Love them. Only way to do white meat. Since it is just the wife and I, this is perfect for Thanksgivings. About 45 minutes a lb. Or go off the digital temps. Just spice it up and put some hickory wood on the fire and let it go.
I have never brined any of the turkey breast we have done. Just didn't seem to need it. Always moist and juicy. Could it be better brined, possibly. But if you marinaded it, why bother? I always worried about getting rid of the excess salt. I don't need any of that in my diet nowadays.