When it's done in the brine, take it out, rinse it off and pat it dry with a paper towel.
Here it is, ready to go into the roasting pan.
I pulled it out of the oven at about 155 degrees and let it carryover cook, tented with foil, to 165.
The finished product. Note the skin looks a little "cajun" in some areas but, trust me, it was delicious!
I hope you all had a great Thanksgiving!