franklin bbq turkey breast

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Mastering the Legendary Franklin BBQ Smoked Turkey Breast at Home

Franklin Barbecue in Austin, TX is renowned for its incredibly moist, deliciously smoky turkey breast. While you can’t replicate their commercial pit, you can make an insanely tasty version at home. Follow this guide for tips on selecting, prepping, and smoking a Franklin-style turkey breast.

Finding the Right Turkey Breast

For the best results, choose a high quality, boneless, skin-on turkey breast in the 8-12 lb range. Opt for an organic, free-range or heritage breed for more flavor.

The day before smoking, rinse the breast and pat it completely dry inside and out. Tuck the wings behind the breast and truss tightly with butcher’s twine to maintain shape.

Seasoning the Breast for Maximum Flavor

To achieve Franklin’s signature seasoning, make a rub with:

  • 1/4 cup kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Massage the rub all over the breast, under the skin, covering every inch. Chill overnight for the rub to penetrate deep into the meat. The salt also helps retain moisture.

The Right Wood for Smoky Flavor

Franklin Barbecue uses post oak wood in their pits for its mild, balanced smoke flavor. At home, you can use a mix of oak and fruit woods like apple or cherry for sweetness.

Soak wood chunks in water for 30 minutes before adding to the smoker or charcoal grill to control burning and prevent bitter smoke.

Setting Up the Smoker

While any smoker will work, a pellet smoker makes maintaining temperature easiest. Other options include an offset smoker, kettle grill, or electric smoker.

Aim to keep the temperature steady between 225-275°F, adding more charcoal or wood every 45-60 minutes as needed. Place a water pan in the smoker to help regulate heat and add moisture.

Smoking the Breast to Juicy Perfection

Figure around 30 minutes per pound, so an 8 pound breast will take 4-5 hours. Smoke with the breast skin-side up to protect the meat.

Spritz with a mix of apple juice and bourbon every hour for extra moisture and flavor. Smoke until it reaches an internal temperature of 155°F in the thickest part.

The Final Steps for Tender Turkey

Once it hits 155°F, tightly wrap the breast in butcher paper and continue cooking until 165°F, about 1 more hour. This steams the breast, making it incredibly moist.

Let rest wrapped for at least 30 minutes before slicing. Serve with your favorite barbecue sides like coleslaw, beans, and cornbread.

Troubleshooting Common Issues

Problem: Turkey breast is dried out

franklin bbq turkey breast

Texas Turkey Breast

FAQ

How to cook turkey breast from Sam’s Club?

Remove turkey from package and place in a shallow pan. Cover with foil and seal the edges of the pan. Oven bake at 350°F for approximately 15 minutes per pound or until thoroughly heated. Rest 10 minutes before removing cover.

What is the best way to cook a turkey breast on the grill?

Brush the turkey skin with the melted butter and grill the turkey breast, skin side up, positioned over the foil pan, over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 165º in the thickest part of the breast (not touching the bone), 1 to 1 ½ hours.

Is it better to smoke a turkey breast at 225 or 250?

Temperature for Smoking Turkey Breast The cooking temperature of your smoker should stay between 225-250F. Slow and low cooking allows the turkey to get a wonder smoke flavor. You can smoke a whole turkey breast with in 3-4 hours. The internal temperature of the turkey needs to be 165F to be considered done.

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