165 is the temp where the bacteria is killed instantly, but killing said bacteria is a function of time and temp.

At 150 it takes ~5 minutes to kill everything. At 155 it's ~2 minutes.

Pull it whenever you see it between 150 and 155 and let the carry over cook do it's thing - the internal temp will continue to rise a bit and for the love of everything good and holy stop drying out your chicken and turkey!