Ingredients
Turkey
- 1 whole turkey breast 6-8 lbs
- 1/2 cup creole butter for injection
- 1/4 cup mayonnaise
- 2 tbsp BBQ rub
Cranberry BBQ Glaze
- 1 cup jellied cranberry sauce
- 1/3 cup BBQ sauce
- 2 tsp apple cider vinegar
Instructions
- Remove turkey from packaging (be prepared for excess liquid if previously frozen). Remove skin using a sharp knife and pat dry thoroughly.
- Using a meat injector, inject the Creole butter throughout the turkey breast, ensuring even coverage across different areas.
- Coat entire turkey breast with a layer of mayonnaise. Season generously with BBQ rub and let it adhere for 15 minutes.
- Place turkey in smoker and cook at 250F until internal temperature reaches 155°F (approximately 3-4 hours).
- When turkey approaches 155°F, prepare the glaze: Combine cranberry sauce, BBQ sauce, apple cider vinegar, salt, and pepper in a small saucepan. Heat on low, stirring until smooth.
- Apply glaze to turkey and continue smoking until internal temperature reaches 160°F in the thickest part.
- Remove from smoker and let rest before serving.
Notes
- Allow 2 days for thawing a frozen turkey breast in the refrigerator
- Use a BBQ prep tub to catch excess liquid when unwrapping the turkey
- The butter injection is crucial for maintaining moisture and adding flavor
- Smoking temperature can be increased to 275°F to reduce cooking time
- Maintain temperature between 250°F-275°F for optimal results
Nutrition
Calories: 68kcalCarbohydrates: 5gProtein: 0.2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 167mgPotassium: 30mgFiber: 0.1gSugar: 4gVitamin A: 31IUVitamin C: 0.1mgCalcium: 5mgIron: 0.1mg
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