Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!super.zippo.com!zdc!su-news-hub1.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news.maxwell.syr.edu!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: Smoker Honey-Glazed Breast of Turkey Followup-To: poster Date: Sun, 2 Mar 1997 18:16:30 GMT Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net (Sam Waring) X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5es3og$ane$1@mack.rt66.com> Lines: 57 In article <5es3og$ane$1@mack.rt66.com>, Charles Sansenbach said this about that: > I have a Brinckman charcoal smoker. I have smoked many whole turkeys > successfully, and want to smoke a breast only. Does anyone have a > recipe ( time and temp ). I usually smoke a 12-14 pound turkey for > about 7 hours and the result is perfect. I assume that 3-4 hours > will be about right for a breast. Any advice? MMMMM----- Recipe via Meal-Master (tm) v8.04 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 T 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. MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.