It did this with honey hog last year. Huge hit with the family! Just add a bit of poultry seasoning and herb to the outside and it’s a winner with everyone!
Can't believe this. I just did EXACT same thing yesterday using your seasonings! Folks, I can back up Matt's claim about the taste. It is FANTASTIC! Only thing I did different was I used my pellet smoker.
Same brother!! This is the ONLY way I fix Turkey. The tweaks I have came up with is using Apple wood chunks/chips, Voodoo mixed with Holy Gospel, and I make my own creole butter with unsalted butter.
Well, you definitely have me convinced. Will be on my table this year! Great job as always. Appreciate all your videos. Actually ran into you this summer up in Miramar Beach at grocery store. You are a true gentleman! Was not aggravated or irritated with me approaching you. I am a major fan with most of your seasonings in my cabinet. Thanks again for the inspiration!
Your videos are awesome. Have made several meals from watching these. Can't find a favorite though. All are great. One thing, we'd like to meet Mrs. Meatchurch. Thanks for everything.
I lived in Texas a couple of year. My husband was Air Force. I loved it wish I stayed. Loved the food. First time I ever had brisket. YUM. I'm in Johnstown, Pennsylvania now and they don't have good food like Texas. We grew up on northern food lile stuff cabbage rolls and pierogie. Its good but not like brisket. First time I had a fried Turkey there. Hopefully someday I'll get back. People were very friendly.
I did one for Thanksgiving, whole 15lb bird, injected with creole butter, dusted outside with voodoo. Smoked on charcoal grill 2hours, finished in deep fryer with canola oil. Pulled at 170 opps, It was still very moist and tasted great!
You are my cooking hero. I have made no less than 10 of your recipes and all have been amazing. Keep up the good work. I want to fly to Texas just to see your store and hopefully meat (meet) you.
Love it Matt. Matt is crazy humble about his products IMO his turkey brine is the best on the market and voodoo spice is amazing. I use the Yeti load out 5 bucket a little cheaper if you don’t already have a food safe yeti. I smoke a whole turkey for thanksgiving but going to throw one of these on also this year
as a home brewer i have a bunch of sanitizers and food safe buckets. Along with a chest freezer that i temp control. works beautifully for brining a turkey. I Love the herb rub from meat church for turkey and chicken. I tend to exclusively use meat church seasonings as the family loves the flavors.
Smoked 2 turkey breast using your Bird Bath brine and TC Creole butter injection. I used Kinders SPG and a light dusting of Holy Gospel. It was absolutely the best ever...great flavor and juicy meat. Everyone was loving it and very complimentary. Definitely the only way to smoke a breast from npw on. Thanks Matt for the recipe and video.
We don't have loafs like that here in Northern AZ. but I have a Butterball boneless breast that I'll brine today and inject. Your stuff always looks better than mine but for a beginner mine does taste REAL good. Thanks for the great content on your channel!!
Since coming across this channel I've been following your recipes on ribs just did a chicken after removing the backbone also did on regular used all ur seasonings so glad we have a few places that carry them but all food has been fire still trying to understand my traeger I have a entry 520 Cooper top I believe is the name but it doesn't seen to have the smoke and color as urs but definitely has flavor thanks for the videos tips and I look foward to bbq every week as I been doing for almost 2 years to get better
I've been doing my turkey like this the last several years and it's always a hit. I've found too that if you're cooking skin on, spray it every 30 minutes or so with spray butter. It will keep your skin from getting rubbery and really crisp it up
Matt, you just kicked off my Holiday meal planning with this awesome video. I've got a deer hunting trip in West Virginia in a few weeks so it will be venison and turkey on the menu for Thanksgiving. A meal fit for a Pilgrim. Might be some Wild Turkey (101) on the table as well. Cheers
Matt as an Aussie who has learnt so much from your channel I can’t wait to try this method, unfortunately I have to wait til Xmas here in Australia as it’s the only time of the year turkey is available can’t wait
I’ve done a smoked creole injected turkey breast and a fried turkey for the last 3 years at thanksgiving……I’m not even doing a fried one this year because this is so much better.
As a single household, a brined bone-in turkey breast on the Weber Smokey Joe has been my go-to on many Thanksgivings. Injection and brining? Wow. I am going to have to give this a try. I usually leave the skin on, though, and finish the breast off in my toaster oven to crisp everything up after it's had enough smoke and is mostly cooked. And if you already have a fire going, homemade cranberry sauce is as easy as dumping a bag in a saucepan with a little water and some sugar and cooking them until they boil and burst. Serve in a large Mason jar.
