Smoked Turkey on a Yoder 640S: Citrus Herb Recipe
Learn how to smoke a juicy 12 lb turkey on a Yoder 640S pellet grill with the Delano Distributors Citrus Herb Turkey Kit.
**I’ve partnered with Yoder Smokers to bring you this delicious cheeseburger recipe. As always, all opinions expressed are my own.**
If you want a Thanksgiving turkey with crisp, golden skin, juicy meat, and a chef’s kiss of smoke, it’s time to get in line for a pellet grill. In this post, I’ll show you how to smoke a 12 lb turkey on a Yoder 640S using the Citrus Herb Turkey Kit from Delano Distributors. The recipe is simple, the flavor is bright, and the Yoder’s steady temperature control does most of the heavy lifting.
Why the Citrus Herb Turkey Kit?
The kit comes with two products: a wet brine and a dry seasoning. The Lemon Thyme Turkey Bath Brine is packed with lemon and orange peel, rosemary, thyme, ginger, coriander, white pepper, and mustard seed. If you’ve been intimidated by brining a turkey, this jarred liquid is embarrassingly easy to use and will take your bird to the next level. Once your brine is in ship shape, dress the turkey with The Cattleman’s Grill Ranchero Seasoning, which adds garlic, onion, oregano, dill, and a touch of lemon for the finish. The result is a vibrant, herby turkey that’s an 11/10 situation.
Why the Yoder 640S?
Take that back. The question should be: why NOT the Yoder 640S? Not only is this bad boy another member of our family, it also does the impossible: it holds a steady temperature and has plenty of room for a 12 lb bird or two. Its digital controller makes holding 275°F easy, which is the sweet spot for smoke flavor and crispy skin without drying out the breast.
Ingredients You’ll Need to Smoke the Turkey
- 1 (12 lb) fresh or fully thawed turkey, giblets removed
- 1 Citrus Herb Turkey Kit (Lemon Thyme Turkey Bath Brine and Ranchero Seasoning)
- Water and a brining container or brining bag large enough for the bird
- 3 to 4 tablespoons olive oil
- Melted unsalted butter, for basting
How to Make a Smoked Citrus Herb Turkey
- Place a large cooler in a cool area of your home or garage. Next, place a large brine bag into the cooler. Pour in the Lemon Thyme brine, followed by the kosher salt and a gallon of water. Submerge the turkey in the liquid. Close the brine bag, then top with ice.
- The recommended brining time is about 1 hour per pound, so in this case, 12 hours. Be sure to flip the turkey halfway through to help the brine distribute evenly.
- Remove the turkey from the brine, rinse lightly and pat it very dry with paper towels. Set it on a large foil tray which will help catch the drippings, uncovered, in the refrigerator for 2 to 4 hours. This dries the skin so it crisps up on the grill.
- Rub the skin with olive oil, then dust the whole bird with the Ranchero Seasoning. Because the brine is already seasoned, go lightly and taste your seasoning before adding more.
- Preheat the Yoder 640S. Fill the hopper with your pellets and preheat to 275°F. Place the turkey breast-side up on the grates, or in a disposable pan with a rack. Insert a probe into the thickest part of the breast and another into the thigh.
- Smoke for about 15 to 20 minutes per pound, roughly 3 to 3.5 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.
- Tent loosely with foil and rest for 20 to 30 minutes before carving. Don’t skip this step, since it keeps the juices in the meat. Serve and enjoy!
Tips for the Best Smoked Turkey on a Yoder 640S: Citrus Herb Recipe
- Trust your thermometer, not the clock. Every bird is different, so internal temperature is the real test of doneness.
- Tuck the wing tips under the bird so they don’t burn.
- Keep the lid closed. Every peek costs you heat and time. I know, but you should only check the bird once every hour to baste with butter.
- Use the drippings. Collect them in the pan for a smoky, citrusy gravy.
