Smoked turkey

[Tim Campbell]

So today, I made Aaron Franklin's smoked turkey breast from his most recent book. Simple and delicious. Dalmatian rub, about 1/4 cup per breast. 2/1 ratio of 16 mesh pepper to k salt.

Two 3 lb turkey breasts, post trim.

On the wsm at about 275°. Smoked with 1 medium chunk each cherry and white oak.


Took them out at 150° for their spa treatment. 1/2 stick unsalted butter and 1/4 stick of leftover compound butter per breast. Double-wrapped in foil.


Unwrapped at 160°.


Moist, tender, smokey, delicious. Plan is sandwiches.

 

[Colin]

Wow, that looks fantastic, Tim! Wonderful pics also. Thanks sharing your cook.

 

[Karl Quist]

That looks really, really good. Man oh man I love smoked turkey.

 

[Tim Campbell]

Here's the sandwich...

 

[BrianKF]

I may have to get Aaron Franklins book. That look great! I was eating smoked ham and turkey sandwiches last week, but it was store bought meats.

 

[BFletcher]

That looks awesome! Thanks for sharing.

 

[Michael Richards]

Tim,
That looks so good! I did my first boneless skinless turkey awhile back and want to make another, your post has me wanting to do it even more. Those slices look so juicy and amazing.

 

[Tim Campbell]

Thank you! It is really simple to do. Did not take that much time...3 hours total.

Sandwich was good, but too large...saved half.

 

[BrianCal]

Wow, that looks fantastic

 

[Michael C.]

That looks fantastic!!!! Nice cook!!!!

 

[JimK]

I've gotta try this.

 

[CaseT]

Sandwich looks divine!

 

[Tim Campbell]

Thanks folks. Not sure how much healthier that is than a steak, given the 1/2C of butter and the salt. But I would definitely make this again. I think Franklin's recipe is really solid...he's selling a ton of these.