Most seem to brine, I have never done that so maybe I need to try it.
Most store bought turkey is kind of already brined/pumped with a solution, that is probably why I have never tried.
I will sometimes inject with a mix of garlic butter, and some other seasoning. Depending on what you use you will get tracks.
I am assuming this will be a bone in breast, I would lave it uncovered in the fridge over night to dry the skin some. I would then rub with a mix of melted butter and olive oil with salt, pepper and what ever other seasonings you prefer.
I have a DC I know mine cooks a fair amount hotter than the temp setting, I never temped it so not sure how much. I would not cook over 160 internal a little less would be better as you will leave it rest some before slicing.