I brined last Thanksgiving for the first time. When I checked the
turkey's temperature, I THOUGHT the digital numbers said 117 degrees, so
back into the oven the bird went.

Half an hour later, I checked again---onlyTHIS time my friend also
looked at the digital numbers. "Still 117!" I said. "No,", he replied,
that says 177".

So, due to my loiusy vision and the weird way digital numbers look, the
poor bird was overcooked by damn near an hour. However, it tasted
sublime---very juicy, tender, no dryness in the breast, even...not at
all ruined as I feared it would be. Im SURE the brining is what saved
it. Imagine how DRY a turkey would be THAT overcoked, without the
miracle of extra moisture!

Lass