Tried my test turkey (breast) today with poor results. 7 lb. breast cooked indirect at 350 to an internal temp of 160. Took off after 2 hours and foiled and rested for 5 minutes. Forgot to mention in was using a maverick et-73 in the bird and monitoring remotely. Once it rested, I got the thermapen out to double check and was I surprised to find it was 120 - 140 in most spots. Put in the oven to finish and 25 - 30 minutes later it was up to 160 ish. And it was very dry.
I'm signed up for the thanksgiving turkey this year. Looking for any advice on how to correct these issues when turkey day rolls around.