Page 97 - Turkey Book from Meathead

hen cooking turkey or chicken on a grill or
smoker, in general, you want to cook skinless parts at 225°F in indirect convection air. This low temperature helps hold in moisture and the slower cooking makes it easier for you to get it o the heat at the right temperature. For skin-on birds, you can roast in the indirect convection zone at 325 to 350°F in order to render the fat under the skin and make the skin crispy.
Meat doneness is a moving target, and it is much easier to hit your target temperature when cooking at a lower temperature like 225°F, and low temps keep meat tender and moist.
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