The Juiciest & Perfectly Cooked Spatchcock Turkey
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- Опубликовано: 14 ноя 2023
- This turkey recipe utilizes a wet brine to impart serious moisture and amazing flavor into turkey while creating a gorgeous final product with beautiful color. You can prepare this as a traditional turkey, but I prefer to spatchcock my turkeys. A spatchcock turkey cooks more evenly than a traditional whole turkey plus it presents beautifully and is easier to carve!
Recipe: www.meatchurch.com/blogs/reci...
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #SpatchcockTurkey #SmokedTurkey 
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I followed these directions and I can honestly say after 30+ years of cooking turkeys this one was the best I’ve ever made. Thank you very much. I will never be too old to learn and listen.
Amen brother
Wrap your shaker in plastic wrap before use. That way you can use it with your messy glove hand, and just discard the plastic when you’re done, rather than taking gloves off and on.
Then you can’t see his product as well 😜
Nice tip! 😊👍
Yep, gonna be doing that going forward too. Thanks.
Yep. I place the container in a ziploc bag sandwich and place a rubber band around it to keep it in place. 👍
Genius!
Better yet, wrap the shaker with a glove. That way you don't have to mess with cling wrap
Thank you for these videos and brines. You've been an amazingly huge help when I started out BBQ-ing and smoking and has allowed me to spread my wings far and make amazing dishes
I’ll be making one today! Three years in a row doing it the meat church way. Thanks for the tips!
Your videos are the best and the last two years I have received all the compliments. Stoked to do it again this year! Thanks!!!
Love your content Matt, as well as your products! Your videos are great - especially your side comments ("this is oddly satisfying") which are hilarious! Always entertaining, but, informative and helpful - very much appreciated. Keep up the great work!
Great video again Matt! We have used Texas Sugar the last two years and have never been disappointed with the results! Love the product and your content!
Just finished up Thanksgiving with the family and it was a complete success after using your birdbath brine and injection, the holy gospel rub, butter basted, spatchcocked and Alabama white sauce for the first time ever. Instant classic that will be getting made every year from now on! Thanks fir the videos and supplies!
I made this for my family this Thanksgiving, and it was a huge hit. People especially commented on how much they liked the slightly sweet notes of the bird. This was super easy and definitely a keeper.
Matt again thank you for putting these videos up and the great product you make.
This is the one! Got my brine last week and a fresh bottle of Texas Sugar. Love your channel and have tried many of your recipes. Looking forward to this one.
Thanks for you videos, you have taught me a lot, I did this last year and my family loved the Turkey!!!
I'm new to the channel. You came recommended. I bought the brine kit from a local supplier. Can't wait to try it! I always brine my turkey but I've never spatchcocked a turkey so that will be new this year. Happy Thanksgiving to all and happy cooking!
I used this in my cabinet smoker with cherry wood chips and it came out amazing. The brine and Texas sugar are nice combo great flavor and very juicy. Definitely recommend getting the poultry shears.
Man I love all you guys stuff man! Never get tired of seeing everything you all got!
Always keeping it simple and delicious!
Just got my brine delivered today, and have plenty of Texas Sugar. Will be cooking our Turkey exactly as you did. Thanks Matt !!!!
Just to let you know that I did everything that you have showed on this video yesterday and my Turkey was a success everybody loved it thank you so much😎❤
Another Great video Matt... Thanks for what you do, much appreciated out here. Happy Thanksgiving man.
Awesome video Matt. Will definitely be trying that. Happy Thanksgiving to you and the family.
Pro Tip: Invest in a good set of Pruning Shears. Pruning Shears, will give you a little more muscle. The Texas Sugar BBQ Rub is excellent on pulled pork.
He ain't lying....best turkey you'll have. Your family will luv it.
Thanks Matt! Another fantastic turkey.
I ran the recipe yesterday. IT SLAYED!!!
My favorite time of the year. Never tried that trick pulling out the breast bone before. Definitely doing that this year. Thanks, Matt!
Backbone not breast
He removed the breast bone, as well.
Have spatchcocked a ton of times. This was the first that I have seen of how to remove the breast bone. The family will love it that way. Great video as always!
Yup, killed it again. Thanks for the tips.
