Pit temps for Turk...I don't quite get it

I read quite a few posts on turkey breasts but still need some advise on cooking temps. Should I cook at 275 - 300 dome temp or should I cook lower? I have a whole 6.5lb turkey breast with skin and I'm not going to brine.

If your doing a whole turkey I suggest that higher pit temps.
You can do a 6.5 pound breast at normal Q'ning temps if you pull it off the pit at 160? internal, it doesn't take long for breast meat to dry out if you get the internal temp to high.
Enjoy
Jim

I haved cooked whole turkeys at a lid temp measured with a cheep Taylor Candy thermo thru the lid vent. I shoot for for a temp of 225-250* and have had wonderful success. I typically go for a Polder thigh temp of 175* and have not had a problem with dryness. I have always brined the birds before cooking.

Good luck you won't need it if you follow the directions on this site!!