Made this yesterday on my Traeger. Spatchcock is the only way to fly, and I spatchcocked the bird before I brined overnight in Meat Church Bird Baptism. Used cherry pellets. I was a little short of the mustard for the glaze but no one noticed. Came out great. Smoked at 275 for 3 hours. 14 pound bird.
Hey Matt, just made this last night on the ironwood 885 for our Friendsgiving. This turkey was the talk of the night ! Don’t worry I gave you all the credit ! Thanks bro 😎
Used this recipe on a 26lb turkey for Canadian thanksgiving a few weeks ago. Was the best turkey I’ve ever done. Glaze was awesome and simple. I’ve never had a turkey so juicy. Fed 18 people who loved it.
Today, Thanksgiving 2024, I am so thankful for this video. We did as you show other than we didn’t have the same rub (we used Ben’s, an Ohio fave). Didn’t do the butter but the rest was per your instructions. This was the BEST turkey we have ever had. Everyone raved over it. And at 33 cents a pound … we couldn’t eat any cheaper. Thank you! We will make this a tradition!
This was my first ever year making a Turkey. My wife has always done them in the oven. Needless to say the whole family voted for me to make this every year from now on. Thanks Matt for the great recipe! Followed every step and it came out AMAZING!
I did a spatchcock on a 14 lb bird. I injected with garlic/onion butter and butter on outside with blanco and holy cow. I plan to baste with more butter and then glaze with honey, Dijon, butter mixture. 🦃🇺🇸
Can you wet brine on a Tuesday, remove and season then put back in the fridge on an uncovered pan over Wednesday night to dry out the skin for a Thursday morning cook? I want moist turkey with crispy skin.
Just tried my first smoked turkey. Used your TEXAS SUGAR and it was such a hit with my family. Thank you for the tutorial and for that amazing seasoning.
I was debating trying spatchcock this year, I always do with chicken and it turns great. After seeing this video ill definitely be trying Matt's recipe
I bought the trager brind and going to give it a try. I cant ever get poultry to be tender cooking at that low of a temperature. Going to try 300 degrees on this turkey and hope for the best. And to ad spatchcock is the only to go on a pellet grill imo.
I'll probably be doing this technique this year for turkey day. I'm surprised you didn't rinse the bird after brining (or at least, you didn't say you did). Thanks! Great Vid !
I've got my 11.5 lb. bird spatchcocked but I don't have a BBQ so if I put this in the regular oven, do I stay with the 275 F. degree temperature? Seems kinda low. Hope to get an answer asap cause I'm literally 24 hours away from cooking. Anybody??
wrong answer, you can reduce the amount of salt when you do your own brine I have been doing store bought brined birds for a while and they are never too salty, make sure you rinse off really good.@@ceep0t8toe
Temperature and fat are key. If you can go a little hotter for the last part of the cook it will help crisp it up. 300-425 depending on preference. Also rubbing with oil or mayonnaise as a binder helps. I love a mayonnaise binder as the fat gets the skin nice and crispy at the end. It’s tough to get crispy when cooking low and slow but it can be done. Good luck!
When I roast a turkey or chicken, I let the skin dry out completely the night before to get a better crisp. I haven't experimented with that on the smoker yet, but I imagine the principle is the same
@@HaleyHinman Yep, I’ve read that drying the skin completely in the fridge helps with getting the skin crispy. I’m trying it that way this Thanksgiving. But will put a butter/garlic mixture under and over the skin as a binder.
So they said if the restaurant fails then they loose their house and we find out it was closed... he laughs his head off was definitely the highlight for memories
How does a food safe bucket keep the turkey overnight? Doesn't the bucket still need to go into a fridge? I want to try a wet brine but don't have the fridge space.
I make the brine and put the turkey in the brine in a brining bag with the Ziplock-style top (I buy mine on Amazon). I remove as much air as possible (99.999%). I then put it in a cooler and put ice on top. This way the turkey stays cold and the brine isn’t diluted. One other thing… I always rotate The turkey so the brine is sure to come in contact with all areas of the turkey.
