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Shoot for 155º breast and/or 165º thigh. Let it rest at least a 1/2 hour, internal temps will likely come up 10º while resting. I'd go real light on the smoke wood, if any. Bird soaks up a lot of smoke. I personally don't use any smoke wood for turkey, the lump gives it enough for my taste.
Nice find! I don't find that the brand of charcoal make all that much difference. Just be sure to wait after lighting and closing the lid that the smoke coming out is clear and smells good, then it's time to throw the meat on!