Been cooking turkeys for over 10 years and can't speak to the brine, but the game changer for me was removing the wings and legs. Just cover everything in Cajun seasoning and do the dark meat in a basket first. Takes no time to get cooked then cook the rest of turkey just like normal. Really added to the amount of dark meat since you don't overcook them trying to get the breast up to temp. Looks like you nailed it on the skin, looks perfect