First time turkey question

I have one question before attempting my first turkey on the WSM. I saw Chris' new pictures on the turkey that he did on his WSM. I saw he pulled the bird when it read 165 degrees in the breast. I understand the breast is ready to pull at 160 but what about the thighs? Don't you need to bring the dark meat to at least 180 degrees? Also, if you leave the bird in the smoker until the thighs read 180, how do you keep the breast from drying out? Does brining the bird allow for this and keep it from drying out? Thanks for the help.

I suggest you measure at the thigh or they won't be done. Brining or injecting will take care of the breasts and adds flavor.
Your on the right track.
Jim

I've noticed several recipes this year published in magazines like Sunset that ignore the thigh reading and focus on the breast reading. You'll have to decide for yourself which reading you want to follow.

Regards,
Chris

Chris is right it is your call but if you are cooking for someone other you and your family then make sure that the thigh goes
to 180*.
Jim