I don’t know about you, but I am pretty exhausted from the Thanksgiving holiday. As normal, I spent hours in the kitchen cooking up the feast which included a green bean casserole, creamed corn, gravy, a dry brined turkey, mashed potatoes, dressing/stuffing, and this thing of beauty; Franklin’s smoked turkey breast. My colleague turned me onto this recipe and he swore by it. Whenever someone who cooks gets that excited about something, I figured it was worth a shot, and boy was this one ever delicious. As a matter of fact, many said it was probably their favorite, along with my Thanksgiving sausage stuffing.
This turned out awesome, and as I cannot compare as I’ve never had the honor to get to Austin, Texas to try Franklin’s BBQ, I can tell you that this was fall apart tender with just the right amount of smoke.
How to make Franklin’s BBQ smoked turkey breast
Continue cooking for another 1-2 hours, or until the center of the breast registers around 160 degrees.
When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.
This smoked turkey breast was so tender and juicy from cooking in that butter, and it was perfectly seasoned. I served mine on a couple of toasted buns, along with some barbecue sauce and pickles. I will definitely be making this again and again, plus it is perfect to serve during any holiday season. Hope you enjoy!
Print Franklin's Smoked Turkey Breast Author: Dax Phillips Recipe type: Turkey Prep time: 10 mins Cook time: 3 hours 30 mins Total time: 3 hours 40 mins Serves: 8 Ingredients 3.5 lb turkey breast 2 whole sticks of butter, unsalted 3 tbsp course cracked black pepper 1 tbsp salt heavy duty aluminum foil your favorite wood chips for smoking (I used cherry) Instructions Start by mixing the salt and pepper in a bowl. remove the skin from the turkey breast and discard it. Rub the turkey br...