We don't typically inject our turkey because we like to use the drippings for gravy base and don't want to change the flavor from the normal turkey flavor. I might have to try this as a secondary turkey though. I just never buy turkey breast because they generally cost as much or more than a whole turkey here in NW Indiana. I will try the baptism brine though, seems great. We usually use a sous vide container we have for it and keep it in our garage fridge. Thanks for the video!
Go Rangers! Another great video Matt. Have you thought about making a video on smoker maintenance, specifically cleaning? I've always wondered how you clean your Millscale.
I did these exact same steps, only difference was the brand of creole due to where I live, last year for thanksgiving and the family loved it and now I’m responsible for the turkey. Injecting poultry is worth the effort especially if skip the brining.
I do 2 just like this every year for Christmas. Except I cut my creole butter with apple juice and cover one breast with a bacon weave while it cooks. Mainly only do the bacon one so my beans or stuffing or whatever I'm cooking under it can catch the drippings.
When my parents moved north I took over hosting the family Thanksgiving. I've always done a wet brine and spread a pound of butter under the skin on the breasts. May have to try injecting it some time.
Might have to smoke a turkey breast along with the bird I’m doing for thanksgiving…and I’ve used the Tony’s creole butter for years when smoking the turkey…makes for a very juicy/tasty bird…
Do something similar each year with a turkey breast, last year I used your Texas Sugar rub and that was injected as well and it was phenomenal!!! Great video Matt!!
Will you please make a video on how to make battered fried turkey!!??? Crackle barrel just added it to the menu, and it's probably the best turkey I've ever had. I had no clue it was even a thing.
That’s funny … I’ve injected my turkeys with creole butter for years it’s my best secret… after that you can either fry your turkey or smoke it, They both turn out delicious💯🔥
Matt. Turkey looks fantastic! This might help some? How about just using like a gallon or less to heat and dissolve the brine mix in. Then add the remaining amount of water “Cold” to aid in the cooldown of that brine. Thoughts?
I use voodoo on just about everything. I was going to use it on my Turkey this year. I made a smoked cream cheese for one of our work meetings, and when asked, I told them the seasoning was called holy voodoo. One of my coworkers shouted, “holy voodoo that’s good!”
As soon as you poured the melted butter on, I thought you should pour it on after slicing. But after seeing it sliced, obviously, that isn't necessary. Cheers!
That looked outstanding. I’m actually editing a turkey cook that I did last weekend that is almost identical with my comp chicken so this is timely! Haha. That brine made amazing salt penetration with that smoke ring showing. Awesome, I need to try this combo. Good stuff man.
Hey Matt, have you ever spatchcocked a turkey, then, deep fried it? Or spatchcock, then smoke, then deep fry? Spatchcock makes it so easy for carving, and a faster cook time on the smoker, but I would assume you would have to bind it back up for the fryer.
I typically brine in pickle juice but I just ordered some of the Meat Church bird baptism to try out. I normally smoke whole turkeys for Thanksgiving but this video is definitely inspiring me to try this recipe out ahead of time (hopefully in the next few days) and see if this will be what I prepare this year. Unfortunately here in Wisconsin we don't really have that big turkey loaf available so bone-in breast will have to do. Looks really good in the video though
Ever since I started cooking the turkey for thanksgiving, ive always injected with Texas Pete/butter 50/50, followed by Texas Pete dust and Creole seasoning. Always been juicy even in the breast. Will bringing make it that much more juicy? Always love the videos Matt!!
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Matt, I've never commented on your video. Got to say, this was the juiciest turkey I've ever cooked. My knees buckled at first bite. Damn!
"It's not gonna suck"! Love it
Made this for big family for Xmas eve. All I can say is ‘WOW’. Best turkey ever. Whole family thinks I’m awesome. Thank you so much!!!
I'm veiwng this for the second time and preparing this for Christmas Eve. I have your products and sincerely appreciate what you share!
I have cooked 2 turkeys using this recipe and each turkey has been delicious! I will definitely make more because my family loves them.
Did this recipe today for a potluck at church, literally the best turkey I've ever eaten. Took 8 lbs and it got all! Definitely a hit!
It did this with honey hog last year. Huge hit with the family! Just add a bit of poultry seasoning and herb to the outside and it’s a winner with everyone!
Matt's reaction on his first bite has my cracking up and getting hyped to give this a go later this month.
Fun
Can't believe this. I just did EXACT same thing yesterday using your seasonings! Folks, I can back up Matt's claim about the taste. It is FANTASTIC! Only thing I did different was I used my pellet smoker.
