Dry Brined Turkey on a Pellet Grill

[@shannonkirby7040]

Awesome video Matt !!! Watching your videos has made me the star of the family of fixing the main entree on the smoker Now they calling me and asking questions after purchasing their own smoker and trying it What do I do, send them to your channel, that’s where I’ve learned everything Thanks Matt !!!! You and your family have a Happy Thanksgiving 🦃🍽🍁

[@MeatChurchBBQ]

Thank you for the kind words!!!

[@joshhedges6472]

SAME!!! Will be doing this one tomorrow! Don't have any Texas Sugar, so I will be rolling with HONEY HOG as I've seen him use those on other turkeys..

[@pyromike3002]

@@MeatChurchBBQ 🤣🤣🤣 Can't escape the people who love correcting others.

[@dalemcbride7299]

WOW Did my bird just like you did. I have been ordered by Everyone that was there yesterday , that I am NOT ever allowed to change the way the turkey was cooked. Crispy skin , flavor through out the bird, juicy . It can't get any better. Thanks

[@alank9682]

Made this today. Only dry brined for 6 hours. 1 tbsp over on the salt and a mix of honey hog and holy gospel. 13lb bird, 325 for three hours. This thing was a HUGE hit at dinner. Flavor was all through the meat, not just in the skin. So amazing!! Thanks Matt for what you do to support this community. Happy Thanksgiving everyone!

[@davidmacron33]

How Much Honey Hog, And Holy Gospel?.. the Ratio I Mean☝??

[@alank9682]

@@davidmacron33 I didn’t exactly measure. I put them both in the salt mixture for the dry brine. I put the dry brine up under the skin on the breast. Before I put it on the smoker I went over the top with the hog and gospel.

[@sanamtaghibeik2945]

I want to do this exact thing just don’t know how much honey hog and holy gospel because I don’t want it to be salty. Would u say u put more honey hog and holy gospel than salt?

[@iwill9422]

I love pellet grill videos. I work second shift and don't get home till 1am. Anything I can put in and get some sleep without to much maintenance is a huge win.

[@MeatChurchBBQ]

Perfect example of their benefit!

[@jerrylong3580]

The fact that you get to taste every single recipe is so AWESOME

[@MeatChurchBBQ]

Have to.

[@Powerstroke7911]

I can taste some of them right through my screen!

[@brianhourigan771]

Just a heads up for people making gravy with the drippings. It can get extremely salty so taste first before you add any salt to the gravy. If it's too salty you can add low/no salt added chicken stock to thin out the salt flavor. Made this mistake once! Cant remember if it was wet or dry brine. I do both quite often on any thick cuts. Thanks Matt love your content and your rubs are absolutely outstanding brother 🙌

[@MaizeANDBlue1957]

Good advice!

[@lukejohnson1880]

Did this today for Thanksgiving and Matt I have to say thank you so much!! I followed your recipe and added black pepper, honey hog and just a bit of garlic powder to it and it turned out amazing. My wife (who doesn't care for turkey) said it was the best turkey she has ever had. My whole family said that as well. Thank you so much! Happy Thanksgiving

[@joelglidewell6467]

Thank you so much for the video! I followed your directions on the 20lb bird my mother in law got for our Thanksgiving get together. So easy and the best smoked turkey I've done!

[@waldo15]

Biggest fan of the other recipe with wet brine and Honey Hog rub. I might however try the dry brine method this time around. So many good and tasty options!!!!! Thanks for much for making these videos and recipes, I am forever a devout follower of the Meat Church!

[@MeatChurchBBQ]

I have too many options, lol.

[@vinnyc6457]

Does the honey hog make it really sweet? I feel like I’ve always had a more savory flavored Turkey but want to do whatever the church preaches.

[@BillyG563]

Nice video. This might be the easiet pellet turkey I've ever seen. Definitely going to try it.

[@MeatChurchBBQ]

It really is!

[@BillyG563]

@@MeatChurchBBQ Mannnn, you were right about the skin. Came out super crispy!!! Such a moist tender breast, too. This might be my new go-to turkey recipe.

[@benwagoner9741]

When you teased this video on Wednesday, I was hoping it would come early. This is perfect for my brother with his Traeger. Thank you so much!!!

