This Creole Butter Turkey Breast 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 and video I combined the two by injecting this breast, seasoning it with our Holy Voodoo + Garlic & Herb and smoking it central Texas style with post oak. The result were the juiciest turkey I’ve ever eaten. See for yourself!
Recipe: https://www.meatchurch.com/blogs/recipes/creole-butter-turkey-breast
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34 Comments
The effort and passion you pour into your channel is evident in every video
Well, you definitely have me convinced. Will be on my table this year! Great job as always. Appreciate all your videos. Actually ran into you this summer up in Miramar Beach at grocery store. You are a true gentleman! Was not aggravated or irritated with me approaching you. I am a major fan with most of your seasonings in my cabinet. Thanks again for the inspiration!
Matt, this looks like an awesome recipe! I am a little concerned about it being too salty, with the brine, injection liquid plus two different rubs. Can you comment on how to prevent this from becoming overly salty?
I’m going to try to buy one of those turkey breast at HEB in Waxahachie. Do you have to ask for from the butcher’s or is out on display? Also what did you call it? A turkey loaf? Or a turkey loath?
If I wanted to do this the day before and travel with it cold, what would be my best bet for reheating it the next day?
What is your sweetest rub ? Thanks
What is the Turkey Lobe specifically? Is it just both turkey breasts deboned? Reason I ask is because I have talked to every grocery store, big box grocery, and butcher in my area (about 15 different locations), and absolutely no one has turkey lobes.
What kind of butter for resting? Brand, salted or unsalted?
Hey Matt can you teach us how to smoke oxtail on a pellet grill. Please. let's 💨💨💨 #meat church
This looks delicious!
"It's not gonna suck"! Love it
No cap 😂
This looks amazing. Could you do this with a whole turkey breast and cook it on a beer can throne in the Traeger? Or would that make a mess?
The amount of product placement versus the amount of cook info is bizarre.
Where can one find a "lobe" of turkey? Walmart is a no-go.
In my opinion the Brine solution was too salty. So, on my second attempt, I cut it with more water and added a 1/2 cup of sugar.
We inject Tony's Butter on every Turkey every year as well.
I make my own cajin butter with Slap ya Momma seasoning, my local supermarket doesn't carry Thatcherys creole butter.
I’ve been watching your videos for years. And now I’m the smoker king here in Indy. But I’ve never done a turkey breast until this thanksgiving that is. I was thinking about using the texas sugar and holy gospel ( my favorite). What are your thoughts on this combination?
What would you cook it at in the oven?
i just bought all my MeatChurch supplies!
what adjustments do I need to make if I cook it in the oven?
Great video thank you! If I dry brine the Turkey am I supposed to rinse it clean when I get ready to cook it?
Blessings in an abundance of the faith. I salute you. 😘🙏🤍🤍🤍🤍🤍🤍🤍🤍👣🎚️🤲💌📬💕🔐Grace and peace be unto you and to this place. 🙏❤❤❤🤍🤍🤍🙏 Thank you. God bless you. Grateful. Thankful. Blessed. 😊 Will you believe and receive Jesus Christ as your LORD and personal saviour??? I do. 🌈🌈🌈
Can you do the same with turkey tenderloin?
Do you suggest removing the skin if using a bone-in breast?
Matt, I've never commented on your video. Got to say, this was the juiciest turkey I've ever cooked. My knees buckled at first bite. Damn!
Smoked 2 turkey breast using your Bird Bath brine and TC Creole butter injection. I used Kinders SPG and a light dusting of Holy Gospel.
It was absolutely the best ever…great flavor and juicy meat. Everyone was loving it and very complimentary. Definitely the only way to smoke a breast from npw on.
Thanks Matt for the recipe and video.
Family loved this! Thanks for the recipe!!
Tryin this 2DAY!
Did this for Thanksgiving. Went easy on the Voodoo compared to Matt. Came out way too salty for my taste. If I do this one again, I’ll put together my own Creole butter and brine to cut down the sodium.
Mine turned out to salty. Is it suppose to be salty?
Best reaction to any food bite on this channel LOL 'Jesus'
do you still brine Butterball type turkey breast? I thought most turkeys and breasts were shot up with a bunch of salt water at the factory. Please educate me on this. I will be cooking a couple of these for Christmas dinner.