Maple Bourbon Spatchcock Turkey

When you have cooked as many turkeys as I have in my life you have to get creative and try new flavor profiles. This maple bourbon turkey utilizes a tasty, 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! We use our southwestern sweet heat rub, Texas Sugar, in this recipe but you can substitute your favorite seasoning.
Recipe: www.meatchurch.com/blogs/reci...
Meat Church Turkey Brine & Seasoning Combos: www.meatchurch.com/collection...
Meat Church Hedley & Bennet Apron: Rotate the turkey or cover any tips with foil during the cook if you feel parts are getting too dark.
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Mill Scale offset smoker: millscale.co/
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ​ #MapleBourbonTurkey #SpatchcockTurkey

[@UBBlifestyle]

I made my first turkey on my new smoker last weekend. Family sampled it and Now I’m in charge of Thanksgiving. Thanks Matt!

[@callanwilkins3183]

What smoker did you get ?

[@michaelgerald7542]

I know what you mean, I made the turkey last year for the first time for our family. I too am now in charge of the turkey from now on. My mom even said, “this is the only way to cook a turkey.”

[@UBBlifestyle]

@@callanwilkins3183 old country pecos from academy

[@jiceBERG]

Real or electric smoker?

[@CODETHIRTY7]

@@jiceBERG 😂 this comment.

[@marcisdavidson9996]

Made this today and it was incredible. The flavors were so good and smoke was good. I have never brined a turkey before this and that seems like a secret cheat code. Turkey was so juicy and whole family absolutely loved it. Thank you Matt for the how to videos and ideas.

[@biggoat2780]

Cooked yesterday for Thanksgiving, came out fantastic! Juicy and the glaze was delicious!!! Thanks!!

[@spencerweddle2025]

Just did this for our Christmas get together. Absolutely the best Turkey I have ever done. Glaze was awesome!

[@nlowe660660]

You're my hero. Thanks Matt!

[@NancyStober]

Outstanding job on the cook and video! Easy to follow THANK YOU!

[@dgmunson]

Made this yesterday, no further searching for a turkey recipe is required! Fabulous!! 😀

[@kevinmeibaum7004]

I did this for Thanksgiving and came out unbelievable. Thanks man!!!

[@papascruffy]

I like the way this sounds and looks amazing! Gotta try!

[@tjy698]

I love the respect you give to turkey. It's a great food to cook and this one looks marvelous. We've been doing maple bourbon for a few years now and it's the best!

[@MeatChurchBBQ]

Love it!

[@MonsterJB11]

WET BRINE ALL THE TIME! Awesome job Matt.

[@gatlinjonathan]

Tried this recipe for thanksgiving. It turned out great!

[@russsauers]

This was a big hit at our family gathering yesterday. I love how you always say, use what you have! I just happened to have Meat Church rub, which works best for our cooks. Thank you so much for what you do!!!

[@joshardy25]

Texas sugar has become my favorite on my birds. Also been using mayo as a binder on the birds with skin and makes it very tasty and bite through

[@briankendalll2093]

As usual, awesome video. I like how you address cooking at multiple temps. Some things are up to the cook! Can’t wait to try this.

[@MeatChurchBBQ]

Yessir!

[@DosMasTequila]

I would think that doing the wet brine that you would not have to season the underside of the turkey. With out a doubt that bird was the most beautifully cooked that I have seen on cooking shows this year plus the fact that it flipped us off is monumental!

[@rmagala]

I've been doing a maple bourbon brine for years, love it!

[@MeatChurchBBQ]

Cheers!

[@donaldeugenealford4080]

I like wet brining myself,I inject mine with honey Italian dressing,and on the rotisserie,great turkey indeed. Love your channel Matt,my family lives in Austin Texas.

[@bigislandsurfah]

This recipe is awesome. I did it on a spatchcock chicken and it was a big hit. I can't wait to see how it is for the turkey.

