Turkey Breast on outdoor grill rotisserie

I have some old notes from cooking bone-in turkey breast on my Weber smoker. Cooking temp was about 350. It took about 2.5 hours total to get 6.5 lb. breasts to around 165 to 170.

Dad Cooks Dinner blogger is a big rotisserie fan. He says: "Cook until the turkey reaches a temperature of 150°F in the thickest part of the breast, and then add four minutes of cooking time. This should take about 1 hour and 45 minutes for an 8 pound breast." LINK

He advocates 150 0ver the USDA 165 for juicier meat. He explains:

"The USDA chose 165F for turkey because, held at that temperature, salmonella is killed in less than ten seconds. If the turkey gets to 165, there is no chance that salmonella will survive; carry over heat will take care of it. But…what they don’t mention in their consumer fact sheet is that salmonella is also killed at lower temperatures, if that temperature is held long enough. If a turkey is held at 150F for 3.8 minutes, salmonella is dead. If I pull my turkey off the grill at 150*F, it will remain that temperature for at least ten minutes due to the thermal mass of the large turkey. I know I’m taking a slight risk here, but as long as I rest my turkey for ten minutes before cutting into it, it will be safe." LINK