Turn your Pit Boss grill to “smoke” mode, let the fire catch and then set to 300 degrees F (149 degrees C).
In a saucepan, whisk together melted butter, garlic, soy sauce, apple cider, ground ginger, and honey. Bring to a boil then reduce to a simmer.
Place the turkey in an aluminum roasting pan.
With a marinade injector, fill with the mixture and pierce the meat with the needle while pushing on the plunger, injecting the flavor. You want to inject into the thickest part of the breast, thigh, and wings.
Next, rub entire turkey with your favorite poultry seasoning or the Pit Boss Champion Chicken seasoning. For added flavor, throw some extra garlic gloves into the cavity and apple cider in the aluminum pan.
Place the turkey in the grill and cook until the internal temperature reaches 165-170 degrees F (74-21 degrees C).
In a separate bowl, mix cornstarch and cold water together and add to the leftover original mixture to create a glaze. Glaze the turkey with the remaining mixture with approximately 15-20 minutes left. Skin will darken because of the sugar in the glaze.
Let the turkey rest 20-25 minutes before carving and enjoy!