Post Oak Smoked Creole Butter Turkey Breast. MeatChurch.com recipe & full video in the comments. This recipe comes from my love of cajun fried turkeys plus my love of Texas style turkey breast. Any time I fry a turkey I inject it with creole butter. In this recipe I combined the two by injecting a breast with our Bird Baptism Brine, seasoning it with our Holy Voodoo Garlic & Herb and smoking it central Texas style with post oak. After it was done I rested it in butter. The result was the juicies

Smoked Spatchcock Turkey. So juicy and delicious! The MeatChurch.com recipe with link to the full video is in the comments. This is my preferred method to smoke turkey. It cooks quicker, more evenly and presents beautifully. I brined this 12.5 lb turkey overnight in Meat Church Bird Baptism Brine. Spatchcocked the turkey with poultry sheasr and removed the kiel bone. Seasoned with Meat Church Texas Sugar underneath, under and on the skin. Smoked at 275 with cherry. I served with the turkey gravy