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My review
Honey Smoked Turkey
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
3 h 45 m servings 647 calsOriginal recipe yields 16 servings (1 (12 pound) turkey)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- 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 g fat; 25.3 g carbohydrates; 68.9 g protein; 228 mg cholesterol; 776 mg sodium. Full nutrition
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Reviews
Read all reviews 3844 Ratings
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Most helpful positive review
12/23/2001
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 REFRIGER...
Most helpful critical review
12/1/2009
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 long...
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12/23/2001
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 REFRIGER...
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 r...
12/22/2002
I loved this recipe. But I do suggest that you use apple wood. I have made this throughout the holidays. Everyone loves it.
11/24/2003
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!
12/28/2006
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,...
9/12/2004
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!
7/6/2001
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...
1/4/2007
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!
11/30/2002
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! My...