Indirect and you have to pull at no more than 160°. High heat up front if you have skin on. It’s just a large chickenI have done turkey kabobs recently and used a Mediterranean spice on them. It was delicious on the kettle and have been meaning to do similar with larger pieces like the breast or thigh. Your hunk of meat looks delicious and juicy. I know how hard it is to get a breast to come out in juicy form, if you go over by 5 degrees it is long gone.