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Maple injected turkey breast
Frank from Houma
Posts: 5,755
Injected a turkey breast Friday night with maple syrup - I was able to get a little more than 6 oz. in it before it couldn't hold any more.
Vacuum packed for 48 hours
Coated with Sucklebuster Hoochie Mama - I use a lot
Cruising along at 350 with sugar cane on the lump for smoke
Reheated a couple potatoes egged Friday evening
Mashed the potatoes, and mixed in all the usual baked potato stuff - chives, bacon, sour cream, and topped with cheese
The maple injected turkey is mightyfine
Vacuum packed for 48 hours
Coated with Sucklebuster Hoochie Mama - I use a lot
Cruising along at 350 with sugar cane on the lump for smoke
Reheated a couple potatoes egged Friday evening
Mashed the potatoes, and mixed in all the usual baked potato stuff - chives, bacon, sour cream, and topped with cheese
The maple injected turkey is mightyfine
Comments
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Looks like a great out come to bad ya did not have some good dark Canadian maple syrup :( . Gonna have to add that to my must try list.
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Maple syrup seems to make everything better. Great color on the turkey. Where did you get the sugar cane and how did you like it?
Mike -
My that looks and sounds so good. I like what you did with your potatoes. yum yum :P Tim
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Frank, that it is great idea to inject, then vacumn pack.
I see you're using your secret weapon, the sugar cane for smoke. What a nice looking turkey breast. -
Hi Frank, that looks great! What was the final temp and time if you don't mind me asking? I will need to try that one of these days.
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Best I could find Mikey
Grade A Dark Amber
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Mike - I use sugar cane on poultry all the time. It is a light sweet smoke. I picked up bunch up near my home in Houma and still have some in the freezer. Also bought a few stalks at a local grocer in Corpus last fall.
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Man, that looks delicious Frank. Gotta put it on my list. Where does one find sugarcane?
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Pulled at 165 - didn't time it but I would say 2 to 2-1/2 hours.
Checked the breast several times with a Thermopen. The top of the breast was done well before the bottom but I can't tell the difference between the top and bottom with regard to it being moist. -
I lived near sugar cane fields so it was pretty easy Bob. There may be some in stores around October when sugar cane is harvested but that would be about the only time. The was some in stores in the Corpus area last fall.
If you find some, load up and put it in the freezer. If you know anyone between Lafayette and New Orleans ask them to pick some up and freeze it for you. -
The vacuum pack pretty much keeps the injection from "bleeding" out and I suspect it helps distribute the injection throughout. The sugar cane is nice on poultry.
Great cook on the wibbies Webecca -
Frank you are in the major leagues :laugh: never injected anyone....
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Nice job Mr Frank
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Always know I'm in for a treat every time I open one of your cooks Frank!! Really looks good as always. Did the Maple taste really hang in there are did it fade a lot with cooking? Always looking for something better for me than what I cooked tonight!! :P BTW Every time I hear about the oil in the Gulf I think of you. I know its got to be really hurting you even thought its not where you are now.
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The maple flavor is absolutely there my friend.
The oil spill is devastating. I didn't know any of the 11 that were killed but I know a lot of folks personally that are being directly impacted by the spill. And now the 6 month moratorium on drilling is not good at all. -
Frank...Lookin' Good! Do you find the injection imparts a lot of maple flavor?
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Absolutely - great maple taste. I was surprised that I was able to get a little over 6 oz. injected - I moved the injector around quite a lot. Don't think I could have gotten another thimble full injected.
Didn't want the left overs to dry out so I sliced immediately and vacuum packed.
Bringing turkey and cranberry sauce to work this week for lunch. -
Lookin' good. The sugar cane directly on the coals is a great idea too.
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That looks great Frank. Thanks for the idea.This is the greatest signature EVAR!
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