A smoked turkey is much more flavorful and succulent than a roast turkey, and this particular recipe gets rave reviews at holiday dinners and special occasions. Glazing the turkey with honey gives it a golden color and using concentrated orange juice in the water pan steams the turkey with a delightful marinade. Smoking the giblets makes for uniquely delicious giblet gravy. Fresh, uncooked ham can also be prepared using the following recipes. Hickory and oak are the best smoking woods for turkey and ham.
A 10 to 12 lb turkey
1 cup honey
2 tablespoons each celery powder and garlic powder
4 - 16 oz cans orange juices concentrate (reserve ¼ cup concentrate: mix remainder with water to fill water pan)
6 hickory wood chunks, water soaked and wrapped in foil with holes to insure long smoking
Remove giblets and rinse turkey. Gently lift the skin and turkey with a thick coating of honey mixed with 1/4 cup orange juice concentrate, celery powder and garlic powder. Replace skin to its original position and rub a thick coating of honey and celery/garlic powder mixture all over surface of skin.
Place wood chunks on charcoal or lava rocks, and pour orange juice mixture into water pan. Place giblets and turkey in smoker basket with breast upright and set on lower level grill. Smoke cook for approximately 3 to 5 hours (electric/gas smoker) or 6 to 8 hours (charcoal smoker). Use a meat thermometer to test doneness.
Skim fat from liquid in water pan to make gravy. Add smoked to gravy.