That I’ve done in the oven all these years, but will start on ‘smoke’ setting for 40 minutes before pulling and heating the traeger up to 500 to seat the bird for 30 mins. I’ll finish it the rest of the way with the turkey triangle on the breast meat at 315 the rest of the way. I’ll pull at 162 degrees.

I brine then use injectables and slide a pack of bacon between the meat and the skin. It’s always perfect out of the oven this way, and I’m thinking the recipe should adapt just fine with the above changes to the cooking process.