Curt, usually someone would have responded to this question by now.  For chicken or turkey, I do a "raised direct" method, meaning I have the BGE grill extender on the main grate, to raise it into the dome more, for more of a convection oven effect, and less potential for burning.  I usually go about 350 raised direct, and towards the end, the chicken juices drop on the coals and create some additional smoke flavoring.  Chicken takes about an hour this way; 160 internal breast and 180 internal for the dark meat. 

I've done a bunch of bunch of boneless turkey breasts and always go indirect at 350 as well. Check out my attempt.

http://eggheadforum.com/discussion/1149208