Barbecue Smoked Turkey

Add a touch of barbecue to your holiday dinners with this chile brined, butter injected, spatchcock turkey, smoked on the Yoder Smokers YS640 Pellet Grill. Barbecue Smoked Turkey is sure to be a hit this holiday season!

Barbecue Smoked Turkey


Ingredients

  • 1 (10-12 lb) whole turkey

Brine:

Injection:

Rub:

Sauce:

Instructions

Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with poultry shears, from one opening of the cavity to the other. Make a cut in the center of the breastbone (cavity side). Flip the turkey over and press down on the breasts to flatten.

Place the turkey in a 22 quart Briner Bucket. Add the Sweetwater Spice Smoked Apple Spice Brine Concentrate brine concentrate and add water, according to the instructions, to cover the bird completely. Brine in the refrigerator 1 hour per pound, or overnight.

Remove the turkey from the brine. Place on a sheet pan or in a foil pan. Remove excess liquid from the surface with a paper towel.

To prepare the injection, combine the butter, fresh herbs and garlic in a Lodge 8” Cast Iron Skillet. Bring to a gentle simmer. Simmer for about 10 minutes to infuse the flavors. Remove from the heat. Strain the butter into an Marinade Injection Shaker. Taste and season with the smoked salt, to taste.

Mix the rub ingredients together. Season the turkey over the skin and on all surfaces. Transfer the bird to a foil lined sheet pan, skin side up.

When the butter has cooled to room temperature, fill a marinade injector with the butter, and inject the butter into the turkey, starting with the breasts, then the thighs and legs.

Preheat the Yoder Smokers YS640 Pellet Grill to 300ºF, set up for smoking. Fill an A-MAZE-N Tube Smoker with cherry pellets and place on the bottom left side of the grill grates. Light the end with a torch. Blow out the flame and let the pellets smoke.

You might also enjoy: Leftover Thanksgiving Turkey Sandwich

Place the sheet pan and turkey on the second shelf of the grill and smoke until the internal temperature reaches 160ºF in the breasts, about 2 hours. Remove from the grill, tent with foil and rest 20 minutes before serving.

To make the sauce, place the cranberry juice in a Lodge 8” Cast Iron Skillet over medium high heat and reduce down to 1/4 cup. Turn the heat off. Whisk in the House of Q Sugar & Spice BBQ Sauce.

Serve the Barbecue Smoked Turkey with the cranberry barbecue sauce on the side, for dipping.

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Yoder Smokers YS640 Pellet Grill

12 Comments

  1. Chad
    October 30, 2018

    I had my 12# turkey at 300 for 2 hrs 20 minutes. Everything was spot on except the skin. It was rubbery. Wondering if I need to set temp higher or what I needed to do?

    Reply
    1. Admin
      November 5, 2018

      If you are using a wetter environment, ie gas oven or water chambered, then you might want to bump up the temp about 25 degrees for the last hour or so to crisp the skin. I know some people won’t do any kind of basting in the last 90 minutes for a nice crispy skin.

      Reply
  2. Daniel
    November 13, 2018

    I was super inspired after watching the video that I’ll be doing one of my family’s turkeys for the first time this year. I ordered the barbecue flavor smoking kit yesterday and was wondering what I would need to alter cooking-wise since I’ll be cooking this in a regular gas oven in lieu of a smoker.

    Reply
    1. Admin
      November 20, 2018

      You shouldn’t have to change anything. Just DON’T use the smoke tube. You will smoke yourself out of the house. Those are for outdoor use only.

      Reply
  3. Mark Dzierzynski
    November 15, 2018

    I have a 17# turkey. About How long at 300 in the Yoder ys640

    Reply
    1. Admin
      November 20, 2018

      Figure about 30-40 minutes per pound for whole, about half that spatchcocked.

      Reply
  4. Logan
    November 18, 2018

    Everywhere is out of Sweetwater Spice Smoked Apple Spice Brine Concentrate. Do you have a recipe for it so I can try and make it at home?

    Reply
    1. Admin
      November 20, 2018

      If you are close to the All Thing Barbecue store, they still had it in stock.

      Reply
  5. Brett
    November 19, 2018

    Using this recipe for the first time. I noticed the previous comment on here about rubbery skin. I’m using a 30 in. vertical propane smoker. Any adjustments or suggestions? Thanks.

    Reply
    1. Admin
      November 20, 2018

      What you are trying to do is basically fry or caramelize the skin. In an oven, you achieve this by uncovering the bird, doing a final baste and let the skin get crispy in the final 30-60 minutes. With smokers you are generally too low of a temperature to get that caramelization without drying out the rest of the bird. The way around that is to crank up the temperature out of the smoke zone at the end of the cooking process. For smokers crank the temp into the 325-350 range, baste and let the heat get to work for 30 minutes or so. This helps keep the bird moist and get that crispy skin we all love.

      Reply
  6. Javier Balderas
    November 20, 2018

    So I am about to attempt this so I have ceramics pit to get skin as crisp but not loose juices what temp should I use?

    Reply
  7. Ben
    December 26, 2018

    I did this recipe EXACTLY like it was, just had a huge turkey and it was more of a 2.5-3 hr smoke to get it to 160 internal temp. I don’t remember the last time I have ever taken the time to write a review on anything but I felt compelled to let people know…..this is the best damn turkey you will have! We were all blown away. Just get the exact products he is using and follow his recipe, and you will be golden. Thank you for putting this video together, this certainly saved Christmas!!

    Reply

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