Soak 2 cups apple or cherry wood chips in water 1 hour or more.
Preheat grill to medium. Rub turkey with 1/2 teaspoon of the ginger and season to taste with salt and pepper. Prepare grill for indirect cooking. Add drained wood chips according to grill manufacturer’s directions. Insert meat thermometer into thickest part of turkey breast. Grill turkey, skin side up and covered, 1 1/4 to 1 3/4 hours or until thermometer reaches 170°F. Cover and let stand 10 minutes.
Meanwhile for salsa, in medium bowl stir together onion, honey and remaining 1 teaspoon of the ginger. Gently stir in raspberries and kiwi. Serve with sliced turkey.
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