[@jagrmstr]

I got my brine going last night for my Turkey cook on Friday but I am opening the bag and adding maple and bourbon right now!

[@tpmartins]

Looks delicious. Putting this in my recipe options for thanksgiving

[@kyleturner7627]

Love all of your videos, thanks Matt. Will be trying this on my uds.

[@MeatChurchBBQ]

Good luck Kyle. That will be tasty!

[@nateferguson4612]

That is the best looking turkey I have ever seen!

[@MeatChurchBBQ]

Thanks Nate!

[@martinklaus2203]

I just ordered Texas Sugar. Just love your products!! Can't wait to try it!!

[@MeatChurchBBQ]

Hope you like it!

[@scottkalbus3445]

Made this today! So good! Thank you!

[@TheTiko58]

This recipe is amazing, everyone loved it on Thanksgiving. From the brine to the glaze to the rub this recipe is the best. Texas Sugar is so good I want to sprinkle it on everything. Ha

[@clintbartenstein6876]

Looked amazing! Thanks for everything you do, now I need to try that maple brine!

[@MeatChurchBBQ]

My pleasure!

[@crjaekel]

Followed your directions. It was amazing. Thank you!!

[@MeatChurchBBQ]

Awesome!!!

[@HumanN8ture]

Looking forward to trying this for Thanksgiving!! Thank you for all of the great recipes!!

[@MeatChurchBBQ]

Hope you enjoy!

[@notsurewhatscookin8691]

Yummy anything with maple and bourbon sounds awesome 😁 nice video 👍👍👍

[@ToddHuddlestonAZAL]

I smoked a turkey with this recipe for Thanksgiving and guess what I'm prepping again for this weekend, yep you got it. The family has requested another one of these mouth watering maple bourbon turkey's. Great recipe Matt!

[@Ricksbistro]

I made a similar maple one last year, but yours looks amazing! Thanks for the tips!

[@MeatChurchBBQ]

You are so welcome!

[@yeeyeepacnw]

Family in town and filled with Meatchurch. Did TX Chili yesterday, Mexican Pulled Pork today and this recipe on the big day! Can’t go wrong

[@LarryBoiteaux]

Smoked this turkey recipe on my new Lone Star Grillz pellet smoker using Honey Hog rub and it came out perfectly! I also cut out the rib cage and the breast bone, basted the bottom with the bourbon sauce and rub for a a great flavor throughout the turkey. Awesome recipe! Thanks Matt!

[@johnmcleanjr.1468]

First of all let me say that it was awesome meeting and talking with you in Kansas city. That hole meal was worth the drive from Wyoming. Now about the turkey. I always wet brine my turkey. I do believe that it adds moisture and in parts flavor from any spices that may be added. My next turkey will be brined in your Maple Burben brine. I've not spatchcocked a turkey before but I'm going to try that also. I have did that with chicken and it was great. So again thanks for the Maple Burben recipe as well as the awesome time and food we enjoyed in Kansas city!

[@doublelranch8908]

Cooked this maple bourbon turkey and it was amazing

[@MeatChurchBBQ]

Love the feedback!!! 🔥

[@terryhamilton985]

I have your brine, picked up awhile back just for thanksgiving. Dude I’m stoked for this holiday Turkey . Great video’

[@MeatChurchBBQ]

Hope you enjoy Terry!

[@yellen57]

Hi Matt, Just got my Zgrill pellet smoker grill a few months ago and am a avid viewer of your youtube channel since then. My first cook on my pellet smoker was your recipe for baby back ribs, they came out perfect. I've also made your amazing texas chili, 7Qts. just like you did. Now I'm making your wet brine spatchcock turkey on my pellet smoker for family and friends for Thanksgiving, cponfident that it won"t disappoint. I have purchased all your spices that you use in the cooks I have done and I believe they do make a difference(IMHO). So thank you for all your guidence and wishing you and your family a wonderful, peaceful and blessed Thanksgiving. Continued success!

