This year we are doing Turkey breast instead of a whole turkey. I have two of them. About 7.5 Lbs each.
Plan is to thaw, then brine for 24 hours in 1 parts salt, 2 parts brown sugar and a little rum extract, drain and pat dry, layer top of breast with bacon under the skin and smoke on the FEC 100 at 275 until internal temp of 155ish. I'll relook Smokin's Turkey notes, but as for now, this is the plan. Any advice?