Creole Garlic Butter Turkey Breast

Creole Garlic Butter Turkey Breast

Do you want to learn how to make a smoked turkey that’s juicy, buttery, and loaded with bold Creole flavor — the kind that could win over any crowd? This Creole Garlic Butter Turkey Breast brings together everything you love about Southern cooking: smoky depth, buttery richness, and Cajun-style spice layered from start to finish.

Forget about wrestling a whole bird this holiday season. We’re focusing on the good stuff — thick, boneless turkey breasts that cook evenly, stay tender, and soak up all that garlic butter flavor. This recipe is simple, foolproof, and delivers show-stopping results every time.

We’re talking about golden, mahogany bark, juicy meat that glistens when sliced, and a buttery aroma that fills the air. It’s the kind of turkey that makes everyone go quiet after the first bite — that’s how you know you nailed it.

Creole Garlic Butter Turkey Breast | Heath Riles BBQ

For this cook, I fired up my Smokin Brothers Premier 30 Pellet Grill, running steady at 275°F with Royal Oak Hickory-Infused Charcoal Pellets. This combo delivers clean, consistent smoke and that hickory-charcoal flavor that takes poultry over the top.

The beauty of this recipe is its simplicity. We’re skipping complicated brines and fussy prep work — just a clean trim, a flavorful injection, and a generous coating of my Heath Riles BBQ Cajun Creole Garlic Butter Rub. Add a butter baste near the end, and you’ll have a turkey that tastes like it came straight from a championship pit.

Let’s fire it up.

The Ingredients

Here’s what you’ll need to create your own Creole Garlic Butter masterpiece — and why each element matters:

  • Ellington Farms Boneless Turkey Breasts (about 14–15 pounds total). These come straight from The Butcher Shop in Pensacola, Florida, known for high-quality, all-natural poultry. Each package holds two large breasts weighing around 7 pounds each — sometimes with a smaller tenderloin tucked in. These are as clean and pure as it gets: no added solutions, just great turkey flavor ready to shine.
  • Heath Riles BBQ Chicken Injection & Brine. This is my go-to for moisture and flavor. It’s fast, reliable, and brings competition-level juiciness without the overnight hassle of a brine. You’ll mix it with chicken broth to give that turkey deep, savory seasoning from the inside out.
  • Chicken Broth (2 cups). The base for your injection. Broth blends seamlessly with the injection powder, ensuring smooth consistency and extra moisture that locks into every bite.
  • Heath Riles BBQ Cajun Creole Garlic Butter Rub. This rub is the star of the show. It brings buttery richness, Cajun spice, and garlicky depth that perfectly complements smoked turkey. Once it hits the heat, it creates a flavorful crust that seals in moisture and color.
  • Butter (1 stick, halved). You’ll add this mid-cook for the signature buttery baste that gives this recipe its name. It melts right into the turkey, blending with the rub to create that glossy finish and irresistible flavor.

The Smoker Setup

Here’s how I set up my Smokin Brothers Premier 30 Pellet Grill for this cook:

Once your pit is rolling clean smoke and holding steady temperature, it’s time to get that turkey ready for greatness.

The Process for Making Creole Garlic Butter Turkey Breast

Step 1: Trim and Prep the Turkey

Start by getting your turkey breasts out of the packaging. Each pack will include two large breasts and occasionally a smaller tenderloin. They usually come skin-on, but we’re removing that.

Use your hands to peel off most of the skin — it’ll come off easily — then follow any remaining seams with a sharp knife to clean it up. Trim away any excess fat, stray edges, or silver skin. You don’t have to sculpt it perfectly; the goal is even cooking and a nice presentation.

Once trimmed, move your turkey to a clean sheet tray and wipe down your station. I don’t rinse poultry in the sink — that’s a quick way to spread bacteria. Instead, I clean everything with Lysol or Clorox wipes, or hot, soapy water if you prefer. Safety first, flavor second.

Step 2: Mix and Inject

In a small mixing bowl, whisk together 2 cups of chicken broth and ¼ cup of Heath Riles Chicken Injection & Brine. This mixture dissolves easily and doesn’t need a shaker bottle — a good whisk does the job.

Draw the liquid into your meat injector and start injecting each breast. I typically go for two injections per breast, then one or two smaller ones in any tenderloin pieces. You’ll see the meat plump up a bit — that’s exactly what you want.

These turkey breasts are already high-quality and natural, so you don’t need much injection. The goal is moisture and subtle seasoning, not overkill.

When you’re done, blot off any excess liquid and prepare for seasoning.

