@Chasing_smoke ........
The roti, I guess, will keep it pretty moist, due to the 'self-basting' feature.....but, see this:
A “general” rule of thumb:
250ºF: 12lb brined bird in 4:00 hours (about 20 min a pound)
325ºF: 12lb brined bird in 3:00 hours (about 15 min a pound)
NOTE: Hey, this isn't baking a cake! It's just approximate. Take its temp. 160ºF in the breast and 175ºF in the thigh.
TIP: A un-brined bird will finish longer (the brined bird has more water and cooks faster) approximately 10% to 15%
From the Cookshack site (Smokin' Okie's)
http://www.cookshack.com/store/Smokin-Okies-101-Series/Turkey-101I seem to notice it being a little faster with my normal massive injections also.....I think the liquid just cooks at a little higher temp than just the meat.....