*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Turkey
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Turkey breast, bone-in
      1/2   c            Honey
      1/4   c            Sherry, dry
    1       tb           Butter
      1/2                Lemon -- juiced
      1/2   ts           Salt
    1       d            Liquid Smoke -- (opt)
   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 1/2 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 2-1/2 to
   3-1/2 hours.
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