You'll definitely get more smoke on the quartered turkey/breasts, but that isn't always a good thing. Most people find deep smoke flavor off-putting on the Thanksgiving table.

Other thoughts - Smoke hot at 325 to 350 until you hit 160 internal. I prefer to brine and use the brine to get some sweetness/spice into the meat. And finally, absolutely check the internal temp. I've been to several feasts with BBQ turkeys where underdone pink meat was mistaken for smoke flavor.