Smoked Turkey - How To Smoke a Whole Turkey
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- Опубликовано: 9 ноя 2018
- Meat Church Turkey Recipes: www.meatchurch.com/blogs/reci...
Meat Church Turkey Supplies: www.meatchurch.com/collection...
Meat Church Turkey Kit: bit.ly/meatchurchturkeykit
Meat Church Bird Bath: bit.ly/birdbathpoultrybrine
Meat Church Smoked Turkey recipe: bit.ly/mcsmokedturkey
Yeti: bit.ly/mcyeticoolers
Thermapen bit.ly/MCThermapen
Banner Butter: bit.ly/bannerbutter
Maple Whiskey Glaze recipe:
Maple-Whiskey Glaze
3/4 C grade A maple syrup
1/2 C brown sugar
1/4 C brown mustard (we use Plochman's bourbon molasses)
1/2 C Whiskey (we use TX Whiskey) 
Хобби
Great video! I was leaning towards trying spatchcocking for the first time this year than backed away. Seeing your video today, I'm for sure gonna do it now! Great explanation and helped ease my nerves. Love your products by the way. I always make my own brine but I'll for sure give your Turkey Bath a go next time! Happy Thanksgiving!!!
Nice repost from last year!
Why didn't you remove the back bone before you marinated
if you're gonna sptachcock, do it BEFORE you brine. it takes less volume of brine to submerge that way.
@@stickburnersyndicate5593 Great point, thank you!
Hey Matt love all the recipes and videos. Quick question is it not necessary to season the turkey on the bottom side? I noticed in your turkey videos you have been only seasoning on top and in some lifting the skin and seasoning there. Thanks. Happy Thanksgiving.
3rd year in a row because of this vid. Wouldn't change anything at all... Definitely fam/crowd pleaser!!
I’m trying the maple this year but it doesn’t say to cook or anything.. I’m assuming you do
How long does it take per pound?
@@ryanswanson1150 he mentioned 2:45 total time not specific per pound. As long as temperature in meat 165F or 74C
Just want to say that I followed this recipe down to a t and my Thanksgiving turkey was amazing! This was the first time ever cooking a turkey the recipe was that easy. Thank you Meat Church for making a great rub and providing an awesome recipe.
I’ve been spatchcocking for the last 3 years because of you🙌🏽 Almighty Meat Church
On point!!! I like how the host was relatable, and covered all aspects of the process in a curt and thorough manner. Props on the set and editing, as well. The lighting and set design enabled visualization of doing at home. Well Done!
I made this for Thanksgiving this year. It’s as easy as it looks AND the most juiciest, delicious turkey I have ever eaten. A room full of people who hate turkey because it’s too dry DEVOURED it! Thanks Meat Church you made me look like I knew what I was doing.
“For the smoke i’m using YETI smoke, u can use regular fire smoke though it’s cool”
🤣🤣🤣
Instructions were unclear, ended up with a Sasquatch Yeti in a town called Traeger & fought with a turkey over some Menu Church BBQ
@@JOhnDoe-pi9jj not funny bro sorry
Did he use yeti ice? I couldn’t tell
@@Greg-wz6fp definitely!
This will be my 3rd year using your recipe (and your spices & Brine). I got so many raves over how good the turkey turned out. Great products and great videos. Thanks, RT
I used y’alls products in this video, as well as spatchcocking/basting… Absolutely delicious. This was the first turkey I have attempted in any fashion, and now it will be the only way I prepare my turkeys in the future. It is simple, but juicy and full of flavor. Thank you for the awesome videos! Looking forward to future cooks and videos.
I bought your bird bath brine and honey hog rub, and used my traeger tailgater 20, and turkey came out great! Thank you! Very reproducible.
Thank you for helping us have a legendary Thanksgiving!
Just got my first piece of turkey using this recipe minus the glaze so moist and delicious. Thanks @MeatChurch for the turkey kit will definitely be buying again and again.
I used your brine this Thanksgiving and it was the best turkey I've ever had, thanks Mat for the rubs and the videos!
Used this recipe last year for Thanksgiving and I have to say it was the absolute best turkey I have ever had. Love your products and your channel.
Thank you Brad!!!
The people need more cooking videos from this channel ❤️!!!!
By far one of the best videos I’ve seen for spatchcock turkey. I ordered the brine and rubs. Can’t wait to get one on my Yoder.
I followed your instructions for my turkey this year. I definitely need some better shears but this was the best t turkey I have ever had!! Thanks!!
really good high quality vid...I haven't spatchcocked a turkey before, i usually do a whole turkey, and spatchcock chickens......but will try this on my weber kettle here in a few days... on a kettle grill i have to rotate the meat to even out the color....
