I decided on a dry brine on a 12 pound turkey. Once it was almost thawed, I took out the giblets, etc. and coated the inside and outside with sea salt and a full packet of McCormick's Tomato Garlic Basil marinade. I let it sit in the fridge for three days.
3pm: I cranked up the MES30 to 250 and filled the drip pan about 2/3 full of water.
4pm: Loaded the turkey, breasts up, and added apple chips. I probed the breast closest to the door.
7pm: IT was at 139. Added another tray of Apple chips. (I know, I need an AMNPS)
9pm: I was surprised that the IT was already up to 170! I wrapped it in foil, put it in a cooler, and let it rest.
11pm: Carved her up. Very happy with the skin and how juicy it was. The dry brine worked its way through the bird as well. Great flavor throughout.
Thanks for reading.