Same brother!! This is the ONLY way I fix Turkey. The tweaks I have came up with is using Apple wood chunks/chips, Voodoo mixed with Holy Gospel, and I make my own creole butter with unsalted butter.
@markstookey4085 Suuuureee you did…even if you did, why make a big deal about it? Trying to make some friends or something?
@@johnlebzelter4208 No reply. Just please don't be stoopid.
@@johnlebzelter4208relax brother the world is meant to share
@@johnlebzelter4208lol why does his enthusiasm bother you so much
Matt I think you're one of the best cooks in the world
Did this for Thanksgiving dinner this year - it turned out great! The family loved it - super juicy and flavorful!
Love it! Don't knock mesquite wood for poultry either. That's the south Texas wood of choice & its amazing when used properly!
PREACH‼️
Well, you definitely have me convinced. Will be on my table this year! Great job as always. Appreciate all your videos. Actually ran into you this summer up in Miramar Beach at grocery store. You are a true gentleman! Was not aggravated or irritated with me approaching you. I am a major fan with most of your seasonings in my cabinet. Thanks again for the inspiration!
Man, I so wish I would live in Texas !
Nice, hope some day I will be there, me and my family!
God bless The Lone Star State ! TEXAS !!!!
Your videos are awesome. Have made several meals from watching these. Can't find a favorite though. All are great. One thing, we'd like to meet Mrs. Meatchurch. Thanks for everything.
I lived in Texas a couple of year. My husband was Air Force. I loved it wish I stayed. Loved the food. First time I ever had brisket. YUM. I'm in Johnstown, Pennsylvania now and they don't have good food like Texas. We grew up on northern food lile stuff cabbage rolls and pierogie. Its good but not like brisket. First time I had a fried Turkey there. Hopefully someday I'll get back. People were very friendly.
I did one for Thanksgiving, whole 15lb bird, injected with creole butter, dusted outside with voodoo. Smoked on charcoal grill 2hours, finished in deep fryer with canola oil. Pulled at 170 opps,
It was still very moist and tasted great!
The voodoo is my favorite. I put it on popcorn the other day. Best popcorn ever
Did this turkey last year and was a huge hit. Absolutely delicious
It's so cool that I can now get the Meat Church rubs at Lowes downtown! Love that!
You are my cooking hero. I have made no less than 10 of your recipes and all have been amazing. Keep up the good work. I want to fly to Texas just to see your store and hopefully meat (meet) you.
I'll be making this, this weekend. My favorite part of this is when he says "Jesus". I love the videos and of course the seasonings. Great video Matt!
Love it Matt. Matt is crazy humble about his products IMO his turkey brine is the best on the market and voodoo spice is amazing. I use the Yeti load out 5 bucket a little cheaper if you don’t already have a food safe yeti. I smoke a whole turkey for thanksgiving but going to throw one of these on also this year
as a home brewer i have a bunch of sanitizers and food safe buckets. Along with a chest freezer that i temp control. works beautifully for brining a turkey. I Love the herb rub from meat church for turkey and chicken. I tend to exclusively use meat church seasonings as the family loves the flavors.
Smoked 2 turkey breast using your Bird Bath brine and TC Creole butter injection. I used Kinders SPG and a light dusting of Holy Gospel.
It was absolutely the best ever...great flavor and juicy meat. Everyone was loving it and very complimentary. Definitely the only way to smoke a breast from npw on.
Thanks Matt for the recipe and video.
Kinders spg is fire
Luv the Voodoo! ...its even a table seasoning at our house.
We don't have loafs like that here in Northern AZ. but I have a Butterball boneless breast that I'll brine today and inject. Your stuff always looks better than mine but for a beginner mine does taste REAL good. Thanks for the great content on your channel!!
Keep it up. Just cook your butt off like I do. Thanks for being here!
Since coming across this channel I've been following your recipes on ribs just did a chicken after removing the backbone also did on regular used all ur seasonings so glad we have a few places that carry them but all food has been fire still trying to understand my traeger I have a entry 520 Cooper top I believe is the name but it doesn't seen to have the smoke and color as urs but definitely has flavor thanks for the videos tips and I look foward to bbq every week as I been doing for almost 2 years to get better
I made this last night using two turkey breasts. It turned out awesome. To try something different next time I'm going to wrap one in bacon.
What i love is I had to learn from my grandpa and uncle. Well, they weren't always right. Now i have the info to pick and choose what i like! 😂👍
Best. Turkey. Recipe. Ever.
