I had the wife pick up a turkey roast the other day. If you was how this stuff was made you probably wouldn't want to eat it, but I thought it would be great for smoking and slicing thin; not the case. I let this dude marinade in red wine, EVOO, garlic powder, CBP, and about half of a sliced white onion. I smoked it for 4 hours using Oak and Apple. Turkey was nice and moist, but took on Zero smoke. I had also smoked some chicken breasts (I'll post those later....boy were they good!) and they took on great smoke. So the only think I can think of is, the enzymes used to "glue" the meat into a loaf is keeping the smoke from penetrating. Sliced thin, it makes for a good sammy (with some spicey Q sauce I through together for the first time: Geek With Fire sauce recipe #1), but not a trace of smokey goodness. I think next time, I'll just smoke plain ol' turkey breast, and leave the franken-turkey in the "beaks and butts" section.