Hey All, Doing my first bird using Tips Slaughterhouse recipes. I think this bird is cooking way too fast. Everyone says you need to get through the 40-140 in under 4 hours...I cruised through it in two! Now this is a small turkey...a hair under 10 pounds. It's only been 2:12 and it's already at 145. I started at 9am, thinking it would take 6-6.5 hours so the wife is planning everything else to finish around 3-4pm. I don't want the bird finishing at 1pm! Should I go low & slow for a while? Or is this how Turkeys cook? I guess it is possible my meat probe isn't in a good spot and is reading hot as well... Advice?