1
In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl. Wipe out the sauce pan and return mixture to the pan. Add the honey. (When I added the honey, I just added a little, and kept stirring and tasting until the honey taste just barely started to come through.
2
I stored this in the refridgerator overnight. The next morning I reheated it just until it was liquified, then injected it into the turkey. Smoke or bake as you normally would.

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Nutrition Facts
Serving Size 1 (227g) Recipe makes 6 servings
Calories 443
Calories from Fat 235		(53%)
Amount Per Serving		%DV
	Total Fat 26.2g	40%
	Saturated Fat 12.8g	63%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 147mg		49%
Sodium 298mg		12%
Potassium 515mg		14%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 0.5g	2%
	Sugars 2.6g
Protein 42.0g		83%
Vitamin A 611mcg		12%
Vitamin B6 0.8mg		37%
Vitamin B12 0.6mcg		9%
Vitamin C 16mg		27%
Vitamin E 0mcg		1%
Calcium 56mg		5%
Iron 2mg		14%
detailed view... how is this calculated?

Honey, Butter, and Orange Injected Smoked Turkey