I agree, get smaller turkeys! Also, if you haven't spatchcocked before, definitely check it out. That's the only way I go with chickens and turkeys now, because it cooks faster and the dark and white meat finish at the same time (I take it off when the breast is at 150 and the thigh is at 165). Kenji of cooking labs, and others, highly recommend this, rather than taking the breast to 165 and getting dry meat.
I've seen
Thermoworks talk about Kenji and the log 7 bacteria reduction lethality table so holding poultry like small chicken breast, fingers, tenderloins and nuggets for 5 minutes at 150*f is the same pasteurization as it instantly hitting 165*f. And 1 minute at 155*f. I do this with white meat only because dark meat has more connective tissue myglobin etc. Since whole poultry breast will coast up, pulling at 150*f will be great. Unfortunately my mom sees a slight pink tinge and thinks it's not cooked enough.
@daveomak sent me the log 7 table below.
Dr. K.... here's a poultry pasteurization table....
Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005)
-Kurt