Smoked mine 275 the whole way turned out great. I haven't tried not using a brine. I do use the butter injection concoction though.

What wood do you like to use for it? You run till center of breast hits 165* or..?

Ever since I was a kid I was never a big fan of Turkey. My mother had a knack for drying them out that you just about had to take a drink of water with every bite.

NOW, I love smoked turkey. Being as I only cook for myself now I just smoke the small turkey breast roasts. I brine them and add some Cure #1 to the brine. Salt, Brown Sugar, and the Cure, that's it although sometimes I add some crushed Allspice.

I toss the roast in a large stainless steel pot, cover with brine and forget about it for a week or so.

Remove, rinse, let dry in fridge overnight, then smoke at 220 degrees until internal temp hits 160-165.

Not only is meat tender and moist, it tastes almost exactly like ham. The last couple of years I do three or four of these small 3# roasts and then give the extra to my kids. I run them through the slicer too for nice even pieces. The one I took to my Daughter's for T-Giving lasted about 15 minutes. The time it took to go around the table. Good thing I had one at home for me because there were no leftovers.

Typically one would use a couple chunks of apple wood for turkey. Breast at 165*...I like warm breasts.

165* in all the tight spots. Where the breast meets wing, thigh, etc. I use almost exclusively Maple wood. Alder works fine, but prefer Maple if I can. Have Apple and Cherry to toss in when I feel like it.

You know, if you get some soft whipped butter at room temp--or maybe just a hair warmer--you can put it through a meat injector. Takes a bit of effort, and you have to go slow so you don't break it...but it will work.

See, higher temperature. Even higher, and you'd not have time for it to dry out and not need the butter injection. That said, with the higher temperature I use, I don't get it as smoky as Jaegerbomer35 does. That's your trade-off.