Frequently Asked Questions
What temperature should I smoke a turkey on a pellet grill? I like 275°F. It’s hot enough to crisp the skin and low enough to pick up plenty of smoke.
How long does it take to smoke a 12 lb turkey? Plan on about 3 to 3.5 hours at 275°F, but always cook to internal temperature.
What pellets are best for turkey? Apple, cherry and pecan are mild and slightly sweet, so they complement the citrus and herbs without overpowering the bird.
Smoking a turkey on the Yoder 640S is one of the easiest ways to wow a holiday table. The best part? It frees up your oven for the day!! With the Citrus Herb Turkey Kit doing the flavor work, all you need is a little planning and a good thermometer. Give it a try this season and let me know how it turned out.
Want to learn more about the Citrus Herb Turkey Kit from Delano Distributors? Check out their website, then ask for a kit at your local BBQ shop or grab one online at www.atbbq.com. Pick up two this holiday season, one for you and one for a friend!
More recipes to enjoy on your Yoder 640S: Whole Roasted Chicken with Harissa Glaze, Reverse Sear Cheeseburger, and Herb Dry Brine Smoked Salmon.
Smoked Turkey on a Yoder 640S: Citrus Herb Recipe
Ingredients
- 1 12 lb Fresh or fully thawed turkey, giblets removed
- 1 Box Citrus Herb Turkey Kit (Lemon Thyme Turkey Bath Brine and Ranchero Seasoning)
- Water and a brining container or brining bag large enough for the bird
- Ice
- 3 to 4 tbsp Olive oil
- Melted unsalted butter, for basting
Instructions
- Place a large cooler in a cool area of your home or garage. Next, place a large brine bag into the cooler. Pour in the Lemon Thyme brine, followed by the kosher salt and a gallon of water. Submerge the turkey in the liquid. Close the brine bag, then top with ice.
- The recommended brining time is about 1 hour per pound, so in this case, 12 hours. Be sure to flip the turkey halfway through to help the brine distribute evenly.
- Remove the turkey from the brine, rinse lightly and pat it very dry with paper towels. Set it on a large foil tray which will help catch the drippings, uncovered, in the refrigerator for 2 to 4 hours. This dries the skin so it crisps up on the grill.
- Rub the skin with olive oil, then dust the whole bird with the Ranchero Seasoning. Because the brine is already seasoned, go lightly and taste your seasoning before adding more.
- Preheat the Yoder 640S. Fill the hopper with your pellets and preheat to 275°F. Place the turkey breast-side up on the grates, or in a disposable pan with a rack. Insert a probe into the thickest part of the breast and another into the thigh.
- Smoke for about 15 to 20 minutes per pound, roughly 3 to 3.5 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.
- Tent loosely with foil and rest for 20 to 30 minutes before carving. Don't skip this step, since it keeps the juices in the meat. Serve and enjoy!
With the turkey brined for 12 hours and smoked at 275°F FNF, would using a water pan in the Yoder 640S help keep the breast meat moist without preventing the skin from getting crispy?
Using a water pan will add moisture to the smoker chamber and help protect the breast from drying out, but the added humidity can soften the turkey skin. To maintain a crisp skin at 275°F, keep the water pan small or rely primarily on the dry-brining step and a light butter baste during the final hour. spider solitaire free
FNFs keep the breast meat moist without preventing the skin from getting crispy?
Smoking a turkey on a Yoder 640S sounds like a fantastic way to get juicy meat with a delicious smoky flavor. I love the idea of using citrus and fresh herbs to add brightness and aroma while keeping the turkey moist. For more interesting online resources, you can also check out segsocialcitas.com. The combination of low-and-slow smoking, lemon, herbs, and a crispy golden skin sounds perfect for a holiday meal or family gathering!
The citrus and hẻb combination sounds perfect for a holiday turkey. I love how the recipe keeps the preparation simple while still adding so mcuh flavor Block Blast!