I have never cooked a heritage turkey, but I would imagine they would be a lot like a wild turkey. Even though you rested it, it still needs a lot of moisture added because of the lack of fat. I always put some water in the bottom of a cooking bag and put a lot of bacon on my wild turkeys. You should expect a stronger flavor and tougher dark meat on a wild turkey, so I think that would apply to your turkey. Your smoking method on the grill could of really dried things up. I cooked an 81/2 pound Cornish X chicken for Thanksgiving. I did "beer can chicken" in the oven, though I used Dr. Pepper instead of beer. It turned out great, and very moist. Biggest problem was the can disappeared into the birds chest cavity. It didn't stand up great, but did stand up.