Turkey breasts, that is. What were you expecting?
I found a bag in the freezer with double wrapped turkey thighs, and wings, probably left from my last holiday turkey cook for which I just used the breast.
I seasoned the turkey with my rub just before putting on the grill and smoked indirect for 2 1/2 hours at 250°. There was a +/- 10° swing with the lht at 10 and hht at 50. (I'll try 15,35 next time as I get to learn this new pit.)
And then moved the pieces on to the charbroiler of my PG500 without raising the temperature of the controller for a gentle crisping. A half hour and two turns of the pieces later, I removed the turkey.
I made some sliced white yams seasoned with the same rub, fresh lemon juice and onions, and steamed in the microwave as I wanted the potatoes very soft. The slices of turkey thigh were accompanied with the usual vegetables for the final plating.