Reviewed: Dec. 19, 2011

5 hours in the Bradley smoker with apple wood and this spice rub...mmm fall apart done but so tender, tasty and juicy! I did not use the honey by personal preference.

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Reviewer:

Cooking Level: Intermediate

Living In: Nanton, Alberta, Canada

Reviewed: Nov. 28, 2011

This was really good! My first time ever smoking a turkey. I used a breast (just because it was my first time) and basted the first time after 1 hr of cooking w/ 3oz of honey. After 30 min basted second time w/ 3oz of honey mixed w/ 1Tbs of butter and let it go for another 15 min. I also used apple chips. Wonderful will do again!!

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Erica

Reviewed: Nov. 25, 2011

We used a turkey breast and reduced the total cooking time to 1 hour and 50 minutes. I cut the seasonings and oil in half and rubbed it on the turkey and let it stand for a few hours in the fridge before we cooked it. I wasn't sure that my husband would like the honey roasted on this, but he loved this turkey and it came out moist. It wasn't as tender as I am used to getting with a whole oven roasted bird, but it was very good. Thank you!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Nov. 20, 2011

Looks good but there is one thing I would recommend, soak the wood chips in water for at least 1 hour. This will cause more smoke to be produced.

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Tom

Reviewed: Sep. 19, 2011

If you brine your turkey skip the celery salt and go for celery seed instead... yum!

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angie-b

Reviewed: May 1, 2011

This recipe is now a part of my holiday menu. Thanks a bunch.

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ansel

Home Town: Riegelwood, North Carolina, USA

Reviewed: Dec. 25, 2010

This turkey is excellent!! I'm not a big turkey fan, I find it too dry (unless it's a Greenberg smoked turkey from Tyler, TX), but this turkey was so juicy and tender! The meat was falling off the bone. The flavoring was delicious, thought I might use more honey next time. It was much easier than I thought it would be, and we followed the directions exactly. We will definitely be doing this again. It was worth braving the cold wind to grill outside!

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JearBear

Reviewed: Nov. 26, 2010

Amazing, This was our first turkey on our new smoker, we brined it the day before and followed the Recipe for the most part. next time i will turn the bird half way through, i didnt do that this time. still a really tender turkey. we also used apple wood for only the first hour then tented the bird with foil the next 9 hours at 200 degrees. low and slow baby.. B

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