Prepare the turkey in the spatchcock style, cutting out the backbone with poultry shears.
Loosen the skin of the turkey from the flesh, without tearing or removing the skin.
Fill a 22 quart Briner Bucket with 8-10 quarts of cool water. Add the 2 lb Cattleman’s Grill Butcher House Brine and whisk to dissolve.
Place the turkey in the brine. Press the bird down with the plastic plate and lock into place to keep the turkey fully submerged. Transfer the Briner Bucket to the refrigerator and brine for 1.5 hours per pound (21 hours for a 14 lb turkey).
Remove the turkey from the brine and transfer to a wire rack over a sheet pan, laid out flat, skin side up. Transfer back to the refrigerator and let the skin dry out, uncovered, for 24 hours.
Remove the turkey from the refrigerator.
Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.
Combine the ingredients for the herb butter baste and mix well. Stuff the herb butter under the skin of the turkey.
Transfer the turkey to a foil lined sheet pan. Season all outer surfaces with Cattleman’s Grill Ranchero Seasoning. Spray the surface of the skin with Cornhusker Kitchen Spray Duck Fat.
Place the turkey (on the foil lined pan) on the main cooking grate in the grill. Roast until the internal temperature reaches 145ºF in the deepest part of the breasts, about 2 hours, basting occasionally (every 30-45 minutes) with the butter and juices that gather in the pan.
When the internal temperature reaches 145ºF, increase the temperature of the grill to 450ºF. Continue cooking until the internal temperature reaches 155ºF-160ºF in the deepest part of the breasts. Baste again, then remove the turkey from the grill.
Let the turkey rest for 20-30 minutes before carving.