I use a Brinkman gas smoker with a water pan. The pan keeps steam circulating over the bird, and keeps it moist. The wine just adds a subtle note.

Today, I just used a pair of Butterball breasts I bought. If I had bought plain turkey, I would have brined it in a 50/50 salt/sugar mix overnight. Didn't take a picture today, but here's a whole bird from the past:

[Linked Image]

Cleverly disguised as a responsible adult.