Welcome Derek! Only need to foil the bottom of the wood box if you have very dry wood chunks, such as those from big box stores. I use wood from smokinilicious.com, with proper moisture content, so I never foil the bottom. And only use the chip screen for chips. When I did use big box wood back in the old days, I used the "foil boat" method instead, which is to wrap the bottom half of the chunk tightly in foil. For your turkey breast, you will definitely want to brine. White meat turkey does not have tons of flavor on it's own without getting some seasoning into the meat. Several turkey brine recipes on here, but basically you want 1 cup kosher salt, 1/2 to 1 cup brown sugar, to 1 gallon water. All of the brine flavorings beyond that are up to you. I would brine the turkey breast for 8-10 hours. The other critical thing is not to overcook the breast. I would remove it when the internal temperature is 160. Tent loosely with foil and rest for 30-45 minutes. Carryover cooking will probably bring the temp up to 165. Don't expect the skin to be particularly palatable. But you probably already know that from your previous MB experience.