[@MeatChurchBBQ]

Very thankful for you and this feedback!!!

[@alexheng3958]

It’s really cool

[@johnpattoncountrybeauxbour6370]

Love the video!! Perfect timing, I’m doing that next Thursday!!!

[@MeatChurchBBQ]

Enjoy!!

[@thomascronquist1604]

Matt, I just Smoked Turkey today in Plano, Texas. My Wife said she never tasted a better Turkey in her life. So Tender, great color, and smoked just right. I did the Turkey on a Masterbuilt 590. Thank you, Tom

[@MeatChurchBBQ]

LOVE THIS!! Thanks Thomas!!!

[@thomasj6814]

Thank you! My Turkey was the best this year! I definitely would like to learn how to smoke a good restaurant style brisket.

[@jimradford789]

Love it Matt!! Keep it Turkey

[@pintsforksfriends]

Thank for this episode! We used a butter syrup & bourbon injection in our brined/smoked turkey 🍻

[@buddyb1958]

That's a mighty fine looking bird!

[@MeatChurchBBQ]

Thank ya!

[@delawaredavid4685]

Going to give this a try thanksgiving!! Like the videos and love the cooks!

[@MeatChurchBBQ]

Awesome! Thank you!

[@johnryan6951]

Dude I love turkey so much

[@eric1richards]

I was going to make 2, 12lb birds with a buttermilk brine, but now… I am going to do one the birds with this brine. Thanks Matt!

[@sayjays32]

That Turkey looks dam DELICIOUS !!!

[@MeatChurchBBQ]

It was!

[@rustyfan89]

I’ve been using the same wet brine for my turkeys for probably the last 15 yrs, I’ve been wanting to switch it up the last few years but have been hesitant as it turns out great everytime but now I think maple bourbon is gonna be my next turkey

[@justinkelley7158]

I’ve always hated turkey. Dry and no flavor. I just smoked my first turkey ever. Smoked it on my BGE. Followed this video to a T. Best turkey I have ever tasted. Nice and juicy with tons of flavor. Everybody loved it. Thank you Mat for teaching us how to make delicious food. Happy Thanksgiving 🦃

[@brianf5766]

WOW!! That is the Prettiest Bird I think I've ever seen! Another great video Mat, and I appreciate the fact that I'm not the ONLY one who forgets things! LOL That is one brine I'm definitely going to try. Best wishes to y'all for a wonderful & safe Thanksgiving!

[@MeatChurchBBQ]

Many thanks!

[@FOGOcharcoal]

This is great as always Matt!

[@MeatChurchBBQ]

Thank you!!

[@bryanjohnson7503]

I just did this on a Pitboss. First turkey I have ever cooked and also the best I’ve ever ate

[@samuelcollie2050]

This looks great! No mean tweet from me! Got my nephews Meat Church rubs in my office, waiting for Christmas!

[@wickedc6255]

My wife and I will be doing this. Can't wait to see it on our new RoseWood block

[@200zyloveu85]

Trying it out tomorrow! Brining tonight 👍👍👍

[@Frank-zh1nr]

great recipe so delicious thank you

[@MeatChurchBBQ]

Thanks Frank!!!

[@MrChrissnowden]

Damn it will you quit changing my mind!! This looks awesome! Love the channel and vids!

[@MeatChurchBBQ]

Sorry. ;)

[@MacCan4545]

The color on that bird is freakin amazing. 🔥 🤤

[@MeatChurchBBQ]

My fav of the year.

[@smokinwithskruggs]

Damn, that's a Killer recipie!!! Go.a put this on my Favorites. Great lookin bird!

[@TheDentDad]

Welp, did our bird like this today. I think the only thing I did different was I did Texas Sugar first, then dusted Honey hog. 20lb bird took 5.5 hrs to hit 165 on my ZGrill. Everyone in the family couldn’t stop talking about how it was the best Turkey they ever had. So, guess who’s in charge of the bird now every year!? Thanks a lot Matt!

