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Home arrow Cookbook arrow Recipes
Categories Poultry Creole Turkey
Most Viewed - Top Rated - Last Added - Last Commented


Creole Turkey
Description:Simple rub for a great turkey sandwich......
• 2 lb Boneless Turkey Breast (Wild turkey is best)
• 1 can Tony Chachere's Orginal Creole Seasoning
• 1 can Old Bay Blackened Seasoning
• 6 can Natural Light or equal
Instructions: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...

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...

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 07 May 2008 23:30:50 UTCViewed:7602 times
Rating:4,75 (4 votes)

recipe rating
1 (bad)5 5 (good)

SnakeFarmComment added on: Tue 03 Jun 2008 02:17:01 UTC
hehe lol beer hehe. beer...
gregdk09Comment added on: Sun 02 May 2010 20:46:23 UTC
As simple as is gets and the results are as good as it gets...a great way to try wild turkey breast.
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