The Alton Brown/ Dennis Linkletter turkey was the best ever. The combo of brine and coffee wood smoke was over the top. I also iced the breast and cooked it hot and fast. The result was the juiciest breast meat we have ever experienced. "Dry" is not a word that you would apply to this white meat!!! My plan was to cook at 500 for the first half hour and then back down to 350. Well, it was more like a 450 plus or minus for about two plus hours. When the deep breast meat was 161, I pulled it off the fire, foiled, toweled and coolered. I never measured the deep thigh, contrary to most suggestions. Did the long rest in the cooler add to the tenderizing? Maybe. It rested about six hours, and was piping hot when I broke it out, too hot to handle, really. Partly that's due to the Yeti cooler. We aren't skin eaters, so I did not do a prolonged air dry. The dark meat just fell off the bone, it was so well cooked. So pulling it at breast temp 161 did not result in under done dark meat. All in all the best turkey we have ever had.The coffee wood smoke is hard to describe, aromatic, mild, flavorful; you just have to try it.