[@MeatChurchBBQ]

Welcome!

[@TheDave1022]

Thanks Matt for this. Ended up Dry Brining for Early Thanksgiving and came out great. Added some black pepper and Honey Hog. Everyone loved the turkey. 10 lb @ 325 for about 2 hours with Knotty Wood Almond pellets.

[@MeatChurchBBQ]

LOVE THIS FEEDBACK!! Happy Thanksgiving, David!

[@lukejohnson1880]

How much honey hog and pepper did you use? That's what I plan on doing too lol.

[@TheDave1022]

@@lukejohnson1880 It depends on taste preference. I did the honey hog into the salt mixture, just like in the video. I added some more to the turkey, and probably should have done a light coating. My skin was on the saltier side, but the turkey meat itself was fine. Pepper, just do a light coating and I forgot to mention, i did a light coating of garlic powder. I did a mixture of this video and one from Chud's smoked breast (Smoked Turkey Club) video.

[@lukejohnson1880]

@@TheDave1022 awesome thank you so much!! I'm going to use kosher salt.

[@jeffsinclair3906]

Man oh man….. making the pellet grill brisket for “Friendsgiving” today. I know it’s gonna be amazing!!! Now for next week… to wet brine or dry brine, that is the question!!! Thanks for lessons, Matt! Cheers from CA!

[@MeatChurchBBQ]

Cheers!

[@RandomTorok]

I did this recipe yesterday on my Traeger grill. Used Traeger Fin and Fowl seasoning along with some salt, (Tablespoon per 4 pounds). Let it brine All day Wednesday and Thursday. I also made some herbe butter with the excess brine and put that under the skin on the breast. I ended up with the juiciest breast meat I've ever seen. I do about 8 turkeys a year because it's my favorite food. This will be my goto method of cooking.

[@pelekibland]

Matt, you have made me the star in my family. Thank you so much

[@MeatChurchBBQ]

Love it!!!! Best feedback ever. Thanks Fred!!

[@paolorojas1883]

Do you think injecting the Turkey with butter would cause the skin to be less crispy? Thank you again sir for the videos. Your videos are the reason I got a pellet smoker!

[@blindrocket]

Thank you a million for this video! I had planned on smoking a turkey this year on my Pit Boss pellet smoker so the timing and content is perfect. ✌️ 🦃 🥘 😋

[@MeatChurchBBQ]

Awesome. Enjoy!!!

[@Murf2932]

I just made this. Turkeys were super cheap at Kroger. Crazy good. I was worried about all that salt but you were right.

[@AE-ur6tt]

Instead of the Texas Sugar, I’m gonna do it with the Garlic and Herb rub. Btw going spatchcock is the best way, it’s so easy to carve out and present at the dinner table. Happy Holidays.

[@steelfish52]

Awesome video. You made me love smoking things. Also made me look like I know what im doing lol. Appreciate ya

[@MeatChurchBBQ]

I really appreciate that feedback Jon.

[@huckinator]

I don’t have a pellet grill (yet) but I LOVE charcoal flavor. One of my favorite smokers I have is my Masterbuilt 1050 gravity series. It’s basically a charcoal smoker that you can use wood chunks with and has the ease of use like that of a pellet grill. For under 1000 USD, it’s hard to beat. I recommend it highly. I smoked a turkey on it last week

[@MeatChurchBBQ]

Fantastic!

[@brooksholliday8774]

Your advice is on point. The spatchcock method on chickens has quickly become my favorite. Curious to see how it does on its jurassic cousin.

[@MeatChurchBBQ]

🙌🏼

[@bradtaylor1766]

I don't have a pellet grill. I have a 27 yr old Weber gas Gen1. I installed an elevator rack and use 3 smoke tubes and follow your advice/techniques (Also your MC-seasonings) ... WOW! I may have made a mistake though. I can't get any one else to cook/grill but we got one thing straight, THEY clean up 😂

[@MeatChurchBBQ]

Love it!

[@XxMrRoachxX]

Revisiting in 2023 anyone?

[@mikegaudio3397]

Yes sir lol

[@justinkvogel7947]

Yeah our thanksgiving is this weekend lmao

[@CP_BlessedDad]

Watching for my first time as I'm thinking about dry brine this year.

