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Export 4 ingredients for grocery delivery
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!
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