Practice Turkey - Butter injection turned breast jelly? (only in a couple places)

[Sean R]

I smoked a turkey following the method in the video: https://www.youtube.com/watch?v=RZtSYdG0uuw

Basically, injected with chicken broth/butter that was seasoned with paprika and habanero chilli powder.
Smoked for about 5hrs @ 250 on a 7.8lb bird.

Everything came out pretty good... However some of the breast meat was almost jelly.
I carved the breast of as a whole, and the parts that were jelly like were at the sides, so I am not sure if this is typical of the breast meat near the bone... of if there is something I can do here? It seemed like it may have been where pockets of excess injection formed and the meat got over saturated?

Anyone experience this, or have any tips?

 

[ChuckO]

Five hours is a really long cook, especially at 250 degrees, I bet the breast was cooked to the point of pulling. I cook my turkey at 300-325 and I'm always at 165 internal within two hours. Mine are usually 10 to 15 LBS max

 

[Sean R]

Temps were 160-162 throughout breast and 170 in thighs.
Smoker temps were being difficult... Or I was being bad at them but went from like 217 to as high as 318. May have been below 250 average... but probably not by a ton.

 

[Clint]

Basically, injected with chicken broth/butter that was seasoned with paprika and habanero chilli powder.

Most people say that Poultry doesn't benefit from a low/slow cook and should be cooked high heat. I agree, most likely, but I plan on slow cooking a chicken or chicken pieces just to make sure.

I like the sound of your injection, and wanted to say Welcome to the forum.