Well, my first smoked turkey breast was a winner. Did a TC butter injection and rubbed it down with more TC creole seasoning. In the smoker at 325 degrees with one chunk of mesquite and a couple of apple. Took it to a IT of 155 degrees basting with melted butter after about an hour in the smoker. Out of the smoker and tented in foil to finish off.
The TC creole seasoning was a bit spicy. May do something different next time.
Of course had to have the wife’s cornbread dressing to go with it. She makes a mean ‘un. And opened a couple cans of veggies for a little color. The skin was crispy. Got a nice plate for work tomorrow and enough for a couple of sammichs too.
Thanks for all the advice on here. Y’all make it easy for a newbie to follow.
The TC creole seasoning was a bit spicy. May do something different next time.
Of course had to have the wife’s cornbread dressing to go with it. She makes a mean ‘un. And opened a couple cans of veggies for a little color. The skin was crispy. Got a nice plate for work tomorrow and enough for a couple of sammichs too.
Thanks for all the advice on here. Y’all make it easy for a newbie to follow.
