The Juiciest & Perfectly Cooked Spatchcock Turkey

[@BrettBarnett-y2l]

I followed these directions and I can honestly say after 30+ years of cooking turkeys this one was the best I’ve ever made. Thank you very much. I will never be too old to learn and listen.

[@jd5507]

Amen brother

[@jasonvelasquez6673]

He ain't lying....best turkey you'll have. Your family will luv it.

[@danielbanda999]

Absolutely

[@chrism9976]

I did this last year for Thanksgiving with a 15 lb bird and 8 people. There were no leftovers. They said it was the best turkey they ever had.

[@jeffback3901]

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.

[@jerrybanley7695]

Wrap your shaker in plastic wrap before use. That way you can use it with your messy glove hand, and just discard the plastic when you’re done, rather than taking gloves off and on.

[@DonkeyKongBMAC]

Then you can’t see his product as well 😜

[@classical7]

Nice tip! 😊👍 Yep, gonna be doing that going forward too. Thanks.

[@brpnw4r94]

Yep. I place the container in a ziploc bag sandwich and place a rubber band around it to keep it in place. 👍

[@henry21martinez]

Genius!

[@samarezii1]

Better yet, wrap the shaker with a glove. That way you don't have to mess with cling wrap

[@adampetrowsky1771]

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!

[@BobBobSquared]

Thank you for addressing the “is it ok to brine a pre-brined store bought turkey?” question. Malcom Reed said it was ok to and now you. All the confirmation that I need. Have a great holidays everyone.

[@MeatChurchBBQ]

Yessir! Have a great Thanksgiving.

[@TheDudeAbides-247]

I second this! Nothing wrong with using a short cut on Thanksgiving when it doesn't affect the final outcome. I mean, we don't raise the turkey or pull out the feathers either.

[@KatieSmith-o4j]

I have been brining pre-bined store bought turkey's for years and never had an issue. So I agree. I was a professional cook for almost 2 decades before health issues made me change careers. I still love to cook I just can't do it for a living any more!

[@codyduncan195]

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.

[@or9481]

Apple woods sounds like a nice compliment for the flavor of the bird. Great combo.

[@ColoBeauPhotog]

Have spatchcocked a ton of times. This was the first that I have seen of how to remove the breast bone. The family will love it that way. Great video as always!

[@terrypredmore4867]

Pro Tip: Invest in a good set of Pruning Shears. Pruning Shears, will give you a little more muscle. The Texas Sugar BBQ Rub is excellent on pulled pork.

[@screaminyj]

I had an early thanksgiving meal at our house this year. I used your bird brine and spatchcocked it, based on your previous videos, and seasoned it with honey hog. It is hands down the best bird I've ever made. My guests raved about it, and my in-laws (who are also bbq enthusiasts) are now inspired to try it for their turkey day event. Love all of the info and content. Thanks!

[@vinnyc6457]

Love it! Do you do gravy at all? My family likes a savory turkey so do the garlic and herb blend but would love to try the honey hog or sweet heat. I just don’t know how sweet those will make the turkey at the end..

[@ryanswanson1150]

What temp and how long per pound?

[@AndrewTodd-uu3us]

​@@ryanswanson1150spatchcock is normally 11-13 minutes a pound on 250

[@screaminyj]

325 degrees, I had a 14lb turkey, and it took about 3 hrs. I just put a probe in the breast and let it go until it hit 165. @@ryanswanson1150

[@kingt-rex1579]

Thank you for these videos and brines. You've been an amazingly huge help when I started out BBQ-ing and smoking and has allowed me to spread my wings far and make amazing dishes

[@bmeclipse]

My favorite time of the year. Never tried that trick pulling out the breast bone before. Definitely doing that this year. Thanks, Matt!

[@hanklucky1563]

Backbone not breast

[@LJMickelson]

He removed the breast bone, as well.

[@adunca22]

Your videos are the best and the last two years I have received all the compliments. Stoked to do it again this year! Thanks!!!

