Preheat an outdoor grill for high heat. Soak wood chips in a pan of water and place them next to the grill.

Mix sage, pepper, celery salt, basil, and oil together in a bowl.

Remove and discard neck and giblets from turkey. Rinse turkey and pat dry; place into a large, disposable roasting pan and rub all over with herb mixture. Turn turkey so the breast is facing down and tent loosely with aluminum foil.

Place the roasting pan on the preheated grill. Throw a handful of wood chips onto the coals. Close the lid and cook for 1 hour.

Throw about two more handfuls of soaked wood chips onto the fire. Drizzle 1/2 of the honey over turkey and tent again with foil. Close the lid and continue cooking until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Leave turkey on the grill. Remove the foil and carefully turn turkey so the breast is facing up; baste with remaining honey. Cook, uncovered, for 15 more minutes; cooked honey will be very dark.