1 5 pound turkey breast 1 tb Butter or margarine
1/2 c Honey Juice of 1/2 lemon;
1/4 c Dry sherry 1/2 ts Salt
Rinse and dry breast. Heat honey, sherry and butter
in saucepan. Remove from heat and add lemon juice and salt. Poiur over
breast and let stand, covered, in fridge 3-5 hrs. Place on grid and baste.
Baste once again when almost done.
7 lbs. charcoal, 4 qts hot water, 2 wood sticks, and smoke 3-4 hrs. Add hot
water to pan if needed.
