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.
Let’s get started.
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)
Start by mixing the salt and pepper in a bowl. remove the skin from the turkey breast and discard it.
Rub the turkey breast with the black pepper and salt, all over all of the sides. Now get your smoker ready. I’ve been using the Smokenator 1000Â for some time now, but you could use your grill if you desire. Once the smoker comes to temperature (I shoot for about 250 degrees), add the turkey breast, cover, and let it slowly smoke for about 2.5 hours. Once the turkey is slightly browned, carefully remove it and place it on a plate.
Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the two sticks of butter. Cover with the foil, and return back to the smoker, butter side down. Make sure the breast is completely covered and to not have butter dripping down into your smoker!Â
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!
Franklin's Smoked Turkey Breast
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 breast with the black pepper and salt, all over all of the sides. Now get your smoker ready. I’ve been using the Smokenator 1000 for some time now, but you could use your grill if you desire. Once the smoker comes to temperature (I shoot for about 250 degrees), add the turkey breast, cover, and let it slowly smoke for about 2.5 hours. Once the turkey is slightly browned, carefully remove it and place it on a plate.
- Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the two sticks of butter. Cover with the foil, and return back to the smoker, butter side down. Make sure the breast is completely covered and to not have butter dripping down into your smoker!
- 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.