My 1st cranberry brined turkey w/ Q-view

Discussion in 'Poultry' started by cmacv, Nov 26, 2010.

  1. cmacv

    cmacv Smoke Blower

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    Last edited: Nov 26, 2010
  2. cmacv

    cmacv Smoke Blower

    I screwed up the order of the pics but you get the idea
     
  3. 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: Nov 26, 2010
  4. Beautiful rich looking bird, how was the flavor?
     
  5. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Wow purple poultry, how was it?
     
  6. cmacv

    cmacv Smoke Blower

    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

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  7. cmacv

    cmacv Smoke Blower

    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
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    I've seen pink elephants, but this is my first purple bird! Thanks for sharing, it looks great! [​IMG]
     
  9. 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. 
     
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    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!
     
  11. cmacv

    cmacv Smoke Blower

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

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  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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.
     
  13. arnie

    arnie Smoking Fanatic

    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
     
  14. meateater

    meateater Smoking Guru SMF Premier Member

    SMOKE ON THE MASTER! FIRE IN THE SKY!  [​IMG]
     
    Last edited: Nov 27, 2010
  15. cmacv

    cmacv Smoke Blower

    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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