Dave, I have found that brined birds will cook faster. Depending on the size of the bird you may find it done 30-45 minutes earlier than an unbrined/minimally enhanced bird. Keep in mind that your cooking temps play into the cooking times as well.
Sure! You know with the mass marketing the Masterbuilt has done this year how many are out there without a single problem? I have one like that. 275 degrees will crisp a turkey.We have an extra turkey that I was going to experiment with. It's been brining but I'm a little concerned after reading some do the posts above. It's a 20# turkey and I have the masterbuilt that's limited to 275. So that's two strikes based on previous posts. Can I still smoke it for a few hours and then put in the oven or should I abort?
Thanks!