How long have people actually taken to cook around a 14 lb turkey? I think I tried the 3 hour rule last year and it actually took about 5 on my Traeger. Has anyone else had this problem?
It has a lot to do with the temperature where your grill is. If it isn't around 60 to 70F, you need to add time. I'll be grilling in about 38 to 45F weather. Hoping 5 hours will do it ... 🥴
JMO I made this last year and I found the glaze to be too sweet! I personally like a savory turkey with crispy skin and so does my family. Don't get me wrong the spatched cock turkey was cooked perfectly on the Traeger and juicy as all but it was just too sweet with the glaze at the end. I will toss out the glaze this year.😏
In my opinion (IMO) it would be more like 4+, but use a meat probe to make sure the temp is 160 - 165 as all things your starting temp of the turkey will make a difference on the cooking time.
Yes, same heat level. Add smoked Paprica to get a smoke flavor. I am not a fan of liquid smoke, but you would put it in a binder like mayonnaise to help the flavor profile.
I have seen another one of Matt’s video’s that he removed the breastbone. I have done spatchcock before but planned to try removing that bone as well. In his other video it looked straighter between the breasts. Oh, and spatchcock has come out great for me.
Bro, I love ya man. I've seen enough of your videos that it kind of feels like I know ya (not in a creeper way). This was a good video, but you seem very uptight in this one. I guess it almost seems "too professional" to the effect that it's not 100 percent the Matt that we know! Not tryin to hate or anything and I'd imagine there is probably language in the Treager contract is the reasoning behind the different demeanor. But we love you on Meat Church!! Still love you this one too though haha. Either way, I've purchased EVERY seasoning, brine, injection, even the chili seasoning (fan favorite BTW) that you've offered for sale in the last 4 years and love them ALL! Please give us more 🙏🏼! We'll buy it!! Much love man! Thank you for all that you do!
Made this yesterday on my Traeger. Spatchcock is the only way to fly, and I spatchcocked the bird before I brined overnight in Meat Church Bird Baptism. Used cherry pellets. I was a little short of the mustard for the glaze but no one noticed. Came out great. Smoked at 275 for 3 hours. 14 pound bird.
So there’s no need to smoke it at 180 because it’s going to get smoked at 275? I’m planning on doing this but usually I smoke it at 180 for 2 hours.
I was going to ask the same
Hey Matt, just made this last night on the ironwood 885 for our Friendsgiving. This turkey was the talk of the night ! Don’t worry I gave you all the credit ! Thanks bro 😎
Can you taste the mustard?
@@prometheus2769 I personally didn’t think so
Used this recipe on a 26lb turkey for Canadian thanksgiving a few weeks ago. Was the best turkey I’ve ever done. Glaze was awesome and simple. I’ve never had a turkey so juicy. Fed 18 people who loved it.
How long and what temp did you do the 26lber for?
I went 275° and it took about 4 1/2 hours to hit 165 internal.
Today, Thanksgiving 2024, I am so thankful for this video. We did as you show other than we didn’t have the same rub (we used Ben’s, an Ohio fave). Didn’t do the butter but the rest was per your instructions. This was the BEST turkey we have ever had. Everyone raved over it. And at 33 cents a pound … we couldn’t eat any cheaper. Thank you! We will make this a tradition!
This was my first ever year making a Turkey. My wife has always done them in the oven. Needless to say the whole family voted for me to make this every year from now on. Thanks Matt for the great recipe! Followed every step and it came out AMAZING!
Matt Pitman never disappoints, time to add a 3rd Traeger Grill to the collection.
Or you can get a nice grill.
Matt, you are an artist. I cooked my 18lb turkey this way and it was phenomenal!!! Thank you!!!
How long did an 18 pounder take you?
That’s what I want to know as well!
