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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.
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