{"id":7030,"date":"2022-09-16T22:18:30","date_gmt":"2022-09-16T14:18:30","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=7030"},"modified":"2022-12-23T21:08:05","modified_gmt":"2022-12-23T13:08:05","slug":"how-does-aaron-franklin-smoke-turkey","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-does-aaron-franklin-smoke-turkey\/","title":{"rendered":"How Does Aaron Franklin Smoke Turkey? We Break It Down For You"},"content":{"rendered":"\n

Smoking turkey isn\u2019t easy. Not only is it hard to prevent the meat from drying out, trying to get a crispy skin is also a challenge. Whenever I\u2019m struggling to cook something difficult, I always ask myself: \u201cwhat would Aaron Franklin do?\u201d In this post, I\u2019ll show you how the master himself smokes a turkey.<\/p>\n\n\n\n

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  1. First, Aaron Franklin prepares a brine mixture of salt, sugar, and water, then soaks the turkey for 24 hours.<\/strong><\/li>\n\n\n\n
  2. The next day Franklin applies a salt and pepper rub.<\/strong><\/li>\n\n\n\n
  3. Aaron then puts the turkey into the smoker at 325\u00b0 F.<\/strong><\/li>\n\n\n\n
  4. After 1 1\/2 hours, Franklin checks the color of the bird. Once the turkey is dark, he wraps (tents) the turkey in aluminium foil. At the wrapping stage, the internal meat temperature should be 160\u00b0 F in the thigh.<\/strong><\/li>\n\n\n\n
  5. Prior to wrapping, Franklin places the bird in a foil pan, then covers it with 1 pound of cubed butter,  then wraps the turkey in aluminium foil.<\/strong><\/li>\n\n\n\n
  6. Then the turkey goes back in the smoker for about 1 hour, or until it reaches an internal temperature of 165\u00b0 F.<\/strong><\/li>\n<\/ol>\n\n\n\n
    Step<\/th>Description<\/th><\/tr><\/thead>
    1<\/td>Brine the turkey in a mixture of salt, sugar, and water for 24 hours.<\/td><\/tr>
    2<\/td>Apply a salt and pepper rub.<\/td><\/tr>
    3<\/td>Place the turkey in the smoker at 325\u00b0 F for 1 1\/2 hours.<\/td><\/tr>
    4<\/td>Check the color of the bird and tent it in aluminium foil when it’s dark. The internal meat temperature should be 160\u00b0 F in the thigh at this point.<\/td><\/tr>
    5<\/td>Place the bird in a foil pan, cover it with 1 pound of cubed butter, and wrap it in aluminium foil.<\/td><\/tr>
    6<\/td>Return the turkey to the smoker for about 1 hour, or until it reaches an internal temperature of 165\u00b0 F.<\/td><\/tr>
    7<\/td>Let the turkey rest for about half an hour and save the juices from the pan for gravy.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    <\/p>\n\n\n\n

    How Long Does It Take To Cook?<\/h2>\n\n\n\n

    <\/p>\n\n\n\n

    The total cook time using this method takes about 2 1\/2 hours. Then he rests the turkey for about half an hour and saves all the juices from the pan for the gravy.<\/p>\n\n\n\n

    What Size Turkey Does Aaron Franklin Buy?<\/h2>\n\n\n\n

    <\/p>\n\n\n\n

    Aaron doesn\u2019t use those huge turkeys because they are difficult to smoke. You\u2019re better off buying two smaller turkeys rather than one enormous bird. Large turkeys are too difficult to manage.<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    Trim The Turkey<\/h2>\n\n\n\n

    <\/p>\n\n\n\n

    Franklin trims the extra fat around the cavity of the turkey. Remove the neck, and any of the gizzards and organs. This will all just burn up in the smoker, so it\u2019s best to remove it all.<\/p>\n\n\n\n

    Franklin’s Turkey Brine<\/h2>\n\n\n\n

    <\/p>\n\n\n\n

    Aaron Franklin soaks turkey in a brine the night before smoking. A brine gives the bird extra flavor and moisture to prevent it from drying out. Brining the Turkey\u2019s optional, but you have a much better outcome if you soak your bird in a bath prior to smoking. Turkey is a lean cut of meat, and I can dry out easily. Therefore, you need to do everything you can to make sure that you get a tender, juicy turkey.<\/p>\n\n\n\n

    Aaron\u2019s brine mixture is very simple. Many people put all different herbs and spices in their brines, but what I love about Franklin is he always he keeps things simple. Franklin\u2019s philosophy is to make the meat the star of the show.<\/p>\n\n\n\n

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    Franklin Style Turkey Brine <\/h2>\n\t<\/div>\n
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