Ingredients
Equipment
Method
Spatchcock the Turkey
- Begin by spatchcocking your turkey. Using sturdy poultry shears, cut along both sides of the backbone to remove it completely. Flip the turkey over and firmly press down on the breastbone until the bird lies flat. This ensures even heat distribution.
Prepare the Brine
- In a large container or brining bag, whisk together the Sweetwater Spice Classic Holiday Turkey Bath, 1/2 cup Jacobsen Salt Co. Kosher Sea Salt, and one gallon of water until the salt is fully dissolved.
Brine the Turkey
- Place the spatchcocked turkey into the brining bag. Pour the prepared brine over the turkey, ensuring it's fully submerged. Brine in the refrigerator for one hour per pound of turkey (e.g., 15 hours for a 15 lb bird). Ensure your refrigerator maintains a safe temperature below 40°F (4°C).
Preheat the Pellet Grill
- Prepare your pellet grill for indirect cooking. Preheat the Yoder Smokers YS640s (or your preferred pellet grill) to 375°F (190°C).
Season the Turkey
- Remove the turkey from the brine and pat it thoroughly dry with paper towels (critical for crispy skin). Carefully lift the skin over the breast meat and season the meat directly underneath with Cattleman’s Grill Ranchero Seasoning. Distribute the 8 pats of unsalted butter evenly under the skin on the breasts. Gently pull the skin back over the butter. Season the exterior of the turkey generously with more Ranchero Seasoning.
Cook the Turkey
- Place the seasoned turkey on the preheated pellet grill. Cook until the internal temperature reaches 155°F (68°C) in the thickest part of the breast. This will take approximately 90 minutes, but times can vary based on grill and turkey size. Remove the turkey from the grill and let it rest.
Make the Glaze
- While the turkey rests, prepare the glaze. In a 10-inch Lodge Steel Skillet (or a saucepan), combine the fresh orange juice, Tapped Maple Syrup, chicken stock, Texas Olive Ranch Balsamic Vinegar, Kozlik’s Dijon Classique, and fresh thyme leaves. Bring to a simmer over medium heat.
Reduce the Glaze
- Continue to simmer the glaze, stirring occasionally, until it reduces by about half and thickens to a syrupy consistency that coats the back of a spoon. This concentrates the flavors and creates that perfect sticky texture.
Glaze and Serve
- Pour the warm, syrupy glaze over the rested turkey. Use a pastry brush to spread it evenly across the skin. Slice and serve immediately.
Notes
Ensure the turkey is thoroughly dried after brining for crispy skin. Seasoning under the skin and using butter adds richness. Always use a meat thermometer for accuracy. Apply the glaze towards the end of resting to prevent burning.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.