Aaron Franklin’s BBQ Turkey Breast

Joe Gillian

1 (3 to 4 lb) skin-on, non solution turkey breast

1 cup butter

Heavy duty aluminum foil

Seasoned Firewood (preferably oak)

Generous ¼ cup Pork Ribs & Turkey Rib (2 parts black pepper to 1 part salt) about 4 cups.

Start the fire. 265°

Trim the breast & apply the rub. If the skin is on, remove it & discard.

Cook turkey until golden, then wrap. Place the turkey, skin side up (meaning the side that used to have skin), in the smoker & cook until golden brown (typically 2 ½ to 3 hours). Remove the turkey from smoker, place the butter on top of the turkey, & wrap tightly in 2 layers of foil, full side out. Return turkey to the smoker , this time flipping it so it’s skin side down.

Continue to cook turkey breast until the internal temperature registers 160° This should take about an hour.

Let rest, then serve. Let rest till temperature drops to 140°, then slice thinly against the grain.

Page footer