Just finished up a fresh never been frozen turkey dinner! I got this 19lb gobbler on less than 24 hours ago and cooked up the breasts using some oak chunks on the kamado tonight.
I have had a bit of trouble with these bad boys getting dry before so I mixed up some Creole Butter and inject the breast before throwing them on. After Injecting them I dusted one with some yardbird rub and one with some Fin and Feather rub.
I chopped up a fresh spinach and lettuce salad topped off with fresh grated parmesean and olive garden dressing. The meal was simple but delicious and in my book it just doesn't get much better!
Fresh off the farm
Coming off the grill
You can see the Creole Butter that it was injected with
The Creole Butter kept this breast so juicy it melted in your mouth!