I did a wild turkey breast back in January. What I did was butterflied the breast and pounded it flat. Seasoned with spices and added stuffing on top. Rolled it up and warped in bacon. We smoked for about 1 1/2 hours then wrapped in foil for 30 minutes and temp was 250. Came out great and not gamey.
2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow