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Carolina Cajun Turkey Breast | Chef Eric Recipe

This method may very well put turkey on your menu year-round! By cutting the back bone out to lay rest of the bird flat, we shorten the cooking time; thus limiting the amount of heat we need to get to a juicy end result, disrupting the time-honored tradition of dried out and overcooked white meat. Enjoy! Chef Eric Gephart Ingredients 1 10-Pound Turkey Breast, bone in and skin on 1 Cup Lane's BBQ Spellbound or Sweet Heat Rub 3 Carrots (Medium to large chop) 3 Celery Stalks (Medium to Large Chop) 2 Onion, Yellow (Medium to Large Chop) 2 Sprigs Rosemary, Fresh 2 Cups Small Waxy Potatoes (Red Bliss or Yukon Gold) Carolina Cajun Butter Injection: 3/4 Pound Unsalted Butter (melted) 1/4 cup Lane's BBQ Blackening Rub Method: Melt the butter in a pan and stir in the seasoning. You are ready to inject (do not boil the butter). Chef Notes on overnight dry brine: For this recipe, you may want to hold off on lighting the grill. A great flavor brine method is to first fabricate, inject and season your bird, then place it back in the refrigerator for 12 to 24 hours to allow it to Flavor Brine or Dry Brine. If you want to do this, follow steps 2-4 then light your grill the next day. For instant gratification, follow the steps accordingly, but know the dry brine method is an excellent choice. Instructions: 1. Stabilize your grill at 300 - 325F, setup for indirect cooking. 2. Using a pair of kitchen shears or a knife, cut out the backbone then tap the keel bone with the heel of your knife in order to allow the rib charge to fully flatten, just as if you were spatchcocking a whole bird. 3. Inject the meat evenly with your melted Cajun Butter. (Squirt a bit on the outside of the bird to help the seasoning stick for the next portion of the recipe) 4. Season the rib cage side first, then season the breast side. (Note – For crispy skin, use your fingers to separate the center of the skin from the meat. This space will allow the skin.to roast without soaking up the juice for the breast meat throughout the cook.) Make sure to season both the skin and under the skin evenly. 5. Place the chopped vegetables and rosemary in the bottom of a roasting pan. These vegetables will make a great side dish and will act as a natural roasting rack keeping the bird off the bottom of the rack. 6. Place the turkey skin side up on top of the vegetables and transfer to the indirect grill. 7. Cook at 300F for 45 minutes then check the temp; you should be around an internal temp of 55F at this point. Give the bird another 45 minutes (11/2 hours total time); you should now we around 125F. Use this opportunity to turn to the bird, then cook for another 30 minutes. Now you should be at an internal temp of 160F. 8. Remove the tray from the grill and take the turkey off the vegetables; allow the bird to rest for 20 minutes. Taste a few of your vegetables and season with the Lane's BBQ rub, then transfer the roasted vegetables to the presentation plate and keep warm. 9. After the rest, slice the bird however you like, or follow the example provided in the video. (I prefer a serrated knife) Make sure to use your fingers to pick off the meat still connected to the rib cage - that meat is my favorite!!! 10. Transfer the slices of turkey to the presentation plate with the roasted vegetables and enjoy!! Happy Holidays Chef Eric Gephart Where to Buy: Lane's BBQ Rubs: https://lanesbbq.com/collections/rubs #kamadojoe #thanksgiving #carolinacajunturkeybreast Visit our Website: http://www.kamadojoe.com Visit us on Facebook:   / kamadojoe   Visit us on Instagram:   / kamadojoe   Visit us on Twitter:   / kamadojoe