I’ve never heard of this method so I won’t say it’s risky or wrong. However, when we make German sausage and cook it at low temps like this we have to add “pink salt”. (Sodium Nitrite) This is needed for food safety because it’s smoked at such a low temp.
The reason the bird is cooking faster could be that it was brined. Since we started brining our turkey, we’ve found it cooks much faster than mot brined.
How do you make “mott brine”? (Quick! It’s at the last
minute & I have a crowd!!!)