If I can find a 12lber or so, and I can get it for under $1/lb, I will be happy to!  I guess I need 160° for about 72 hours!

I would have loved to see a picture of that.
Are you sure you don't want to try it, just for the entertainment value?

Okay—I didn't lower my target temperatures as listed in my first post in this thread.  In fact I raised my dark meat temperatures somewhat, based on Bentley's preferred temperatures.  I pulled the white meat at 160°, as I always have, and went to 180° for the dark meat.  I may take dark meat higher on my next cook.  It was an excellent smoked turkey.

My version of spatchcocking (see this post) makes it easier to pull the white and dark meat separately.