That is a good mix ... the turkey is pretty lean so you might want to add an extra touch of fat. The wild turkey has an off flavor so you might just want to make a pound the first go to taste it. I also add about 5% more mix than the package says and I add 2 Tbs of NFPM per pound for a binder. Stuff in 32-25mm casings.
I like to grill and or cook my brats with kraut and other things. So I generally do not process them too far and treat them as a fresh sausage.
However, as a matter of personal policy, I always add #1 cure because sometimes I forget what's what when I'm making 4-5 things at the same time. It will not hurt you at all but it may save you bacon.
I add the cure (1 tsp/5 lb) and then I cold smoke them about 4 hours to get some good color. From there you can freeze them for future use or I sometime poach them in 160° water to an internal temp of 152 degrees and then package/freeze. Since I always cook them before eating it is not important that I process them further than the smoke.
I would not hot smoke them ever.
If you cold smoke cure is a MUST.