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Creole Turkey

Steve-OSteve-O Posts: 1
edited November -1 in Poultry
<h4>Ingredients</h4><TABLE style='recipe_ingredients'>
<TR><TD><SPAN class='recipe_quantity'>• 2</SPAN> <SPAN class='recipe_unit'>lb</SPAN> <SPAN class='recipe_ingredient'>Boneless Turkey Breast (Wild turkey is best)</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>can</SPAN> <SPAN class='recipe_ingredient'>Tony Chachere's Orginal Creole Seasoning</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>can</SPAN> <SPAN class='recipe_ingredient'>Old Bay Blackened Seasoning</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 6</SPAN> <SPAN class='recipe_unit'>can</SPAN> <SPAN class='recipe_ingredient'>Natural Light or equal</SPAN></TD></TR>
<h4>Instructions</h4>Rub turkey breast with mostly Tony Chacheres and a little of the old bay for kick... Wrap in tinfoil and let sit in the fridge for several hours. Open up one of those beers and have fun....
Preheat Egg to about 250 degrees
Soak Hickory chips in water for 30-40 mins and drop on the hot coals and let the smoking begin...
<p>Drop the turkey breast on the egg and lay the tin foil under it so that it doesnt drip on your cramics.
Let smoke for several hours until the internal temp is about 175 degrees.
Take off the grill, let cool, slice, add Dukes Mayo and Sourdough bread and enjoy. Dont forget to open another Natural Light...
Hope you enjoy... <h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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