Smoked Turkey Breast with Cranberries

Place cranberries in mini-food processor or blender. Pulse until cranberries are finely minced. In a medium bowl, mix minced cranberries and tarragon.

Gently loosen skin on turkey breast without totally detaching the skin and carefully spread cranberry mixture directly onto meat under the skin. Replace skin.

Place wood in smoker box over direct medium high heat in grill. Smoke/cook breast over indirect heat with lid closed about 20 minutes per pound, or until a food thermometer inserted into the thickest part of the breast registers 165 degrees F.