I'm smoking a whole turkey today and I always like watching a Meat Church video just to remind myself of the basics. I actually bought this brine and the turkey has been in there since yesterday afternoon. I don't think I'll spatchcock it, but I am going to use the Texas Sugar rub all over the outside. Happy Thanksgiving!!!
I’ve been following for years when you were below 50k subs now you’re approaching 1m. God is good
Hey Matt! Awesome vid! got one on the smoker and one in the oven. I hope they turn out as well as yours! Happy Turkey!
😎
My Husband is planning to do this for Thanksgiving! Can’t wait!
Followed your recipe with your brine, Honey Hog and Voodoo seasoning for Thanksgiving. My In-Laws said it was the best turkey they have ever had!! Thank you for the tips!!!
Thank you for addressing the “is it ok to brine a pre-brined store bought turkey?” question. Malcom Reed said it was ok to and now you. All the confirmation that I need. Have a great holidays everyone.
Yessir! Have a great Thanksgiving.
I second this! Nothing wrong with using a short cut on Thanksgiving when it doesn't affect the final outcome. I mean, we don't raise the turkey or pull out the feathers either.
Will definitely try the Texas sugar this year keep up the great videos
Awesome tips, gents! Thanks and have a blessed Thanksgiving!
Thank you for the video. You are the man
Oddly satisfying, got it.
Certified Gold!!!!!
Thanks Matt! Another great video. You are correct about the timing of getting seasoning and baptism brine. The brine particularly will disappear quickly in local stores also. I always gettem early. Happy Thanksgiving to you and your family Matt!
Very true. Amazon was out of this and Ace Hardware had ONE more left and I snagged it
We used the Bird Baptism brine overnight, used the Duke's Mayo binder idea, then 3-layer rub (Gospel, Pecan "Deez Nuts, and top with Teax Sugar). Simple butter base with some thyme, 225 Super Smoker 4 hours on a spatchcock 12 lb bird. Thanks for all the tips and the great rubs! Juiciest bird I've ever cooked.
What a great looking turkey 😮 got me Drooling 🤤 😊
I think this year is going to be the best turkey that I've made. I have cut corners in the past where I didn't brine or remove the breast bone or pull back the skin to season. No cutting corners this year for me. Also, my local Ace hardware has the brine in stock so I'll be picking that up today as well as container to put it in.
“Make it pretty. You will be judged by your family”. Made me laugh. So relatable! Thanks for all the tips.
Big Facts!
I always just tell them to shut up and eat and be grateful!
Thanks Matt! We had a great Thanksgiving already here in Canada, hope yours turns out as well. That should be awesome if your switching it up with prime rib, in my dreams, lol.
Just did this today & everyone loved it.
the Texas sugar was a good way to go
Just Ordered the brine and rub love your holy cow and holy gospel we are excited to try these. Crossing our fingers that it shows up in time for thanksgiving but its understandable if it doesn't.
Super good recipe!
i just got the Bird Baptism brine as well as the Holy Voodoo. I cant wait to use it!
I had an early thanksgiving meal at our house this year. I used your bird brine and spatchcocked it, based on your previous videos, and seasoned it with honey hog. It is hands down the best bird I've ever made. My guests raved about it, and my in-laws (who are also bbq enthusiasts) are now inspired to try it for their turkey day event. Love all of the info and content. Thanks!
Love it! Do you do gravy at all? My family likes a savory turkey so do the garlic and herb blend but would love to try the honey hog or sweet heat. I just don’t know how sweet those will make the turkey at the end..
What temp and how long per pound?
@@ryanswanson1150spatchcock is normally 11-13 minutes a pound on 250
325 degrees, I had a 14lb turkey, and it took about 3 hrs. I just put a probe in the breast and let it go until it hit 165. @@ryanswanson1150
Thanks for the education
A while back you had asked for recipe ideas. My new favorite thing is to smoke a chuck roast with Holy Cow! It is so amazing. Cheap cut, readily available, and so easy! Better than Brisket! Just a thought.
Do you remember what temp your smoker was at and what temp did you cook the chuck roast’s internal temperature, sounds good?