[@bottomtiercollector]

I'm a wet brine guy but I'm sure this makes good turkey

[@CP_BlessedDad]

@@bottomtiercollector I've done wet brine for years but decided to try something different. Mine turned out pretty good, at least that's what I was told.

[@philsentry1745]

Doing the maple bourbon wet brine with a basic season dry brine for a low pellet smoke b4 deep frying

[@MeatChurchBBQ]

Awesome!

[@AnnOlsen-ve2wo]

I'm absolutely crazy about your products and how to videos!!! Wet brining, spatchcocking and smoking our Thanksgiving turkey this year!

[@MeatChurchBBQ]

Thanks Ann!

[@jasonjackson1848]

I made this last weekend and it was one of the absolute best turkeys I’ve ever had (I say it’s tied with a deep fried turkey)

[@kenwhite3117]

The maple bourbon turkey was a huge hit for Thanksgiving!!

[@bobsix2720]

Grate video. Going to do the same thing in my Ironwood 650. Only the in-laws got a 19.5 pounder.

[@dustindent7829]

I absolutely love your Turkey videos.

[@MeatChurchBBQ]

I appreciate that Dustin. We have a pile of them now!

[@TheDivingBee23]

Awesome video. Think I’m gonna go with the maple bourbon wet brine and then this cook temp on my pit boss

[@terryhamilton985]

Great video Matt. Someday Ill have to try the dry, but this year it will be wet.

[@MeatChurchBBQ]

Nothing wrong with that!

[@JM-cw1qb]

Excellent video. Thank you, Matt.

[@MeatChurchBBQ]

Welcome!

[@Gawl88]

Awesome video, thank you!! Was debating on butter but going to skip it!

[@zachboggs2060]

Hey Matt, thank you for all of the helpful videos! You're the best! Could you add the dijon/honey glaze to this turkey? Would that keep the skin from getting crispy? Crispy skin is definitely my goal, but I also love flavor! Thank you guys for all you do! Happy Thanksgiving!

[@rn-buffer2321]

Thank you for all the amazing looking options for turkey, I cannot wait to try them all, lol. Will Meat Church be at the Cowboys game, Thanksgiving Day; we are coming into town to watch and would love to meet you all. Thank you for everything you do for the bbq public, take care.

[@MeatChurchBBQ]

We have a big family gathering, so we won't make it. Unless my 10 yo convinces the wife!

[@gerryhenning7337]

Awesome video Matt! I was really hoping this video came out when it did, I’m planning on doing a dry brine this year myself. Would you also recommend adding the dry brine to the underside of a spatchcocked turkey as well as what you did in the video? Thanks as always

[@MeatChurchBBQ]

Yes.

[@brisketwizard8004]

Why don't you like to run your offset over 300 degrees? If you're scared, say you're scared !! I run my Moberg 250 @ 300 - 350 periodically, (no issues) but usually 225 - 275 for most cooks. Love your videos. Stopped into your shop in Waxahachie back in February. Great selection of bbq accesories!

[@MeatChurchBBQ]

Some offsets are painted. None of my 5 are, but when you go teaching people to run high temp cooks in offsets, there can be consequences for some people. Also, offsets for me are for low and slower cooks like BBQ, generally. I have 30+ grills and smokers, so I grill on other equipment. Just a personal preference, but to each his own. Appreciate you coming in and the feedback. Happy Thanksgiving!

[@SirPartyRoc]

I may have to do a post thanksgiving turkey and experiment this method. So much knowledge! Thanks you Matt and and Happy Thanksgiving Meat Church congregation.

[@MeatChurchBBQ]

Our pleasure. Happy Thanksgiving!

[@benbradford8822]

Definitely gonna try this for Thanksgiving!!!

[@FC-cz6zd]

I hit the like button during the intro😊

[@MeatChurchBBQ]

Thanks!!

[@stevep6957]

You never cease to amaze me, just when I think you have run out of ideas you come up with a new one. What about using this method, but not spatchcock in and using it to do the smoke fried turkey? Could the technique still apply as you’ve done it?

[@MeatChurchBBQ]

Dry brining will help with crispy skin on any cooking technique. Good luck!!!

