Deconstructed Is the way to go.

This is the concept. I target 150 for the breast and 180 for the legs.

It was incredibly juicy. I will add that there are two turkey tenders that are between the breast and rib cage that cook slow. So remove them and cook them separate.

Only dry brined the night before no complex marinades. The family was pretty amazed. Moisture is what makes the turkey and not all the creative spices in my opinion. I used kosher salt and some bbq seasoning.
I did this out of town without a smoker in an oven ans it easily outperformed my smoker with a traditional norman Rockwell method.

Hence you get a turkey that has each piece that is done to the optimal temp and cooks fast.

https://www.youtube.com/watch?si=wXBZdNX7o2sXeTHd&v=nd1rM3CsoN0&feature=youtu.be