| 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 |
T |
Butter or margarine |
| 1/2 |
|
Lemon, juice of |
| 1/2 |
t |
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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