Buy a turkey breast - fresh or frozen (thawed). People talk about brining, but most commercial turkey breasts come pre-injected with fluids so brining provides only minor improvement, if any.

Mix up this wet rub (or use whatever other seasoning you like):

1/4 cup vegetable oil
2 T onion powder
1 T paprika
2 t garlic powder
2 t kosher salt
2 t white pepper
1 t powdered ginger (I sometimes substitute rosemary)
1/2 t powdered sage

Rub all over the bird, particularly up under the skin, but the pull the skin back down and secure with toothpicks or similar to keep the meat covered up (skinless smoked foul tends to get rubbery).

Smoke at 225 until it hits about 155. Crank the temp to crisp the skin on its way to 165.