Matt,
I recently smoked a Butterball boneless, rolled turkey breast, and it came out pretty good. I also injected with some rub and garlic butter.
Since poultry has no tough connective tissues like beef or pork, it does not need to be smoked low-and-slow. I think anywhere from 275° to 325° would be fine. You just want the IT to reach 140° within 4 hours. Not a problem, as mine hit 170° in about 3-1/2 hours with my MES30 set at 275°. That's when I pulled it, and it was cooked through and quite juicy.
Good luck!