This channel has a great future. Very well done. Keep it up.
My Dad did one on the 22in Weber, many years ago. God bless him. I will never forget those times.
I spatchcocked and smoked my turkey this year after watching this video. Came out amazing. Used the Gospel rub, which my family found to be amazing. Presentation was awesome and the cook was very easy. Appreciate the tips, Matt.
Great vid, and glad you have a yeti sponsor that's awesome to have that! I always spatchcock my birds but I'll have to take the breast bone out now. But suggestion is to tuck in the wing tips under the breast, it helps elevate just a bit to get better circulation but also so it doesn't fully dry out that fat on the tips. I also like to inject mine a bit sometimes. But a good rub under the skin helps a ton for deep flavor.
Thank you for this video! I spatchcocked my first turkey yesterday with your recommended brine and spices. I made a honey glaze. Turkey turned out great! I think next time I will leave off the glaze.
The whiskey maple glaze is something you absolutely cannot skip it is amazing, i used woodford reserve in mine 😋
Awesome!!!! I had me some Q with your products during the TCR festival. LOVED IT!!!!!
I used your brine and cooked the turkey in my pellet stove. The brine was amazing, I usually make my own but wanted to try yours. I will be using it again.
Just picked ordered my turkey kit. Thanks!
This was a huge hit at our Thanksgiving dinner. We had a standard and a smoked bird and the flavor and juiciness could not be beat! My family was very happy!!!
Got everything ready for tomorrow. First time trying your product and your way!!!! Go big or go home!!! Great video!! TY!
So I followed your recipe almost exactly except that I dry brined instead of wet. Just wanted to report back that all my guests were thoroughly impressed and said it was the best and juiciest turkey they ever had. I cooked on a WSM for about 4 hours and it was a nice and easy process. Thanks again for the tips! You made my Thanksgiving.
I was going to dry brine. Did you just use kosher salt for 12-15 hrs?
Awesome stuff Matt! That bird looked great! I'm doing one this weekend. Will be using a couple of your rubs! Keep the videos coming brother, would love to see more from you.
Great Video Matt! Step by step for anyone wanting to cook a great turkey for Thanksgiving!! Excellent
First time smoking turkey. Thank you, it came out great with bourbon glaze!
Did my first ever Thanksgiving Turkey with this recipe, the family was blown away with the flavour and moisture in it. What a winner! Thanks. Will have to try the new recipe with the Alabama white sauce soon.
Geat video and method. Love the Texas expressed in your kitchen. subscribed!
Steve Watts thank you!!
Love this video Matt. Tried this last year and plan on it again this year.
thank you for this wonderful video. I followed your instructions to the letter. I bought the same yeti items to do the brining in and oh my God this was the best smoked turkey and they only smoked turkey I’ve ever ever had but it was definitely the best the wife and I enjoyed it very much. Thank you so much for your video!
I've never spatchcocked a turkey and now i can't understand why. Did a test run following this video - used Bird Bath, Traeger Hickory Pellets on my Timberline and it came out fantastic ! Love the color and it does present well ! Super excited about doing this for my inlaws on Thanksgiving ! Nice job. Looking forward to more of your videos !
Great video. Gave up on removing the Keel bone last year, but with a little "motivation" I'll get it out for sure this year.
Press from the top, like you’re giving cpr.
I absolutely love this chanel! Thanks for doing what you do. Your food is ALWAYS beautiful "You eat with your eyes first"!
Hope you and your family have a great Thanksgiving! Thanks for the great video Matt!
Man that was awesome I’m definitely going to try that.
Nice ! Thank you for the tutorial. I almost thought this was a yeti commercial ! Haha
We made this 3 years ago.
The best turkey I ever had!!
Making it again this year.
😋 😋 ❤
I follow this video when smoking my turkey last year! Here I am again to make sure I don't forget a step, and I can't wait for this years!
Removing the breast bone is an awesome idea. Tried it on a chicken a few weeks ago. Makes carving it up much easier!
Wanted to do this recipe for Thanksgiving. Like all other new recipes, I did a test this weekend. I followed the recipe exactly, even got the Banner Butter (very pricey, but also very good). All went according to plan until it stalled at 155-160 (depending where you poke it) at 3 1/2 hours for a 13 pound bird. I live in the Chicago area and it was mid 50's and very windy the day I did the cook. I don't think I would have hit 165 leaving the grill at 275. I ramped the temp to 325 and it went from 160-165 in 30 minutes. I substituted the glaze with one last basting of the Banner Butter. The dark meat was a little mushy, but I think that's because the overall cook time went too long while the dark was done waiting for the breast meat to hit temp. Prepping the bird like Matt did makes it very easy to pull the dark meat before the white. Next time I'll watch the temp of the dark meat and pull it if it looks like the white will take awhile longer.
