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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-21-2010, 12:48 AM | #1 |
Got Wood.
Join Date: 07-21-10
Location: Loveland, CO
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Cranberry brined smoked turkey
So I smoked the bird today. I am doing this for a local charity doing a community dinner tomorrow.
I brined the turkey in cranberry juice overnight. I stuffed it with apples, onions, cinnamon sticks and rosemary, thyme and sage. Rubbed it with some canola oil and salt, pepper, cayenne, garlic and onion powder, and paprika and smoked it for about 7 hours. MY UDS hovered right around 230-250 the entire time. Took it out when it reached 160 and let it rest, covered with tin foil for about 45 minutes. I then carved it up and packaged it to take to the site tomorrow. It turned out very juicy and tasty and wish I had everything else to go with it tonight! I used hickory and some apple wood for smoke. Jared Last edited by Koopdaddy; 11-21-2010 at 12:51 AM.. Reason: spelling |
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Thanks from:---> |
11-21-2010, 06:22 AM | #2 |
Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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Adding cranberry juice to the brine is a great idea. I think that Alton Brown has a brine recipe that uses orange juice.
Will have to try the cranberry for sure. |
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11-21-2010, 06:48 AM | #3 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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I used cherry juice to brine a couple of chickens last summer and they turned out great.
Cranberry juice as a brine for turkey would be very nice. Good job Koopdaddy! |
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11-21-2010, 08:00 AM | #4 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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looks good, could you taste the cranberry?
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J Crunch |
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11-21-2010, 09:14 AM | #5 |
Got Wood.
Join Date: 07-21-10
Location: Loveland, CO
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I only had a few bites here and there while carving it, and I thought I could taste it....but it wasn't a strong flavor. I would have to have a comparison bird to really know how much it affected the flavor.
It tasted real good don't get me wrong, just very subtle with the cranberry. I think the only way to really know how much it added would be to do 2 birds one with and one without to compare. Definitely give it a try. |
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11-21-2010, 09:27 AM | #6 |
Full Fledged Farker
Join Date: 06-05-10
Location: Pineville LA
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That would be a great idea for Breast Awareness Month. If you injected the bird with the cranberry juice would it make it pink inside too?
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11-21-2010, 10:03 AM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks fantastic! I've used cranberry juice in brines before, but never full strength. Good to hear that is a successful option!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-21-2010, 10:27 AM | #8 |
Got rid of the matchlight.
Join Date: 07-25-10
Location: Beaumont, CA
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I just recently learned about a new injection, which included both types of what was described in this thread. It used cran-cherry juice. Mixed with some salt, hot pepper sauce, and some other seasonings, and injected and let sit for 24 hours.
Never thought of brining in cranberry or cherry juice...might have to try this. |
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11-21-2010, 01:00 PM | #9 |
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Jared, how long did you smoke it? never mind I just read your post again
Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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11-21-2010, 01:04 PM | #10 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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great idea
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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11-21-2010, 01:04 PM | #11 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I dig the sound of your ingredients!
Good looking Big Bird!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-21-2010, 03:08 PM | #12 |
Full Fledged Farker
Join Date: 07-19-09
Location: Easton, PA
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That sounds good to me! You pull at 160 and then rest? I usually bring it up higher. Looks like it is done all the way through though.
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Weber Performer Chargriller Duo Masterbuilt 30"( 1 at home, 1 at the cabin) Big Steel Keg 22.5" WSM |
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11-21-2010, 04:31 PM | #13 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Very nice looking bird .Using cran juice is a great ideal.
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11-22-2010, 07:47 AM | #14 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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