BBQ with Franklin: Thanksgiving part 1

[@Brewer1216]

Franklin is a great teacher. No BS just the straight skinny on how to smoke everything from baloney to turkey. Thanks Franklin

[@JordanBMR]

I followed your turkey recipe this thanksgiving and I swear to God, it came out amazing. Best turkey I’ve ever had. Thank you Franklin.

[@tomreyes4423]

Tried your brine recipe, it worked great. I didn't rinse off the brine, just applied the salt and pepper and into the smoker it went. Finished turkey was moist and tender. Smoked the turkey with oak, and for the first 2 hrs I added some hickory and apple wood to the firebox, after that I used only oak. Thanks again for your great recipes!!!!

[@JPHBJH]

If you have to rinse off the brine, you're using too much salt

[@edwardgordon4309]

M m

[@RUNNOFT71]

There's nothing I enjoy more than seeing someone loving their animals.

[@InquisitivivelyCurious]

I did this just as Franklin did only on my Traeger pellet grill for Thanksgiving. This was hands down the BEST turkey I ever ate. My family wouldn't stop complimenting me. This was a 23 pound turkey, just unbelievable. Thanks Franklin.

[@martqbd]

I just did a 12 lb on a cheap electric smoker. Perfection. By far the best and easiest turkey i have fixed.

[@InquisitivivelyCurious]

@@martqbd saweet!

[@jonathanlim3614]

How long did it take? Trying to time the length of my cool right now.

[@dchanson55]

I like the fact he is very aware of cleaning his hands arms, he asked someone to soap his hand, avoiding cross contamination!

[@stihlnz]

Yup superb aseptic technique .. no bugs to get sick from

[@Kingfisher1215]

And yet he brines his turkey right in the bucket. You missed that fact apparently. Plastic buckets are extremely difficult to get clean and disinfect. Use a plastic bag inside the bucket, resolves the issue.

[@Kyle496]

@@Kingfisher1215 There is exactly zero issues using a bucket so long as you're not stupid. Hot water, lots of soap, and a good scrubbing and you're golden. You just have to keep in mind to use a food grade bucket, some plastics are porous and can trap microbes in, food grade is not. Buckets are great when you're doing a huge bird (which you really shouldn't: less flavor, uneven cooking, longer thaw, less surface area for seasoning, not enough legs/wings to go around) or a few smaller ones or if you just want to make less waste.

[@Kingfisher1215]

Kyle Lovell or you could just use a plastic bag inside.

[@Thefertilityguy]

Love how you keep everything simple. Really lets the natural flavor come through. Happy Thanksgiving.

[@marklister9027]

To all the doubters and haters on here: I smoked a turkey like this yesterday for my family. Against all intuition I followed his instructions exactly (I kept thinking there needed to be some extra spice or flavor.) It was amazing. I'm going to smoke another one for Christmas and I'll be doing this again every Thanksgiving. I used a very similar smoker and burned hickory with a little cherry wood added here and there.

[@BBQwithFranklin]

Yes, we wanted to post the Thanksgiving episode in time for the holidays.

[@catlady8324]

BBQwithFranklin Goodjob on saying “Holidays”. That’s a very safe and PC move to appease the vocal margins.

[@Kingfisher1215]

What? No sugar in your rub? I know there was some in the brine but I like sugar on the outside as well.

[@benjaminwaters5478]

Do you not rinse your brine off before smoking franklin?

[@amyrivers9792]

Aaron you are a genius and you deserve every success in the world. Thank you for sharing all your recipes and knowledge with us.

[@amyrivers9792]

Also your dog is beautiful.

[@c.beddingfield2949]

I’ve been smoking turkeys just like Franklin for several years now. After the first time, I switched the brine to 1:1:2 ratio just like it says on the Morton Kosher salt box. I have found this works perfectly for me. I rinse the brine off too. My logic is this: 1. It was just too salty with the 2:2:2 ratio 2. You’re adding a lot more salt also with the rub. I have found the results to be superb. The temps are key too, no doubt. Don’t go over 165 F and you’ll have moist and juicy white meat every time.

[@jfgregory1329]

165º? Franklin says 325º here on the video clearly. Or are you referring to internal temp?

[@c.beddingfield2949]

Yes, internal temp 165F in the thickest part of the breast.

[@martqbd]

Used this with an electric smoker. So simple. Mr. Franklin you made me look good. Many many thanks.

[@TheVCudi]

Smh dude runs most successful bbq joint in the world and everyone’s commenting that he burnt the turkey. I did this recipe and it was unbelievable

[@adrianesparza9448]

Simon McQuinn question: does the skin turn out crispy like this or should I dry the turkey and oil it up for a crispy skin?

[@memphisflyer8574]

The Rendezvous in Memphis is arguably more successful BUT Franklin is definitely unbelievably successful.