@@kimduquette530it was about 4 hours
Did this yesterday for Thanksgiving. Absolutely delicious turkey, star of the show!
Thank you for posting this method. Made two 12 lb turkeys and they came out so juicy and flavorful. Had so many raving about how good it was!
Absolute must try recipe. Unanimous among guest all agree, best turkey we ever ate.
Thanks Matt, I’m now in charge of cooking the turkey every year. Everyone said it was the best they EVER had.
Doing this in the morning. My family thinks I'm an amazing cook now. LOL Thanks, Matt!
I did a spatchcock on a 14 lb bird. I injected with garlic/onion butter and butter on outside with blanco and holy cow. I plan to baste with more butter and then glaze with honey, Dijon, butter mixture. 🦃🇺🇸
Always spatchcock my bird and it's juicy and tender on the traeger grill. I'll be making that awesome honey mustard glaze this time. Nice tip brother!
Perfect timing Matt Pittman!!! I’m in charge of the turkey & im doing it your way!!!
If we DON'T have the bottle of seasoning that you used, what should we create ourselves? Is there a recipe for something similar?
Can you wet brine on a Tuesday, remove and season then put back in the fridge on an uncovered pan over Wednesday night to dry out the skin for a Thursday morning cook? I want moist turkey with crispy skin.
Just tried my first smoked turkey. Used your TEXAS SUGAR and it was such a hit with my family. Thank you for the tutorial and for that amazing seasoning.
We're stoked to hear that it turned out great 🙌🔥
I was debating trying spatchcock this year, I always do with chicken and it turns great. After seeing this video ill definitely be trying Matt's recipe
Plan on doing this, plus injecting a Kerrygold buttery mix into the meat, too. Extra juicy!
I was thinking of doing the same. How did it turn out?
Do you rinse the turkey the next morning after the brine?
Thoughts on doing this but also putting butter under the skin? Would that be overkill?
LOVE sticking garlic & herbs under the skin, for sure!!
Solid. That bird looks amazing.
Matt, Made this for Christmas Dinner... Turned out UNREAL. It was a massive hit.
Outstanding presentation, Matt, as always! Happy Thanksgiving, y’all!
Does the dejon mustard overpower the flavor? Or does it hit just right?
How much additional time do you need to account for if you cook two 12-14-pound turkeys at the same time?
Do you rinse the brine off the turkey before seasoning it?
Yes. Otherwise you may as well lick the ocean.
Going to rock this one out for a 4 pm dinner today. It's going to be amazing!
I was just a little confused about the glaze. At what internal temperature do you apply the glaze? Thank you
He was about 158-160. Only need 10min to set it.
Last 10-15 mins of cook
Do you brine injected turkeys? The package said it was injected with salt sugar seasons water etc.
so where all the turkey drippings go? How do you save them?
Did you rinse the brine off or just pat the turkey dry?
Grandma catching strays 😂😂😂 Great video! Just got my Traeger, can’t wait to try!
If turkey is already in a 3% solution of water and sea salt..do you still brine or skip ?
I brine anyway! It has NEVER been too salty as a result. The flavors and moisture has been phenomenal.
Whats a good alternative to the rub im not gonna be able to grab some.
What times during the 3 hours do you baste and glaze?
That looks so good, I'm excited to try it myself! Great stuff!
I bought the trager brind and going to give it a try. I cant ever get poultry to be tender cooking at that low of a temperature. Going to try 300 degrees on this turkey and hope for the best. And to ad spatchcock is the only to go on a pellet grill imo.
Would you cut the backbone before or after the brine?
Before
Looks good. Do you use salted or unsalted butter ?..
Can you put the honey mustard glaze on the beer can turkey?
Did you rinse the Turkey after removing from brine before applying seasoning?
I'll probably be doing this technique this year for turkey day. I'm surprised you didn't rinse the bird after brining (or at least, you didn't say you did). Thanks! Great Vid !
what'd you do differently if using an offset smoker?
