Strange how we find ourselves in situations like this......................
I have smoked wild turkey breasts by rubbing them down with basic turkey rub sold in the store, wrapping them with bacon, 1-2 hours in smoke(cherrywood) @225,until I get the color and smoke I want, foiled with butter until it reaches finish temp. This was on a gasser that I started out with and I really didnt know what I was doing but they came out well. I have not done any in a long time but now I would brine it, do a bacon weave, use plowboys yardbird rub and use a bit of chicken broth in the foil. Keep it simple in tne beginning and advance in complexity with time and experience.
Backwoods Fatboy, 2 Ugly Drums, 22.5 wsm and 2 18.5 wsm's.