[@americanallthewayredneck3917]

This guy is awesome..hes successful because hes about simplicity..I will be using this method..Thanks franklin

[@chrisgeno8992]

he bought a successful joint he didnt build it

[@ricklopez9251]

Hey f&@kface! News flash he burnt it

[@pmd828]

Franklin gotta say happy Thanksgiving for one and 2 the turkey was a success. The family loved it and your the only guy I follow when it comes to BBQ. Rock on buddy

[@PewpyJazzforYourSoul]

After selling Dunder Mifflin, David Wallace has moved on to a simpler life of BBQ

[@FindingIsaac]

Instead if Suck It, it’s Smoke It.

[@kjp8251]

I’m not so sure bbq is a simpler life.

[@frankie2936]

Good comparison, I was thinking he looks like Seth MacFarlane. 😂

[@biencj]

BBQwithDavidWallace, a subsidiary of SUCK IT!

[@EdMcCraeMusic]

😂😂😂😂

[@blantant]

Not a fan of turkey but believe in this man's magical way with bbq-ing meat. Going to try next year!

[@freddymaldonado9063]

Aaron I haven't smoked a turkey yet but gotta say your dog is absolutely adorable

[@unc79]

Just wanna let you know I did this Thursday and it came out so freaking good. Simpler the better. Aaron Franklin is the bbq guru!

[@MrHoowas]

You have helped my bbq 1000%.........love your stuff I have every episode on pbs

[@AlisterTate]

starts off in the official pre-thanksgiving outfit. i admire the authenticity.

[@Andy-vt7sl]

That’s my post-Thanksgiving outfit, too

[@corey9857]

I have smoked 3 turkeys over the years using this method and there is no better way, period.

[@joeydeehailey]

Weezer should be playing in the background. Love this dude.

[@thedr00]

Check out equilibrium brining. You just combine the total weight of meat and water and multiply by 2% to get the amount of salt you need. You get the same benefits from regular brining, but use less salt and don't need to rinse off, it's also impossible to over-salt your meat with this technique. It's sort of like sous-vide of brines.

[@AngryBullBBQ]

If I dry brine with salt do I still use SP for rub or just pepper?

[@cr3542]

the rub is the most creative thing ever.

[@odesit1981]

wanted to ask of those that tried to follow these instructions....is applying salt and pepper after brining with salt not end up with turkey being too salty? thanks!

[@Al-fl1gq]

Interesting, I have smoked turkey for 4 years now. Everyone raves about it. I brine it for 4 days though. I use a styro foam cooler and brine is more complex than this one. Love Aarons's show and going to stop in again when in Austin.

[@davidgates6872]

I always inject and have NEVER cooked a dry turkey, whether smoked or in the oven. Cant wait to try this!!

[@mischapillon1574]

Aaron! I love your walks...they're the best

[@paulhowell7482]

I don’t have a pickle bucket so I used my metal kettle for frying a turkey and double bagged a liner using two turkey size oven bags. They fit perfect in that kettle. (Like a trash bag in a trash can.). Plus it was slim enough to fit in my side by side fridge. Btw, he admits there are other seasonings. I do like the keep it simple process.

[@nickbroekman9360]

What I couldn’t find: how long did you put the turkey aprox. on the smoker untill the foil part with butter and how long did you aprox keep it on with the butter part...?

[@uriel-heavensguardian8949]

❤❤❤❤❤❤❤ this is my go to every year sir!!!!!!!

[@Jacob-ry3lu]

I like the little dance he does whenever he moves areas

[@noahpalmieri941]

Should be rinsing it after brine right? Drippings will be mighty salty

[@efdjetsfan60]

Looks great. I don't have a small offset smoker, but i do have a Weber Smokey mountain. Can i do the same smoking process on the weber? I wanna try it this Thanksgiving 2016.

[@ModernPitmaster]

Curtis Barnes Yes you can. Get your Weber set up and figure out how large of a bird you can fit before buying the turkey!

[@HollywoodMGB3]

How would you cook/prepare a Turkey if you are going to travel with it? Both ways say you will eat it in 4-5 hours..... then how would you prepare it if you will eat it the next day? Thank you in advance

[@user-ic7mv6bj4w]

I loved watching Frainklins videos when I first became interested in BBQ. Then I realised this guy is in fact the God of BBQ.

[@nando4455]

Overrated

[@tulpa1940]

protip, flush your water heater every two years or so to minimize those impurities. most water heaters have a hose nozzle you can drain into a bucket/yard.

[@josealvarez1791]

Franklin how and how long do you smoke just a turkey breast?

[@mizrboy]

This recipe is perfect. Simple and tasty. Using it again this year.

[@anglersedge11]

I watch this video every thanksgiving 🤣

[@mreddieotis]

Nice Job... Why not fill the cavity with apples,celery,onion? Would sure help keep moisture in. Just my two cents worth. You sure like you stick burner and know how to use it.Do you have your two or three best pick for a back yard smoker not a grill? Thanks for all your time and effort!!!

