| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Poultry | 12 | Servings |
INGREDIENTS
| 1 | 4-5 lb. turkey breast | |
| 1/2 | c | Honey |
| 1/4 | c | Dry sherry |
| 1 | tb | Butter or margarine |
| 1/2 | Lemon; juice of | |
| 1/2 | ts | Salt |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 15:34:45 -0600 From: Judy Howle <howle@EbiCom.net> The next recipes are from the Cookin' Cajun Water Smoker Cookbook. Chile-heads, add whatever hot stuff you want to jazz them up. 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. CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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