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. ► PRINT RECIPE: https://www.atbbq.com/thesauce/barbecue-smoked-turkey/ RECIPE COOKED ON: null SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/2SeudNq WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM ________________________________________________ ** CHEF TOM’S TOP PICKS ** BEST PELLET GRILL: null BEST CHARCOAL GRILL: null BEST GAS GRILL: https://bit.ly/3ydVaER KITCHEN TOOLS: null GEAR: null _________________________________________________ ** FOLLOW US ** FACEBOOK: https://www.facebook.com/allthingsbbq TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson _________________________________________________ ** TIME STAMPS ** 00:00 Intro 00:16 Run Through of the Steps 01:22 Spatchcocking the Turkey 04:32 Brining the Bird 06:37 Making the Garlic Butter Injection 08:42 Seasoning the Turkey 10:50 Injecting the Butter 12:40 Smoking the Turkey 13:39 Finishing Temperatures 14:24 Making the Cranberry BBQ Sauce 15:59 Slicing the Turkey 18:40 Tasting the Turkey 19:54 Outro