This smoked turkey breast is tender and sweet. The long smoking time allows it to be more flavorful and tender, so keep it low and slow.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: Serves 6
- 1 skinless, boneless turkey breast (3 to 3 1/2 pounds)
- 1/2 cup honey
- 1/4 cup dry sherry
- juice of one lemon
- 1 tablespoon butter
- 1/2 teaspoon salt
Heat honey, sherry and butter in a saucepan over a low heat long enough to melt the butter. Stir until even. Remove from heat and add the lemon juice and salt. Let cool. Wash and pat dry the turkey breast. Place everything in a resealable plastic bag. Seal and refrigerate for at least 6 hours, but not more than 24 hours. Prepare smoker. Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 degrees F.