Franklin Smoked Turkey Recipe: The Best Way to Smoke a Turkey

Introducing the Franklin Smoked Turkey Recipe

If you’re looking for a truly mouth-watering Thanksgiving turkey, look no further than the Franklin Smoked Turkey Recipe. This recipe has been passed down from generation to generation, and it’s sure to become a new tradition in your family.

The Franklin Smoked Turkey Recipe is simple to follow, but it does require some time and patience. The result, however, is a juicy, flavorful turkey that will be the talk of your Thanksgiving dinner.

In this article, we’ll walk you through the steps of the Franklin Smoked Turkey Recipe, from brining the turkey to smoking it to carving it. We’ll also provide some tips and tricks to help you make the best smoked turkey ever.

So what are you waiting for? Get started on your Franklin Smoked Turkey today!

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 teaspoon black peppercorns – 1 teaspoon whole cloves – 1 teaspoon dried thyme – 1 teaspoon dried sage – 1 teaspoon dried rosemary – 1 teaspoon smoked paprika – 1/2 cup (1 stick) unsalted butter, melted – 1/2 cup brown sugar – 1/4 cup Worcestershire sauce – 1/4 cup honey – 1/4 cup apple cider – 1/4 cup bourbon	1. Rinse the turkey inside and out and pat dry. 2. In a large bowl, combine the apple cider vinegar, water, salt, peppercorns, cloves, thyme, sage, rosemary, and smoked paprika. 3. Place the turkey in a large stockpot or roasting pan and pour the brine over it. Make sure the turkey is completely submerged in the brine. 4. Cover the pot or pan with plastic wrap and refrigerate for at least 8 hours, or up to overnight. 5. Preheat the smoker to 225 degrees Fahrenheit. 6. Remove the turkey from the brine and pat dry. 7. Brush the turkey with the melted butter. 8. In a small bowl, combine the brown sugar, Worcestershire sauce, honey, apple cider, and bourbon. Brush this mixture over the turkey. 9. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit. 10. Let the turkey rest for at least 30 minutes before carving.	– The turkey can be brined for up to 24 hours. – If you don’t have a smoker, you can roast the turkey in a 350 degree Fahrenheit oven for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit. – Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and green beans.

Ingredients

For the brine:

* 1 gallon water
* 1 cup kosher salt
* 1 cup brown sugar
* 1/2 cup apple cider vinegar
* 1/2 cup Worcestershire sauce
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 1 teaspoon black peppercorns
* 1 teaspoon whole cloves
* 1 bay leaf
* 1 cinnamon stick

For the turkey:

* 1 (12- to 14-pound) turkey, thawed
* 1 tablespoon olive oil
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper
* Salt and pepper to taste

Instructions

1. To make the brine, combine the water, salt, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, honey, black peppercorns, cloves, bay leaf, and cinnamon stick in a large pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool completely.
2. Place the turkey in a large container or bucket. Pour the brine over the turkey, making sure it is completely submerged. Cover the container and refrigerate for 24 hours, or up to 48 hours.
3. Preheat the smoker to 225 degrees Fahrenheit.
4. Remove the turkey from the brine and rinse it under cold water. Pat dry with paper towels.
5. Rub the turkey with the olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and salt and pepper to taste.
6. Place the turkey in the smoker and cook for 8-10 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
7. Let the turkey rest for 10 minutes before carving and serving.

Conclusion

Franklin’s smoked turkey is a delicious and flavorful dish that is perfect for any occasion. The brine helps to keep the turkey moist and flavorful, while the smoke adds a smoky richness. This recipe is sure to be a hit with your family and friends.

Tips and Tricks

Here are a few tips and tricks for smoking a turkey:

* Use a good quality wood. The type of wood you use will have a big impact on the flavor of your turkey. Some good options for smoking turkey include hickory, oak, and applewood.
* Start with a well-seasoned turkey. A well-seasoned turkey will help to create a flavorful and moist bird. Be sure to season the turkey inside and out with a dry rub or brine.
* Smoke the turkey at a low temperature. Smoking a turkey at a low temperature (225-250 degrees Fahrenheit) will help to ensure that the meat is cooked evenly and that the skin gets nice and crispy.
* Don’t overcook the turkey. The USDA recommends cooking a turkey to an internal temperature of 165 degrees Fahrenheit. However, if you want a juicy and flavorful turkey, it’s best to pull it out of the smoker when the internal temperature reaches 155 degrees Fahrenheit. The turkey will continue to cook as it rests, so it will reach 165 degrees Fahrenheit by the time you’re ready to serve it.
* Rest the turkey before carving. After you’ve smoked the turkey, it’s important to let it rest for at least 30 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy bird.

