Like other's have said, it's done when it's done. I cook my birds at 325*-350* and take to an internal breast temp of 160* then remove and rest about a half hour. Food safe says a minimum of 165* internal, but I pull it at 160* and figure it will rise another 5*-10* while resting. This will ensure you get a nice moist breast. Nothing worse than dried out turkey! Just be sure your thermo probe is in the meat and not touching the breastbone. Good luck and don't forget photos!
UDS, Akorn, Weber Red Head Kettle, Drum Grill, Gasser w/cobwebs all over it. I'm JD.