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!

Recipe Summary

prep:
30 mins
cook:
3 hrs 15 mins
total:
3 hrs 45 mins
Servings:
16
Yield:
1 (12 pound) turkey
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

647 calories; protein 68.9g 138% DV; carbohydrates 25.3g 8% DV; fat 28.8g 44% DV; cholesterol 228.5mg 76% DV; sodium 776.3mg 31% DV. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
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. Read More
(86)

Most helpful critical review

Rating: 3 stars
12/01/2009
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. Read More
(2)
48 Ratings
  • 5 star values: 36
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
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. Read More
(86)
Rating: 4 stars
11/30/2006
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!:) Read More
(60)
Rating: 4 stars
01/25/2004
I loved this recipe. But I do suggest that you use apple wood. I have made this throughout the holidays. Everyone loves it. Read More
(59)
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Rating: 5 stars
01/25/2004
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! Read More
(39)
Rating: 5 stars
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 cakes and dressing. I will use my grill from now on when ever we cook turkey. Thanks for the great recipe. Read More
(31)
Rating: 5 stars
09/12/2004
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! Read More
(26)
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Rating: 5 stars
01/25/2004
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. Read More
(24)
Rating: 5 stars
01/25/2004
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 family loved it!!!! Read More
(22)
Rating: 5 stars
01/04/2007
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! Read More
(22)
Rating: 3 stars
12/01/2009
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. Read More
(2)
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