Soak about 2 cups of wood chips in a bowl of water for about an hour.

Line the bottom of a pan with foil. Be sure to allow extra foil to hang over the edges. This will help later in the recipe.

Remove the wood chips from the water and spread them along the bottom of the pan. Pour in about ½ cup of the water that the wood was smoking in. Here’s where you could add smoke flavor, too. Place a baker’s rack in the pan on top of the chips.

Rinse the turkey breast and pat it dry with paper towels.

Rub thoroughly with Zestuous Rub.

Place on the rack.

Cover the pan with foil. Pinch the top foil with the overhang from the bottom layer to enclose the entire baker’s rack, turkey and wood chips.

Place in a 300-degree oven and bake for 2-2 ½ hours, or until the meat reaches 180 degrees, at the thickest point.

Use caution when opening the foil because steam will escape.

Remove the turkey to a cutting board, and be sure to pick off any wood chip pieces that might have stuck to the meat. Allow the meat to rest for about 5-10 minutes and slice.

Serve with rice, pasta or on a fresh plate of lettuce greens.