Directions
- Rinse turkey thoroughly under cold water, then blot dry with paper towels. Place on a greased rack of a roasting pan. Set aside.
- Prepare the injection solution in a saucepot, whisk together the turkey stock, honey, olive oil, smashed garlic, Worcestershire sauce, Smoked Salt & Pepper Rub and chili flakes. Add in the thyme sprigs and bay leaf.
- Bring mixture to a boil, then simmer for 5 minutes. Remove from heat, cool for 30 minutes, then strain.
- Using an injection needle, inject the solution throughout the turkey. Rub 1 tablespoon of solution over the top of the turkey. Add water to the bottom of the roasting pan. Set aside.
- Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 450°F. If using a gas or charcoal grill, set it up for high heat.
- Transfer the turkey to the grill and roast for 100 to 120 minutes, until an internal temperature of 165°F is reached, rotating every 30 minutes. Tent with foil after 30 minutes, then brush all over with Sweet Heat BBQ Sauce during the final 10 minutes of roasting time.
- Remove from the grill, and allow the turkey to rest for 30 minutes, then carve and serve warm.
