3lb. Boneless Turkey Breast Roast (Butterball)
I do these all the time..
Take the netting off if you like (hint: it will be a bear to get it off later), oil with EVOO, and put a mild rub on it.
If you can ever get your hands on Carolina Treet - it was almost made for turkey - just dump it on and throw it in the smoker.
I go 2 hours of mild (as in, not hickory/mesquite) smoke at 220° (that's as high as my box will go with my current temperature controller), and take it to an IT of 160°. Pull, foil, wrap in towel and let rest a while in the microwave or a small cooler.
These things are pumped will all kinds of salty solutions, so a brine would more than likely be a waste of time.
You'll love it, and will start scowling at the $6-8 pound plastic stuff in the 'deli'..