I love my Turkey Drummies!
All of the above is good advice.
I have even done a 3-2-1 and that works also.
I do recommend probing to make sure you get to 180 degrees meat temp.
Also, using the higher (275-300 degree chamber temp) puts the meat through the "danger zone" quickly and helps to prevent drying out!
Enjoy--they are simple!
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.