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.
Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable baking tray.
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.
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.
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.
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.