Mastering Smoked Turkey on the Yoder YS640 Pellet Smoker

Smoking a juicy, flavorful turkey on the Yoder YS640 pellet smoker is easier than you think! As an avid griller who loves experimenting with new recipes and techniques, I’ve had great success using my Yoder to smoke turkeys for holidays and family gatherings. In this article, I’ll share my tips and tricks for getting perfect smoked turkey every time using the Yoder YS640 pellet smoker and grill.

Choosing and Preparing the Turkey

When selecting a turkey for smoking, you’ll want to opt for a 10-15 lb boneless, skin-on turkey breast Boneless breasts are much easier to work with and cook evenly compared to a whole turkey You’ll also want to choose a turkey that hasn’t been pre-injected with broths or solutions, as this can make the skin soggy when smoked.

Before smoking, rinse the turkey breast and pat it completely dry, inside and out Then, loosen the skin from the breast meat by gently working your fingers underneath, being careful not to tear the skin This allows heat to circulate under the skin for crisping. Next, rub the meat generously with your favorite poultry seasoning or dry rub, getting some under the loosened skin as well. I love using a basic poultry seasoning blend of thyme, sage, rosemary, garlic powder, salt, and pepper. Let the seasoned turkey sit at room temperature while you prep the smoker.

Setting Up the Yoder YS640

One of the best features of the YS640 is how simple it is to use. Here’s a quick overview of getting it fired up for smoking turkey:

• Open the lid and remove the heat diffuser and grill grates. You won’t need these for smoking.

• Fill the pellet hopper with your preferred brand of 100% flavor wood pellets. Hickory, maple, and cherry all work well.

• Turn on the smoker and use the digital control panel to set it to 225°F with smoke mode activated. This will take about 10-15 minutes to preheat.

• Add a disposable aluminum pan to the cook chamber to catch the drippings. Fill it about halfway with water or chicken broth to help maintain humidity.

• Insert a dual meat probe thermometer through the vents, with the wires leading outside so you can monitor the turkey’s temperature.

Smoking Times and Temperatures

Once your Yoder is preheated to 225°F, place the seasoned turkey directly on the grill grates, skin-side up. Close the lid immediately to prevent heat loss.

For a 12-15 lb turkey breast, the approximate smoking time is 5-6 hours, but this can vary. Your target internal temperature is 160°F in the thickest part of the breast. The built-in meat probe on the YS640 makes it easy to monitor this without continually opening the lid.

Maintaining a constant temperature of 225-250°F is ideal throughout the smoke. The Yoder excels at this thanks to its precise digital controls and double-walled insulation. Avoid peeking under the lid too frequently, as this causes spikes and dips in the chamber temp.

Adding Flavor and Crisping the Skin

The real magic happens in the last hour of smoking when you glaze the turkey and crisp up the skin:

• After about 4-5 hours, start checking the breast temp periodically. At around 150°F internal, brush the turkey generously with melted butter or oil to further crisp the skin.

• Next, apply a flavorful glaze. I love using a sweet and tangy mix of brown sugar, honey, mustard, and apple juice whisked together. Brush on a thick layer over the entire breast.

• Allow the glaze to caramelize for the last 30-60 minutes until the breast reaches 160°F internal temp when probed at the thickest section.

• If the skin needs more crisping at the end, you can optionally set the Yoder to 350°F for 5-10 minutes. But take care not to burn the glaze or overcook the meat!

Resting, Carving and Serving

After smoking for 5-6 hours, the turkey breast needs ample time to rest:

• Carefully remove the smoked turkey from the grill and wrap loosely in foil. Let it rest for 30-45 minutes; this allows the juices to re-absorb into the meat.

• Slice the turkey breast across the grain into 1/4 inch thick pieces. I like serving it with charred onion and pepper relish, herb salad, and cornbread stuffing.

• Leftover sliced turkey also makes amazing sandwiches. Simply reheat slices in the microwave or skillet and serve on toasted bread with cranberry sauce and melted Swiss cheese for an easy smoked turkey melt.