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Spicy Grilled Turkey

  • 8 Servings
  • 30 mins Prep Time
  • Will vary Total Time


Butter Marinade

  • 1 jalapeño pepper, seeded
  • 1/2 cup basil
  • 1 8 oz. package salted butter
  • 1 tbsp. salt
  • 1/2 tbsp. black pepper

Serving Size 3 oz. cooked turkey
Amount Per Serving
Calories 380
Calories from Fat 280
% Daily Value*
Total Fat 32g 49%
Saturated Fat 16g 80%
Trans Fat
Cholesterol 140mg 47%
Sodium 1260mg 53%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 0g
Protein 25g
Vitamin A 20%
Calcium 10%
Vitamin C 2%
Iron 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Remove the neck and giblet package from the turkey cavity, set aside, and free the legs from the clamp.
  • Step 2

    Wash the turkey and dry with paper towels. Let sit in a cool place while you prepare the injection butter.
  • Step 3

    To make the butter marinade, roughly chop the seeded jalapeño pepper. Place 1/2 cup basil, chopped jalapeño pepper, salted butter, 1 tbsp. salt, and 1/2 tbsp. black pepper in a small pot and simmer for five minutes until butter is melted.
  • Step 4

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

    Using an injection needle, inject liquid into the turkey throughout the breast and thighs, avoid making too many holes. Try getting three different injection angles out of the same needle hole.
  • Step 6

    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.
  • Step 7

    Preheat the grill to 425°F. Cooking time will vary based on the size of bird.
  • Step 8

    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.
  • Step 9

    Add 1/2 cup fresh basil, 1 lemon sliced in half, and 1 onion sliced in half to the turkey cavity.
  • Step 10

    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.
  • Step 11

    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.

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