Hi - Thanks to all your suggestions and advice, my turkey breast and chicken quarters and chicken breasts turned out great! I brined the turkey breast for 5 hours in Slaughterhouse Brine, then seasoned and kept in the fridge overnight. I didn't brine the chicken...just seasoned and put in the fridge overnight. I used the Amazing Pellet smoker gadget for the first time, and it worked great. Perfect TBS with no work on my part. Gotta love that.
Smoked the turkey breast at 240ish in my MES 40 for about 5 hours, to 170, and the chicken for about 2.5 hours. They all came out great! I didn't get a pic of the carved meat, but here are a couple of other pics for you. Thanks for your help!