Step 1

Melt ½ cup of butter in a saucepan and mix with ½ cup of maple syrup. Remove saucepan from heat and let it cool slightly. Fill a marinade injector with the solution and inject into the thickest parts of the breast, thighs, and wings.

Step 2

Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes).

Step 3

Preheat to 250°F degrees.

Step 4

Combine the melted butter and maple syrup in a bowl. With the Marinade Injector, fill with the butter and syrup mixture and pierce the meat with the needle while pushing on the plunger, injecting the flavor. You want to inject the marinade into the thickest part of the breast, thigh, and wings.

Step 5

Next, combine the room temperature butter and Champion Chicken seasoning and spread all over the turkey, making sure that you get it under the skin as well.

Step 6

Place the turkey in an aluminum pan to catch all the drippings (this makes incredible gravy) and place on the grill.

Step 7

When the breast and thigh meat of the turkey reaches 165°F to 170°F, remove from grill and let rest 15 minutes before carving. Happy Thanksgiving!