I've been doing my turkey like this the last several years and it's always a hit. I've found too that if you're cooking skin on, spray it every 30 minutes or so with spray butter. It will keep your skin from getting rubbery and really crisp it up
I love the Voodoo on smoked cream cheese as well.
When I was in Dallas we tried it. I felt funny telling people how good the turkey was. 🤠 This looks great. Thanks, Matt!
This looks delicious!
Matt, you just kicked off my Holiday meal planning with this awesome video. I've got a deer hunting trip in West Virginia in a few weeks so it will be venison and turkey on the menu for Thanksgiving. A meal fit for a Pilgrim. Might be some Wild Turkey (101) on the table as well. Cheers
I'd take that extra butter after you let it sit and make an awesome gravy with it. I'm making this for TGiving this year...thanks Matt!
Family loved this! Thanks for the recipe!!
Matt as an Aussie who has learnt so much from your channel I can’t wait to try this method, unfortunately I have to wait til Xmas here in Australia as it’s the only time of the year turkey is available can’t wait
Nom, nom……Wifey likes traditional oven roasted Turkey for Thanksgiving. She will get that. I also, will do one of these for the men. Can’t ……wait!
I’ve done a smoked creole injected turkey breast and a fried turkey for the last 3 years at thanksgiving……I’m not even doing a fried one this year because this is so much better.
As a single household, a brined bone-in turkey breast on the Weber Smokey Joe has been my go-to on many Thanksgivings. Injection and brining? Wow. I am going to have to give this a try. I usually leave the skin on, though, and finish the breast off in my toaster oven to crisp everything up after it's had enough smoke and is mostly cooked. And if you already have a fire going, homemade cranberry sauce is as easy as dumping a bag in a saucepan with a little water and some sugar and cooking them until they boil and burst. Serve in a large Mason jar.
Honey bacon seasoning is by far my favorite. Amazing in scrambled eggs too
"no cap, as the kids say" 😂 I love this channel so much!
We don't typically inject our turkey because we like to use the drippings for gravy base and don't want to change the flavor from the normal turkey flavor. I might have to try this as a secondary turkey though. I just never buy turkey breast because they generally cost as much or more than a whole turkey here in NW Indiana. I will try the baptism brine though, seems great. We usually use a sous vide container we have for it and keep it in our garage fridge. Thanks for the video!
Creole Butter is my absolute favorite injection. Well done. I am going to have to try this before Thanksgiving. Great video...as always.
I was looking for a video on this very topic and Look what I found. Absolutely amazing work. I subscribed to your channel.
When you said “no 🧢” I had to rewind it 😂😂😂
not only yes but HECK YES! trying this this weekend with plenty of time before actual Turkey Day. Thanks, Matt for sharing.
Dadgum Matt that looks awesome. Voodoo is our favorite on poultry. Tried honey bacon bbq on some chicken thighs tonight. It was delicious.
That looks absolutely amazing Matt. Awesome recipe , can’t wait to try it
Was doing brined turkey breast anyway now I’m injecting them with creole butter. Dang that looked incredibly moist!
I brine my poultry & pork with smoked sea-salt. Peppercorns, hot honey, brown sugar & Juniper berries....never looked back since I developed mine...
Go Rangers! Another great video Matt. Have you thought about making a video on smoker maintenance, specifically cleaning? I've always wondered how you clean your Millscale.
Holy Voodoo!!! Is my go to on all my chicken cooks!!! Especially wings! You call!!! Maybe some one will get that!!
I did these exact same steps, only difference was the brand of creole due to where I live, last year for thanksgiving and the family loved it and now I’m responsible for the turkey. Injecting poultry is worth the effort especially if skip the brining.
I do 2 just like this every year for Christmas. Except I cut my creole butter with apple juice and cover one breast with a bacon weave while it cooks. Mainly only do the bacon one so my beans or stuffing or whatever I'm cooking under it can catch the drippings.
When my parents moved north I took over hosting the family Thanksgiving. I've always done a wet brine and spread a pound of butter under the skin on the breasts. May have to try injecting it some time.
Gonna have to give this a shot! Looks amazing!!
Awesome video, Matt. I see everyone on Facebook raving about your chili right now so I think I’ll be doing that next!
That is awesome. I am a long time fryer but I am going to give this a ride.
