I am a firm believer in KISS.
I just pulled off a breast that was brinied overnight.
Salt, sugar, and AJ.
Drained and wiped dry.
Let the skin dry for a couple of hours.
A light dusting of rub, not much at all.
Smoked to 170--on the Traeger with Cherry pellets--rested a bit--sliced--and chowed down.
I let the turkey speak on it's own merit.
Moist, flavorful, and "YUMS"
KISS works for me--Just my method.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.