[@TheTorrid1]

mreddieotis stuffing a turkey adds to the cook time making it more prone to drying out. Stuffing a turkey with those ingredients is just to perfume your meat. It's not necessary because it is already seasoned.

[@TexasJaz]

I notice you didn't any of the giblet parts in your gravy. Could those parts be cooked with the turkey?

[@smithsmith3944]

my turkey is cooked on 225 deg and and wet hickory chips used and is black on the out side but great on the inside. I don't have a heat deflector. your skin on the turkey is beautiful i am wondering if my thermometer is working good next one will be with a new remote thermometer. or i do us more hickory chips than you do . could that be making it blacken

[@hookem84]

Great video! Was wondering if there is any reason not to tie up the turkey like you would do with a chicken to keep the legs and wings from drying out during cooking.

[@philipyoung7748]

Followed his turkey advice for thanksgiving and everyone said it was the best turkey they ever had.

[@niadevito1]

If I have to smoke mine a day or two before thanksgiving, what’s the best way to store and then reheat for thanksgiving dinner. Thanks!

[@jerroddumond111]

Just curious, what temp to smoke with? 225? 250? Or higher?

[@bigbfromaz]

7:36

[@Smi7h1sH3r3]

i love how you did a masterclass but still keep these vids up too!! nice man, right on!!! want to watch the masterclass too though

[@chiperwin1109]

Was that turkey pre-brined from the store? Always heard you can’t brine a turkey that already has been in a solution.... any thoughts?

[@EdHourigan]

What temperature on the smoker? 300-325?

[@ryanmagnum330]

I thought it was burnt from seeing the thumbnail but then I watched the video. Last year was my first year smoking a turkey for thanksgiving. I didn’t read up on how to do it so I just winged it. I had leftover rub that I use on my ribs and butts. I didn’t brine it. I smoked it in my MES. It came out pretty good. I’ve never tasted smoked turkey. I also did a fried turkey and did one in the oven.

[@jollyboyszambia]

Turkeys are hard to get here and def not fresh as usually come from South America or somewhere far away. Would this work with chicken with the same outcome?

[@kjp8251]

Aaron is a chill dude.

[@Anteater23]

Is this grilling or smoking. On my barbecue there is charcoal directly underneath the griddle which would cook it very quickly.

[@jpg7616]

Anteater23 ... he’s using an offset smoker.

[@carlossaenz4763]

Anteater23 smoking. He uses an offset smoker - the firebox is off to the side and convection pulls the heated air across the turkey to cook it slowly, over time. What you are describing is a grill.

[@thcense]

Awesome videos. Wonder what wood he used

[@kenneththomason583]

When making your brine did the 2 cups of salt and sugar completely dissolve???

[@jordanretros]

Kenneth Thomason yes it dows

[@bpk165]

Kenneth Thomason

[@TheCalame]

What brand boning knife do you use?

[@juanvergarajr983]

Is there instructions for a list of times and temperatures ?

[@NUCornhusker]

Can you do this with a preinjected turkey but using half the salt?

[@Maxximtl]

An injected or kosher bird already has salt added. Brining one of these turkeys would be basically doubling up on the salt, making it excessively salty. Just check the label to see what you are buying.

[@rogeriojim]

Hey bro, how to clean grid grill inside?

[@emersonbatista7390]

Quantidade de sal foi colocada na agua no balde??

[@charlesrocks]

This is what I’m doing tomorrow. Let’s hope it goes well.

[@1001Guitarplayer]

Charles Wagner Done it a couple years in a row. Highly recommend

[@KevinRoot850]

Charles Wagner I’m right there with you man!

[@baldywally]

Popped my turkey in just now. Hopefully all goes well.

[@jonnyallen9389]

Walter Pimentel what’s your weight and time estimate for the smoke? He said about 3 hours for a 9lb turkey in this, is that accurate?

[@1001Guitarplayer]

Took me about 6 hours for a 22lb turkey.

[@eddievanhalen6777]

was that bird pre-brined from the meat plant? Most are

[@bulletbeats4434]

Any reason brine doesn’t get rinsed like usual ?

[@sovbo101]

I love you, you're such a great cook.

[@mbaleey8561]

You don't wash off the brine at all?

[@martqbd]

I just used this today. No rinse or wash. Just salt pepper and butter. It came out perfect.

[@mbaleey8561]

@@martqbd Good stuff, I did exactly the same thing but instead I lightly rinse the brine. Next time, I will skip the rinse all together as well but came out really good!

[@martqbd]

@@mbaleey8561 A. Franklin did us right. On the down sound. I think I got turkey duty for the foreseeable future.