[@MaizeANDBlue1957]

There's a handy online dry brine calculator which will come up if you search for it. I always wet brine with the exception of poultry with skin. The reason for that is your skin will never come out crunchy if you do a wet brine. The other exception is Seafood. For seafood I almost always use a dry brine.

[@jasonhollinger9513]

Good stuff, Matt. Have a safe and blessed Thanksgiving! I’ll try the dry brine approach soon.

[@MeatChurchBBQ]

You too!

[@timbo5559]

Should the underside of the turkey be seasoned also?

[@absinthe3minded]

Representing 2024 with this recipe! 🎉😂

[@brycenmarner3503]

Thanks for the video! Would you recommend a dry brine if the turkey is in a 4% salt solution already?

[@johnyarms]

Wow coming back for the second holiday on this same awesome video... Matt- Would you recommend adding any fresh herbs if we choose to put butter under the skin? Any issue with doing that?

[@bradgreen8739]

Would love to see how you make some gravy with the bird... would you skip the spatchcock and do it traditionally on a rack in the traeger?

[@sammi2742]

Could you combine injection with a dry brine? Or would that not work? Thanks for all your videos, have been a great help.

[@MeatChurchBBQ]

Yes.

[@Hi-TechHillbilly]

I'm working on the road. Won't get to be home for Thanksgiving. I carry my pellet grill with me. Have to settle for spatchcocked chicken this year.

[@MeatChurchBBQ]

Not a bad deal!

[@mikeharrison2758]

Hey Matt love the vids. Can you use this method on a store bought bird ?

[@MeatChurchBBQ]

Yes, absolutely. That is what this was....

[@matthoward9335]

Hey Matt, you’re killing it brother! Have used a lot of products from you guys and glad I found it. So this is my first pellet turkey. Is this your favorite dry brine seasoning or can you set me up with one you like even more? I like smoke flavor and was thinking of going 180 for a bit and then 325 with your blessing. Keep up the good work and thanks for all your videos

[@MeatChurchBBQ]

For dry brine, this was great. I have known people to dry brine with JUST our seasoning and no salt as well. This was great though.

[@joshhunt_griddlin]

Looks perfect and EASY! Did the Holy Voodoo turkey two years ago and Honey Hog last year. Both turned out amazing. Trying this one this year! 🔥🦃🔥

[@MeatChurchBBQ]

Awesome, Josh!

[@truckerslife8303]

Hey Matt How much time would you let it rest to get to 165 and can i wrap it in foil to transport it to my in-laws?

[@doublerockslide2403]

Happy thanksgiving Matt !!!!!

[@MeatChurchBBQ]

Happy Thanksgiving!

[@tommymejia8244]

Matt: Great video. Fantastic tips. Question: Would an injection benefit at all or it the result be too salty? Your thoughts?

[@reynaldosauceda1962]

Wow looks delicious I always love your vids.

[@MeatChurchBBQ]

Thank you 😋

[@McWarlord]

I plan to dry brine my turkey this year and use holy gospel rub. Should I dry brine with kosher salt AND use holy gospel (before the grill? Will it be too salty? Or just holy gospel to dry brine by itself?

[@Dontmakemereregister]

I did a test turkey this week with holy cow, left for the night then on the grill at around 300 and it was excellent

[@MeatChurchBBQ]

Fantastic 🔥

[@praetorxyn]

I'm a fan of Diamond Crystal kosher salt for dry brining. The rule of thumb is generally 1/4 tsp per pound table salt, 1/2 tsp per pound Morton's kosher salt, and I basically just lay Diamond Crystal to it, it's pretty much impossible to over salt with it, which is why chefs use it apparently. But I love it for dry brining.

[@davo912]

Its not available in any retail stores in my area.not sure who sells it other then online..been using Morton for 50 years and works just fine,..

[@praetorxyn]

@@davo912 I think I’ve seen it at Wal-Mart but I just order it online. A box probably lasts me a year or close to it. Morton’s works fine, but it’s easy to over salt with it. What gets you into trouble is when a recipe doesn’t tell you which kind it’s using and just says “kosher salt”, as Diamond Crystal has far less salt by volume, so if you use Morton’s in a recipe that was meant for Diamond Crystal it will be way too salty, and if you use Diamond Crystal in a recipe that was meant for Morton’s it won’t have enough salt.