Step 3: Season with Creole Garlic Butter Rub

Using a clean hand/dirty hand method, pat each breast dry with paper towels. Then coat them generously with Heath Riles Cajun Creole Garlic Butter Rub. This blend packs buttery notes, garlic richness, and just enough Cajun heat to make your turkey stand out.

Rub it in evenly, covering all sides. If you accidentally touch your seasoning bottle with a raw hand, wipe it down with a disinfectant wipe before putting it away.

Once seasoned, let the turkey rest while you preheat your grill — just long enough for the rub to start “sweating in.”

Step 4: Smoke the Turkey

Place the turkey breasts directly on the grates of your Smokin Brothers Premier 30 Pellet Grill. Roll the edges under slightly so they stand upright for even cooking.

At 275°F, these turkey breasts will take around 2 to 2½ hours total, depending on size. After about 30–45 minutes, insert your ChefAlarm Thermometer into the thickest part of one breast. I set mine to 155°F — that’s the internal temperature where you’ll move to the next step.

Let them smoke undisturbed, and resist the urge to constantly lift the lid. The steady heat and smoke are doing all the work for you.

Step 5: Butter Baste and Wrap

When your turkey hits about 135–140°F internally, it’s time for that signature buttery finish. Cut one stick of butter into halves. Lay a few slices right on top of each breast.

Wrap each breast tightly in heavy-duty foil to lock in the moisture and let that butter baste as it cooks. Return the wrapped turkey to the grill and continue cooking at 275°F until the internal temperature reaches 160°F.

This wrapping stage takes about 45 minutes to 1 hour. The foil traps in steam and buttery richness, transforming your turkey into something tender and silky.

Step 6: Rest and Slice

When your ChefAlarm Thermometer reads 160°F, remove the turkey from the grill. Don’t slice it yet — this is where patience pays off. Let the wrapped turkey rest on the counter for at least 45 minutes.

That resting period allows the juices to redistribute evenly, so every slice is tender and flavorful. Cut too early, and you’ll lose that moisture to the cutting board instead of your plate.

When you finally unwrap and slice into the turkey, the results speak for themselves — glistening, juicy slices with a perfectly set bark and buttery sheen that captures every bit of Creole flavor.

The Results

This Creole Garlic Butter Turkey Breast is pure Southern perfection — simple ingredients, clean smoke, and layers of buttery Cajun goodness. The rub caramelizes into a golden crust, the butter infuses deep into the meat, and that injection ensures every bite is juicy.

It’s proof that you don’t need a whole bird to impress your guests. In just about 2½ hours, you’ll have a turkey that looks as good as it tastes — smoky, tender, and bursting with rich flavor.

Every slice carries that Louisiana flair: buttery, garlicky, smoky, and just the right touch of spice.

Serving Suggestions

This Creole Garlic Butter Turkey Breast pairs perfectly with a mix of sweet, smoky, and Southern-style sides. Here are a few of my favorites:

Together, these dishes make a feast that feels both traditional and bold — exactly what holiday cooking should be.

Storing and Reheating

  • Refrigerate: Store sliced turkey in an airtight container for up to 4 days.
  • Reheat: Warm in a 275°F oven, covered with foil and a touch of broth or melted butter.
  • Freeze: Wrap tightly in foil and store for up to 3 months.

Avoid the microwave — it dries out the turkey and dulls that buttery texture you worked so hard to create.

Heath’s Tips

  • Skip the Brine: A good injection gets the job done faster and adds flavor deep inside.
  • Clean as You Go: Wipe down surfaces often — it keeps your prep area safe and efficient.
  • Let It Rest: Don’t rush the rest period. That’s where the turkey becomes melt-in-your-mouth tender.
  • Butter is Key: Don’t skimp on it. The butter wrap adds the signature flavor and moisture.
  • Trust the Thermometer: Poultry can cook quickly, so use a reliable probe to avoid overdoing it.

Final Thoughts

This Creole Garlic Butter Turkey Breast is everything great barbecue should be — simple, flavorful, and full of soul. You don’t need complicated steps or fancy techniques, just good ingredients, patience, and a solid pit.

From the buttery injection to the Cajun crust and the smoky hickory finish, this recipe hits every note. Whether you’re cooking for the holidays, Sunday dinner, or just showing off your pit skills, this turkey will make you the hero of the table.

Fire up that smoker, grab your Cajun Creole Garlic Butter Rub, and bring Louisiana flavor home. Once you try it, you’ll never go back to plain roasted turkey again.

Equipment and Tools

Smokin Brothers Premier 30 Pellet Grill, Royal Oak Hickory-Infused Charcoal Pellets, ChefAlarm Thermometer, Meat Injector, Mixing Bowl, Whisk, Heavy-Duty Foil, Sheet Pans

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