[@theathjr]

Matt you crushed this one amigo ! Smoked maple bourbon are my 3 food groups !

[@MeatChurchBBQ]

Thanks Tom!

[@davidgill5336]

All I want is that awesome cutting board. Same size.

[@robertbenavides3899]

Shout out @Meat Church From South Texas! #Come on :) #Awesome Cook! #Yeah Buddy

[@1BadRAMLimited]

2nd year following this video and killed it! Family devoured the bird lol thanks Matt!

[@HeavensSatans]

So I ended up doing this and hot damn was it tasty. Thanks for the new way to do my bird! Everything about it was perfect.

[@jhford1234]

Its about to go down!

[@MeatChurchBBQ]

Nice!

[@Jamie-cf8tn]

You had me at Maple Bourbon.....

[@the_video_word]

Man that bird looks awesome! I'm in charge of Christmas dinner (UK) and it'll be the first one since I got my pellet grill - so as usual with any new thing that goes in the smoke, I ask myself WWMD? (What Would Matt Do!) Looking forward to next week's vid, then I'll make up my mind between wet and dry brine. Either way - I've been following your channel ever since I got "properly into" smoking and outdoor grilling, and not once has any of your videos steered me wrong. Thanks for making me look like a pro! Right, off to order me some Texas Sugar...

[@MrGantzFan]

This looks amazing...I'd like to try it on my Turkey this thanksgiving. I bought a Norbest 12 lb turkey that I believe is pre-brined in a solution. Do you think it would turn out OK if I skipped the brine step to avoid it being overly salty?

[@TallDad610]

Just dropped mine into the cooler this morning. I figured wild Turkey was the most appropriate for a turkey 😂

[@scwilkers11]

Made this today with creole butter injection. Thought the salt from the butter would go well with the sweet glaze. Very good recipe. Thanks, matt

[@vincentbailey1691]

How did it taste with the injection

[@traviscoombes3578]

I got some brine, and Texas Sugar that will be here Monday., for my Thanksgiving turkey.

[@MeatChurchBBQ]

Enjoy!!

[@rongarrison6653]

Hey Matt, great lookin turkey! Gonna try this! Many are saying not to brine a turkey that was pre-brined or comes frozen in a brine solution. Is something to be concerned about? Thanks!

[@jasonhollinger9513]

Nice! That turkey looks fantastic. Any way you can ship that to the Deep East Texas town of Lufkin? Lol... Good stuff man.

[@lx2nv]

I ain't mad at that! I like both wet and dry brines, dry is typically more convenient. But I am gonna have to do this! If I have the time, I'd like to wet brine 2 days out (24 hours) then let it dry in the fridge on a cooling rack for a day. Hoping it helps the skin get crispy. Have you done that before?

[@BrentStewart]

Sir you got an instant subscribe when I heard you pronounce pecan correctly.

[@MeatChurchBBQ]

HAHA, thanks!

[@philsentry1745]

Just started the process of Thanksgiving today with this brine recipe (debating on adding granny smith's to it). After the brine goes the 2 day process in fridge. Then putting it in the pellet to 125. Then for the big day, deep frying.

[@MeatChurchBBQ]

Sounds great!

[@petert053]

Damn!... looking great there! I only wish you'd posted this a few weeks ago as I've already got everything prep'ed and ready to rock for the big day... Of course, there's always Christmas! 😉👍

[@MeatChurchBBQ]

You are way ahead!

[@petert053]

@@MeatChurchBBQ Think of it as "paranoia" 😋

[@petert053]

True to my word, this was the method of choice for 2023... and it was absolutely FANTASTIC!! I used Jack Daniel's Apple Whiskey... this gave the turkey a light apple flavor in every bite -- give it a shot (I wouldn't really drink the stuff, but it was fantastic in the marinade!)

