SMOKER HONEY-GLAZED BREAST OF TURKEY

      Title: SMOKER HONEY-GLAZED BREAST OF TURKEY
  Categories: Turkey, Smoker
       Yield: 8 Servings
  
       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 ds 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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