Fresh turkeys are always best, but you if you buy a frozen turkey. Start by thawing the Turkey according to these sizing guidelines. You might need to thaw several days in advance if you use the refrigerator thawing method. The cold water thawing method is what we used and is much quicker.

Once the turkey is thawed, remove neck and giblets packet, and free legs from clamp.

Wash the turkey and dry with paper towels. We used this step by step guide to help use prep the turkey, but instead of patting the butter inside the skin, I injected a liquid butter mixture.

Take the turkey out of the fridge and let sit in a cool place while you make the injection butter.

Place ½ cup of basil, jalapeno seeded sliced in big pieces, 1 package of salted butter, 1 tbsp salt, ½ tbsp black pepper in a small pot and simmer for five minutes until butter is melted.

Let Cool for 5 minutes.

Strain or ladle the big pieces out of cooled sauce.

Pour into a cup for ease of injection.

Using an injection needle inject liquid into the turkey throughout all the breast and thighs.

Try not to make too many holes.

You can make 3 different angle injections with one hole.

You want 2 injections per thigh and 3 per breast. You can let these marinate for an hours or even overnight in the fridge before you cook the turkey. I left it sit for about an hour and that was good.

If any of the injection liquid oozes out you can rub it gentle over the turkey.

Baste the turkey with vegetable oil on top and flip.

Season with herbed poultry seasoning on top and flip to get the bottom of the turkey.

Add ½ cup fresh basil, 1 lemon sliced in half, 1 onion sliced in half into the turkey cavity.

Line the grill with a grill liner.

Place the turkey on the liner on the grill for the amount of time based on the weight of the turkey.

The turkey came out extremely juicy and tasted great! This is definitely how I am going to cook it for Thanksgiving this year.