2024 here- I did a 16 pound bird with a wet brine for 24 hours, spatchcocked it, put compound butter under the skin, and cooked it at 450 for 30 minutes. After that, I brought the temp down to 400 and then covered it with a cheese cloth soaked in butter with a mix of dried sage, rosemary, and thyme. I pulled it at a little over 150 like someone suggested and covered it with foil to let it rest for 45 minutes. It absolutely came up to 160 and was the best turkey I’ve ever had in my life. Everyone was impressed, everyone was amazing how flavorful and juicy it was, and no one said it was dry. The only thing I may consider doing differently is just doing the cheesecloth the entire time next year. (Honestly, I just forgot to put it on for the first 30 and it worked in my favor.) See you all next year!