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Throwdown: Cranberry Cinnamon Turkey
By GP | November 2, 2009
- Five gallon food grade brine bucket
- 14 pound turkey
- One gallon water
- One gallon Cranberry Juice (or equivalent in concentrate, more if desired)
- One pound brown sugar
- Three Tablespoons cinnamon
- One cup Kosher Salt
Dissolve all ingredients in brine bucket. Add turkey and seal lid. Turkey and brine should be kept at 41 degrees or less. I keep mine on the deck on the North side of my house where I can watch the outside temperature.
November is usually conducive for this. If I do one earlier, I pack it in ice in a cooler and change the ice out as it melts. After removing the turkey rinse it and pat dry. Sprinkle, if desired, a paprika based seasoning on the bird to help color it. Add 1/2 cup of olive oil to the Ultimate Roaster. Spray the sides and cone down with non stick spray.
Place the bird over the cone, cover with lid. I start the bird out on Low over the 30,000 btu Camp Chef burner. Once I hear it start to sizzle inside (apx. 20 minutes) I will reduce the flame to about half of low using the setting between off and high. If it is colder out or windy I may bring the heat up some. Using a Dutch oven trivet will allow you to turn up your burner in higher winds and not burn the bottom of the bird because you create a cushion away from the direct high flame.
This bird took 90 minutes and went into the pot extremely cold. You can pre-heat the lid to speed cooking time. I used a thermometer until the breast was 165 degrees. Allow to sit 20 minutes before carving.
Tip- Bone the meat off the Breast in two sections then cut the sections cross ways for a more tender cut of meat.
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Topics: Dutch Oven, General Discussion |