Prepare the turkey breast

• Open up the bone-in turkey breast and discard the built-in pop-up temperature probe.

Inject the breast

• Fill the injector with the injection marinade.
• Inject the bird all the way down the breast to add flavour and keep it juicy.

Coat with mayonnaise

• Rub the turkey breast all over with mayonnaise to keep it juicy and help the skin crisp up.

Set up the holder

• Pour the rest of the injection marinade into the beer can chicken holder.
• Place the turkey breast on top of the holder.

Season Texas style

• Season the breast generously with coarse salt and black pepper.

Smoke the turkey

• Place the turkey on the smoker at 275 °C and leave it untouched.
• Smoke until the internal temperature reaches 165 °C.

Rest and slice

• Pull the turkey off the smoker and let it rest so the juices redistribute.
• Slice into the tender, juicy breast and serve.