Smoked Turkey Breast

Place turkey, breast-side down, on a work surface. Using kitchen shears or a sharp chef's knife and beginning at the tail end, cut along each side of backbone. Remove backbone from turkey; reserve backbone for stock or discard. Turn turkey breast-side up. Using the heel of your hand, press firmly against breastbone until it cracks and turkey breast flattens slightly. Trim any excess fat and skin around neck, and trim any exposed ribs sticking out from sides of breast.

Starting at neck end, loosen and lift skin from breast by inserting fingers and gently pushing between skin and meat. (Do not detach skin completely from breast) Whisk together oil, lemon juice, garlic, oregano, salt, and pepper in a medium bowl until well combined. Rub half of oil mixture under skin; smooth skin over breast, and rub remaining half of oil mixture over skin and cavity. Transfer turkey to a large rimmed baking sheet, cover with plastic wrap, and refrigerate at least 8 hours and up to 12 hours. Remove turkey from refrigerator and let rest at room temperature for 1 hour while preparing smoker.

Prepare charcoal fire in smoker according to manufacturer's instructions. Place wood chunks on coals. Maintain internal temperature at 225°F to 250°F for 15 minutes to 20 minutes. Smoke turkey breast, covered with smoker lid, until a thermometer inserted into center of turkey breast registers 155°F, about 1 hour 45 minutes to 2 hours 15 minutes. Remove turkey breast from smoker and let rest at room temperature, covered, for 20 minutes. (Internal temperature will continue to rise as turkey rests, reaching a minimum internal temperature of 165°F) Carefully carve turkey, slicing each breast crosswise into 1/2-inch thick slices, and arrange on a large platter; serve immediately.