The first turkey I smoked at a lower temp, it was tasty but the skin was rubber.
This one I cooked at a higher temp and foiled when the breast hit 165 and finished when the thigh hit 180.
Skin was AMAZING! and the meat was just as moist and smokey.
I had the pellet boss set to a user program to run the grill at 275 until MP1 hit 165 then drop to smoke to "hold" until I was able to get out to foil it. Once foiled I ran the progam again until MP1 hit 180.