[@mattbunn12301]

I used this in my cabinet smoker with cherry wood chips and it came out amazing. The brine and Texas sugar are nice combo great flavor and very juicy. Definitely recommend getting the poultry shears.

[@williamhoodtn]

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.

[@patricklipscomb9721]

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.

[@collintaylor2668]

What shears are you using? I would like to get those.

[@glennevitt5250]

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😎❤

[@dagraphics4369]

I’ll be making one today! Three years in a row doing it the meat church way. Thanks for the tips!

[@davidfeldman7001]

Great video! Is there a link or info on the poultry shears to purchase? Thanks!

[@clevejason]

I’ve been following for years when you were below 50k subs now you’re approaching 1m. God is good

[@hugefan1260]

Thanks Matt! Another fantastic turkey.

[@foxviewnet1490]

Thanks Matt! Another great video. You are correct about the timing of getting seasoning and baptism brine. The brine particularly will disappear quickly in local stores also. I always gettem early. Happy Thanksgiving to you and your family Matt!

[@kristiangarcia1904]

Very true. Amazon was out of this and Ace Hardware had ONE more left and I snagged it

[@dalemcbride7299]

What brand of poltery shears are you using. I like the look of those

[@gerryhenning7337]

Great video again Matt! We have used Texas Sugar the last two years and have never been disappointed with the results! Love the product and your content!

[@melissaandrews6334]

I'm new to the channel. You came recommended. I bought the brine kit from a local supplier. Can't wait to try it! I always brine my turkey but I've never spatchcocked a turkey so that will be new this year. Happy Thanksgiving to all and happy cooking!

[@jhbushman]

Love your content Matt, as well as your products! Your videos are great - especially your side comments ("this is oddly satisfying") which are hilarious! Always entertaining, but, informative and helpful - very much appreciated. Keep up the great work!

[@dawnwarner6612]

“Make it pretty. You will be judged by your family”. Made me laugh. So relatable! Thanks for all the tips.

[@MeatChurchBBQ]

Big Facts!

[@bdickinson6751]

I always just tell them to shut up and eat and be grateful!

[@Subdood04]

Using this for the bird this year. I have done spatchcock smoked turkey with cherry a different way before. Love cherry on turkey. Really looking forward to doing this. Ordered my brine and rub today!

[@rperry70]

A while back you had asked for recipe ideas. My new favorite thing is to smoke a chuck roast with Holy Cow! It is so amazing. Cheap cut, readily available, and so easy! Better than Brisket! Just a thought.

[@bhr549]

Do you remember what temp your smoker was at and what temp did you cook the chuck roast’s internal temperature, sounds good?

[@greg6point771]

Hey Matt do you have a link for those shears? Thanks

[@scottstoltz4108]

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!!!

[@codyduncan195]

I'm smoking a whole turkey today and I always like watching a Meat Church video just to remind myself of the basics. I actually bought this brine and the turkey has been in there since yesterday afternoon. I don't think I'll spatchcock it, but I am going to use the Texas Sugar rub all over the outside. Happy Thanksgiving!!!

[@timschrier903]

Gotta say I really appreciate you being careful with the cross contamination. There are so many cooking videos on KZbin where the person will handle raw meat and with the same hand handle their seasoning and tools without cleaning their hands

[@stevieginobili]

Just did this today & everyone loved it. the Texas sugar was a good way to go

[@10mmIdaho]

I ran the recipe yesterday. IT SLAYED!!!

[@Dakiniwoman]

Last year I learned about doing Spatchcock chicken and I really love how that turns out, so now, I watch your video as I am thinking of doing my Christmas turkey that way this year. I love your idea of removing the breast bone. Thanks so much for sharing your way of doing this.

[@Bmoose]

Matt again thank you for putting these videos up and the great product you make.

[@dl2197]

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

[@morgancase476]

Awesome video Matt. Will definitely be trying that. Happy Thanksgiving to you and the family.

[@Michael29558]

Would love to know where you got your poultry shears.

