I always spatchcock my turkey. Today the leg/thighs got to temp a lot sooner than the breast. Normally everything reaches the proper pull temp at the same time. 158º for the breast, 168º for the dark meat. My reasoning is because it a 20 lbs er. Another reason I like the spatchcock method is the ease of pulling the dark meat early. I can't remember what temps I've used in the past. Today I did 200º for about an hour then bumped to 360º. Maybe in past years I've used a lower final temp. I went for a higher temp to get a crisper skin. The breast is still on the Yoder, now at 144º.