Honey-glazed Breast Of Turkey


1 5 pound turkey breast
1/2 cup honey
1/4 cup dry sherry
1 tablespoon butter or margarine
juice of 1/2 lemon —
1/2 teaspoon salt


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.