The wife liked it and she is about as picky as they come, preferring bland and well done. So that's saying something!
If you run into a stall like that you can take it off the smoker and put it in your oven. Once the skin gets hard it doesn't really soak up that much more smoke anyways.
Thanks Matt! I was the talk of thanksgiving gathering we had. Thanks to your recipe! Will be doing the same thing next year
This past Thanksgiving, I smoked about the same sized turkey and used apple wood pellets. It was my first time to smoke a turkey, but everyone said it was the best they had ever eaten. Moist and extremely tender. I’d always roasted or fried the turkey but from now,on it’s smoked.
I did this for Thanksgiving and it was incredible. Seriously impressed everyone so thank you so much because it was genuinely incredible.
I used Turkey Toms The Briner with some ice and set it in my garage with some covers. No need for yeti like the comments say.
My words exactly, got compliments that it was the best turkey they'd ever had.
I tried this recipe for Thanksgiving this year. Created the best turkey I have ever had! I'm the talk of the town.
Happy Thanksgiving and thank you for sharing.
That looks amazing. I want that smoker!!!
It's not a smoker.
I’ve got to get my hands on a yeti to brine in! Five gallon bucket ain’t cutting it !! I can’t wait to try this recipe
100$ for a 5 gallon bucket, no thanks.
I made this today-07-14-23 with a frozen turkey that I bought last christmas.
I used the Honey Hog rub and the honey Dijon, Holy Cow glaze.
I used an old school Oklahoma Joe (1980s) offset smoker with hickory wood chunks, and followed the instructions exactly.
I was the best tasting turkey that I have ever made. It was very moist and the glaze added so much to the flavor.
This was a really great video. I am doing a second turkey on my Traeger and after watching this I am absolutely doing it this way. Thanks guys!
Thanks Michael. Have a great Thanksgiving!
Nice Job Matt! I'm gonna try to copy the technique this year - without the Yeti gear :) Big Meat Church Fan !
Lol Rubbermaid for me. 400 yeti bath is a little rich.
Great stuff my brotha! Happy Thanksgiving 🦃 for y’all too!! I’m gunna get some of that brine and do a video on my channel! I’ve always wanted to feature y’all! Thanks again!!! Cheers 🍻
Love your profile pic Red. Got mine taken October 21st 2004 at Camp Pendleton. Got yourself a new sub brother!
Hell of a video Matt ! Exactly how I plan on doing my turkey Thursday.
THIS recipe made me a HERO this year! Thank you!
Never seen the breast bone trick. So gonna employ this. Doing a pre-Thanksgiving turkey smoke. Looking forward to trying it soon.
If you don't already know this technique from doing chickens or smaller poultry then your dinner is already going to suck.
@@relativepatient I've I've spatchcocked for years and my food hasn't suffered. Pretty amazing. Looking forward to this extra little trick to make carving easier.
Watched this video quite a few times the last couple of weeks and went for it…turned out amazing and the hit of a two turkey 16 person thanksgiving. I smoked mine and according to your video and my mother-in-law oven roasted hers. Needless to say she couldn’t stop eating mine! It was wonderful! I also injected the bird with a warm mixture of unsalted butter, Lawrys garlic and herb marinade “just about half a cup”, and about 1 cup of carton chicken broth. Wow what amazing juicy flavor this turkey exploded with. Thank you for your content and please keep up the good work!
For you warm mixture, you listed the ingredients but how much of each did you do? Also at what point do you apply? First attempt this year!
Doing this today! Happy Thanksgiving everyone, and thanks Matt!!
Looks good
Awesome!!! This video is saved
Tony2Ton 🙏🏼
Very informative and looked good! Per usual! Great job! You're the best!
Matt, just took my first smoked turkey off the grill and it's awesome. For us up here in Ontario, this wouldn't be a Thanksgiving, or Christmas turkey, just because we do things differently. But, as a long weekend turkey this fits the bill. Only thing I did different was the seasoning, just SPG. Just awesome though. Thanks for this video.
Nice! Now this gives me a reason to buy that Yeti tank and bucket!
It's game over best smoked turkey video I've seen to fit my needs this guy know wats up and he sharing some. Nice tips... I'm about to kill it on Christmas with this turkey doing the splits on a platter!
gators-N-rocks thanks brotha. More vids to come.
