I'm assuming the answer is no, but I thought I'd ask anyway. I put a 13lb (12.76lb, for you superstitious people) into a brine at 8:00PM last night and pulled it out at 9:00AM this morning. It's now 10:13AM here in Maryland. I plan on serving the turkey at 4:45PM - 5:00PM today. From the 10-15min/plb formula, I'm looking at a 3.25 hour cook at the longest. That seems short to me, for some readon. But most of what I'm reading is for non-brined birds. At least I think. Will having the brined turkey affect the time? Extend it or reduce it? (I would think extend, if anything)[p]Egg is loaded up. Fit test went great. Turkey is on the counter to come to room temp. There was still some ice frozen in the cavity, even after the overnight brining but I expect it will be good when it goes on the fire. The legs and breast felt pretty thawed.[p] I was planning on lighting the fire at 11:00AM, letting it burn and stabilize for an hour. This would put the turkey on at 12:00PM and have it done around 3:30 or 4:00. I thought I'd shove it in oven at a keep warm temp (what temp?) until 5:00PM while I work the gravy.[p]Am I on the right track or should I get the fire going and expect alonger cook, given the brine?[p]Thanks, folks! And have a great Thanksgiving!