put the turkey breast on the bottom shelf or rack of your smoker. put the fatest piece of pork(the fat from a ham) on the top shelf or rack. smoke the turkey according to the directions that came with the smoker as far as time and temp. the fat will drip onto the turkey and keep it moist. i use hickory wood soked in water overnight to put in the bottom of the smoker directly on the coals of a gas smoker.