Yeah, I am concerned about doing just that- turning a breast into shoe leather. The smoker has a couple of very low temp. settings though, listed as 'low smoke' and 'hi smoke' so I plan on trying low smoke for, say, an hour just to get some smoke into the meat and then kick the smoker up to 350 or so and roast the turkey like one would in a regular oven. Of course the smoker will still produce some smoke at 350 while still cooking the bird fairly quickly so as not to dry it out- maybe I can get some smoke in there without turning the carcass into jerky.
There are also some tricks, such as covering the lean meat with soaked cheese cloth, and keeping the cloth wet with, say, apple juice for a "cold" smoke. And the age- old large pan of water in the smoker to make a very humid environment.
And I fully expect to ruin some things along the way, just as I did with that batch of potatoes. But I would rather destroy $10 worth of poultry than $60 worth of pig or cow and maybe I can learn along the way?
Brian
Problem with attempting to just some turkey breast, or multiples, is as you said... it will turn into leather, way before the flavor permeates the meat...
Best bet is the complete thawed turkey, or multiples as we have done before...
unless you stick the turkey breast in the farthest corner away from heat, and smoke really cold... welll...