READY IN ABOUT 4 hrs

Honey Smoked Turkey

Read Reviews (28)

"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

Directions

Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Kitchen-Friendly View

PREP 30 mins
COOK 3 hrs 15 mins
READY IN 3 hrs 45 mins

Footnotes

See Our Smoking Tips.
Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

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.

—BECKIUS

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Most Helpful Critical Review

Dec 01, 2009

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.

—marlakay

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34 Ratings

Jan 25, 2004

I loved this recipe. But I do suggest that you use apple wood. I have made this throughout the holidays. Everyone loves it.

—Greg Hensley

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Nov 29, 2006

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! :)

—prometheis_78063

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Jan 25, 2004

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!

—BBQDUDE

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Dec 28, 2006

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.

—R.Miles

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Sep 12, 2004

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!

—Bao Le

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Jan 25, 2004

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.

—DGRUBER

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Nutrition

Calories
647 kcal
32%

Carbohydrates
25.3 g
8%

Cholesterol
228 mg
76%

Fat
28.8 g
44%

Fiber
0.3 g
1%

Protein
68.9 g
138%

Sodium
776 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Smoked Turkey

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 647
Calories from Fat: 259

% Daily Value *
Total Fat 28.8g 44 %
** Saturated Fat 7.9g 39 %
** Cholesterol 228mg 76 %
Sodium 776mg 31 %
** Potassium 925mg 26 %
Total Carbohydrates 25.3g 8 %
** Dietary Fiber 0.3g 1 %
Protein 68.9g 138 %
** Sugars 24.6g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 53 %
** Thiamin 22 %
** Niacin 202 %
** Vitamin B6 87 %
** Magnesium 28 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.