Smoked Honey-Glazed Turkey

Smoked turkey
DebbiSmirnoff / Getty Images
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: Serves 12 to 14
Nutritional Guidelines (per serving)
340 Calories
14g Fat
11g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 12 to 14
Amount per serving
Calories 340
% Daily Value*
Total Fat 14g 19%
Saturated Fat 5g 27%
Cholesterol 141mg 47%
Sodium 546mg 24%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Protein 39g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy way to smoke a turkey. The marinade mixture is used as an injection solution and as a baste. If you bring the smoker temperature up towards the very end, you will get a nice crispy skin on your turkey. Similarly, you can transfer the turkey to the oven at around 300 F /150 degrees C for about 10 minutes.


  • 1 (15-pound) turkey (thawed)
  • 1/3 cup butter
  • 1/2 cup white wine
  • 1/2 cup honey
  • 1 teaspoon cinnamon
  • 2 teaspoons sea salt
  • 1/2 teaspoon white pepper

Steps to Make It

  1. Gather the ingredients.

  2. Prepare smoker for a 6- to 8-hour smoke at about 230 F/110 C.

  3. In a saucepan, melt the butter.

  4. Add the wine, honey, salt, and cinnamon. Heat on low temperature until mixture is smooth and thin.

  5. Using a turkey injector, inject half the mixture into the bird in all meaty areas.

  6. Brush remaining mixture over turkey. You can reserve some of the baste to apply later, during the cooking process.

  7. Place turkey in the smoker. When the internal temperature of the turkey reaches 165 F/75 C, the bird is done.

  8. Remove from smoker and let rest for 10 to 15 minutes.

  9. Carve and serve!

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