Dudes got the best area/kitchen.....blessed....good for u Nd the fam..love the vid
Nice looking Turkey, Matt. Great color.
I like your spatchcocking technique. I've never tried taking out the breast bone but will next time.
As always, great video and I'm sure it was delicious. How was he skin? I find that at 275, the skin doesn't quite crisp up the way it should. Have you had the experience? I've noticed the pellet grills don't crisp up the skin quite as nice. Any tips on that? 325+?
Yea get a real smoker
Just got done with dinner. All I can say is this method of cooking a turkey is the bomb!! Used maker’s mark for the glaze and turned out absolutely amazing! Will be using this for the next smoked ham. Great vid and thank you for making these vids and sharing your knowledge.
Awesome feedback. Thank you!!!!
Beautiful looking bird! Keep the video's coming!
Would like to see how you carve the turkey
He didn't have sponsor for that
Very nice looking Turkey. I would advise next time or who ever else tries this method to turn the smoker on.
Ikr
That’s exactly my thoughts . no smoke
No steam rising when he was basting
the turkey , no carving the Turkey ,
Fake
Great video boss; and love that outdoor kitchen
Got my Birdbath Turkey Brine on order! Great Video!!! Thanks for the info!!
To make it even more prettier, I fold the wing tips behind the breast like it's sun tanning.
Great presentation, try it!
I tried to smoke a whole turkey one time, had a hell of a time getting it lit
Spatchcock Turkey is the way to go! Yeti, MeatChurch & Traeger are all brands I stand behind!
Excellent instructional vid! I've got several of your rubs from Academy Sports and outdoors.
Why didn’t you season the meat side?
Trav Wilson after a brine, there isn’t much point. The under side is also mostly bone and cartilage so the seasoning underneath is kind of a waste
@@nonsthewiser adding seasoning to the bottom meat side is very beneficial.
David Drake IN MY OPINION YES!!! YOU MUST SEASON THE UNDERSIDE ALSO!!! I SEASON THE UNDERSIDE OF MY RIBS. THATS MAINLY BONE RIGHT? SO YES I AGREE
David Drake BUT FOR SURE HE DOES AN AWESOME JOB ON THAT BIRD!!! I WANT SOME OF THAT RUB!! LOVE THE BUTTER BASTING !!!
i looks like a face hugger form aliens
Your recipes are excellent. Followed 3 or 4 now and been more than happy. Thank you. Oh and your seasonings are the best I’ve ever used
Scott Williams thank you so much Scott!
Meat Church BBQ going to try this today minus the brine since I didn’t have that. Canadian thanksgiving today.
Made this for thanks giving last year and it was the best Turkey all 30 of us had in our lives!!! Making it the exact same way this year! :)
I bought all the stuff last year to do it and plans changed. I’m going to do it this year no matter what. Thanks for the review of how it turned out!
@@Slowlb7 I think the brine is one most important parts! And I’d baste the Turkey with a butter glaze every 45 minutes or if it looks dry. It was the juiciest and most flavorful turkeys our family and friends has ever had.
What happened to your Big Green Egg. Noticed it was missing. 🤔
New sponsor = new favorite cooker.
Notice he says trager about 10 times, and of course he uses over 400 bucks in Yeti buckets.
Anyone else try buying the Turkey kit? But it's all sold out.
Excellent content, Meatchurch!
great looking video matt and that bird was killer. keep em coming
I tried smoking a Turkey once but I couldn't get the beak lit.
Try harder next time!
Boy do I love to see y’all not season both sides of the meat . Where is the consistency?
DIDNT CUT IT TO SEE RESULTS
That's a cooking foul🤢
You mean under the skin?
No real results
ya want both sides to taste good =)
Well the family said “there’s no going back to baked turkey” this recipe worked to a tee, even cook time. I didn’t trust that cook time until I was TWO HOURS EARLY. Superb how to video!
Watched a bunch of vids - this is one of the best! Thanks Meat Church!
Jim Hershberger thank you!!
It would be much better if the title said “spatchcock” smoked turkey.
The thumbnail was a hint for those familiar with the technique
Instead of learning how to brine and cook a turkey , I feel like I watched a yeti commercial.. with a touch of traeger grill...funny. He’s inside the house (church) and has on a yeti toboggan on his head... sponsorship is the way to make a great living I suppose.
"He" is in his amazing outdoor kitchen. Thanks for watching!
I was thinking the same thing!
Great recipe. Thanks Matt.
Great job Matt!
This dude's sleeves are giving me a panic attack