alrite guys, ive got a 20 lb bird that i brined friday evening and just put it on about ten minutes ago. i did some searchin and found the internal temp for turkey to be 170, let me know if this is wrong. Also, i split the bird in half so do yall think that this is going to make the breast cook alot faster and get dryer? and should i spritz it with something? i saw somethin about cherry juice and that sounds interesting. Let me know what ya think and no camera around so probably no q-view today, sorry bout that and happy mothers day to everybody.