Just finished making my first bacon with Pop's brine and I loved it. Had a turkey in the freezer and I decided to plop it in a couple of gallons of Pop's brine. I know for thicker cuts it is recommended to inject so it cures from the inside out. I forgot to do that. I plan to cook it on the weber kettle at a high temperature. 350 and up. Is it going to be ok? I think that I will be ok because I am not going to be spending any extended time in the danger zone. Just wondering if I will have a bird in which the outside meat tastes different from the inside meat. Also I am up for any opinions on whether or not I should rinse and pat dry or just pay dry and season with (saltless and sugarless) seasonings.