12 pound turkey
2 tablespoons chopped fresh sage
2 tablespoons black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons oil
12 ounces honey
1/2 pound mesquite wood chips

Prepare grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan. In a medium bowl, mix together sage, pepper, celery salt, basil and oil. Pour mixture evenly over turkey. Turn turkey breast side down in pan and tent loosely with aluminum foil. Place roasting pan on the grill. Throw a handful of the wood chips onto the coals. Close the lid and cook for 1 hour. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid and continue cooking 1 1/2-2 hours till internal temperature reaches 180°F in the thickest part of the thigh. Uncover turkey and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered and cook 15 minutes longer. The cooked honey will be very dark.