Honey Smoked Turkey

  • Recipe By
  • Published Aug 29th
  • Ready In3h 45m
  • Servings16
  • Calories647
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!

Honey Smoked Turkey Ingredients

The following are the ingredients needed to make delicious Honey Smoked Turkey for 16 servings:

  • 1 (12 pound) whole turkey
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons ground black pepper
  • 2 tablespoons celery salt
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons vegetable oil
  • 1 (12 ounce) jar honey
  • 1/2 pound mesquite wood chips

Honey Smoked Turkey Cooking Instructions

  • Prep30m
  • Cook3h 15m
  • Ready In3h 45m

To cook Honey Smoked Turkey, you need about 30 minutes of preparation time. The time needed to cook this Honey Smoked Turkey is about 3 hours 15 minutes , and you can serve your Honey Smoked Turkey within 3 hours 45 minutes . The following are the steps to cook Honey Smoked Turkey easily:

  1. 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. 2 Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
  3. 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. 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. 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. 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.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 647 calories; 28.8 grams of fat; 25.3 grams of carbohydrates; 68.9 grams of protein; 228 milligrams of cholesterol; 776 milligrams of sodium.

  1. Jan 4th 2007

    This was soooo good! We usually make turkey and the left overs get turned into other recipes but this was so good we left it alone!

  2. Dec 28th 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 p ...

  3. Nov 29th 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 tenti ...

  4. Sep 12th 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!

  5. Nov 24th 2003

    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!

  6. Dec 22nd 2002

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

  7. Nov 30th 2002

    Absolutely Wonderful!!!! We tried this instead of deep frying a turkey. It is so moist and full of flavor. I definetly recommend everyone trying this at least once. You will be addicted! ...

  8. Dec 23rd 2001

    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 REFR ...

  9. Jul 6th 2001

    I tried this for 4th of July and it came out great. It fed 8 people, and thereweren't a lot of leftovers. This is a good recipe if you don't want to heatup your kitchen in the summer. It ...