To get a better idea of appropriate internal temperatures check recommendations for sous vide cooking. Most want to overlook all meat. I suggest 147F internal for breast and 152F for thighs - these are the maximum I use to eliminate the pink. Stand covered for around 15 minutes when cooked. Just for curiosity I sous vide brined turkey breasts for 3 hours at 140F - great flavour and moisture.
When you stop horsing around it is time to fire up the BBQ & Smoker