The texture and flavor of a smoked wild bird are superb. Serve this with the Rosemary, Apple, and Golden Raisin Salsa (page 244) or slice the meat for sandwiches with all the fixings.

• Combine the vinegar, water, paprika, salt, pepper, and marjoram in a glass jar and shake to blend.

• Place the turkey breasts in a large resealable plastic bag. Pour the marinade into the bag and carefully seal the bag, removing most of the air. Refrigerate for about 1 to 2 hours.

• Build an indirect fire in a kettle grill or water smoker and add 3 or 4 water-soaked apple wood chunks to the fire.

• Remove the turkey breasts from the marinade and place on the indirect-heat side of the grill or smoker. Slow smoke at 225°F for about 1½ to 2 hours or until a thermometer inserted into the thickest portion of the breast meat registers 165°F to 170°F for well-done.

• The turkey will have a slightly pink color from the slow smoking and the wood. Slice and serve.