1. Following illustrations 1 and 2 below, remove skin from breast meat and then remove breasts from bone structure (discard bones or save for stock).

2. Sprinkle entire surface of each breast with 2 teaspoons kosher salt (or 1 teaspoon table salt). Following illustrations 3 through 5 below, assemble and tie turkey breasts. Place roast on wire rack set in rimmed baking sheet and refrigerate, uncovered, 1 hour.

3. If using wood chips, place them in shallow aluminum pie plate and place plate on primary burner (burner that will remain on during cooking) and reposition cooking grates. Turn all burners to high, close lid, and heat grill until hot, about 15 minutes. Scrape cooking grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burners.

4. Rub surface of roast with 1 teaspoon oil and season with pepper. Place roast on side opposite primary burner. Cover grill and grill-roast until instant-read thermometer inserted into thickest part of roast registers 150°F, 40 to 60 minutes, turning roast 180°F halfway through cooking time.

5. Slide roast to hot side of grill and cook, covered, until roast is browned and skin is crisp on all sides, 2 to 2 1/2 minutes per side (8 to 10 minutes total). Transfer roast to cutting board and let rest 20 minutes. Cut into 1/2-inch-thick slices, removing twine as you cut. Serve immediately.

Serves 6 to 8