After reading Franklin’s bbq book a few times, here’s a question I have. Does he use boneless or bone-in turkey breasts? Neither his book nor his PBS videos specify. And does anyone here have a preference?
Franklin’s turkey breast
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- May 12, 2011
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Can't say specifically what Franklin used but restaurants frequently use a commercial Turkey breast. It's 2-4 large boneless Lobes, meat glued together. They run about 8 to 10 pounds raw, are sealed in foil and roast up beautifully. Butterball has a similar product available in Grocery stores...JJ
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