Honey Smoked Turkey, aka Firecamp Turkey
Submitted by firecookie on 11/21/03.
Note: Make sure you use indirect heat. Put your wood chips on the side of the fire, and the
turkey in the middle. I use my Dad's old fashioned Webber grill.
(More TURKEY-TIPS
for cooking it in a kettle barbeque.)
| 1 |
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10 lb. whole turkey |
2 |
Tbsp |
chopped fresh basil |
| 2 |
Tbsp |
chopped fresh sage |
1 |
|
12 oz jar honey |
| 2 |
Tbsp |
ground black pepper |
2 |
Tbsp |
vegetable oil |
| 2 |
Tbsp |
celery salt |
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Prep Time: approx. 30 Minutes. Cook Time: approx. 4 Hours
Ready in: approx. 4 Hours 30 Minutes. Makes 8 pound bird (12 servings).
- Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a medium grilling pan.
- In a medium bowl, mix together sage, ground black pepper, celery salt, basil and vegetable oil. Drizzle mixture over the turkey. Flip turkey breast side down in the pan.
- Preheat an outdoor grill for high heat. (LIKE I SAID I USE A
CHARCOAL WEBBER GRILL AND HAVE EXTRA COALS IN A STARTER TO ADD AS NEEDED)
- Loosely cover turkey with foil, and place the pan on the prepared grill. Cook approximately 1 hour.
- Place approximately 2 handfuls of smoking chips (SOAKED IN WATER, THIS MAKES THEM SMOKE INSTEAD OF BURN) on the fire. Drizzle 1/2 the honey over the bird. Continue cooking covered approximately 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C).
- Uncover turkey and carefully flip it breast side up in the baking pan. Baste with remaining honey. Continue cooking approximately 15 minutes. The cooked honey will be very dark.
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