I assume the breast hasnt any skin on it.
We did an entire wild Turkey a few weeks ago and we put our trimmed brisket flat fat between the breast meat and the skin. We did it at the fun cook at Eagle Park.
We then injected the bird with a mixture of butter, poulty rub, pepper, lowreys and coke.
We then poured the excess mixture between the meat and skin of the bird.
The bird turned out excellent, nice and moist.
I would inject the breast and probably lay some bacon on it to prevent it from drying out.
Goog luck and let us know how it turned out.