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: https://www.meatchurch.com/blogs/recipes/spatchcock-turkey
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Turkey Gravy recipe: https://www.meatchurch.com/blogs/recipes/turkey-stock-turkey-gravy-turkey-noodle-soup
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35 Comments
Alright, Got up at 4 am. My turkey is in the smoker. The Texas Sugar smells SO GOOD!! Lets hope this is delicious 😂
How long do you leave it sitting after taking out?
Would love to know where you got your poultry shears.
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.
Oddly satisfying, got it.
I love your products and recipes but wow what an awful angle to show people how to take out the breast bone. You can't even see what you're doing.
After brining do I need to rinse the turkey?
Could you please tell us what brand of poultry shears you use?
I wear do gloves and I put the shaker into a glove – just peel it off and good to go
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!
😎
Just made this. Turned out 🔥
Fair warning, mine cooked about 30 minutes earlier than expected. Happy thanksgiving!
I should've tried the ol' hidden toothpick in the turkey trick on my mother-in-law while she was still alive. Oh well, hindsight….
Super good recipe!
Cook off?
Just did this today & everyone loved it.
the Texas sugar was a good way to go
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.
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!
That is a LOT of rub. Wow. I don't season my brisket or pulled pork that heavily. Yikes.
6:53: "………this is oddly satisfying by the way", ………………. I don't think I want to know what that reference is.
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!!!
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.
Yup, killed it again. Thanks for the tips.
I ran the recipe yesterday. IT SLAYED!!!
Only place I watch for BBQ recipes. What scissors are those? Anyone? I spent 1h trying to buy a nice set and could not figure out what to get.
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😎❤
@:27 I spatchcock for a number of reasons mainly uh to say spatchcock as many times as I can in 30 seconds.
That breastbone gets me every year, I've cut myself on it every time trying to break it/take it out. 🙁
Removing breastbone is a great idea. Trying to follow the process- I assume you cut through the ribs to do that. Couldn’t tell.
What brand poultry shears are you using?
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
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.
Wow 12 minutes to explain what takes less than 1 minute to explain.
https://youtube.com/shorts/GemLwlP_byM?si=97KzWyYaqfVELaNo
Matt, does this work the same with a chicken?
Anyone bother to in addition to take out breast bone take the rib bones out..I did and seemed to work better
Would love a video on how to get crispy skin in the smoker