Smoked Turkey with Honey Glaze

    Smoked Turkey with Honey Glaze

    Recipe Picture:Smoked Turkey with Honey Glaze
    3

    Smoked Turkey with Honey Glaze

    (44)
    3hours45min


    35 people made this

    The breast of this smoked turkey 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.

    Ingredients
    Serves: 16 

    • 1 (5.4 kg) 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
    • 375g honey
    • 250g barbecue wood chips

    Directions
    Preparation:30min  ›  Cook:3hours15min  ›  Ready in:3hours45min 

    1. Preheat barbecue for high heat. If you are using a charcoal barbecue, use about twice the normal amount of charcoal. Soak wood chips in a tray of water and set next to the barbecue.
    2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable baking tray.
    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 tray, and tent loosely with aluminium foil.
    4. Place the baking tray on the preheated barbecue. 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 barbecue and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 80 degrees C in the thickest part of the thigh.
    6. Uncover turkey and carefully turn it breast side up in the baking tray. Baste with remaining honey. Leave the turkey uncovered and cook 15 minutes. The cooked honey will be very dark.
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    Reviews and Ratings
    Global Ratings:
    (44)

    Reviews in English (38)

    by
    84

    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.  -  23 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    60

    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!  -  29 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    58

    I loved this recipe. But I do suggest that you use apple wood. I have made this throughout the holidays. Everyone loves it.  -  22 Dec 2002  (Review from Allrecipes USA and Canada)

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