I've smoked turkey (whole) a couple times and done rolled season breast a few times, but I'm not sure what you meant by cold smoked. I've done injected marinade, and rubbed a butter based seasoning paste under the skin, always rub EVOO on the skin. I usually put it in HOT to sear it then turn the heat down to smoke. I am using a Treagger so can adjust the temp easily, and have liked maple and apple wood the best. Nate
I may be wrong but here's my take... Cold smoking is best for cured meats that will be cooked later to give a bit of flavour although I hot smoke most of the time.
Cold smoking is appropriate where you could eat the meat raw such as salmon. I doubt you'd be eating turkey raw and since you'll have to cook it anyway why not just hot smoke it?
Hot smoking cooks the meat. Cold smoking does not cook the meat so storage must be careful and you must cook it. I think the cold smoking is useful when you want a subtle smoke flavour.For stong flavours hot smoke along with spice rubs but to me that masks the turkey flavour.
