Be sure to read through the full post above for more in-depth notes as well as the full recipe below. On average you will start the prep for your turkey 3-5 days prior to actually smoking!

Start with a fully defrosted turkey breast around 6-8lbs.

Remove any internal organs and the neck. Trim any excess skin if desired (sometimes I also remove the backbone to crack and lay the breast flat and use the spine for stock). Pat it dry with paper towels,

Take the injection ingredients and heat it on low heat until the butter is melted and the seasoning is mixed in. Let it cool so it's warm but not hot.

Fill your meat injector and then place it into the thickest part on one side of your turkey breast. Insert and release the liquid for a few seconds. Move the needle up (without removing it from the hole) and repeat the process.

Using the same hole you pierced, you can move the needle to different areas of the turkey breast . Continue this same process on the other side of the other breast as well. Your goal is to inject with liquid without making a lot of different holes within the skin of the turkey breast. Some liquid may come out, that's ok.

Once the turkey is fully injected, season it with the BBQ seasoning all over the top and bottom of the skin. Place it in your fridge for at least 12 hours uncovered. NOTE- Uncovered skin helps dry it out a bit and encourages it to get even crispier.

You can leave it in your fridge for 24-48 hours like this if desired.

When it is time to smoke your turkey breast, plan on getting your grill fully preheat to 425 F. and set the grill grates for indirect heat. Use a stronger wood pellet or wood chunk like hickory or pecan because this is a hot and fast cook (not traditional slow smoking).

Place your turkey breast into a roasting rack on a foil pan. Then place the turkey breast onto your smoker.

Let it cook until the internal temperature in the thickest part of the breast meat reaches 165 F. The turkey takes around 10-12 minutes per pound to cook.

Remove it from the smoker or grill and let it rest 15 minutes before slicing. Slice on either side of the turkey breast bone to remove the breast meat. Then slice into ½ inch thick slices. Fan out and serve with gravy, cranberry sauce, or just some extra Cajun butter and enjoy.