Smoked Cranberry Brined Turkey

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Welcome folks to the November 2010 issue of the smoking meat newsletter and as promised this is the Thanksgiving issue where we always talk about smoking a whole turkey.

I do want you to know that this year, I have added a wonderfully tasty twist to the turkey and, as always, it is best when done exactly the way the recipe is written and you need not worry as I have put in a number of hours to test this to make sure that it works.

Now with Thanksgiving 2010 looming upon us and many of you dying to do a test run before the big day, let’s get started with the main attraction!

~ Get the Recipes for Jeff’s Rub and Sauce ~


recipe-ad-rubThis turkey recipe uses my very own rub recipe using my “shake and smoke” method to get the rub up under the skin where it can do the most good.

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

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Cranberry Brined Smoked Turkey

First things first

The first thing that you must do in preparing for this recipe is to find a good turkey. I cannot recommend enough the use of a fresh, minimally processed bird with no solution added. Sometimes these are hard to find but so worth the trouble to search one down. Perhaps the yellow pages could be your friend in this endeavor.

For one of my test turkeys, I used a pre-frozen turkey with 8% solution as a worse case scenario. I have to make sure that this recipe is great even in a less than perfect turkey.

What size of turkey you purchase is up to you and based on how many folks you will need to feed. Turkeys will usually feed 1 person per raw pound. i.e. a 12 pound bird will feed 12 people so purchase accordingly. I do recommend buying 2 smaller birds rather than 1 large bird if you are feeding more than 12 people.

Once you have the turkey in hand..

 

Brining the Turkey

AS the name implies, we are going to brine the turkey this year with cranberry juice. Not water with a little cranberry juice in it but with straight cranberry juice. Well I say cranberry juice, the pure stuff is hard to find and most bottles marked as cranberry juice 100% juice is usually part cranberry, part apple, part grape, etc..

I opted to use the cranberry-pomegranate mixture by Ocean Spray with no sugar added. The cranberry-pomegranate juice was very cranberryish with a lot of tang which is what you would expect and I was hoping above hope that the flavor would show up in the end result.

Why cranberry juice? it just came to me in a moment of great illumination really;-) Cranberry and turkey just go together so why not?

Place the turkey in a food safe container large enough to hold the size of turkey that you purchased and make the brine below:

  • 4 64-oz bottles of Cranberry-Pomegranate juice (Ocean Spray brand)
  • 2 cups of kosher salt

Mix the brine a gallon at a time (2 bottles + 1 cup of kosher salt) if necessary and pour it over the turkey until the bird is completely submerged.

I was fortunate to find a small 9 lb bird and it fit into a 2-1/2 gallon zip-loc bag for brining.

Once the brine is covering the bird, place the bird in the fridge for 8-10 hours or overnight.

What if you don’t have room in the fridge?

Great question! You can, in a pinch, place the turkey in an ice chest with a tight fitting lid, make enough brine to cover the bird, throw in about 8-10 lbs of ice and close the lid. If you keep the lid closed securely, it should stay cold enough all night. I do recommend that you drop a digital probe meat thermometer in the water to monitor the temperature and make sure that it stays below 39 degrees for safety purposes.

Won’t the ice dillute the brine?

Yes, just a little but while I could get scientific about it and add more salt to compensate, I never do and it always comes out great. “If it’s not broke then don’t fix it” is the motto I use with that.

 

 

Adding some Flavor

When the brining process is complete, rinse the bird really well under cold water to remove any excess salt on the surface of the meat. Try not to laugh when you realize that the cranberry juice has turned the bird completely pink.

If the bird is 10 lbs or less, Place it in a 2-1/2 gallon zip-loc bag and pour about 1/4 cup of vegetable or canola oil over the turkey then about 1/2 cup of Jeff’s naked rib rub from the recipe that you purchased.

Close the bag and shake or roll it around to complete coat the turkey with the oil and rub mixture. This allows the rub to get all over the outside of the meat as well as up under the skin and creates some really tasty eating for later.

If your bird is larger than 10 lbs then it may not fit into the zip-loc bag. NO problem, just brush the oil onto the bird then apply the rub by hand making sure to get the spices up under the skin wherever possible.

 

Preparing the Smoker

You will want to maintain your smoker at around 225-240 degrees for the entire time. If you are using a gas, electric or charcoal smoker, make sure to have enough smoking wood to last about half of your estimated cook time. I recommend using a mix of pecan and cherry but you will do well with almost any of your favorite smoking woods.

Smoking the Turkey

Once the smoker is maintaining your goal temperature, place the bird breast side up directly on the grate of the smoker and quickly close the lid or shut the door.

Keep adding smoking wood as required to keep the thin blue smoke coming out of the smoker for at least half of your estimated cook time. Note: it is perfectly fine to smoke for the entire time it is cooking as long as you have ample airflow into and out of the smoker.

For good smoking action, I recommend about 4-6 fist sized chunks at a time. Once the smoke slows to a stop, add another batch of 4-6 fist sized chunks to keep the smoke going. This is true for most mild to medium flavored smoking woods. If you want to use mesquite, use a little less than you would other woods as you it will produce an equally delicious but stronger flavor than other woods.

When is the Turkey Done Cooking?

We like to estimate the time that is required however, it is not time that tells us when the turkey is done, but rather temperature. Use a digital probe meat thermometer to monitor the temperature of the turkey while it is in the smoker. Once the turkey reaches 161 degrees in the thickest part of the breast, remove the bird from the smoker.

The temperature will continue to rise for several degrees even after it is removed from the smoker to get you up to the recommended 165 degrees F for poultry.

Estimating Your Cook Time

You can usually get real close by figuring on about 30-40 minutes per pound depending on how you hold your heat. A 12 pound bird can be expected to take around 7 hours while my 8 lb bird took just shy of 5-1/2 hours

 

Super Tenderizing the Turkey

Once the bird is out of the smoker and you have time, consider wrapping it in foil and allowing it to sit untouched for about 30-60 minutes. During this time the turkey will maintain temperature and will tenderize for melt in your mouth goodness. This step is not a necessity but well worth the time required.

Resting the Turkey

Once the turkey has sat wrapped in foil for the allotted time, remove the foil and let it rest for about 15 minutes before carving.

If you must skip the wrapping in foil step due to time constraints then go straight into the 15 minute resting period once it is removed from the smoke and before you carve it up.

 

Order Jeff’s Rub Recipe and Sauce Recipe


 jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub  07/31/14
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can’t wait to do a beef brisket.
Texas rub is great as well! ~Peter S.
I tried the rub on a beef  08/15/14
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub  07/31/14
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn’t win last year and had to step up our game! We used Jeff’s rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I’m looking forward to trying the Texas style rub in the near future! ~Michelle M.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

No worries! Make up a batch and if it’s not as good as you’ve heard.. simply ask for a refund. Now that’s a bargain and you know it. Let’s review:

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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.


 

In Closing

Thank you for being a part of the smoking meat family which includes the newsletter, the forum, the smoking-meat.com website and many other resources that we try to provide to help you and countless others learn this great art.

A HUGE thank you to all of you who support the site with your donations and by purchasing the recipes and other products that we sell.

Until next time.. keep smoking and God Bless.

Jeff Phillips

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Comments

  1. Mark says

    any thoughts on this idea, I am doing a cranberry brine on my turkey for the smoker….However I intend to use your rum and maple inject together prior to going onto the smoker and will be using a combo of cherry and pecan woods. Any input is appreiciated I've scoured the net for info of anyone who may have combined the rum and maple for a turkey but no luck…

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