Wild Turkey on the steel kamado

Someone I know @ work was telling me about hunting wild turkeys this spring. I said that I had never
had that (except from a bottle) and he offered to share some of his next kill. 2 days later, he brought in 2 fresh boned breasts. What a nice and generous treat!. My wife marinated one for  ~ 48 hours in Kraft

Honey Mustard with Oscar Meyer Bacon salad dressing per a recipe she found on line.
The result after 60 minutes in the steel kamado (after 60 minutes at ~325F indirect over water to an internal temp of 165F) was amazing. I understand that this often dry. This turkey was very moist and juicy like your average Thanksgiving bird done in the kitchen oven. You could taste the marinade but in the center it was turkey full and flavorful.

You can see @ the cuts that it is done through and white in the center. I think I'll try smoking the second breast indirectly over water w/o marinade just to compare. I'm not sure if the juiciness is due to the marinade or the kamado.