Citrus Herb Smoked Turkey

“Brining a turkey used to intimidate me. Then I found this Citrus Herb Turkey Kit at my local BBQ store and it’s embarrassingly easy to use. The Lemon Thyme brine does the heavy lifting overnight and the Cattleman’s Grill Ranchero Seasoning brings all the flavor to light. I smoked the turkey on my Yoder Smokers YS640S pellet cooker and the result was a juicy, crispy-skinned bird. If you’re hosting this year, this is the one that gets the compliments without a lot fuss.“

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Recipe from The Curious Plate
@thecurious_plate on Instagram

INGREDIENTS

  • 1 (12 lb) fresh or fully thawed turkey, giblets removed
  • 1 Citrus Herb Turkey Kit
  • Water and a brining container or brining bag large enough for the bird
  • 3 to 4 tablespoons olive oil
  • Melted unsalted butter, for basting
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    INSTRUCTIONS

    Prepare the Brine: Place a large cooler in a cool area of your home or garage. Next, place a large brine bag inside the cooler. Pour in the Lemon Thyme brine, followed by the kosher salt and one gallon of water. Submerge the turkey in the liquid. Close the brine bag, then cover with ice.

    Brine the Turkey: The recommended brining time is approximately one hour per pound, which means 12 hours for this turkey. Be sure to flip the turkey halfway through to help distribute the brine evenly.

    Prep the Turkey: Remove the turkey from the brine, rinse lightly, and pat it completely dry with paper towels. Place it on a large foil tray to catch the drippings, then refrigerate uncovered for 2–4 hours. This helps dry the skin so it crisps up on the grill.

    Season: Rub the skin with olive oil, then generously dust the entire bird with the Ranchero Seasoning. Because the brine is already seasoned, go lightly with any additional salt.

    Preheat the Yoder: Fill the hopper with your preferred pellets and preheat the Yoder 640S to 275°F. Place the turkey breast-side up on the grates or in a disposable pan with a rack. Insert one temperature probe into the thickest part of the breast and another into the thigh.

    Smoke: Smoke for approximately 15–20 minutes per pound, or roughly 3–3½ hours. Pull the turkey when the breast reaches 160°F and the thigh hits 175°F. The breast will climb to a safe 165°F as it rests.

    Rest: Remove the turkey from the grill, tent loosely with foil, and let it rest for 20–30 minutes before carving. Don’t skip this step, as it helps the juices redistribute throughout the meat.

    Serve: Carve, serve, and enjoy your delicious citrus herb smoked turkey!