Great video!! I've been spatchcocking my birds for a couple of years, but just found your brining and Texas Sugar products....can''t wait to use them tomorrow. However, I don't have a smoker, but am wondering if I can season this exactly as you have, but then bake/roast it, rather than smoking it?
Great cook!
Another fantastic video.
Killer cook 🦃 I love me a swatchcock turkey on a drum!
Great video!
Is there a link or info on the poultry shears to purchase?
Thanks!
Awesome video & tips!! 😊👍
This looks so tasty!
Great cook! Happy Thanksgiving!
Matt thanks for mentioning the retail locations. Had no idea your products were sold at a butcher shop right down the road from me.
Turkey dissection sounds are awesome 😂
Um, did you call my wife's drawers nasty? Oddly satisfying for me, too! I slowed it down and put 70s music to it.
Appreciate your recipes.
Great video Matt! That turkey looked absolutely amazing. Little late for our Canadian Thanksgiving, but I’ve been meaning to try a spatchcock bird for a while.
Thanks for sharing!!!
Just ordered your seasons and brine👍 hard to get here in New Zealand lol
Been buying direct online for years so crazy to walk into Lowe’s last week and see your products
The video editing 🔥💥. I’ve cooked a lot with Texas Sugar since it’s come out and it’s been fantastic. I like the idea of removing the breast bone. I’ll have to try that.
Very cool technique, have not pulled the breast bone before may try that... also my local ACE hardware carries Meat Church seasonings (thankfully) so will restock this weekend the Texas Sugar! Serving Turkey, Chicken and a Ham to cater to all the tastes of the family and friends coming over on T-Day.
Matt - I saw you driving down the interstate, I presume back home, with your Meat Church offset on Saturday the 11th. I'm pretty sure the fire was still smoldering because it smelled fantastic behind the smoker. I was on my way to Galveston but decided to detour a little to your shop where I got some Bird Baptism for Thanksgiving and a sweet T-shirt. Thanks again for all the videos and great ideas!!
Came back to say that the Bird Baptism brine and Texas Sugar did make one of the best turkeys I've every cooked. Ran just over 300 degrees and it was ready quicker than I expected, especially since I didn't spatchcock it. It rested for about 2 hours, wrapped in foil and in a cooler with towels. When it came time to carve, the meat was super juicy and tender and had just a hint of smoke from the apple wood. This was the first time I've used a commercial brine since I usually make my own, but this was so good I am going to use it anytime I need to do a turkey. May do a couple of whole chickens with it also. Great stuff.
Apple woods sounds like a nice compliment for the flavor of the bird. Great combo.
Used your Baptism brine and Holy VooDoo seasoning last year and got raves from the family. Doing the same this year and hoping for the best. Always enjoy your content and tips. Happy Thanksgiving!!
All your videos and recipes are great! tried several. Question how would cooking 2 turkeys at same time on ironwood xl change times or matter?
Looks like i need to make a turkey soon
"this is oddly satisfying by the way "....right on. Good video.
This year for rubs I'm using a layer of TX Brisket rub for some garlic and pepper. Then a layer of Texas Sugar. Gonna be 🔥
Thank you so much for the videos… Can you tell me what kind of shears you’re using when you spatchcock this turkey?
Matt, thanks for sharing all of your tricks and tips with us. I'm just getting started with smoking food and have learned a lot from you in a short time. I do have a question; can I mix Voodoo and Texas Sugar on a smoked turkey? Thanks in advance, and Happy Thanksgiving to you..
great video. I found your products at Tractor Supply just a mile from home. This is going to happen at my house!
Matt - Thank you! I love your cooks and been following you for a few years.
Not sure if this matters, but can you spatchcock the turkey and then brine it? I noticed you brine then spatchcock it in all of your videos. I was going to have our local butcher spatchcock the fresh turkey before bringing it home to brine, is why I ask.
edit: I read your instructions on the Meat Church site.
"This step can be done before or after the brine"
Happy Thanksgiving!
I make all my meals from you guys! I NEED a moose brisket recipe please!
Gotta say I really appreciate you being careful with the cross contamination. There are so many cooking videos on RUclips where the person will handle raw meat and with the same hand handle their seasoning and tools without cleaning their hands
Would love a video on how to get crispy skin in the smoker
I feel that "consider shipping times" comment was directed at me. Lol. I had initially ordered my brine off amazon and didn't realize the date it was arriving was after Thanksgiving. So i ordered off your website and asked customer support if i can get it expedited quicker.
