That sounds like about right at those temps. Remember, you're cooking it from the outside in and from the inside out also.
Trying pickling one sometime for a ham-like flavor too if you have the room in a fridge to do so. I do mine in one of the crispers. I inject the breast and thigh, but in a small turkey that's optional. I pickle it for a week anyways so it gets full penetration regardless. I use the following recipe for the pickle:
1 gal. water
1 cup sugar
1 cup brown sugar
1 cup salt
1½ tsp. DQ Cure (available from Butcher Packer)
Maximum nitrate concentration according to directions is 24 lbs. per 100 gal of water, or ¼ lb. per 1 gallon, which is 4 times stronger than what I use; I keep the pickle milder and soak longer.
You can use TQ also, eliminate the salt; can't tell you the results however as I've never tried it (don't know the equiv. amt. of TQ to use in water for a pickle - I'm sure TQ users could tell you however).
I'll be doing one here in a couple weeks for Thanksgiving and will post as I go along with it, buying the bird on the 15th and thawing so I can put in the pickle by Thursday the 19th, a week before Thanksgiving, and will smoke it Thanksgiving morning before going to our son's house for Thanksgiving dinner. He's already bought a 22½ lb. bird for the traditional stuffed turkey dinner but insisted I bring a smoked turkey. We did several the last couple years for Christmas and New Year's and claims he can't wait that long for one this year, lol! Plus he wants to get his kids hooked on it too.. lol! (My dad cured and smoked turkeys every holiday season at his meat store and he remembers enjoying them come holiday time).