Process honey, brown sugar, thyme, and salt in food processor until smooth. Remove from food processor and add peppercorns. Mix well. Soften the butter and add 1 cup of glaze mixture to the butter. Combine well. Spread this evenly on top of breast under skin of turkey.

Place turkey on rack and hot-smoke until breast temperature is 160ºF. During first hour of smoking period, glaze outside of turkey with half of glaze, and then again when half done with the rest of the glaze.

Slice and serve warm as a sandwich meat or as a carved meat with hors-d'oeuvres.

Yield: 12 to 15 servings