I have never had a Salmonella problem with Chicken or Turkey. As long as you take the IT to >165ºF you'll be fine. I personally prefer to take the breasts to 170ºF and the Thighs/drumsticks to >180ºF. My neighbor has worked for Foster Farms for years and yes, it's true that all poultry does inherently have Salmonella but cooking to the proper temperature will and does kill it.
Ever since I started smoking poultry in the Bradley smoker in 2007 and now for years with my pellet smoker-grills I mostly like to smoke at 180º - 225ºF for 1 hour for chickens and 2 hours with turkeys before I bump the temperature to 325º - 400ºF until I reach the internal temperatures I listed above.
Just my 2¢ ... I have never worried about the "Danger Zone" when cooking poultry/turkey cause I never play around with the IT. That's my story ... and I'm sticking to it. No one has ever become sick eating any or my poultry/turkey. Salmonella is nothing to play with. Better be safe than sorry and by all means cook/smoke it at the temps you are comfortable with. Me, I'll take it 170ºF.