Recipe courtesy Gabriel Claycamp, of the erstwhile Seattle’s Culinary Communion cooking school.

Ingredients

2 heirloom turkey breasts, skin on
2 cups applewood chips, soaked according to directions

Brine

1 gallon water
1 cup kosher salt
1/2 cup sugar
1/4 cup dried tarragon
1 teaspoon black pepper

Directions

Combine all brine ingredients thoroughly in mixing bowl. Place turkey breasts in large nonmetallic dish and cover completely with brine. Let sit in refrigerator for 24 hours or overnight. Remove turkey from brine and pat dry.

Make a fire in a charcoal barbecue and let it burn until the coals are ashed over. Spread the coals in a thin layer for moderate heat and add the wet wood chips. When the chips begin to smoke, place turkey on the grill. Grill until done (internal temperature of 165º F), approximately 20 minutes, making sure to keep the grill covered but the vents open. Add more wood chips if necessary. Slice turkey thinly across the grain and serve.