1. Pour Butt and Rib Bath (From the Yoder Perfect Holiday Turkey Flavor Kit) into a 22 qt. food safe container or heavy duty plastic brine bag.
2. Add enough Water to make sure the Turkey is covered completely in the Brine. Add Herbs to the brine mix.
3. Trim off any excess fat, feathers etc and remove the tail, neck and innards to use for later. (The neck makes for great soup)
4. Submerge the bird in the brine. If you plan on spatchcocking the bird you can do this before or after the brine.
5. Keep container in the refrigerator or on ice, maintaining a temperature of no more than 40°
6. After 24 hours, remove and proceed to cook the turkey.

SMOKING THE TURKEY

Start with a clean grill. Use a 50/50 blend of charcoal pellets and cherry wood for a perfectly balanced flavor on your Turkey.

Prep compound Butter for basting throughout the cook with the Yardbird Rub in the Yoder Perfect Holiday Turkey Kit. Add about 3 Tbsp to 2 sticks of butter.

Remove and dry the turkey completely, let it drain into a pan over a cooling rack and wipe with a paper towel. Once dry, season the bird lightly on the top, heavily on the bottom. Spatchcock the bird by removing the backbone and pressing down to flatten. Lay flat on the grill grates.

Smoke Spatchcock style on your Yoder pellet grill at 275°F until the internal temp of the bird reaches 165°F in the center of the breast.
Use the melted compound butter once you see the skin begin to tighten up. It’s important that it gets firm before you begin to baste for crisp skin. Do not brush, just let the butter “fall” off a silicone brush or mop to coat the turkey for a smooth golden finish.