Pic about looks good enough to eatWe soaked our turkey in a cooler filled with birdbath brine,maple syrup, and makers mark overnight. I got him out around midday, dried him off, and basted him with melted butter and maple syrup before coating him with Texas Sugar rub. After setting for a half hour or so, I threw him on some pecan wood until he hit 160. I have to say everyone agreed it was the best turkey they ever tasted, full of moisture and very flavorful throughout.
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