1. Working from broad neck end of turkey breast, use fingertips to gently separate skin from meat to form a pocket. Be careful not to detach skin on top of breast bone, at outer edge or at base of breast.
2. In small bowl, combine garlic, peppers, thyme, salt and oil. Rub seasonings under and over skin. If using gas grill, follow manufacturer's directions.
3. If using covered charcoal grill, open all vents and prepare coals at least 30 minutes before grilling. When coals are medium-hot, place 1 1/2 to 2-inch-deep drip pan at center in bottom of grill; fill halfway with water.
4. Arrange 25 to 30 hot coals at either end of pan. Sprinkle damp mesquite chips over coals.
5. Place turkey, skin side up, on grill over drip pan; cover grill and smoke about 1 1/2 hours. Begin checking after 1 hour; turkey is done if a meat thermometer inserted in thickest part registers 170°F and juices run clear with no hint of pink when thigh is pierced.

Note: Smoking may turn turkey meat pink.

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