"Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!" — ABAYIFO
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1 (12 pound)
chopped fresh sage
ground black pepper
chopped fresh basil
1 (12 ounce) jar
mesquite wood chips
THIS RECIPE IS ABSOLUTELY FABULOUS. I USED A TURKEY BREAST INSTEAD OF A WHOLE TURKEY TO TRY IT. NEXT TIME I HAVE DECIDED TO DO THE SPICE RUB THE NIGHT BEFORE AND LET IT MARINATE IN THE REFRIGERATOR. I USED A REGULAR SMOKER WITH THE HARDWOOD CHARCOAL. IT WAS VERY MOIST. THE CHILDREN EVEN ATE SECONDS. I AM PLANNING TO HAVE IT AT THE CAMP GROUND THIS SUMMER.
This turned out delicious, but I think it had more to do with having brined it beforehand and the actual smoking than the basting glaze. Needing to use an aluminum pan made it take a little longer to cook than usual and we didn't feel like the glaze added much flavor at all.
I loved this recipe. But I do suggest that you use apple wood. I have made this throughout the holidays. Everyone loves it.
My 1st smoked turkey, wonderful! For a 12 lb bird (breast side down)I used a Brinkman Smoke-n-Grill charcoal 2 layer smoker (w/seperate water pan) and soaked hickory chips. No tin foil tenting required! I used 2t dry (vice 2T fresh) spices and did not soak in brine. I let rub sit overnight and got under the skin too! I filled the cavity with celery, carrots, apple and orange qrtrs, discarded when done. I allowed 30-40 mins per lb for cooking, flipping the bird (lol) after 3-4 hours breast side up, adding charcoal as needed. No burning, moist! For bigger birds I recommend using an o/nite brine soak and an indirect heat (barrell type smoker w/seperate fire box) charcoal smoker (~$88 on sale) with a coffee can of water, applejuice, wine, beer whatever! Being my 1st smoked bird, I have nothing to compare it to, soo the **** rating... Try this now! :)
This made for an incredible Thanksgiving turkey! I used less salt because I used a brine to soak the turkey in for days before cooking. Its a new Thanksgiving tradition for our family!
I just tried this recipe for Christmas and everyone just loved it!! It was moist, slightly sweet and delicious! My wife and I decided on this one because it would free up the oven for the pies, cakes and dressing. I will use my grill from now on when ever we cook turkey. Thanks for the great recipe.
Perfect. Everyone loved it. We did use a charcol grill and it took a lot more time, but maybe that was because I didn't pay attention to the directions!
I tried this for 4th of July and it came out great. It fed 8 people, and there
weren't a lot of leftovers. This is a good recipe if you don't want to heat
up your kitchen in the summer. It was pretty easy and quite yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Smoked Turkey
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 259
See a fast method to get crispy turkey skin and juicy meat.
Discover how home-smoking adds deep, rich, natural flavor to turkey.
Brining your turkey preps it perfectly for smoking or roasting.