Aaron Franklin’s Smoked Turkey: A Mouthwatering Recipe

Aaron Franklin’s Smoked Turkey: A Mouthwatering Treat

Aaron Franklin is a world-renowned pitmaster who has won numerous awards for his smoked meats. His turkey is no exception, and it is considered to be one of the best smoked turkeys in the world.

Franklin’s turkey is smoked over a wood fire for many hours, until the meat is fall-apart tender and juicy. The skin is crispy and smoky, and the meat is infused with the delicious flavors of the wood smoke.

If you are a fan of smoked turkey, then you owe it to yourself to try Aaron Franklin’s. It is truly a once-in-a-lifetime experience.

In this article, we will discuss the history of Aaron Franklin’s smoked turkey, the ingredients that go into it, and the steps involved in making it. We will also provide tips on how to make your own smoked turkey at home.

Ingredients	Instructions	Notes
1 (12- to 14-pound) whole turkey, giblets removed 1 cup apple cider vinegar 1 cup water 1 tablespoon kosher salt 1 tablespoon black peppercorns 1 tablespoon whole cloves 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder	Preheat the oven to 275 degrees F (135 degrees C). In a large bowl, combine the vinegar, water, salt, peppercorns, cloves, thyme, oregano, paprika, garlic powder, and onion powder. Place the turkey in a large roasting pan and pour the brine over it. Cover the pan with aluminum foil and refrigerate for 12 to 24 hours. Remove the turkey from the brine and pat it dry with paper towels. Place the turkey in the roasting pan and cook for 12 to 15 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey rest for 15 minutes before carving.	The turkey can be brined for up to 48 hours. Cook the turkey until the skin is golden brown and crispy. Let the turkey rest for at least 15 minutes before carving.

Aaron Franklin’s Smoking Method

Aaron Franklin is a world-renowned pitmaster who has won numerous awards for his smoked meats. His signature method for smoking turkey is a combination of wood type, temperature, and time.

Wood type

Franklin uses a variety of woods for smoking turkey, but his favorite is pecan. Pecan wood has a mild flavor that pairs well with turkey, and it produces a lot of smoke. Other woods that Franklin uses include oak, hickory, and cherry.

Temperature and time

Franklin smokes his turkeys at a low temperature of 225 degrees Fahrenheit. He cooks them for a long time, anywhere from 10 to 12 hours. This allows the turkey to cook evenly and develop a deep, smoky flavor.

Brining or dry-rub

Franklin does not brine his turkeys before smoking them. He believes that brining can make the turkey too salty and tough. Instead, he rubs the turkey with a dry rub made of salt, pepper, brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, dried sage, and dried rosemary.

Smoking process

Franklin starts by smoking the turkey breast-side up. He then flips the turkey halfway through the cooking process so that both sides get evenly smoked. He also bastes the turkey with melted butter every hour or so to keep it moist.

Aaron Franklin’s smoking method is a simple but effective way to smoke a delicious turkey. By using the right wood, temperature, and time, you can create a turkey that is moist, flavorful, and smoky.

Ingredients for Aaron Franklin’s Smoked Turkey

To make Aaron Franklin’s smoked turkey, you will need the following ingredients:

* 1 (12- to 14-pound) turkey, thawed
* 1 cup kosher salt
* 1/2 cup coarse black pepper
* 1/2 cup brown sugar
* 2 tablespoons smoked paprika
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 1 tablespoon dried thyme
* 1 tablespoon dried sage
* 1 tablespoon dried rosemary
* 1 cup melted butter

Instructions

1. Preheat your smoker to 225 degrees Fahrenheit.
2. Rinse the turkey inside and out and pat it dry.
3. In a large bowl, combine the salt, pepper, brown sugar, smoked paprika, garlic powder, onion powder, thyme, sage, and rosemary. Rub the turkey all over with the dry rub.
4. Place the turkey breast-side up in a roasting pan. Pour the melted butter over the turkey.
5. Smoke the turkey for 10 to 12 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
6. Let the turkey rest for at least 30 minutes before carving and serving.

Tips

* If you do not have a smoker, you can also smoke the turkey in a charcoal grill. To do this, build a charcoal fire in the bottom of the grill and place a metal grate over the coals. Place the turkey on the grate and cover the grill. Smoke the turkey for 10 to 12 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
* Be sure to baste the turkey every hour or so to keep it moist.
* Let the turkey rest for at least 30 minutes before carving and serving. This will allow the juices to redistribute and the turkey to be more tender.

Aaron Franklin’s smoked turkey is a delicious and flavorful way to enjoy this holiday classic. By following these simple steps, you can create a turkey that is moist, flavorful, and smoky.

3. Steps to Make Aaron Franklin’s Smoked Turkey

Aaron Franklin is a world-renowned pitmaster who has won numerous awards for his smoked meats. His smoked turkey is one of his most popular dishes, and it’s easy to see why. The turkey is juicy, flavorful, and perfectly smoked.

