After being laid up for what seemed forever and exhausting all our leftovers in the freezer I thought I'd try my 1st. "Post-Vortex" cook, brined Turk. Since Mother-Nature has warmed up I had to modify my brining method. With a little for thought I came up with a cut-down kitty litter bucket, 2 plastic bags, my taller salmon cooler and 4 @ 1gal blocks of ice, and it worked like a charm. After 24hrs I drained, patted and seasoned the bird and fired up the PB. 2 hrs at 200*, 2 hrs at 250* and then cranked up to 300* to finish, that's when me brain went off line. Why did I forget the therms or not think about the difference in the weather and cooking time?, duh. Later my better-half asked when the bird would be done? That when the lights came on my brain re-booted. Went to the garage, turned on the transmitter, receiver and plugged in the probes. Then I turned OFF the therms and pulled the probes, yep this bird was cooked, maybe even just a wee bit too much. Still made a good taters and gravy meal but I think the rest will make some good turkey/noodle soup after I boil down the carcass. I'll admit I screwed up and I'm sure that I'm the 1st one too ever too do that. Just too many irons in the fire at one time
