Had a turkey on the ground by 6:45am yesterday. Brined it for 24hrs, seasoned with traegers poultry rub and smoked until probe read 140. Wrapped in foil with butter, brown sugar and a lil black cherry soda. Cooked until 168 and let it rest for 45 minutes. Was as moist and tasty as any smoked turkey I’ve ever had. The legs/thighs/wings will make soup this week.