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Christmas Turkey

First post on the forum. I decided to do a cranberry juice brine like I do every year for a while for the holidays. This time I decided to put the brine in the freezer instead of putting it in ice. The turkey came out of the brine pink. It still tasted wonderful. Just looked funny. What kind of brine recipie is popular with you guys to avoid the pink looking meat?


  • TjcoleyTjcoley Posts: 3,534
    Welcome. I wish I could help but I've never brined a turkey. The cranberry juice brine sounds good. If it tasted wonderful I wouldn't worry about the color.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • stemc33stemc33 Posts: 3,567
    Welcome to the fun. +1 with what @Tjcoley‌ said.
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • Welcome...Glad the pink bird tasted great...If you type Brine in the forum search box...pour yourself an adult beverage an enjoy the ride... :-c
    Greensboro North Carolina
    When in doubt Accelerate....
  • MickeyMickey Posts: 18,773
    No brine
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • The reason why I've always done a brine is because I can over cook the breast just a tinge without drying it out so the dark meat is fully cooked.
  • I usually mix the cranberry juice with ice to dilute the brine. This time I just added more cranberry juice and you can see in the pic it's quite pink. It taste the same as usual so I don't think I'll be doing that again. Thanks for the help. Always looking for new ideas.
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