Yes, although I didn't cook it (somebody else deep fried it). When I cook poultry I always get comments about how moist, yet fully cooked the meat is (both breast and thigh).

My tricks: spatchcock, aluminum foil on the breast, temp probe, and pulling it before it reaches target temp. Most people are overcooking their turkey (typically the breast) so that the thighs are fully done. Spatchcock fixes the surface area to volume ratio, the foil addresses the differential cooking of breast and thigh, and the temp probe ensures you're not under or overcooking.

I've never brined a turkey, but my guess is that's the last step to perfection.