MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-21-2010, 12:48 AM   #1
Koopdaddy
Got Wood.
 
Join Date: 07-21-10
Location: Loveland, CO
Default 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
Koopdaddy is offline   Reply With Quote


Thanks from:--->


Old 11-21-2010, 06:22 AM   #2
Will32Rod
Full Fledged Farker
 
Join Date: 09-19-10
Location: Cleveland, Texas
Default

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.
Will32Rod is offline   Reply With Quote


Old 11-21-2010, 06:48 AM   #3
BlueHowler
is one Smokin' Farker
 
BlueHowler's Avatar
 
Join Date: 07-28-10
Location: Centennial, Colorado
Default

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!
BlueHowler is offline   Reply With Quote


Old 11-21-2010, 08:00 AM   #4
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

looks good, could you taste the cranberry?
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Old 11-21-2010, 09:14 AM   #5
Koopdaddy
Got Wood.
 
Join Date: 07-21-10
Location: Loveland, CO
Default

Quote:
Originally Posted by Johnny_Crunch View Post
looks good, could you taste the cranberry?
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.
Koopdaddy is offline   Reply With Quote


Old 11-21-2010, 09:27 AM   #6
Louisiana Smoker
Full Fledged Farker
 
Join Date: 06-05-10
Location: Pineville LA
Default

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?
Louisiana Smoker is offline   Reply With Quote


Old 11-21-2010, 10:03 AM   #7
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Looks fantastic! I've used cranberry juice in brines before, but never full strength. Good to hear that is a successful option!
__________________
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.
bigabyte is offline   Reply With Quote


Old 11-21-2010, 10:27 AM   #8
Poolshark
Got rid of the matchlight.
 
Join Date: 07-25-10
Location: Beaumont, CA
Default

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.
Poolshark is offline   Reply With Quote


Old 11-21-2010, 01:00 PM   #9
Ross in Ventura
is Blowin Smoke!
 
Join Date: 05-16-08
Location: Ventura, California
Default

Jared, how long did you smoke it? never mind I just read your post again

Ross
__________________
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
Ross in Ventura is offline   Reply With Quote


Old 11-21-2010, 01:04 PM   #10
Crazy Harry
is Blowin Smoke!

 
Join Date: 07-08-09
Location: Deer Park, Wa
Default

great idea
__________________
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 ......
Crazy Harry is offline   Reply With Quote


Old 11-21-2010, 01:04 PM   #11
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

I dig the sound of your ingredients!
Good looking Big Bird!
__________________
-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
Phubar is offline   Reply With Quote


Old 11-21-2010, 03:08 PM   #12
Rylos1
Full Fledged Farker
 
Rylos1's Avatar
 
Join Date: 07-19-09
Location: Easton, PA
Default

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.
__________________
Weber Performer
Chargriller Duo
Masterbuilt 30"( 1 at home, 1 at the cabin)
Big Steel Keg
22.5" WSM
Rylos1 is offline   Reply With Quote


Old 11-21-2010, 04:31 PM   #13
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

Very nice looking bird .Using cran juice is a great ideal.
jestridge is offline   Reply With Quote


Old 11-22-2010, 07:47 AM   #14
SmokinOkie
is one Smokin' Farker
 
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
Default

Quote:
Originally Posted by Koopdaddy View Post
...
I brined the turkey in cranberry juice overnight. .

Jared
Did you brine it in just CJ or did you add CJ to an existing brine. How much CJ? Did you mix it with water?

Thanks

Russ
SmokinOkie is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Thanksgiving Smoked Turkey - Maple Brine- Cranberry Glaze CousinsBBQ Q-talk 9 11-22-2011 08:18 AM
Talking Turkey - how 'bout Cranberry Sauce Cloudsmoker Q-talk 21 11-16-2011 07:57 AM
Apple Brined Smoked Chipotle rubbed Turkey Ross in Ventura Q-talk 28 11-27-2010 02:22 PM
Anybody got a good Cranberry sauce to put on Turkey??? Q-Dat Q-talk 8 11-23-2010 10:46 PM
Apple Brined Smoked Turkey adventurelarry Q-talk 18 08-06-2007 05:01 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:36 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts