Honey-Smoked Turkey

Recipe View Prepare the Grill: Preheat an outdoor grill for high heat. Soak mesquite wood chips in a pan of water and place them next to the grill. (Prep time: 15 minutes)

Recipe View Herb Mixture: In a bowl, thoroughly mix the chopped fresh sage, ground black pepper, celery salt, chopped fresh basil, and vegetable oil. (Prep time: 5 minutes)

Recipe View Prepare the Turkey: Remove and discard the neck and giblets from the turkey. Rinse the turkey thoroughly and pat it dry with paper towels. Place the turkey into a large, disposable roasting pan and rub the herb mixture all over its surface. Turn the turkey so the breast is facing down and tent it loosely with aluminum foil. (Prep time: 10 minutes)

Recipe View Initial Smoking: Place the roasting pan with the turkey on the preheated grill. Throw a handful of the soaked wood chips onto the coals. Close the grill lid and cook for 1 hour. (Cook time: 1 hour)

Recipe View Honey Glaze and Continued Smoking: Throw about two more handfuls of soaked wood chips onto the fire. Drizzle half of the honey over the turkey and tent it again with foil. Close the lid and continue cooking until the turkey is no longer pink at the bone and the juices run clear when pierced with a fork, approximately 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). (Cook time: 1.5-2 hours)

Recipe View Final Glaze and Finish: Leave the turkey on the grill. Remove the foil and carefully turn the turkey so the breast is facing up. Baste with the remaining honey. Cook, uncovered, for 15 more minutes, allowing the honey to caramelize and darken. (Cook time: 15 minutes)