• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

My 1st cranberry brined turkey w/ Q-view

wntrlnd

Meat Mopper
283
14
Joined Oct 18, 2009
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!
 
Last edited:

cmacv

Smoke Blower
101
10
Joined Mar 6, 2006
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



 

cmacv

Smoke Blower
101
10
Joined Mar 6, 2006
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
 

raptor700

Master of the Pit
OTBS Member
4,067
56
Joined May 20, 2010
I've seen pink elephants, but this is my first purple bird! Thanks for sharing, it looks great!
 

byounghusband

Smoke Blower
97
10
Joined Apr 28, 2008
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. 
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
 

sumosmoke

Master of the Pit
OTBS Member
SMF Premier Member
3,370
15
Joined Dec 29, 2007
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!
 

richoso1

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,433
39
Joined Jun 21, 2007
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.
 

arnie

Smoking Fanatic
649
14
Joined Feb 20, 2010
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
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
SMOKE ON THE MASTER! FIRE IN THE SKY! 
 
Last edited:

cmacv

Smoke Blower
101
10
Joined Mar 6, 2006
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
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.