For Mothers Day I'm going to smoke a couple of wild turkey breasts. At what temp would you more experienced smokers keep the smoker at? What about the internal temp of the turkey, where should that be? Also I've read that a buttermilk brine is awesome for poultry, anyone have or can recommend a buttermilk recipe? Any other tips would be greatly appreciated. I will be using a Weber Smokey Joe grill that I converted with a stainless steel middle section to resemble the Weber smokers. I will provide pics of the process. Thanks in advance.