Smoker Honey-Glazed Breast of Turkey
Yield
1 servingPrep
30 minCook
3 hrsReady
11 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
bone-in |
*
|
| ½ | cup |
honey
|
|
| ¼ | cup |
sherry
dry |
*
|
| 1 | tablespoon |
butter
|
|
| ½ | each |
lemon
juiced |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
liquid smoke
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
bone-in |
*
|
| 118 | ml |
honey
|
|
| 59 | ml |
sherry
dry |
*
|
| 15 | ml |
butter
|
|
| 0.5 | each |
lemon
juiced |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
liquid smoke
optional |
*
|
Directions
Rinse turkey breast and pat dry.
Heat honey, sherry and butter in a saucepan.
Remove from heat, stir in lemon juice and salt (and the few drops of Liquid Smoke).
Pour honey mixture (we recommend you cool the mixture thoroughly first) over turkey breast and let stand, covered, in refrigerator for 3 to 5 hours (we think overnight is much better, several days is okay, too, turning at least twice a day).
Place turkey breast on smoker grid and baste.
Baste once again when almost done.
See below for times: Charcoal Smoker: Use 7 pounds charcoal, 4 quarts hot water (we make a portion of this white wine, and put in an onion, a few celery stalks, a lemon cut in half, a few cloves of garlic and a couple bay leaves), 2 wood sticks (we use about 4 to 6 hickory blocks, soaked for at least an hour in water), and smoke 3 to 4 hours. (Stop about ½ hour early if you plan to reheat at a later time in the oven; we don't usually do this, but rather pour hot gravy over the sliced turkey if we want it warm.)
Electric Smoker: Use 4 quarts hot water (see recommendations for charcoal smoker for our suggestions), 2 wood sticks (ditto) and smoke 2½ to 3½ hours.
