YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“This recipe isn’t just about cooking a great turkey; it’s about mastering a skill that will elevate your entire grilling repertoire. Whether you’re an experienced griller or just getting started, my method will make you feel confident and ready to tackle any turkey recipe. With simple ingredients and easy steps, you’ll be able to serve up a juicy, flavorful turkey that will impress your guests and have you feeling like a seasoned pitmaster in no time!”
—
Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill:
https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/
INGREDIENTS
- 12 lb turkey, spatchcocked
- 1 Sweetwater Spice Smoked Habanero BBQ Bath Brine Concentrate
- 1 gallon water plus extra if needed
- 2 oranges, sliced into 1/2” rounds
- 8 Tablespoons softened butter, unsalted
- 6–8 Tablespoons R Butts R Smokin’ Cherry Habanero Rub (divided)
- ~1 cup Firebug Grilling Sauce Hot BBQ Sauce
INSTRUCTIONS
- To a large plastic bag and or large bucket, add the Brine followed by sliced oranges and water. Give it a mix. Place the spatchcocked turkey into the solution and cover more water if needed until it’s fully submerged. Close the lid or bag and place in the fridge for 12 hours. The rule of thumb is 1 hour brine per lb.
- Drain, and lay the turkey on a cooling rack in a rimmed pan. Gently lift the skin from the flesh to separate. Pop in the fridge uncovered overnight or at a minimum of 2-3 hours. When it’s time to smoke, fire up the Yoder Smokers YS640 to 275F.
- Remove the bird from the fridge. In a bowl mix together the softened butter and 2 Tablespoons of Cherry Habanero seasoning.
- Pat the bird dry and, using a clean (or gloved hand), place 1/2 of the butter mixture between the skin and the flesh of each breast and thigh. Spread it out as best as possible. Take the remaining butter mixture and spread that all over the skin. Sprinkle the entire bird liberally with at least 2 heaping Tablespoons of Cherry Habanero seasoning. *You want the bird covered in the seasoning!
- Place the bird directly on the top rack and place a rimmed baking sheet underneath. Smoke for 1 hour then insert a MEATER probe into the thickest part of the bird, avoiding the bone. *I also put tin foil underneath it on the lower rack to catch the drips. You can also use a foil pan to use the drippings to create gravy.
- When the turkey temperature reads 150F, using the Hot BBQ Sauce (I used 1 cup and added 1/4 cup maple syrup to it as it was a bit too hot for me), brush the skin liberally with the BBQ sauce. Once it reaches 165F, carefully remove from the smoker, tent with foil loosely, and allow it to rest for at least 20 minutes before carving.
“This recipe isn’t just about cooking a great turkey; it’s about mastering a skill that will elevate your entire grilling repertoire. Whether you’re an experienced griller or just getting started, my method will make you feel confident and ready to tackle any turkey recipe. With simple ingredients and easy steps, you’ll be able to serve up a juicy, flavorful turkey that will impress your guests and have you feeling like a seasoned pitmaster in no time!”
—
Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill:
https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/
INGREDIENTS
- 12 lb turkey, spatchcocked
- 1 Sweetwater Spice Smoked Habanero BBQ Bath Brine Concentrate
- 1 gallon water plus extra if needed
- 2 oranges, sliced into 1/2” rounds
- 8 Tablespoons softened butter, unsalted
- 6–8 Tablespoons R Butts R Smokin’ Cherry Habanero Rub (divided)
- ~1 cup Firebug Grilling Sauce Hot BBQ Sauce
INSTRUCTIONS
- To a large plastic bag and or large bucket, add the Brine followed by sliced oranges and water. Give it a mix. Place the spatchcocked turkey into the solution and cover more water if needed until it’s fully submerged. Close the lid or bag and place in the fridge for 12 hours. The rule of thumb is 1 hour brine per lb.
- Drain, and lay the turkey on a cooling rack in a rimmed pan. Gently lift the skin from the flesh to separate. Pop in the fridge uncovered overnight or at a minimum of 2-3 hours. When it’s time to smoke, fire up the Yoder Smokers YS640 to 275F.
- Remove the bird from the fridge. In a bowl mix together the softened butter and 2 Tablespoons of Cherry Habanero seasoning.
- Pat the bird dry and, using a clean (or gloved hand), place 1/2 of the butter mixture between the skin and the flesh of each breast and thigh. Spread it out as best as possible. Take the remaining butter mixture and spread that all over the skin. Sprinkle the entire bird liberally with at least 2 heaping Tablespoons of Cherry Habanero seasoning. *You want the bird covered in the seasoning!
- Place the bird directly on the top rack and place a rimmed baking sheet underneath. Smoke for 1 hour then insert a MEATER probe into the thickest part of the bird, avoiding the bone. *I also put tin foil underneath it on the lower rack to catch the drips. You can also use a foil pan to use the drippings to create gravy.
- When the turkey temperature reads 150F, using the Hot BBQ Sauce (I used 1 cup and added 1/4 cup maple syrup to it as it was a bit too hot for me), brush the skin liberally with the BBQ sauce. Once it reaches 165F, carefully remove from the smoker, tent with foil loosely, and allow it to rest for at least 20 minutes before carving.
