...different temps?

Everything I've read says that the breast meat needs to come out between 155-160. But dark meat is better cooked to a higher temp.

I know some people deconstruct the turkey and pull the breast out when it hits the right temp while leaving the dark meat in longer - but I'm curious who has tried that, if it's worth the trouble, or if I should just make sure the breast meat is done to the correct temp and put up with however that leaves the dark meat.