Directions

• Put a light cote of the SPG rub on the bone side of the turkey breasts. Then put the Chicken rub on top of that, slightly heavier. Turn the breasts over and gently pull the skin back to expose the meat. Again, put a light coat of the SPG rub on first, then put a slightly heavier coat of the Chicken rub. Pull the skin back down to cover the breasts, and put them in the refrigerator for about 6-8 hours
• About 2 hours before you are ready to put the turkey on the smoker, make the injection. It will need time to cool before injecting. Put the butter, chicken stock, SPG rub, and Chicken rub in a small pot and heat over low heat just until all of the rub is dissolved. Let cool before injecting the turkey.
• About 45 minutes before I was ready to put the turkey on, I started the smoker. I used cherry pellets and set it for 300 degrees.
• Take the turkey out of the refrigerator, and inject in a grid pattern of 1 inch squares. Make sure to turn the breast over and inject the tender. After injecting, put a light coat of the SPG rub and the Chicken rub on the skin. Pull the skin tight to cover as much of the meat as possible.
• Put the turkey on the top rack of the smoker and let cook for 60 minutes. It this time check to make sure you are getting nice color on the turkey. At this point, put in a temp probe into the thickest part of the breast.
• When the temp reads 162 degrees, pull the turkey from the smoker and put on a sheet pan to rest. Cover the turkey with foil and a kitchen towel, and let rest for at least 30 minutes.
• To carve, cut the meat along the bone to get most of the meat in a single chunk. Slice across the grain so the meat will be tender (like in the picture)