This Easy Thanksgiving Turkey takes the stress out of holiday cooking while delivering tender, flavorful results. With a simple brine, butter injection, and a straightforward roasting method, you’ll get juicy meat and golden-brown skin—all without fuss.
Category
Entree
Cuisine
American
Servings
16
Prep Time
30 minutes
Cook Time
2 hours 20 minutes
Calories
278
Ideal for first-time hosts or anyone wanting a delicious turkey with minimal effort, this recipe combines convenience with taste. It’s the perfect centerpiece that still feels festive and impressive.
Ingredients
- 15 lb turkey
- 1 cup unsalted butter
-
1/4 cup Cattleman’s Grill Butcher House Brine
-
Cattleman’s Grill Ranchero Seasoning
- 1 lemon, quartered
- 1 orange, quartered
- 3 sprigs thyme
- 3 sprigs rosemary
- 3 sprigs sage
- 1 head garlic, cloves crushed & peeled, divided
- 8 cups yellow onion, cut into 1/8s
- 4 cups carrots, large dice
- 4 cups celery, large dice
- 3-4 cups chicken/turkey/vegetable stock
-
ATBBQ Easy Thanksgiving Turkey Kit
Get the kit for this recipe
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling, with the second shelf removed.
- Slide your fingers under the skin of the turkey to release skin from turkey meat, but be careful not to tear or remove the skin.
- Combine the butter and Cattleman’s Grill Butcher House Brine and heat to melt. Load the mixture into a pistol grip injector. Inject the turkey all over, in the breasts, thighs and legs. Reserve about 1/4 cup of the butter mixture.
- Season the turkey under skin and inside the cavity with the Cattleman’s Grill Ranchero Seasoning. Truss legs. Tuck wings. Season over skin on roasting rack. Stuff the cavity with the lemon, orange, thyme, rosemary, sage and a few cloves of crushed garlic.
- Tie the legs of the turkey together and season the skin with the Cattleman’s Grill Ranchero Seasoning.
- Place the remaining veggies (onion, carrot, celery and remaining garlic) on a sheet pan. Place a roasting rack on top and lay the turkey on the roasting rack. Place the pan on the main cooking grate. Add 2-3 cups chicken stock. You can add more stock to the pan during the cook as needed.
- Cook for 1 hour then turn the pan to brown/cook evenly. Cook for another hour then turn again as needed for even browning. Keep cooking until the internal temperature reaches 155ºF in deepest part of breasts. Remove from the grill. Rest for 20 minutes before slicing.
- Strain the veggies from the liquid in the pan. Save the drippings for making turkey gravy. Enjoy the veggies as a snack!
Recipe Note
What You’ll Love
Simple process: brine, butter-inject, roast; no fuss, no frills
Moist, flavorful meat thanks to the butter infusion and gentle roasting
Beautifully caramelized skin with minimal prep time
Flexible timing: fits oven, grill, or smoker setups and scales easily
Frequently Asked Questions
Do I need to brine first?
Brining is optional but helps keep the meat moist. If short on time, a salt-rub and butter injection still give great results.
Can I use herbs other than thyme or rosemary?
Absolutely—use your favorite herbs. Sage, parsley, or poultry-specific blend work famously too.
Should I baste during roasting?
Basting isn’t required, but brushing with melted butter midway can help deepen the color and flavor.
How do I know it’s cooked?
Use a meat thermometer: Pull at 160 °F, carry-over will do the rest. Breast temperature should hit 165 °F to be safe and juicy. Don't let it get above 175°F.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 278
- Carbs
- 6.32 grams
- 2%
- Fiber
- 1.6 grams
- 6%
- Sugar
- 3 grams
- Protein
- 34 grams
- Fat
- 12.3 grams
- 16%
- Saturated Fat
- 6 grams
- 30%
- Sodium
- 362 milligrams
- 16%
