Hot Times Jalapeno Turkey

Photo of Bolder Beans pickle injected smoked Thanksgiving turkey

This recipe is adapted from Cheryl and Bill Jamison’s book Smoke and Spice. It is the authoritive book on genuine smoke cooked barbecue. This was our 2013 Thanksgiving turkey, and it turned out incredible. You won’t be disappointed.

Photo of Bolder Beans pickle injected smoked Thanksgiving turkey

Hot Times Jalapeno Turkey

Spicy Jalapeno Turkey
Prep Time 40 minutes
Cook Time 4 hours
Total Time 16 hours 40 minutes
Course Main Dish
Cuisine American
Servings 24 Servings


Injection Liquid

  • 2/3 cup Olive oil extra virgin
  • 2/3 cup Bolder Beans brine Medium Jalapeno flavor
  • 2 tsp Yellow Mustard

Hot Times Rub

  • 1/4 cup Kosher Salt
  • 1/4 cup Brown Sugar packed
  • 4 tsp Ground cinnamon
  • 1 tsp Dry mustard
  • 1/4 tsp Cayenne powder

Finishing Glaze

  • 10 ounces Chicken Broth
  • 8 ounces Jalapeno Pepper Jelly


  • Mix together all injection ingredients and inject mixture into turkey using a kitchen syringe.
  • Mix all rub ingredients together in a bowl. Massage the rub underneath the skin leaving the skin intact, and on the outside of the skin.
  • Set your smoker for 225 – 250 degrees and place turkey in the smoker with a handful of cherry wood, apple wood, or pecan wood. Smoke for 1 hour and then cover with a cheese cloth soaked in melted butter.
  • Continue cooking and adding wood chunks as necessary until the internal temperature reaches 160 degrees in the breast, and 175 degrees in the thigh. Remove cheese cloth for the last hour of cooking. Let turkey rest for 30 minutes before carving.
  • While the turkey is resting, heat the glaze ingredients together until syrupy. Serve on the side.
    Photo of Bolder Beans pickle injected smoked Thanksgiving turkey

Notes has a great YouTube instructional video for injecting, if you haven't done it before.
You can inject and rub the bird the night before, or right before you are ready to cook. I have done it both ways, and it is difficult to taste the difference.