Another turkey temp question

[mark-ct]

I am going to smoke a 13 lbs. turkey on my traeger this year using your maple turkey recipe and pecan pellets. I love using your rub but have not used it with a sweet base like maple surup. This year I'm going to spatchcock it, remove the legs and place it in a foil pan with some carrots, onion and celery.
Can I go at a higher temp to get crispy skin and still use the maple rub or use the rub with a different base and glaze it near the end? Will smoked turkey even get crispy skin? I have done mostly beef and pork recipes and only a few chickens but at a higher temp since traeger can get close to 400 degrees. I wanted to use the maple rub on and under the skin so that the meat gets the maple flavor too. Any suggestions would sure help.
I do have another turkey that's going in the oven so this one is just a treat for everyone to take some home with them (except the skin if it's edible)

Basically I want to use Smokinal's technique with your recipe.

 

[uncle eddie]

You can get crispy skin with a temp of 350F. I typically smoke my birds at 250F to 275F on my MES40. The top temp on my MES40 is 275F so, to crisp the skin I place the smoked bird in an oven at 425F for about 5-7 minutes. I watch for the skin to sizzle and then let it sizzle for at least a couple of minutes.

 

[mark-ct]

I'm just wondering if I can use his maple syrup rub at that high temp to get the crispy skin but nut burn it. The smoke time should be about 3 plus hours

 

[uncle eddie]

Sorry - my mistake. I have no idea on that.

 

[mark-ct]

No problem. Your temps still help me since I haven't smoked many turkeys. Actually this will only be my second.