My co-worker brought to work a wild turkey for me to cook on the egg for him, as I brag to much sometimes. I offered to cook and when I opened the package at home it was a skinless boneless breast and thighs. Never done a wild bird, but figgerin they are lean stuff I brined it with a little oriental flavor, (ginger, soy, garlic, onion) with the sugar-salt brine measurements. My concern was the lack of skin for protection of drying out, so I wrapped in it in cheese cloth and saturated the cloth with olive oil. Not sure what temp to shoot for but am thinking 165* inderect. Dome is at 325 and am not using smoke on this. Will post results later tommorrow as this will be taken to work for sandwiches. Wish me luck. Any tips on this setup will be seriously taken into into account.