I always like to pull mine from the brine the night before the cook and let it sit in the fridge overnight to rest. I always cook my turkeys at at least 325, but usually closer to 400 and still like to rest them to dehydrate the skin.
18.5", 22.5" OTS
Large BGE (chambersuac's)
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team