Remove thawed turkey breast (bone-in) from refrigerator. Open package and rinse turkey. Remove any gravy packet.
In a bowl, with spatula mix together one jar of cranberry honey mustard and 1/2 stick softened butter.
Using a knife, separate the skin on the breast from the meat so you can slip some under the skin
Rub entire turkey breast with mustard/butter mixture - be sure to get some under the skin as well.
Slip fresh rosemary under the skin as well
Cover with plastic wrap and refrigerate overnight
Preheat smoker to 250 and place turkey in a roasting pan with a rack
Smoke at 250 for 2.5 hours and temp check to 160 degrees
You can baste the turkey with more cranberry honey mustard after about an hour
When temp is 160, remove turkey from smoker and let rest for 15-20 minutes.
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!