Brined overnight using Alton Browns recipe:
Spatchcocked and seasoned. I was debating if I should've smoked whole or using this method.
Smoked at 275 for 4 hours until breast hit 165. The recipe I was following called for 3 hours, and I was wondering if my Traeger probe was off again seeing as how I was getting varying temperatures with my thermaprobe. I went with my gut and decided to keep the bird on a bit longer. Glad I trusted my instinct, because holy shit this was the best turkey I've ever made. There's no going back to the oven now or cooking it whole.