[@GrizzlyB]

and if you don't have any sage, you can roll the turkey in the dirt next to the highway, it will taste the same.

[@rapinbatches]

I want to get that smoker but my patio area isnt that big, and I need something that can double as a grill. I've heard that one is a pure stick burner. and I'm not going to do a bunch of mods.

[@I_like_turtles_67]

I bought a kamado joe. Love it.

[@moonlit61]

How do I keep skin from splitting

[@sfdwilly]

Trying to figure out what smoker he’s using. Anybody know?

[@hanke414630]

Saying hi from suburban Chicago! Love your videos, and can't wait to get back to Austin to visit you guys again.

[@gbear1030]

How long are you supposed to wisk for it to concentrate.. seems I did it for about an hr on low heat and it did not dissolve well.. any tips?

[@bsumler78]

What kind of wood?

[@Wintershot]

Can you really season turkey skin and expect it to penetrate to the meat?

[@brianpatnode4680]

4:41 "oh hey there" ;-)

[@zorth42]

Boy got a nice house with that bbq money. Aaron is the epitome of the american dream

[@matthewmanor7667]

Hey Aaron - what kind of wood do you find is best for bbq?

[@MrBingping]

He uses post oak

[@gilbertsaiz4078]

What temperature do you keep it at and for how long? I find your video very informative and laid back cooking is a plus.

[@jordanretros]

Gilbert Saiz 325 and internal temp of 165

[@mrrobdobalina3]

So it's the day after, and I'm still wearing the same clothes. Haha! Awesome! By the way, it's time to put out another video.

[@sunruh2928]

how does cold water have "less impurities"?

[@firghteningtruth7173]

They settle out. You know how things dissolve in hot water? Well, your water heater and pipes collect stuff over time. Pushing hot water past it carries and dissolves some of this. You probably wouldnt notice. But its good practice. Youll also notice in some places the water comes out bubbly.

[@tallyjbud]

Wife replaces the sugar with the best maple syrup she can find. Won't let me smoke it though as it's the best turkey any of us have ever had!

[@no0channel0at0all]

Cpt Jbud she won't let you smoke it? Sounds like you're the wife.

[@PNWLiving1725]

What kind of smoker is that?

[@jonestes5619]

What kind of smoker are you using?

[@fahads.suliman5986]

I do know Texan BBQ is crazy about black pepper but.. There are some other great spices that goes well too. Specially on a turkey.

[@thomasjackson1443]

Don't fix it if it ain't broken

[@dieseldong4781]

HurkaDurk69 trying to fuck with perfection is how things get fucked

[@mrxiii2984]

Southern Renegade and you have perfection to fall back on if you do fuck it up. There's absolutely nothing wrong with trying new stuff

[@dieseldong4781]

Mr XIII it's more meant as a joke I make my own rubs and marinades and they consist of more than salt and pepper but you can't go wrong sticking to the basics

[@moxbroker]

Looks delicious to me.

[@joeyramonestwin]

I go apple all the way: apple brine, apple juice/water combination while smoking, apple rub and apple wood (smoked in apple juice). It's really tasty.

[@bigdaddylethal1050]

Can u send this idea? I'll try it next time...

[@evanwhalum1870]

Thanksgiving will be going down bbq style when I’m ready

[@rokkfel4999]

I used a buttermilk spice an herb mix using oregano parsley and a bit of paprika and some whit3 pepper

[@308palma]

I bought a small Butterball, and brined it for 26 hours, it came out a litle salty. What can I do, or didn't do, to keep the saltyness down???

[@PautKalun]

less salt

[@rkhufu7]

Spock makes the best brisket ever!!! Good nerd BBQ!!!

[@JasonXBeats]

It’s a halt Seth McFarland

[@DustySmalls]

I'm going to start dancing as a walk after I say something.

[@m33lover]

Most white folks do that already......

[@DustySmalls]

@@m33lover what are you talking about

[@TheCanky]

what happened to the channel? why no new videos? :(

[@brianlasch144]

because he has a show on PBS now.

[@matthewpike4670]

www.pbs.org/food/web-shows/bbq-with-franklin/

[@wesleybullock6838]

Kingsford cook off

[@SmokeTrailsBBQ]

Fantastic video!

[@CaptainQueue]

You don't rinse the brine off? This turkey recipe/cook looks awesome and I will try it this year using my charcoal grill.

[@richardbenavides2050]

I didn't hear what wood did he use, did anyone?

[@logdizza]

Mesquite wood?

[@jimk8199]

Franklin what type of home smoker is that?

[@nickschreiber2502]

He put the Turkey in the bucket legs up and after 24 hours in the fridge when he opened the bucket the Turkey was legs down! that was an amazing brine mixture to flip the Turkey inside the bucket

[@IvansCookingAdventures]

Really Like smoked Turkey. I will definitely make one this coming Thanksgiving