Variations

There are many different ways to smoke a turkey. Here are a few variations on the basic recipe:

* Smoked turkey breast. If you don’t have time to smoke a whole turkey, you can also smoke a turkey breast. This is a great option for a smaller gathering or for a weeknight meal.
* Herb-smoked turkey. For a more flavorful turkey, try smoking it with a blend of herbs. Some good options include rosemary, thyme, sage, and oregano.
* Spiced smoked turkey. If you like your food with a little heat, try smoking the turkey with a blend of spices. Some good options include chili powder, cayenne pepper, and cumin.
* Glazed smoked turkey. For a sweet and sticky finish, brush the turkey with a glaze during the last hour of smoking. Some good options for glazes include honey, maple syrup, and brown sugar.

Conclusion

Smoking a turkey is a great way to cook a flavorful and moist bird. By following these tips and tricks, you can be sure to create a delicious smoked turkey that everyone will enjoy.

Q: What is the Franklin smoked turkey recipe?

A: The Franklin smoked turkey recipe is a popular and well-respected recipe for smoked turkey. It is known for its rich and flavorful flavor, and it is a great option for a holiday meal or special occasion. The recipe is relatively simple to follow, but it does require some time and patience.

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

A: The ingredients for the Franklin smoked turkey recipe include:

* 1 (12- to 14-pound) turkey
* 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
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder

Q: How long does it take to smoke a turkey according to the Franklin recipe?

A: The Franklin smoked turkey recipe calls for smoking the turkey for 10-12 hours. However, the actual cooking time may vary depending on the size of the turkey and the temperature of the smoker.

Q: What temperature should I smoke the turkey at?

A: The Franklin smoked turkey recipe recommends smoking the turkey at a temperature of 225 degrees Fahrenheit. This will help to ensure that the turkey is cooked evenly and that the meat is juicy and flavorful.

Q: What wood should I use to smoke the turkey?

A: The Franklin smoked turkey recipe recommends using a fruit wood, such as apple or cherry. This will help to impart a sweet and smoky flavor to the turkey. However, you can also use other woods, such as hickory or oak, if you prefer.

Q: How do I know when the turkey is done?

A: The Franklin smoked turkey recipe recommends checking the internal temperature of the turkey with a meat thermometer. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.

Q: What are some tips for smoking a turkey?

A: Here are a few tips for smoking a turkey:

* Use a high-quality turkey. A good-quality turkey will have more flavor and will be easier to cook evenly.
* Brine the turkey before smoking it. Brining will help to keep the turkey moist and flavorful.
* Smoke the turkey at a low temperature. This will help to prevent the turkey from drying out.
* Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
* Let the turkey rest for at least 30 minutes before carving it. This will allow the juices to redistribute and the meat to be more tender.

Q: What are some common mistakes people make when smoking a turkey?

A: Here are a few common mistakes people make when smoking a turkey:

* Using a low-quality turkey. A good-quality turkey will have more flavor and will be easier to cook evenly.
* Not brining the turkey before smoking it. Brining will help to keep the turkey moist and flavorful.
* Smoking the turkey at too high a temperature. This will cause the turkey to dry out.
* Not using a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
* Not letting the turkey rest before carving it. This will allow the juices to redistribute and the meat to be more tender.

Franklin’s smoked turkey recipe is a delicious and easy-to-follow way to cook a turkey. The key to success is to brine the turkey for at least 24 hours before smoking it. This will help to keep the meat moist and flavorful. The smoking process should take about 6-8 hours, depending on the size of the turkey. Be sure to check the internal temperature of the turkey with a meat thermometer to make sure it is cooked to 165 degrees Fahrenheit.

This recipe is perfect for a holiday meal or any special occasion. It is sure to impress your guests with its delicious flavor and moist texture. So give it a try and let us know what you think!