Amazon has 2 and 3 gallon zip top bags. My personal favorite for brining.
Those smaller turkeys are much easier to deal with. Thanks for the pointers on that glaze Matt. Happy Thanksgiving.
I don't have pre-made seasonings, I need to know what ones to mix
I go for the crispy crackling skin. Your glaze will work on SOS, sauce on side as well.
Did you rinse the bird after brine?
Looking for guidance on the cook for just under 9lb bird. Silverton 620. Thanks
I can't wait to try it this year.
I've got my 11.5 lb. bird spatchcocked but I don't have a BBQ so if I put this in the regular oven,
do I stay with the 275 F. degree temperature? Seems kinda low. Hope to get an answer asap cause
I'm literally 24 hours away from cooking. Anybody??
Matt,
I love your videos! They are the best ! Where can I get a large flipper like the one you used here ? I need one of those
Regards
Darryl
Hey Darryl, we're stoked that you loved this video 🙌 You can get the XXL Spatula here: www.traeger.com/accessories/large-cut-bbq-spatula
How does brining work with a storebought turkey that has already been injected before being packaged and frozen?
short answer - You don't brine a bird that has been pre-brined or it may turn out overly salty.
@@ceep0t8toe Oh boy! I didn’t know that. I’m brining one now that had already been injected.
wrong answer, you can reduce the amount of salt when you do your own brine I have been doing store bought brined birds for a while and they are never too salty, make sure you rinse off really good.@@ceep0t8toe
I would like to see this done using a dry brine method and your opinion on which is better.
Nice job! Thanks!
Thanks!
Ive tried cooking my turkey like this (following you Matt) and the skin never gets crispy, what am i doing wrong?
Temperature and fat are key. If you can go a little hotter for the last part of the cook it will help crisp it up. 300-425 depending on preference. Also rubbing with oil or mayonnaise as a binder helps. I love a mayonnaise binder as the fat gets the skin nice and crispy at the end. It’s tough to get crispy when cooking low and slow but it can be done. Good luck!
When I roast a turkey or chicken, I let the skin dry out completely the night before to get a better crisp. I haven't experimented with that on the smoker yet, but I imagine the principle is the same
@@HaleyHinman Yep, I’ve read that drying the skin completely in the fridge helps with getting the skin crispy. I’m trying it that way this Thanksgiving. But will put a butter/garlic mixture under and over the skin as a binder.
Any other recommendation on seasoning I got the pellets that came with a seasoning
1:11 What's the black box that appears out of nowhere?
Ufo
That bird looks amazing!
Matt, you for got to say " I ant mad at it" :)
What would be the best way to do this with a gas grill?
get a smoke tube, and get an extra probe so you can monitor the heat
So they said if the restaurant fails then they loose their house and we find out it was closed... he laughs his head off was definitely the highlight for memories
Do you have to spatchcock it or can you leave it whole along with the brine?
You can leave it whole when you brine. Just make sure the brine gets into the center cavity.
How does a food safe bucket keep the turkey overnight? Doesn't the bucket still need to go into a fridge? I want to try a wet brine but don't have the fridge space.
I make the brine and put the turkey in the brine in a brining bag with the Ziplock-style top (I buy mine on Amazon). I remove as much air as possible (99.999%). I then put it in a cooler and put ice on top. This way the turkey stays cold and the brine isn’t diluted. One other thing… I always rotate The turkey so the brine is sure to come in contact with all areas of the turkey.
@@BraveryUSA thanks! Does a cooler with ice freeze the turkey?
@@davidschwarz7350 No, it will not freeze because the salt will not allow that. 🙂
@@davidschwarz7350 No, the ice will keep it cold like a refrigerator would. Of course, to brine the turkey, it needs to be thawed first.
How long have people actually taken to cook around a 14 lb turkey? I think I tried the 3 hour rule last year and it actually took about 5 on my Traeger. Has anyone else had this problem?
