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Use the Act II butter flavoring from Sam's Club, and popcorn salt

And when your finally sitting on the toilet with plenty of "liquids" coming out both ends...... Yeah have fun with that. Quote from Wikipedia: Epidemiology Every year there are an estimated 76 million foodborne illnesses in the United States (26,000 cases for 100,000 inhabitants), 2...

DO NOT leave food out in the Danger Zone for more than 4 hours!! http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp http://www.smokingmeatforums.com/forum/thread/98471/why-4-hrs Pay special attention to post #20

1. There is more to curing than just sprinkling salt and sugar: http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_pres.html 2. DO NOT leave food out in the Danger Zone for more than 4 hours!! http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp...

That's what I get for not proofreading. What I meant is that you're not gonna have a lot of room in the pot.

The only thing I would worry about would be the oil sloshing out of the pan. Since it's such a big bird you're gonna need a lot of oil.

I'm just gonna refer to my other post: https://www.homebrewtalk.com/f56/smoked-turkey-rub-206477/#post2420789

While I'm not really wanting to step on any toes.... I not sure what "pro" said leave meat out for "hours." I've been cooking "professionally" since I was 16 and have never really heard such recklessness, plus I'm sure most of us are aware of the Danger Zone of 40 - 140 degrees for four hours...