Heat the maple syrup in the microwave then add the rub. Mix well then continuously mix while using.
Use a silicon brush or basting mop to apply the mop sauce to the top, sides, legs and wings of the turkey.
When is the Turkey Done?
Turkey breast which is white meat cooks a little differently than the darker meat found in the legs and wings and it is important to find the happy medium between getting the two meats perfectly done.
I usually go with the breast temperature and as long as both the white breast meat and the legs are at least 165°F .
You can let the breast go to 167°F to give the legs more time to tenderize but since we are going to let the turkey rest for 20-30 minutes, the temperature is going to increase some anyway regardless of whether it's 162 or 167°F.
Rest the Turkey
I recommend allowing the turkey to rest after it is done cooking. During this time, the juices settle back down in the meat and are less prone to spurt out when you cut into it.
The turkey goes from the smoker into the roasting pan and the lid is quickly placed on top to preserve the heat.
Allow it to rest for about 20-30 minutes before removing/carving the meat.