My first spatched turkey

I did this cook on T-day to be served on Saturday for our family get together. I just now am getting around to posting :redface:. The bird was an "enhanced" 23 pounder so my brine was 1 cup kosher salt, 2 cups brown sugar, one bottle (6 or 8 ounces) of pure maple syrup mixed with 1 gallon of AJ & 3 quarts water. Being a bigger bird, I figured that I'd better let this one soak for about 30 to 32 hours. I made up a mixture of smoked butter and some Slabs' Stephy Style that I rubed under and over the skin & all around the inside. With the light use of salt compared to the sugar the bird ended up very moist & sweet. It did not suck :becky:! I also did 4 of those four pound Corn King hams - just score, rub, cook then shave it deli thin & vacu-suck.