My apologies friends. Have been away for a bit. Don, I bought turkey "loins"(large pieces of turkey breast) that have no added flavoring goo but I have made it before using fresh turkey breasts cut off of the bone. Works just as well.
Also, here is a link to the recipe that I "borrowed" from Guy Fieri. I only used his brine recipe as frankly, I didn't like the rest of the recipe.
http://www.foodnetwork.com/recipes/guy-fieri/turkey-pastrami-recipe/index.htmlI smoke it at 225 to an IT of 152 and then FTC for a couple of hours. The IT will cruise right on up to 155-160. Wrap in plastic wrap and then foil and into the frig for at least overnight, preferabley two, to allow the smoke and flavors to permeate.
Again, my apologies for taking so long to respond.