I forgot to add maple syrup to my brine, and now my turkey is all dried and ready to roast.

Erika-- your call! I'm not sure what ingredients were in your first brine, but if you're just looking to add a little sweetness into the equation, I am guessing salt and maple brine will accomplish that just fine!

Hi Erika! You could certainly go either way. The turkey will be delicious if you just allow it to rest in the fridge now that you've dried it off post-brine. You could also do another few hours of brining before go-time, I would just worry about any residual maple syrup causing the bird of the skin to brown too soon in the oven, so you would likely need to rinse off the brine and dry the turkey again post-brine #2. Whichever route you choose, I'm sure it will be delicious-- you could always doctor up your gravy to get the salty-sweet balance of each bite to your preference!