Quick turkey question

[COS_Chris]

Getting ready to cook a bone-in turkey breast, any tips on how to hang it with the standard hooks (I do not have the turkey hanger)? Thanks everyone.

[MBMorgan]

Since it is bone-in, be sure to get the hook through the bone/cartilage as well as meat. I'f you're uncertain, just double serial hook it. FWIW, the turkey hanger is only for the whole bird ... so not much help with just the breast. Good luck!

[Stevo]

and post a few pics!

[COS_Chris]

Stevo , I sure will! In the meantime, I had a rather brilliant (in theory at least) idea for the next time I'm cooking turkey or something where I want the drippings... cook the meat on the grate instead of hanging it, and use the meat hooks to attach a disposable aluminum roasting pan under the grate! I'm looking forward to testing that out!

[fzxdoc]

Let us know if that works, COS_Chris ! Sounds like a good idea.

[MBMorgan]

Stevo , I sure will! In the meantime, I had a rather brilliant (in theory at least) idea for the next time I'm cooking turkey or something where I want the drippings... cook the meat on the grate instead of hanging it, and use the meat hooks to attach a disposable aluminum roasting pan under the grate! I'm looking forward to testing that out!

Chris - you can also hang the hooks and pan from the rebar and set the grate on top of that. Might be easier if the breast isn't too thick.

[COS_Chris]

Decent cook, flavor was good, but my bird was a little dry. But that's why I decided to cook turkey in August... dry run for Thanksgiving ​​​​​

[RonB]

That's a good looking breast.

[ecowper]

Looks good! By the way, I find when I cook just the turkey breast, it ends up a touch dry compared to cooking the whole turkey. YMMV

[Jerod Broussard]

How hot did you cook it?

[Thunder77]

You could try an injection next time to keep it moist. Butterball it, so to speak. It does look pretty, though! Also, I'm with Jerod, how hot did you cook it?

[COS_Chris]

It mostly stayed between 320-350

[fzxdoc]

You could try an injection next time to keep it moist. Butterball it, so to speak. It does look pretty, though! Also, I'm with Jerod, how hot did you cook it?

I second Thunder77 's recommendation. I always inject turkey breasts a la Meathead's recommendation. I use 4 oz salted butter (I think Meathead recommends broth), barely melted, and I work fast because that butter can congeal in the syringe when injecting into a cold turkey breast. The salt in the butter helps retain moisture, IMO.

My working theory is that those strips of injected butter are akin to the marbling in a hunk of beef.

I know that Jerod Broussard likes using Tony Chacere's injections in chickens and I've been meaning to try the three flavors I bought for turkey as well.

Kathryn