When I've smoked turkeys in the past I typically put a thermometer in the breast and pull the turkey when it hits 160. (Traeger -- 2.5 hrs smoke with pecan, raised to 325, now 1.5 hrs into the "cook" stage.) Today, I also probed a leg. So...the leg is @170 and the breast is 120. Perhaps this always happens and I never knew it before. Sure, dark meat can take higher temps before drying out but at this pace it'll be >200 by the time the breast is done. Thoughts?