I've never brined anything in my life. We don need no stinkin brine...or injection...unless you just want to...
I always use a water pan for my Wild Turkey. I want my Wild Turkey, to taste like Wild Turkey not ham so, I just use one of those throw away metal pans, a shallow one. No vinegar or beer or whatever, just half full of water, maybe throw in some chopped onion and garlic. Get my grill going, bring it up to around 275, slide the pan in under my grate on the cold side, close the lid and let it get hot in there. Add some GREEN Hickory or applewood, not a lot, just a light smoke at the start. I'll put my rubbed and ready breast directly over the pan, then, since the breast is so lean, I'll lay 3 or 4 slices of maple bacon on top. Don't pin it or toothpick it, poking holes where you don't need'em to be, just lay it and leave it. Then close the lid and leave it alone. Unless my fire drops way off, like less than 225, theres no reason for me to open the top again. I'll let it cook for a couple of hours (2 hrs maybe 2 1/2). Then check the IT. Its gonna be done. If you've kept the grill temp stable, its done. Poke it to make sure, the juice will skeet out clear as a tapwater. take the bacon away and eat it while you stand there drinking a cold one and smiling at your perfect Turkey Titty lol. Roll it off gently and make sure no crustys are hanging off. Take it off the heat, let it sit uncovered for a few minutes to settle, then start slicing. Great on the plate or in a bun or onion roll as a sandwich. This is supposed to be fun, no need to make things so complicated with a lot of ciphering and figuring. Stressing over things the night before then worried weather its done right or not. I like it my way, try it and you will too.
I got the rub, if somebody wants to try it. A dry over wet. Its awesome. Let me know...