[@davo912]

@@praetorxyn not available at Walmart. But doesn't matter, never had the problem with over salted food since we never used Diamond Crystal.. It;s all in the mind

[@praetorxyn]

@@davo912 No it is not all in the mind. With Morton’s, if you use more than 1/2 tsp per pound of meat, you’ll over salt. With Diamond Crystal, you can basically dump it on there and not over salt. I wasn’t using near enough Diamond Crystal in the beginning because I was used to using Morton’s.

[@davo912]

@@praetorxyn you are missing the point...adjust my friend..you make this sound as if its the end of the world when most have access to Morton since Crystal isn't in most retail stores.. Been using Morton for 50 years.never and issue

[@mjmjross]

Great video Matt! I just found you while looking for ideas for this year's feast! I have 1 question for you (or anyone else wanting to chime in). I'm shopping for the bird this week and see that most of them come "pre-basted with a 9.5% salt, broth and sugar flavoring". Do you recommend buying one that is "all natural", nothing added or are these pre-brined birds going to suffice? I'm just thinking that if they already have that much salt injected that it might be overkill! Happy Thanksgiving to all who read this, what a group!

[@spcjunk]

Dude, that looks amazing!

[@MeatChurchBBQ]

Thanks Alan!!!

[@wrnglrguy4936]

Going to try this next week

[@seanrice3121]

Do you season the bottom of the bird?

[@MaizeANDBlue1957]

I always do. Sorry he didn't get back to you. I've been doing this for years and only stopped in to catch some new tips. Splitting your total brine between the top and the bottom is the perfect way to do it. I've never had any issues. Happy Thanksgiving!

[@CVonC-qz7nc]

Hey Matt! Planning on cooking with this method a day before a "friendsgiving" on Saturday, carving, cooling, transferring in Yeti to party, reheating in their oven. Would that ruin the crispy skin?

[@SanjivMore]

Nice job, looks fantastic..

[@MeatChurchBBQ]

Thank you! Cheers!

[@davidthomas9170]

Thank you for this video. I will be doing this for sure. Quick question, does this work with the turkeys you can buy at stores like HEB? I notice some of those are already in a salt solution.

[@craftsewcute5092]

Can you take that method straight into an oven, if so, at what temperature? I have an induction stove.

[@markplacker5651]

I like a wet brine. But it does change the texture i like in a classic turkey. Its good ,dont get me wrong ,but its a tad more watery (not juicy" ) moist rather.

[@BBQROCKSTAR178]

Happy Thanksgiving Matt

[@MeatChurchBBQ]

Happy Thanksgiving!

[@jasonbusacco2068]

Great video Matt, however I’m torn because I did the bird bath and seasoned with Honey Hog last year on my pellet and not sure if I should go back to what I did or do the dry brine with Texas Sugar. Oh the pain l😂

[@MeatChurchBBQ]

I usually wet brine. Just love different options.

[@nmarquis84]

I am considering doing BOTH, this turkey and the wet brine maple bourbon on a pitboss 4 rack vertical pellet smoker. Is it possible? 275 on the maple and 325 on this one, is there a way to do both?

[@loweman22656]

Nervous. Always have done bird bath. Doing this dry brine for Christmas. Hoping like heck works out. Went to Matt’s store today and got the Texas Sugar. Gonna see what happens!!!!

[@richarddaley6403]

Was going to to do a wet brine but now I'm wanting to try a dry brine. Was the salt regular table salt, kosher salt or sea salt. The turkey looks fantastic

[@MeatChurchBBQ]

Kosher

[@richarddaley6403]

@@MeatChurchBBQ thank you

[@psalm6272]

Nice work Matt..did you also salt the cavity area of the bird too?

[@MeatChurchBBQ]

Yes!

[@azycray4801]

I have a pellet smoker, I love it , but mine doesn't make a lot of smoke over 275F. So I'm wondering how yours makes smoke at 325F ? At 500F when I cook pizza there is no smoke flavor at all.

