Super easy to fix

1.  Inject Turkey Breast with Cajun Injector Creole Butter Marinade [Note: I removed the skin from the top of the turkey].
2.  Into the fridge overnight.
3.  Coated with Salt and Pepper. The ration was 1 part Salt to 1 ½ parts Pepper. Just good old S&P.
4.  Smoked for about 2 hours @ 265 or until temp reaches around 140 or so.
5.  Coat the Turkey Breast with butter and wrap in foil.
6.  Pull with temp hits 160 – 165 degrees.
7.  Let rest then slice.

That's the moistest turkey breast I've ever seen. .....Great cook! triplebq. Who wouldn't want a slice of that?

That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.

Here's another one I need to try - that truly is the juiciest turkey breast I've seen. 

I have not made a turkey breast for awhile.  I need to rectify that.  Nice work.

That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.

Same here, whenever I do cooks my neighbors always want Turkey Beast.

Great looking turkey and nice clear instructions.  Thanks.

That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.

Same here, whenever I do cooks my neighbors always want Turkey Beast.

Do you have a deli slicer? I can get massive 5 pound breasts from a local restaurant supply place. I usually cook them the day before, then cool overnight in fridge. Slice moderately thin on the slicer next day, and pour the warmed up butter/juice mixture over the slices before gently warming the whole pan. It stretches the yield a little bit, and makes for a nice uniform pan of slices.

I do have a slicer. Never thought about slicing thin for sandwiches. Will give that a try.

I do have a slicer. Never thought about slicing thin for sandwiches. Will give that a try.

Had a party for our granddaughter a couple weeks ago. Did a turkey breast, and did about 3 pounds of bacon on the pellet grill. Had brioche buns, lettuce,  tomato, pickle, mayo, mustard, onion, and BBQ sauce for a kind of make your own turkey club buffet. Worked out great.

Oh man, now you are talking 

Very appealing!

That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.

I too brine, but I think we can all agree that moist turkey breast is a perfect fit for a pellet grill.  So well received by the crowds. 

DK

Looks fantastic.

Very nice, triple! How much did the breast weigh? And when injected did you use all of the marinade?