Smoked Cranberry Brined Turkey
A whole turkey brined in cranberry-pomegranate juice and smoked with pecan and cherry.
Servings 6 servings
Ingredients
Turkey
- 1 whole turkey about 12 lb, fully thawed
- ¼ cup vegetable or canola oil
- ½ cup Jeff's original rub
Cranberry Brine
- 4 bottles cranberry-pomegranate juice 64 oz each; about 2 gallons total
- 2 cups kosher salt
Instructions
- Dissolve the kosher salt in the juice, mixing 2 bottles juice with 1 cup salt at a time if needed.
- Remove packaging and any neck or giblet packets. Submerge the turkey in cold brine and refrigerate for 8–10 hours or overnight, keeping the brine below 39°F.
- Discard the brine and drain the turkey. Coat with oil and rub, working seasoning under the skin wherever possible.
- Prepare the smoker for 225–240°F using pecan and cherry or another preferred wood.
- Place the bird breast side up directly on the grate. Maintain smoke for at least half the estimated cooking time.
- Plan about 30–40 minutes per pound; the source allows about 7 hours for a 12 lb bird. Its method pulls the turkey at 161°F in the thickest breast, relying on carryover to reach 165°F; verify that it reaches that final temperature.
- If time allows, wrap in foil for 30–60 minutes, then unwrap and rest about 15 minutes before carving. If skipping the wrapped hold, rest 15 minutes before carving.
Notes
Yield: 6 servings follows this article's explicit allowance of about 2 lb raw turkey per person, including leftovers, rather than a smaller-serving convention. The source reports several bird sizes during testing; the card uses its 12 lb planning example. Its 161°F pull and expected 165°F carryover are preserved and distinguished. Brine quantity may need adjustment to cover the bird. The optional wrapped hold adds 30–60 minutes.