Franklin BBQ Turkey Breast – The Juicy, Smoky Texan Specialty

Franklin BBQ in Austin, Texas has become world-famous for their melt-in-your-mouth beef brisket. But did you know that their turkey breast is also a can’t-miss barbecue delicacy? This juicy, smoky turkey is a favorite for many Franklin BBQ patrons, yet often flies under the radar compared to the legendary brisket.

In this article, we’ll dive into everything you need to know about Franklin BBQ’s famous turkey breast recipe. From the seasoning, to the smoking technique, to reproducing this Central Texas specialty at home, you’ll learn how to make the most flavorful and tender turkey you’ve ever tasted!

A Brief History of Franklin BBQ

Before we get into the nitty gritty of the turkey breast recipe, let’s take a quick look at the story behind Franklin BBQ. The legendary barbecue joint was opened in 2009 by Aaron Franklin and his wife Stacy Aaron had been honing his smoking skills for years, even building his own smokers from scratch.

When Franklin BBQ first opened, it was just a small trailer, but word quickly spread about Aaron’s melt-in-your-mouth brisket. Folks started lining up at the crack of dawn just to get a taste! The lines these days often have a 4+ hour wait.

Even though brisket has always been the star at Franklin BBQ, Aaron’s turkey breast also gained a following. The juicy smoked turkey became so popular that some regulars even say it’s their favorite item on the menu!

The Franklin BBQ Turkey Breast Recipe

Now let’s get into the specifics of how Franklin BBQ makes their famous turkey breast. We’ll go step-by-step from the meat selection to the rub, to the smoking technique

Selecting the Turkey Breast

For the best results, Franklin recommends using a 3-4 lb skin-on, bone-in turkey breast. Make sure it hasn’t already been brined or injected with a solution – you want the real natural turkey flavor to shine through.

Prepping the Turkey

Remove the skin and any bones from the breast before seasoning. Discard the skin and bones. This helps the smoke penetrate directly into the meat.

The Spice Rub

The rub couldn’t be simpler – just a blend of kosher salt and coarsely ground black pepper. Franklin uses a ratio of 2 parts pepper to 1 part salt. He prefers Morton Kosher Salt for its uniform flakes. For the pepper, opt for a 16 mesh grind.

Generously season the breast on all sides with the salt and pepper rub. The measurements aren’t exact, but Franklin recommends around 1/4 cup of rub per pound of meat.

Firing up the Smoker

Franklin smokes his turkey breast between 225-250°F using post oak wood. The smoke flavor pairs perfectly with the turkey. If oak isn’t available, other mild fruit woods like apple or pecan also work well.

Smoking the Turkey

Place the seasoned turkey breast skin-side up on the smoker grate. Let it smoke like this until the outside forms a nice brown bark, about 2 1/2 – 3 hours. At this point the internal temp should be around 145°F.

Next, remove the turkey from the smoker and wrap it tightly in heavy duty foil along with 1 stick of butter per breast. Return the foil-wrapped breast to the smoker, this time placing it skin-side down.

Finishing the Cook

Continue smoking the foil-wrapped turkey until the internal temp reaches 160°F, about another hour. This steam-basting helps keep the meat incredibly moist and buttery.

Once 160°F is reached, remove the turkey from the smoker. Let it rest for 20 minutes before slicing.

Slicing and Serving

Slice the turkey breast thinly across the grain. Be sure to save all those delicious turkey juices from the foil to pour over the top or serve on the side for dipping.

You can enjoy the turkey breast on its own, piled high on sandwiches, topped with your favorite sides, or any way that you like to eat turkey!

Tips for Making Franklin-Style Turkey Breast at Home

Want to recreate Franklin BBQ’s famous turkey breast in your own backyard? Here are some top tips:

• Use a whole bone-in turkey breast – Don’t rely on boneless, skinless breasts for this. The bone adds flavor and the skin protects the meat during smoking.

• Master low and slow smoking – Stay between 225-250°F and smoke for 3-4 hours total for perfectly tender meat.

• Use a water pan – This helps regulate temps in charcoal smokers like the Weber Bullet. Keep it filled with water during the entire smoke.

• Wrap in foil with butter – This is the key to insanely moist turkey breast! Be sure to seal the foil tightly.

• Rest before slicing – Letting the breast rest seals in the juices. 20 minutes is ideal.

• Slice across the grain – Cutting against the grain helps keep the slices tender.

• Save those juices! – The flavorful turkey juice in the foil is liquid gold. Use it as a sauce or for dipping.

Recipe Variations

Once you master the traditional Franklin turkey breast recipe, try these fun variations:

• Use pecan, apple, or other fruit woods for smoking instead of oak

• Add herbs like rosemary or sage under the skin before smoking

• Glaze with maple syrup or honey during the last 30 mins of smoking

• Stuff herb butter or citrus slices under the skin for added moisture and flavor

• Make a turkey sandwich on pretzel buns with Swiss cheese and sauteed onions

• Dice up leftovers for amazing turkey salad or turkey casserole

The possibilities are endless when you start with such an amazing smoked turkey breast!

Franklin BBQ’s smoked turkey breast is so much more than just a brisket sidekick. When made according to Aaron Franklin’s simple salt and pepper recipe, it’s easily one of the juiciest, most flavorful turkey breasts you’ll ever taste. The smoky crust, tender meat, and incredible juice left over in the foil are a turkey lover’s dream. With a few easy tips, you can recreate this Central Texas specialty right in your own backyard. Just be prepared for some very happy guests!