Franklin Barbecue in Austin Texas has achieved legendary status for its incredibly tender smokey brisket and ribs. But owner Aaron Franklin also knows his way around a turkey breast. His smoked turkey breast recipe produces a juicy, flavorful result with crispy skin that diners rave about. Let’s take a closer look at how to recreate Franklin’s famous barbecued turkey breast at home.
About Franklin Barbecue
Before we dive into the recipe, here’s some background on Franklin BBQ. Pitmaster Aaron Franklin opened the joint in 2009 in a retro-style gas station in Austin. Word quickly spread about his melt-in-your-mouth brisket.
Patience is a virtue at Franklin BBQ. Lines start forming at 6 AM for its 11 AM opening and they typically sell out of meat by 1:30 PM. Franklin’s meticulous focus on high quality ingredients like natural wood fire flavor and prime Black Angus beef has earned them numerous accolades.
Franklin’s first cookbook was an instant bestseller and their turkey breast technique stands out from the competition. So let’s get smoking!
Ingredients
Franklin’s turkey breast recipe calls for just a few simple ingredients:
- 1 whole bone-in, skin-on turkey breast (3-4 lbs)
- 1 cup butter, melted
- Heavy duty aluminum foil
- Seasoned oak wood for smoking
- 1/4 cup pork rib and turkey rub (2:1 black pepper to salt)
The natural wood smoke flavor and basic salt and pepper rub allow the natural flavor of the turkey to shine.
Step 1: Prepare the Smoker
To replicate the signature Franklin flavor, you’ll need a charcoal smoker or kettle grill for indirect smoking. Setup your smoker or grill for smoking with charcoal and oak wood chunks at 275°F.
Maintain an even temperature of around 265°F inside the smoker. This low and slow smoking method allows the turkey breast to gently cook while absorbing delicious smoky flavor.
Step 2: Prep the Turkey Breast
Remove the turkey breast from packaging and rinse under cold water. Pat the breast dry with paper towels. If your turkey skin is still intact, carefully peel it off with your fingers and discard.
Apply a generous coating of the pork rib turkey rub all over the breast, about 1/4 cup total. Don’t be shy with the seasoning! Massage the rub into the meat thoroughly on all sides.
Step 3: Apply the Smoke
Once your smoker maintains 265°F, place the seasoned turkey breast directly on the grill grate, skin side up. Insert a probe meat thermometer into the thickest part of the breast, avoiding the bone.
Smoke the turkey for 2 1/2 – 3 hours until the skin develops a nice deep golden brown color. The breast will render some of its fat and juices, so you may need to drain or sop these up during smoking.
Step 4: Wrap in Foil
After 2 1/2 to 3 hours once the turkey skin is browned, remove the breast from the smoker. Brush the entire top surface with melted butter.
Wrap the butter-brushed breast tightly in two layers of heavy duty aluminum foil. The foil pouch will allow the breast to braise and steam in its own juices.
Step 5: Finish Cooking
Place the foil-wrapped breast back on the grill and cook for 1 more hour. This time place it skin side down to protect the crispy skin. Continue cooking until the internal temperature in the thickest part of the breast reaches 160°F.
Step 6: Let It Rest
Remove turkey from the smoker once it hits 160°F. Allow the breast to rest tented in foil for 15-30 minutes. The internal temperature will rise to 165°F for food safety.
Step 7: Slice and Enjoy!
After resting, the turkey is ready to carve. Slice the breast thinly across the grain. Serve while hot accompanied by your favorite sides and enjoy the incredibly moist, smokey turkey with crispy browned skin.
Tips for Juicy, Tender Turkey
Here are some extra pointers for ensuring tender, juicy meat:
- Start with a quality turkey breast, free of injections or solution.
- Trim excess skin and fat which can cause greasiness.
- Apply rub generously for enhanced flavor.
- Use real wood chips like oak for authentic smoke.
- Cook low and slow at 265°F.
- Monitor temperature precisely with a meat thermometer.
- Let turkey rest before slicing to retain moisture.
FAQs
Get answers to some common questions about replicating Franklin’s famous smoked turkey breast:
What kind of wood should you use?
Oak is Franklin’s go-to wood for smoking turkey. Oak provides a subtle, slightly sweet smoke flavor. Additional options include apple, pecan or hickory woods.
Do you really need 2 layers of foil?
Yes, the double layer of foil prevents any butter or juices from leaking out while braising. This keeps the turkey breast incredibly moist.
Can you speed up the cook time?
It’s best not to rush the low and slow smoking time. The longer cook gently tenderizes the meat. Skipping steps risks a dry turkey.
Should you brine the turkey?
Brining isn’t necessary with turkey breast since it cooks quickly. Brining is best for whole turkeys.
Can you stuff the turkey breast?
You can slice a pocket in the breast to stuff it before smoking. Monitor the internal temp of the stuffing to ensure food safety.
How long does smoked turkey last?
Refrigerate leftovers within 2 hours. Turkey will keep 3-4 days refrigerated and 2-3 months frozen. Reheat within 3-4 months for best quality.
Time to Start Smokin’!
Franklin Barbecue’s famously tender and juicy smoked turkey breast can be made right at home with this easy recipe. Follow the step-by-step guidance for low and slow smoking, basting in butter, and resting. You’ll be rewarded with a flavorful, fall-off-the-bone turkey breast that will be the star of your meal! Fire up your smoker and enjoy.
