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My 1st cranberry brined turkey w/ Q-view

post #1 of 15
Thread Starter 

purplebird.jpg

turkeysmoker1.jpgwoodchips.jpg

smoker.jpgturkeysmoker2.jpgturkeydone.jpg

post #2 of 15
Thread Starter 

I screwed up the order of the pics but you get the idea

post #3 of 15

I think I did a hit of that purple turkey back in the 70s.  That's some seriously psychedelic turkey, cmacv!

 

This Q view took my mind where minds can't usually go.  Nice job!

post #4 of 15

Beautiful rich looking bird, how was the flavor?

post #5 of 15

Wow purple poultry, how was it?

post #6 of 15
Thread Starter 

The turkey was awesome! The breast meat was so moist it was sopping wet. As purple as the skin looked there was only a nice hint of cranberry to the meat. I would definitely recommend it. right now I'm making stock with the carcass while my girlfriend puts up the xmas tree

 

stock2.jpg

tree.jpg

post #7 of 15
Thread Starter 

Oh yea it was 4 64oz cranberry pomegranate juice 2 cups kosher salt and I brined it for 18 hours, (it was a 14.25# bird) smoked it for about 6 and 1/2 hours @ 250

post #8 of 15

I've seen pink elephants, but this is my first purple bird! Thanks for sharing, it looks great! PDT_Armataz_01_34.gif

post #9 of 15


I did one like that too...  Sorry no pics, Camrea was down.  Mine was about the same weight, but only took 5 hours...  My temp was average 250° I couldn't believe ti got done SO fast.....  Based on Jeff's recipe, I figured 8 hours minimum....  The turkey came out GREAT!!  Probably the best yet. 

 


 

Quote:
Originally Posted by cmacv View Post

Oh yea it was 4 64oz cranberry pomegranate juice 2 cups kosher salt and I brined it for 18 hours, (it was a 14.25# bird) smoked it for about 6 and 1/2 hours @ 250

post #10 of 15

I also tried this recipe and thought the color of the brined turkey was pretty cool. Nice work, thanks for sharing your Q with us!

post #11 of 15
Thread Starter 

The smoky turkey noodle soup from the bird was insanely good!

 

smokyturkeynoodlesoup.jpg

post #12 of 15

Thanks for sharing a colorful post, that is one eye-catching bird. How long did you brine before the smoke?

 

I noticed you're using a GOSM gasser, have you tried using wood chunks? Less loading time and longer buirns than chips.It's all good my friend.

post #13 of 15

WOW! I brined mine for 48 hours, and it was purple, but not that purple.

Smoked up real nice with a hint of cranberry throughout the bird

post #14 of 15

SMOKE ON THE MASTER! FIRE IN THE SKY!  PDT_Armataz_01_28.gif

post #15 of 15
Thread Starter 
Quote:
Originally Posted by richoso1 View Post

Thanks for sharing a colorful post, that is one eye-catching bird. How long did you brine before the smoke?

 

I noticed you're using a GOSM gasser, have you tried using wood chunks? Less loading time and longer buirns than chips.It's all good my friend.


I brined it for 18 hours in cranberry-pomegranate juice, I have tried chunks in the cast iron  box that comes with it but not with much luck. Instead I make a heavy duty aluminum foil pouch and fill it with dry chips and set it on the little rack that holds the cast iron box directly above the flames. This bird used 3 pouches

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