Then not more then a few hrs later, i get a notification from Amazon that my brine is coming in the 18th. 😅 so now i got two brines with the 2nd on its way from meat church.
Can't wait to get my turkey smoked up Thursday!
What brand of poltery shears are you using. I like the look of those
What shears are you using? I would like to get those.
All good!
I feel you, brother. I like turkey, but this year I'm seriously considering a slab of spare ribs or some beef dino ribs. Of course, sourdough sage stuffing, poblano cheddar mashed potatoes, cranberry sauce, etc. You can break the cook up over a few days and just put it all together at the end.
For people wondering about Texas Sugar, I put it on my bologna sandwich’s for lunch. 💯💯💯
#meatchurchbbq Matt, love your product, recipes and videos. Please make your brine more available in the future! I always wait too late and, like today a week before thanksgiving, went to Academy to get some and they are sold out, even online. Had to find another brand of brine but will be using Texas Sugar. Next year I’ll have to remember sooner!
Hey Matt do you have a link for those shears? Thanks
Just made this. Turned out 🔥
Fair warning, mine cooked about 30 minutes earlier than expected. Happy thanksgiving!
How long took you cook it
Hey, Matt! We’ve been using apple cider instead of water with your brine. OH MY HEAVENLY WORD!!!!!!!
Great stuff Matt - I’m in a pickle. Do I smofri my turkey or use this spatchcock smoked all the way thru??
Matt of course another rave review. I got a fresh turkey for the first time big difference, the smallest size was 15lbs. Always use the bird brine think I have 5 pouches in inventory. Brined in my bucket with some peppercorns probably two table spoons and a sliced heritage naval orange. I knew once I took it out of the brine bucket after 12 hours, it was going to be the best turkey that I have ever made. I could not get that dam bone out in between the breast however. Just the best turkey that I have ever made on the Yoder smoker. Getting another one tomorrow while the sale is going on, I am going to do the same method then break down the turkey and freeze shredded turkey, stuffing , gravy and green chili slice burritos for work lunches are you kidding me right now.. Oh smoked at 275 with pecan and cherry 50/50..Use Teas Sugar rub
Trying to spatchcock for the first time this TG. Hoping it comes out as well as this video.
I love you man and love to see your videos, but i have to leave when i see that outdoor oven on set.
I will definitely be doing this method next week with your Honey Hog rub. I have a 20 lb bird to smoke. Your thoughts on the time frame for cooking?
I used Traeger Turkey Brine/Rub kit, brined for 24 hours in the garage refrigerator (using brine bag in 5 gallon Homer bucket) using a store bought ~14lb organic turkey that was "pre-brined" already. I then patted it dry and let it sit in the frig for 12 hours to dry out the skin a bit as I do want crispy skin. Used sea-salt based normal butter as my binder w/turkey rub embedded it it under the skin and on top of the skin. Then used the Turkey rub all over (Spatchcocked turkey of course) and let it rest at room temperature for about an hour. Put the turkey on a bed of celery and Rosemary on a wire rack with large, high sided pan under it, filled with room temperature apple juice. Also put some more butter in the bottom of the pan.
Following the Traeger directions on the turkey rub kit, ran the smoker (Pitt Boss PB1100) on "Smoke" setting with smoke tube going using the same Competition Blend pellets as well for 30 minutes and cranked up temperature to 200°F for 1.5 hours (w/Meater+ inserted). Then cranked up the temp to 325°F to roast the turkey and crisp up the skin. Spritz'd the skin with apple juice every 30 minutes and alternating that with melted butter baste till Meater+ says it reaches 160°F, pull and let rest for one hour covered with towels (slightly tented off skin with foil on top of wood stakes to keep skin crispy) then cut it up and serve.
Cooking 3 different type of turkeys for my wife's office. This is definitely going to be one of them. Also going to do a Dr. Pepper Turkey and while cooking it drink the Fort Worth Craft Beer instead of cooking with it.
Could you guys do a video on how to take a smoked turkey from home to another party? Thanks!
Where’d you get those shears from please ?