Keeping it simple. This Thanksgiving turkey was dry rubbed with Traeger’s pork and poultry rub, and air cooled for 12 hours in refrigerator.
Light the Traeger after filling it with your favourite wood (this time I went with Hickory), preheat it to 350*, and then roast the bird for about two hours, until the thickest part of the breast reads a temperature of 165*-170* degrees.
I was willing to sacrifice those extra 5* (USDA min 165*) in hopes of a crispier skin. It was worth the risk and the breast was tender and juicy.