Smoked Turkey Breast Recipe



1 turkey breast (2.7 to 3 kgs)
170 – 200 g buttery Creole marinade (or your preferred brand)
½ cup of your favourite seasoning


  1. Preheat smoker to 115°C.
  2. Wash turkey well and pat dry. Using a marinade injection syringe, inject turkey breast with Creole Injection Marinade, 30 g at a time, in several locations over breast. Rub your favourite seasoning over turkey.
  3. Place on middle rack of smoker and smoke for 4 ½ to 5 hours, about 45 minutes per pound, or until internal temperature reaches 75°C.

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