Preparation:
Rinse and dry breast. Heat honey, sherry and butter in saucepan. Remove from heat and add lemon juice and salt. Pour over breast and let stand, covered, in refrigerator 3-5 hrs.
Prepare grill and place turkey on grill and baste. Baste once again when almost done, at 165F measured with a probe thermometer in the deepest part of the breast.
7 lbs. charcoal, 4 quarts hot water, 2 wood sticks, and smoke 3-4 hrs.
Add hot water to pan if needed. |
