sliced • ¼ cup honey Directions: 1. Inject small amounts of Tony’s Creole Style Butter throughout both breast halves. Refrigerate on a rack over a tray overnight. 2. Remove the skin, pat dry, and coat with mustard. Combine the seasonings and apply all over. 3. Smoke at 250°F with applewood until the breast reaches 140°F internally. 4. Place on heavy-duty foil with the butter and honey. Wrap tightly and return to the smoker. 5. Pull at 160°F and rest wrapped for 20–30 minutes. Verify both breast halves reach 165°F; return to heat if needed. 6. Remove the breast meat from the bones, slice across the grain, and spoon those honey-butter juices over the top. Tony’s brings the Creole flavor inside and out—save this one for Thanksgiving! 🔥