Honey Smoked Turkey Tasty Recipes

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Honey Smoked Turkey

"Sweet and mild, that is the perfect way to cook dinner a massive bird! It might be the first-rate turkey you have ever had. The breast is wet and juicy, and the honey makes a top notch skinny sauce. I hope you experience it as lots as my friends and family do after I make it. I in no way have any leftovers! Enjoy!"

Ingredients :

1 (12 pound) entire turkey
2 tablespoons chopped sparkling sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
half pound mesquite timber chips

Instructions :

Prep : 30M	Cook : 16M	Ready in : 3H45M

Preheat grill for excessive warmness. If you're using a charcoal grill, use about two times the normal quantity of charcoal. Soak timber chips in a pan of water, and set next to the grill.
Remove neck and giblets from turkey. Rinse the fowl and pat dry. Place in a massive disposable roasting pan.
In a medium bowl, blend collectively sage, floor black pepper, celery salt, basil, and vegetable oil. Pour combination lightly 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 timber chips onto the coals. Close the lid, and cook for 1 hour.
Throw approximately 2 more handfuls of soaked wood chips on the hearth. Drizzle half the honey over the chicken, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or till internal temperature reaches a hundred and eighty degrees F (eighty ranges C) in the thickest a part of the thigh.
Uncover turkey, and thoroughly flip it breast facet up in the roasting pan. Baste with final honey. Leave the turkey exposed, and cook dinner 15 mins. The cooked honey may be very darkish.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook dinner it frivolously, and make smooth-up less complicated.

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