Couple of suggestions if you're open for them. Have cooked probably 50-75 turkeys over the years and hope I've learned something. Don't have a PBC, BUT, I would hang it breast down, just like you did--more fat in the dark meat, so you get to take advantage of that. Also learned several years ago to use a paste of baking soda and water (I use peanut oil--higher smoke point) all over the skin. Makes the skin crispy, not chewy. And, once I broke down and did it, now ALWAYS brine my turkeys. Smaller ones in frig, plastic bag in a large bowl in case of leaks Larger ones, again plastic bag--brining bag if I can find one, OR even a double layer of plastic trash bag, then put in a cooler with a bag of ice on top. Works like a charm! And, then inject them with butter and varying rubs, herbs, spices--depending on what strikes my fancy. Good looking cook--good results. Just keep doing them and you'll learn something new every time, I guarantee.