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[BigDave83]

I like to finish mine at a higher cook temp. If I am wanting smoke flavor I will start low say 200 and then after an hour bump temp to 225, then bump temp again to 275 then then once the internal gets to about 140 I go to 350 to 375.

From what I have noticed doing whole birds is that increasing temp over time seems to keep the skin from shrinking or pulling back as much, exposing the meat, usually the bottom of the breast where it is the thinnest. 

you can monitor internal temps and increase at certain points. I just like to have it need to go for another 15 to 20° internal when I hit my finish cook temp of 350-375.

[hughver]

You would need to be at 145° for at least 15 minutes according to the chart.

I just lower the grill temp. and hold to achieve pasteurization.

[Bentley]

Louie would be proud of that technique!

[triplebq]

Here is a post I did a while back on Turkey Breast

https://pelletfan.com/index.php?topic=453.msg3870#msg3870

[glitchy]

You can spatchcock a breast and cook at 375 until 160 too. I just made this a couple weeks ago on the MAK. Biggest thing for me with poultry is making sure to check a 2-3 spots with instant read as it’s easy to miss the right spot with leave in probe. It’s not going to be super smoky, but I don’t like rubbery skin so I cook hot entire time.

[Hank D Thoreau]

You can spatchcock a breast and cook at 375 until 160 too. I just made this a couple weeks ago on the MAK. Biggest thing for me with poultry is making sure to check a 2-3 spots with instant read as it’s easy to miss the right spot with leave in probe. It’s not going to be super smoky, but I don’t like rubbery skin so I cook hot entire time.

I am right with you. I started cooking at a higher temperature to get rid of the tough, rubbery skin. My turkeys cooked over charcoal always turned out great. My turkey on the smoker were not so good until I increased the temperature.

I use a Thermapen MK4 fast probe thermometer so I will penetrate and slowly pull through the meat to get the temperature throughout.  I will also check a few spots. Last time I had a cold spot and ended up flipping the breast.

[stickjiggler]

Thanks again everyone for all the tips/advice.
I will be pouring the brine on tonight before I go to bed.
I am thinking of start smoking @ 200 then bumping it up after 2 hours to help crisp up the skin.
It won't really matter though because I'm told we will be slicing it up and eating/snacking on it cold.
Happy Thanksgiving all