Recipe(tried): Honey and Herb Infused Smoked Turkey Breast

HONEY AND HERB INFUSED SMOKED TURKEY BREAST

3 lbs. skinless, boneless turkey breast, thawed
1 (5-inch) sprig fresh rosemary
1/3 cup butter
1/3 cup honey
1/3 cup white wine
Pepper to taste

8 or 9" X 12" X 1 1/2" baking/roasting pan

* 1 SAVU Smoker Bag

Follow the instructions for thawing the turkey breast if frozen and place it in the roasting pan.

Lower the oven rack to the lowest position, *lay a cookie sheet on the rack, and preheat the oven to 475 degrees.

In a medium sauce pan, combine the remaining ingredients and simmer gently for 3-5 minutes, allowing the flavor from the rosemary to infuse the sauce. Remove and keep the sprig of rosemary.

With a meat injector, inject about half of the wine/butter/honey mixture into the turkey breast in several locations; season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really does not need it.

Place the sprig of rosemary across the breast, seal the smoker bag per package instructions and place the bag in the oven on the preheated cookie sheet.

Cook for 15-18 minutes at 475 degrees and then reduce the temperature to 325 F. Cook for 1 hour 50 minutes and remove from the oven. Allow the bag to rest for 5 minutes before opening the bag. Internal temperature should have reached 160 degrees F.

While bag is resting place a rack in the middle of the oven and turn the broiler on to brown the turkey.

On the top of the bag, cut a slit to expose the top; return the smoker bag back to the oven to just brown the top, about 5 minutes.

(Butterball has a frozen one or you can get the butcher to cut one for you. Always use skinless for the best smoked flavor as it's difficult to penetrate poultry skin.)

* I always lay a cookie sheet on the rack so that I don't tear the bag when I am removing the smoker bag from the oven.