[@dj_wilson2974]

I'm trying to do this on my.pellet grill for the very first time ever got roughly 9 or 10 people to feed and looking at a 20 to 24 pound turkey for my family what would be better to do a wet brine or the dry brine method I have ordered the bird bath brine already but just curious on what'd be better for prep time

[@MeatChurchBBQ]

That is hard for me to answer. They are just "different." I usually wet brine but like both, for different reasons.

[@dj_wilson2974]

So would the dry method you did in the video work good on a 24 pound turkey without drying it out

[@GM-dh5xi]

Do two 12lb birds. One wet one dry. Options!

[@KenAdams426]

The intro music, is this something that is stock that gets used? Just watched a video from another channel, and he used this intro in his video. Threw me off for a moment. Thought my channels had changed. LOL

[@GeorgeTropicana]

Do you need to dry brine under the skin of a turkey if you're leaving it in the fridge for 24+ hours? Or will it still not penetrate enough?

[@FernandoMartinez-no3re]

Can you cook it for longer at lower temperatures or does it help to cook at 300+ ?

[@johnyarms]

Do you need to rub off the dry brine before smoking so it isn’t overly salty? Thanks as always great video!!

[@MeatChurchBBQ]

No sir.

[@davidpiper304]

Does this method work good with chicken too? I always get inedible skin after cooking... Thanks

[@dpgarman]

Thanks Matt. You are my go-to guy for smoker ideas and technique. How was the moisture on this cook versus a wet brine?

[@MeatChurchBBQ]

I appreciate that. It's not as moist, but still very moist.

[@Mcleanbe123]

Stopped in yesterday and got the bird bath and TX sugar! I'm already for Thursday!😁

[@MeatChurchBBQ]

Thank you!

[@geronimomartinez1781]

Looks good easy enough 😊

[@MeatChurchBBQ]

It was!

[@chrisgruber5130]

After you do the dry brined, 2 days in fridge covered or no cover like handiwrap or foil? Will start the dry brine tomorrow and need advice asap. thank you

[@MeatChurchBBQ]

Uncovered

[@artificer6897]

Do you not salt the underside at all? I saw in the video you get under the breast skin, but wondering if it's a waste to salt the underside? I'm gonna try to get some underneath the thigh skin too if I'm able, can't wait to try this out! Edit: saw this was answered in another comment. Thanks for the replies Matt, loving that Texas Sugar so far!

[@MeatChurchBBQ]

Yes you can season under. Cheers!

[@TeoDowns]

Side note if a 12 pound turkey and using a tablespoon salt per 4 lbs... we should use 3... not 4? Or was that a mistake in the video?

[@marco785]

What would happen if you used half the salt on the brine? Would it still work? And I thought basting with butter got you crispy skin?

[@brookebrewer6517]

Hey Matt! We're absolutely going with this cook but clearly didn't watch your video before buying our 22 pound turkey... I know we want 160 temp, but how many minutes per pound would you suggest on the 325 temp?

[@MeatChurchBBQ]

Budget 4.5. This 12 took 2:20 so just under 12 mins/lb. Happy Thanksgiving!!

[@erickalucas5660]

I love your sarcasm 😂gloves police

[@jazzymoe8300]

Do you still make the chicken seasoning? Been looking for it on the website and can’t find it.

[@z039460]

if you want to catch drippings for gravy, what do you think about smoking it right on that rack/pan?

[@MeatChurchBBQ]

You can do that. I just make stock out of the neck, etc to make my gravy.

[@kelvinhenry6955]

Would injecting this with butter mess up the crispy skin?

[@ericreifsnyder8655]

My wife grabbed a 14lb turkey that says 12% solution/broth added. Is a fry brine a no go because of that? Thanks

[@mygoogleaccount9990]

Will this work well for a skin on bone in double breast (not whole turkey)? We usually just cook a double breast in the oven for the 4 of us. Looking to smoke them this year.

[@MeatChurchBBQ]

Yes

[@imcooljt]

I did this pretty much exactly and my skin came out rubbery and inedible. The meat was great though

[@hotdam83]

Question... I just wet brined a 16lb turkey for 16 hours. Can I dry brine it tonight for tomorrow? Thanks! Happy Thanksgiving

[@dawsoncollins257]

make a video on cleaning your pellet grill or how you keep it Clean.