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.
- 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 (110 degrees C) and 250 degrees F (120 degrees C) 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 (75 degrees C).