It has a lot to do with the temperature where your grill is. If it isn't around 60 to 70F, you need to add time. I'll be grilling in about 38 to 45F weather. Hoping 5 hours will do it ... 🥴
Made this recipe on my channel! love your videos!
JMO I made this last year and I found the glaze to be too sweet! I personally like a savory turkey with crispy skin and so does my family. Don't get me wrong the spatched cock turkey was cooked perfectly on the Traeger and juicy as all but it was just too sweet with the glaze at the end. I will toss out the glaze this year.😏
Would around three hours still be fine for a 16 lbs turkey?
Little bit longer, just make sure deepest part of the breast is 160-165. Thighs in the 180s ish
In my opinion (IMO) it would be more like 4+, but use a meat probe to make sure the temp is 160 - 165 as all things your starting temp of the turkey will make a difference on the cooking time.
One thing he doesnt mention is if he rinsed the bird after brining it. I wonder if he did?
Damm the that glaze drizzle on the turkey was graceful and pretty 😂
How do you catch drippings for gravy?
A pan and wire rack I’d say
Put the neck and spine in a pan and simmer while your cooking your turkey. That will be your turkey stock for the gravy.
Catch drippings, or feelings
I have a 16 pound. How many hours should i smoke it
@@anthonyperez2002 4 hours roughly at 275
Can you do this in the oven?
Yes, same heat level. Add smoked Paprica to get a smoke flavor. I am not a fan of liquid smoke, but you would put it in a binder like mayonnaise to help the flavor profile.
Looks incredible 😎
How much longer would a 22lb turkey need to cook?
I'm doing a 19 for some god unknown reason. I expect mine to take 8-10 hours at 225. About to get it on the pellet!
@@chaseboyd4491 Right! Thank you, I am cheating at 350 then putting 3 tri-tips on and dropping down to 250.
What do you do with that wasted rub?
Lolol was thinking the same thing! It helps to own the company I guess 😂
Anyone have a good video on how to carve when done?
I did this but injected it as well ❤
BIG crowd this year… spatchcocking the bird s definitely makes doing multiple turkeys a done deal!
Where’s the recipe???
Look delicious
Use to call that Butterfly why and when id they start calling it Spatchcock?
I was already saying where I know this guy from.😂😂😂
It look good yum yum
Snapped my ninja meat shears 😩
Hmm I wonder if Traeger makes shears 🤔 lol
LOOK'D GOOD !!!!!!!
Funny to use Meatr when the Traeger comes with probes. Gee I wonder why…
I have seen another one of Matt’s video’s that he removed the breastbone. I have done spatchcock before but planned to try removing that bone as well. In his other video it looked straighter between the breasts. Oh, and spatchcock has come out great for me.
Luv it
I would think 325-350 would present a crisper skin
Just for the last 10 degrees
Is this a gluten free recipe. Hope so.
Glutten free? Lol
Billy Mays Hayes here!
I have a remote thermometer.
wait so i don't have to smoke a. turkey all night long? ~3hours? sweet!
It can't just be me... Is this bbq matt dyrdek!?
Did anybody actually see any heat coming off that grill when he opened it?🤔🤣
Bro, I love ya man. I've seen enough of your videos that it kind of feels like I know ya (not in a creeper way). This was a good video, but you seem very uptight in this one. I guess it almost seems "too professional" to the effect that it's not 100 percent the Matt that we know! Not tryin to hate or anything and I'd imagine there is probably language in the Treager contract is the reasoning behind the different demeanor. But we love you on Meat Church!! Still love you this one too though haha. Either way, I've purchased EVERY seasoning, brine, injection, even the chili seasoning (fan favorite BTW) that you've offered for sale in the last 4 years and love them ALL! Please give us more 🙏🏼! We'll buy it!! Much love man! Thank you for all that you do!
Awesome results for me, mayo binder….