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Honey Smoked Turkey

Honey Smoked Turkey

  • Prep

    30 m
  • Cook

    3 h 15 m
  • Ready In

    3 h 45 m
ABAYIFO

ABAYIFO

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 68.9 g
  • 138%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BECKIUS
81

BECKIUS

1/25/2004

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.

Greg Hensley
57

Greg Hensley

1/25/2004

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

prometheis_78063
56

prometheis_78063

11/29/2006

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! :)

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