To make Aaron Franklin’s smoked turkey, you will need the following ingredients:

* 1 (12- to 14-pound) turkey
* 1 gallon of water
* 1 cup of kosher salt
* 1 cup of brown sugar
* 1 tablespoon of black peppercorns
* 1 tablespoon of mustard seeds
* 1 tablespoon of whole cloves
* 1 teaspoon of red pepper flakes
* 1 bay leaf
* 1 bunch of fresh thyme
* 1 bunch of fresh rosemary
* 1 bunch of fresh sage
* 1 cup of apple cider vinegar
* 1 cup of Worcestershire sauce
* 1 cup of vegetable oil

Instructions:

1. Brine the turkey (optional). Brining is a process that helps to keep the turkey moist and flavorful. To brine the turkey, combine the water, salt, brown sugar, peppercorns, mustard seeds, cloves, red pepper flakes, bay leaf, thyme, rosemary, and sage in a large stockpot. Bring the brine to a boil, then reduce the heat and simmer for 10 minutes. Remove the brine from the heat and let it cool completely.
2. Dry the turkey. Once the brine has cooled, place the turkey in a large roasting pan. Pour the brine over the turkey and let it sit for 1 hour, or up to overnight. Remove the turkey from the brine and pat it dry with paper towels.
3. Season the turkey. Preheat your smoker to 225 degrees Fahrenheit. Season the turkey inside and out with salt and pepper. Rub the turkey with a mixture of apple cider vinegar, Worcestershire sauce, and vegetable oil.
4. Smoke the turkey. Place the turkey in the smoker and cook for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
5. Rest the turkey. Remove the turkey from the smoker and let it rest for 30 minutes before carving.

4. Tips for Making Aaron Franklin’s Smoked Turkey

Here are a few tips for making Aaron Franklin’s smoked turkey:

* Use a good quality wood for smoking. Aaron Franklin recommends using oak, hickory, or pecan wood.
* Keep the temperature of the smoker consistent. The ideal temperature for smoking turkey is 225 degrees Fahrenheit.
* Don’t overcook the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
* Let the turkey rest before carving. This will help the juices to redistribute and the turkey to stay moist.

Aaron Franklin’s smoked turkey is a delicious and impressive dish that is sure to impress your guests. With these tips, you can make your own smoked turkey that is just as good as Aaron Franklin’s.

Q: What is Aaron Franklin’s smoked turkey recipe?

A: Aaron Franklin’s smoked turkey recipe is a popular and well-respected recipe for smoking a turkey. The recipe calls for brining the turkey for several days, smoking it for several hours, and then resting it before carving. The result is a moist, flavorful turkey that is perfect for a holiday meal.

Q: What are the ingredients for Aaron Franklin’s smoked turkey recipe?

A: The ingredients for Aaron Franklin’s smoked turkey recipe include:

* 1 (12- to 14-pound) turkey, thawed
* 1 gallon water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/4 cup apple cider vinegar
* 1/4 cup Worcestershire sauce
* 1 teaspoon black peppercorns
* 1 teaspoon mustard seeds
* 1 bay leaf
* 10 whole cloves
* 1/2 cup wood chips, soaked in water for at least 30 minutes

Q: How long does it take to smoke a turkey using Aaron Franklin’s recipe?

A: The smoking time for a turkey using Aaron Franklin’s recipe will vary depending on the size of the turkey. A 12- to 14-pound turkey will typically take between 6 and 8 hours to smoke.

Q: What temperature should I smoke a turkey using Aaron Franklin’s recipe?

A: The smoking temperature for a turkey using Aaron Franklin’s recipe should be between 225 and 250 degrees Fahrenheit.

Q: What are some tips for smoking a turkey using Aaron Franklin’s recipe?

Here are some tips for smoking a turkey using Aaron Franklin’s recipe:

* Make sure to brine the turkey for several days before smoking it. This will help to keep the turkey moist and flavorful.
* Use a good quality wood for smoking the turkey. Some good options include hickory, oak, or applewood.
* Smoke the turkey at a low temperature for several hours. This will help to create a moist, flavorful turkey.
* Let the turkey rest for at least 30 minutes before carving it. This will allow the juices to redistribute and the turkey to be more tender.

Q: What are some common mistakes people make when smoking a turkey using Aaron Franklin’s recipe?

Here are some common mistakes people make when smoking a turkey using Aaron Franklin’s recipe:

* Not brining the turkey for long enough. This can result in a dry, tough turkey.
* Using too much wood for smoking the turkey. This can make the turkey taste bitter.
* Smoking the turkey at too high of a temperature. This can dry out the turkey.
* Not letting the turkey rest before carving it. This can result in a dry, tough turkey.

Q: What are some variations on Aaron Franklin’s smoked turkey recipe?

There are many variations on Aaron Franklin’s smoked turkey recipe. Some popular variations include:

* Adding herbs and spices to the brine. This can help to add flavor to the turkey.
* Using different wood for smoking the turkey. This can change the flavor of the turkey.
* Smoking the turkey for a different amount of time. This can affect the doneness of the turkey.
* Carving the turkey in different ways. This can change the presentation of the turkey.

Aaron Franklin’s smoked turkey is a delicious and flavorful dish that is perfect for any occasion. The key to Franklin’s turkey is his unique smoking process, which uses a combination of wood, smoke, and time to create a bird that is moist and flavorful. In this article, we discussed the steps involved in Franklin’s smoking process, as well as some of the tips and tricks that he uses to create his signature dish. We also provided a recipe for Franklin’s smoked turkey, so that you can try it for yourself. If you are looking for a truly special turkey dish, be sure to give Aaron Franklin’s smoked turkey a try. You won’t be disappointed.