Usually you want the thigh meat at a higher temp than the breast meat. Your temps sound flip-flopped. For example, ideally when you take it out, the breast would be 160-165, and the thigh 170-180. So it makes sense that you said the thigh meat was not falling apart based on the fact that it only got to 165. Thigh meat gets juicier and more tender in the 170-180 range. But you definitely don't want to overcook the breast. I wonder if putting your turkey one rack level down (so the thigh/back would be closer to the heat source), might get that thigh temp higher, yet still shield the breast.