In this study, some physicochemical properties and rheological characteristics of four Turkish honey samples were determined. Moisture content, ash content, pH and water activity of the samples were determined using standard procedures. The rheological properties of honeys were investigated using a controlled stress rheometer equipped with a plate-plate configuration over a temperature range of 10-40C. There was no difference among the honey varieties in terms of water activity values. Rheological results indicated that all samples exhibited Newtonian flow behavior. The viscosity varied between 2.8 and 101 Pa.s according to honey type and temperature. Temperature dependence of viscosity was adequately described by the Arrhenius relationship, with determination coefficients of 0.990 or greater. The calculated activation energy of the honey samples ranged from 63.4 to 78.5 kJ/mol. Viscosity of citrus honey, with the lowest activation energy, was found to be less sensitive to temperature change compared with other honey varieties.