Thanksgiving turkey

The motor on my rotisserie quit when the turkey hit 140 degrees… so I pulled it off the spit and pulled the rotisserie forks out… dropped it in the roast rack/roast pan to finsh…. pulled the turkey off at 160 degrees… 20 pound bird only took 3.5 hours at 350 degrees (dry brining or wet brining speeds up the cook). This bird had a little bit of pecan and cherry wood smoke on it dry brined for days… The flavor was fantastic…very tender… not dry at all… it was a hit.