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Smoked a Turkey and Roasted a Turkey for thanksgiving.
The smoked Turkey was a bigger hit, both were wet brined in water, salt, and honey for a whole day, than refrigerated out of the brine for a day afterwards.
Difference is I brined for a day, and dried the turkey for crispier skin, and to try and get rid of the "spongy meat" texture people complain about with brined turkey. I think the air drying helped that.