Creole Smoked Turkey Breast
- 1 tablespoon Creole seasoning
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- 3 pound boneless turkey breast roast*
Mix Creole seasoning, brown sugar, salt, garlic and onion powder, paprika, thyme, and cayenne pepper in a small bowl. Rub evenly over surface of turkey.
In Presto® Indoor Smoker position charring cup around heating element and fill with wood chips; cover with charring cup lid. Place base rack in smoker. Put turkey breast on rack; place cover on smoker. Combo Smoke for 2 1/2 hours. Remove turkey breast to a cutting board and wrap in aluminum foil. Allow to rest for 15 minutes before slicing.
*If turkey breast roast is secured in netting, leave it in place for smoking. Remove just prior to slicing.
Watch Chef Kevin Belton prepare a Creole Smoked Turkey Breast in this video.
A 4-pound bone-in turkey breast may be substituted. Combo Smoke for 4 1/2 hours.