Makes 4-6 servings
1 Shady Brook Farms Bone in Turkey Breast
1 lb Cajun Boudin Sausage
½ bottle of Creole Butter Injection
1 stick of Nature’s Promise Sweet Cream Salted Butter cut into Tbsp size pieces
2 oz Agave (You can substitute Maple Syrup)
Blues Hog Sweet and Savory BBQ Rub
Blues Hog Raspberry Chipotle BBQ Sauce
Pre heat your smoker to 350 degrees F.
Remove the turkey breast from the package. Remove the skin and set aside. De-bone the breast meat from the carcass and butterfly cut each breast in half to open them up, so you have a uniform thickness all the way across.
Inject the turkey breasts with the Cajun Creole butter.
Form the Boudin into two equal sized logs and stuff the butterflied turkey breast. Wrap one side of the turkey breast over the boudin and follow by wrapping the other side of the turkey breast back over the boudin and the turkey. Then turn your whole rolled and stuffed breast so the seam is on the bottom. Repeat with the second breast.
Lay the turkey skin out on the cutting board and cut into two large equal pieces. Place the turkey breast onto the center of the skin seam side up. Wrap the skin around the breast overlapping with the seam on the bottom. Place the turkey breast on a wire mesh grill grate.
Season the turkey with the BBQ Rub. Place the turkey on the smoker and cook for 35 minutes.
After 35 minutes remove the turkey from the smoker and wrap each piece tightly in foil with the butter, a dusting of BBQ rub and agave.
Reduce the smoker temperature to 275 degrees. Place the turkey back on the smoker for another 45min to 1 hr, depending on the size, or until the turkey breast reaches an internal temperature of 155 degrees. Remove the turkey and place it the wire mesh grate.
Glaze the turkey breasts with BBQ Sauce and return it to the smoker for 3-5 minutes.
Remove the turkey from the smoker. Allow it to rest for 15-20 minutes. Slice into ½ inch medallions. Shingle them on a platter for presentation. Serve with extra Raspberry Chipotle BBQ Sauce on the side. ENJOY!!!