Step 1

Remove thawed turkey breast (bone-in) from refrigerator. Open package and rinse turkey. Remove any gravy packet.

Step 2

In a bowl, with spatula mix together one jar of cranberry honey mustard and 1/2 stick softened butter.

Step 3

Using a knife, separate the skin on the breast from the meat so you can slip some under the skin

Step 4

Rub entire turkey breast with mustard/butter mixture - be sure to get some under the skin as well.

Step 5

Slip fresh rosemary under the skin as well

Step 6

Cover with plastic wrap and refrigerate overnight

Step 7

Preheat smoker to 250 and place turkey in a roasting pan with a rack

Step 8

Smoke at 250 for 2.5 hours and temp check to 160 degrees

Step 9

You can baste the turkey with more cranberry honey mustard after about an hour

Step 10

When temp is 160, remove turkey from smoker and let rest for 15-20 minutes.

Step 11

While turkey is resting, you can make gravy in a saucepan! Using the gravy packet (or 1.5 cups broth) heat to boiling and add 3 tbsp of the cranberry honey mustard. Whisk together. Then add 3 tbsp cornstarch (slowly) and whisk as you go. Keep simmering and it will thicken to be the best gravy!