Spicy Grilled Turkey

Remove the neck and giblet package from the turkey cavity, set aside, and free the legs from the clamp.

Wash the turkey and dry with paper towels. Let sit in a cool place while you prepare the injection butter.

Roughly chop the seeded jalapeño pepper. Place 1/2 cup basil, chopped jalapeño pepper, salted butter, 1 TB salt, and 1/2 TB black pepper in a small pot and simmer for five minutes until butter is melted.

Let cool for 5 minutes. Strain or ladle large pieces out of cooled butter sauce. Pour into a cup for ease of injection.

Using an injection needle, inject liquid into the turkey throughout the breast and thighs, avoiding making too many holes.

Once injected, the turkey can marinate for several hours to overnight in the fridge before grilling. If any injection liquid oozes out, you can rub it gently over the turkey.

Preheat the grill to 425°F. Cooking time will vary by size of bird.

Baste the turkey with vegetable oil and flip. Season with herbed poultry blend on top of the bird and flip to get to the bottom of the turkey.

Add 1/2 cup fresh basil, 1 lemon sliced in half, and 1 onion sliced in half to the turkey cavity.

Line the grill with a grill liner. Place the turkey on the liner in the grill for the amount of cooking time based on the weight of the bird.

The turkey is ready to eat once a meat thermometer inserted into the thickest part of the breast reads 165°F. Remove from the grill and let sit before carving, 15-20 minutes.

TIP: Try not to make too many holes with the injection needle. Try getting three different injection angles out of the same needle hole.

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