Might have to smoke a turkey breast along with the bird I’m doing for thanksgiving…and I’ve used the Tony’s creole butter for years when smoking the turkey…makes for a very juicy/tasty bird…
I love you videos, I’ve tried several and it’s made me a hit with the family
Do something similar each year with a turkey breast, last year I used your Texas Sugar rub and that was injected as well and it was phenomenal!!! Great video Matt!!
solid knife choice
Oh man my mouth is watering, I want some!!!!
I make my own cajin butter with Slap ya Momma seasoning, my local supermarket doesn't carry Thatcherys creole butter.
The look on your face at that bite was no lie lol. I think I'm going to do this as as a whole turkey this year
VooDoo is the bomb, for Thanksgiving this year I am spatchcock-ing a bird again this year, but thinking of seasoning with this recipe for a change
You out did yourself Matt 👍
Another Great Video 👍 Great content, keep up the great work!
Will you please make a video on how to make battered fried turkey!!??? Crackle barrel just added it to the menu, and it's probably the best turkey I've ever had. I had no clue it was even a thing.
The Creole butter injection never lets me down, but I recently got your Honey Hog that I will for sure try o n my next turkey cook!
Sounds delish!
Just finished having ours for dinner. I will definitely do it again, but with a different rub. The voodoo was a little too strong for turkey.
Just bought the voodoo for Thanksgiving
That’s funny … I’ve injected my turkeys with creole butter for years it’s my best secret… after that you can either fry your turkey or smoke it, They both turn out delicious💯🔥
Unleash the turkey 🔥 - I need to get my hands on these in Central OK!
Another GREAT video Matt! That looks AMAZING brother! Will be making this for sure. Thx
Looks delicious! Just placed my order for this plus some other seasonings for the holidays. Thank you for the video.
That looks delicious! Hard to beat smoked turkey breast!
Beautifully done and looked delicious!
Matt. Turkey looks fantastic!
This might help some?
How about just using like a gallon or less to heat and dissolve the brine mix in. Then add the remaining amount of water “Cold” to aid in the cooldown of that brine. Thoughts?
Thanks again! Looks amazing!
When will your Online-Shop start shipping to Germany? I need your flavors in the house ❤
Definitely doing this
Thanksgiving is so last month. We're getting ready for New Year's Eve party. I'm about to take the Christmas tree down.
I use voodoo on just about everything. I was going to use it on my Turkey this year. I made a smoked cream cheese for one of our work meetings, and when asked, I told them the seasoning was called holy voodoo. One of my coworkers shouted, “holy voodoo that’s good!”
Nice! If not for thanksgiving dinner definitely something to keep in my back pocket!
You read my mind! Was hoping you’d do a turkey breast recipe!
Heck yes. We have 3 of them on this channel now.
As soon as you poured the melted butter on, I thought you should pour it on after slicing. But after seeing it sliced, obviously, that isn't necessary. Cheers!
That looked outstanding. I’m actually editing a turkey cook that I did last weekend that is almost identical with my comp chicken so this is timely! Haha. That brine made amazing salt penetration with that smoke ring showing. Awesome, I need to try this combo. Good stuff man.
This looks amazing. Could you do this with a whole turkey breast and cook it on a beer can throne in the Traeger? Or would that make a mess?
Are you saying Turkey Lobe or Turkey Loaf? Thanks for all you do!
Looks insane!!!
Great video thank you! If I dry brine the Turkey am I supposed to rinse it clean when I get ready to cook it?
i just bought all my MeatChurch supplies!
We inject Tony's Butter on every Turkey every year as well.
A whole chicken or turkey or pieces brined the coated with holy cow and smoked is awesome. Brisket is expensive and chuck is not getting cheap.
Hey Matt, have you ever spatchcocked a turkey, then, deep fried it? Or spatchcock, then smoke, then deep fry? Spatchcock makes it so easy for carving, and a faster cook time on the smoker, but I would assume you would have to bind it back up for the fryer.
I typically brine in pickle juice but I just ordered some of the Meat Church bird baptism to try out. I normally smoke whole turkeys for Thanksgiving but this video is definitely inspiring me to try this recipe out ahead of time (hopefully in the next few days) and see if this will be what I prepare this year. Unfortunately here in Wisconsin we don't really have that big turkey loaf available so bone-in breast will have to do. Looks really good in the video though
Sounds delish!
i love it cooking turkey with mayo and
mustard on brisket who Needs bread lol
Ever since I started cooking the turkey for thanksgiving, ive always injected with Texas Pete/butter 50/50, followed by Texas Pete dust and Creole seasoning. Always been juicy even in the breast. Will bringing make it that much more juicy? Always love the videos Matt!!