Savory Herb Roasted Turkey

By spatchcocking and seasoning under-and-over the skin with Ranchero rub, this recipe shortens cook time while maximizing flavor and tenderness. The technique yields moist, juicy meat throughout and golden, flavorful skin—even on the dark meat—making it an unforgettable centerpiece. The result is a holiday turkey bursting with citrusy notes, aromatic herbs, and crispy skin.

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Learn more about the Yoder Smokers YS640S

INGREDIENTS

  • 14 lb whole turkey
  • 2 bottles Sweetwater Spice Lemon Thyme Turkey Bath
  • 2 gallons water
  • 1 cup Jacobsen Salt Co. Kosher Sea Salt
  • Cattleman’s Grill Ranchero Seasoning

INSTRUCTIONS

  1. Spatchcock the turkey by using poultry shears to cut all the way up and down both sides of the backbone, removing the backbone. Flip the turkey over and press down on the breasts to flatten the bird.
  2. Pour the Sweetwater Spice Lemon Thyme Turkey Bath, water and Jacobsen Salt Co. Kosher Sea Salt into a 22 quart Briner Bucket and whisk well to combine.
  3. Place the spatchcocked turkey in the bucket with the brine. Lock the plate in place to keep it submerged. Brine the turkey under refrigeration for one hour per pound (14 hours for a 14 pound turkey).
  4. Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling (diffuser installed).
  5. Remove the turkey from the brine and dry with paper towels.
  6. Season the turkey with Cattleman’s Grill Ranchero Seasoning on top of and underneath the skin. Place on a foil lined sheet pan.
  7. Transfer the pan to the second shelf of the grill. Cook until the internal temperature reaches 155ºF in the center of the breasts, about two and a half to three hours. Remove the turkey from the grill anklet rest for 45-60 minutes.
  8. Slice and serve.