I somewhat agree that poultry doesn't benefit from low and slow in the sense that there isn't collagen to break down like in a boston butt or a brisket. However, it does benefit from low and slow with regard to smoke penetration and even cooking. There is a delecate balance between the 2 directions:
Low & Slow (around 250-275)
Pro's: more even smoke penetration, allowing you to go light on the smoke and reduce bitter over smoke. Produces a sweeter smoke flavor.
Con's: Easy to dry a bird out but bacon or other pork fat can help. Mayonnaise also can be used to keep it moist. You also will have rubbery skin, but can easily be crisped up over an open flame
High & Fast (300-375)
Pro's: Crisp skin, moist meat
Con's: Uneven cooking, outer layers are usually cooked to a higher temperature than internal layers (especially with turkey, just a couple of degrees make a suggnificant difference). Also less smoke penetration, usually causing you to over smoke.
EDIT: I forgot to mention one last thing. The bigest thing to remember with poultry is final temperature. If you cook to 165 or 170, it's going to keep cooking when you pull it off, and most likely over cook. I pull all poultry when the deepest measurement reads no higher than 160. I've even been known to pull a large turkey at.....well, I'm not going to document that for liability reasons, but suffice it to say, way below the USDA recommended temp. A large hunk of meat will continue to radiate heat and continue to cook from the inside out.