Killer Cranapple Turkey

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Title: Killer Cranapple Turkey
Categories: Poultry, Turkey, Smoker
Yield: 1 Servings

1 Turkey breast roast
1/2 ga CranApple Juice
1/2 c Salt
1 T Rosemary
1 T Sweet Basil
1 Honey Bear

TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast

TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt,
rosemary, and sweet basil in a one gallon zip lock bag. Add CranApple
juice to full, pour yourself a glass of the left over juice for
working so hard. Seal bag and agitate to move and mix spices over
roast. Place bag in refrigerator, turning occasionally to spread the
spice mixture around.

ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much
spice as possible on roast. Let roast "air dry" until cooking.

Cook roast as you prefer (it just aint the same if you don't smoke it)
until a meat thermometer indicates an internal temperature of one
hundred and sixty degrees. Coat the roast with honey. Continue
coating with honey every twenty to thirty minutes until the
thermometer reads one hundred and eighty degrees. Remove roast from
heat and let sit for fifteen to thirty minutes. When you remove the
"net" from the roast, most of the spice should "hop off" leaving a
nice checkered pattern and the best darn turkey you ever laid lips to.

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