Smoked Honey-Glazed Turkey

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Derrick Riches
Updated 11/12/20
Smoked turkey
DebbiSmirnoff / Getty Images
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Servings: 12 to 14 servings
Nutritional Guidelines (per serving)
340 Calories
14g Fat
11g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 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 difference in the flavor of this honey-glazed smoked turkey recipe will have you making it over and over again. The marinade mixture is used as an injection solution and as a baste, helping to make it both tender and juicy.

Smoking a turkey takes a bit longer than roasting one so make sure you prepare accordingly. This recipe is for a 15-pound turkey and takes eight hours on the smoker. Check the internal temperature in the breast portion of the turkey with a meat thermometer to make sure that it is done. 

To get that nice crispy skin on your turkey, just bring the smoker temperature up towards the very end. Similarly, you can transfer the turkey to the oven at around 300 F/150 C for about 10 minutes.

Ingredients

  • 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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