Did you brine that turkey for 2.5 days because you got...ummm...distracted? Because that's a long time. I'd almost consider it salt-cured at that point.

I hope the cold water will flush the meat for you and thanks a ton for the pheasant advice. I will likely go longer (say, 11pm until the next morning) with the first two and see where we stand after that. I plan to loosely stuff them with veggies and herbs and truss them and bake them like a turkey or whole chicken. If overnight is enough brining for the first two, then no oven bag. If dry, then oven bags and if too salty, then less time in the brine.