[@danielbanks1411]

Love the video! I'm curious if I would be ok to brine a frozen Butterball? Is this too much salt? Thanks for all of the great content and products!

[@timdalbec5990]

A butterball turkey would be fine to brine . I've done a few myself.

[@HeavensSatans]

Matt, this looks freaking great. Can you describe the flavor a little more? I am leaning towards doing this, this year. I usually smoke it traditional flavors / seasoning with lemons stuck under the skin on the breast for added moisture.

[@calvary2571]

Merry Christmas, Matt! This is my first smoke on my new pellet grill... My question for you is, would you recommend using the same temp for the cook on my pellet? Also, any bourbon you suggest?

[@michaelminella]

Great video as always. This is very similar to the brine I've been doing for years. Question for you though. Why do you season outside the skin instead of underneath the skin?

[@MeatChurchBBQ]

Sometimes I do underneath as well.

[@barksjohnson1513]

I just started a job at Ace Hardware. The bbq seasoning corner is mind blowing. I’m getting some Meat Church rubs for sure! Any suggestions for each protein.

[@whatsdenniscooking6746]

Looks fantastic!! What brand bourbon do you like?

[@raybates3119]

Pecan is the best go to neutral smoke, bar none! Right in the middle of fruit woods and hard woods like hickory or oak.

[@usna98]

Hey Matt, if I want crispy skin on this, would cooking it at 325 like your dry brine recipe do the trick? I wasn't sure if there was a risk of burning it with the maple syrup. Thanks!

[@wesluce9280]

Hey Matt going to give this a run on my traeger this thanks giving day. I have a 17.5# bird how long do you think it will take at 275? Do you have a general minutes/pound rule of thumb you follow?

[@KenAdams426]

Where did you get that little sauce pan from? i've been looking for something like that where i can throw on the grill and keep it warm and such when basting and putting sauces on.

[@hennyis012]

Dang, son! Looks phenomenal! I'm planning on wet brining overnight then smoking on my Traeger for Thanksgiving this year. I'd like to inject butter though as well. Too much?

[@johncran52549]

Gonna give this one a try! What are the pieces in the basting liquid? Happy Thanksgiving!

[@DrDime_]

Is it better to dry brine if you plan on frying the turkey? Or is a wet brine ok too? Just personal preference? Was just wondering about the excess moisture while frying being an issue with a wet brine.

[@JAlexEvans]

The only smoker I have is a Pit Boss Tailgater. Would you recommend smoking a turkey in it? What I worry about is it getting too hot inside near the firebox. I’ve smoked ribs and brisket in it before and I usually rotate the meat throughout the cook.

[@billcurtis2968]

We BBQ in the Finger Lakes region of New York State and we are visiting family in McKinney. The first thing on our must do agenda was visit the Meat Church store and stock up on rubs and such. We love all your recipes.

[@newbootgoofin3139]

Hey are the temps for the smoker the same if it’s with a pellet smoker? Does it usually take same amounts of cook time? Thanks man love your videos and all your rubs!

[@MeatChurchBBQ]

Yes.

[@SirPartyRoc]

This year I'm going to try duck phat as a binder with the awesome Texas Sugar. Can't wait to smoke this bird!!

[@jobiazgarza9571]

I was waiting to see what the plan was for the other side. I was ready for some sorcery

[@ChristinePlewa3579]

What shears are you using to spatchcock the bird? I need a new set. Lots of love from New Jersey!

[@888HUSKERS]

Looks good but I would like to see a brine that isn’t just dump bag in a pot/bucket. There are lots of good homemade brine videos and frankly you end up with an amazing product. I will admit though your new seasoning is extremely tempting because of the cumin which is one of my key ingredients in some of my BBQ recipe.

[@Zorazo2012]

Is there a trick to making sure the skin stays in tact and doesn’t all fall apart when carving? More basting? Less basting?..not sure..thanks for feedback in advance.