You are correct that they are a bit tougher. But given the right care they are fantastic. Smoking a turkey breast to me is no different than smoking any other meat. It is all in your brine. I would use less salt on the wild version and know that I am smoking it to eat not to preserve.

I would take the breast and cut it up. Depending on how many people you are feeding. A whole breast can feed four hungry people. If you have a deep fryer, cutting them into bite size pieces and breading them is dynamite. You can also use any sautee recipe with them. I would stay away from cooking the whole thing as one especially in the oven or on the grill
The exception being the small pectoralis minor muscle in the breast. It has a tendon that runs through it but it is TENDER! I call them the tenderloins and wrap them in bacon and grill them.