Welcome to a journey into the heart of American barbeque, where we dive into the famous Franklin Barbecue's Smoked Turkey recipe. Known for their exceptional barbecue techniques, Franklin Barbecue has captivated barbeque enthusiasts with their mouth-watering smoked turkey, particularly during holiday seasons. Today, we'll break down the meticulous steps, tools, and tricks behind this iconic dish.
Introduction to Franklin Barbecue’s Smoked Turkey
At Franklin Barbecue, the smoked turkey isn’t just a dish; it’s an experience. This recipe requires patience, precision, and a touch of love for the craft. Here’s what makes it unique:
- Low and Slow Cooking: Franklin’s technique involves smoking the turkey at a very low temperature for an extended period, ensuring tender meat with a perfect smoke ring.
- Seasoning and Brining: The turkey is not just seasoned; it’s brined for days to enhance flavor and moisture.
- Special Equipment: While you can adapt this recipe to any smoker, understanding the specifics of Franklin’s setup helps in replication.
The Ingredients
Let’s start with what you’ll need:
| Ingredient | Quantity |
|---|---|
| Whole turkey | 12-14 lbs |
| Kosher Salt | 2 cups |
| Brown Sugar | 1 cup |
| Black Pepper | 1 tbsp |
| Water | 2 gallons |
| Post Oak Wood | 2-3 chunks |
🔍 Note: Ensure the turkey is fresh, not frozen, to get the best result from the brine.
The Brining Process
Brining is crucial for this recipe:
- Dissolve salt, sugar, and black pepper in 2 gallons of water, ensuring it’s cool before use.
- Submerge the turkey in this brine for 48 hours. Keep refrigerated or in a cool place.
The Smoking Process
The smoking is where the magic happens:
- Prepare the Smoker: Preheat your smoker to 300°F, then lower it to 250°F. Add the post oak wood chunks.
- Prepare the Turkey: Remove turkey from brine, pat dry, and lightly season with salt and pepper.
- Smoking: Place the turkey on the smoker, breast side up. Smoke until internal temp reaches 165°F at the thigh, which takes around 5-6 hours.
📌 Note: Keep an eye on the smoker temperature to maintain a steady 250°F. Fluctuations can lead to uneven cooking.
Resting and Serving
After smoking:
- Let the turkey rest for 30-45 minutes under a foil tent.
- Slice and serve, enjoying the tender, juicy meat with a crispy, flavorful skin.
In wrapping up this culinary adventure, we’ve explored not just a recipe but a tradition. Franklin Barbecue’s Smoked Turkey showcases a deep respect for the art of barbeque, taking something as simple as a turkey and transforming it through love, time, and technique into a dish that’s memorable, flavorful, and unforgettable. This isn’t just about cooking; it’s about creating moments around the table that last a lifetime.
Can I brine the turkey for less time?
+
While 48 hours is recommended for optimal flavor and moisture, you can brine for at least 24 hours if time is an issue. However, longer is better for this recipe.
What if I don’t have post oak wood?
+
Franklin Barbecue uses post oak, but you can substitute with other mild, fruity woods like apple or cherry for a similar smoking experience.
How do I know when the turkey is fully cooked?
+
Ensure the internal temperature at the thickest part of the thigh reaches 165°F. Use a reliable meat thermometer for accuracy.
