Turkey Parts
I'm cooking turkey parts for the first time this year: a 5lb bone in breast and a couple pounds of wings (just cooking for 4). I'll be dry brining everything. Any suggestions for how long to cook / at what temp? My plan is basically to find a recipe for a small spatchcocked turkey and shorten it, using my meat therm to tell when exactly to take it out of the oven, but I'll literally be "winging it" so would love any advice or experiences with this!
Posted Nov 21, 2022, 8:36 PM UTC
22
Alright, first to the comment section so here we go. There’s not really such a thing as dry brining, as much as my actually respected compatriots may say- it’s just salting it- and there’s nothing wrong with that!
The thing is that some items, especially including the wings, will be done sooner or later than others. While you should verify a safe temperature for everything, not everything will cook exactly the same.
Ending this because my dog is trying to be a lapdog now.
Definitely! That's part of the appeal of using separate parts--I can take the wings out once they're done even if the breast still needs more time (or vice versa? I have no idea how big/meaty a turkey wing is)