[@danielgrainger6244]

Thanks for you videos, you have taught me a lot, I did this last year and my family loved the Turkey!!!

[@billy19461]

Could you please tell us what brand of poultry shears you use?

[@AMLMan1]

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! 😎

[@LutherBuilds]

I think this year is going to be the best turkey that I've made. I have cut corners in the past where I didn't brine or remove the breast bone or pull back the skin to season. No cutting corners this year for me. Also, my local Ace hardware has the brine in stock so I'll be picking that up today as well as container to put it in.

[@aarongamble2737]

What brand poultry shears are you using?

[@Mr_Kyle_Plays]

Just Ordered the brine and rub love your holy cow and holy gospel we are excited to try these. Crossing our fingers that it shows up in time for thanksgiving but its understandable if it doesn't.

[@KatieSmith-o4j]

I appreciate that you took the keel bone out before cooking. Takes a little longer to prep but so worth the effort!

[@g54b95]

I feel you, brother. I like turkey, but this year I'm seriously considering a slab of spare ribs or some beef dino ribs. Of course, sourdough sage stuffing, poblano cheddar mashed potatoes, cranberry sauce, etc. You can break the cook up over a few days and just put it all together at the end.

[@TriWheelitch]

My Husband is planning to do this for Thanksgiving! Can’t wait!

[@smicky007]

So if you did want crispier skin, are you going for a higher temp? You mentioned doing a dry brine for a day after the wet brine but would love some more info on how to achieve this. I am a sucker for crispy turkey skin.

[@dinodna3746]

He has a video on dry brining in a traeger. I believe he cooked it at 325 for abt 2 and a half hours to a temp of 160. Don't believe he wet brined it beforehand tho. Only dry brine for 12 hrs, but you can for up to 2 days if you want

[@blueenglishstaffybreeder6956]

Where’d you get those shears from please ?

[@MenInChrist1911]

Awesome tips, gents! Thanks and have a blessed Thanksgiving!

[@beachcityboy02]

Just got my brine delivered today, and have plenty of Texas Sugar. Will be cooking our Turkey exactly as you did. Thanks Matt !!!!

[@lucasamick7940]

For people wondering about Texas Sugar, I put it on my bologna sandwich’s for lunch. 💯💯💯

[@LizVerhaeghe]

Great video!! I've been spatchcocking my birds for a couple of years, but just found your brining and Texas Sugar products....can''t wait to use them tomorrow. However, I don't have a smoker, but am wondering if I can season this exactly as you have, but then bake/roast it, rather than smoking it?

[@CH-ec5on]

Anyone know what kind of poultry shears Matt uses in this video? All I’ve got is a pair of kitchen shears and would like to pick a pair like the one in this video.

[@jimfulmer1245]

Super good recipe!

[@rmarmorstein1]

Thank you so much for the videos… Can you tell me what kind of shears you’re using when you spatchcock this turkey?

[@joecanon5527]

This is the one! Got my brine last week and a fresh bottle of Texas Sugar. Love your channel and have tried many of your recipes. Looking forward to this one.

[@texasdboxoutdoors746]

I live in Frisco. Can I buy the brine around here somewhere? Nevermind...Found it at Scheels and the Texas Sugar.

[@Cookingshow354]

Great cook!

[@keithkelley1414]

All your videos and recipes are great! tried several. Question how would cooking 2 turkeys at same time on ironwood xl change times or matter?

[@ChiliPepperMadness]

This looks so tasty!

[@terrypredmore4867]

Pro Tip: No matter the Rub/Spice. Always try to remove the shaker seal intact. Place the seal back into the Rub/Spice shaker cap and tighten on to container. Without that seal those shakers take on air like a screen door allowing oxygen to enter and weaken the potency of the Rub/Spice. Add the Rub/Spice to your rotation!

[@Dickie515]

Now that's the best tip I've heard in a long time. Thanks.

[@pjwroblewski]

I smoke turkeys year round. My last bird I brined, seasoned with Holy Voodoo and before I put it on my pellet smoker, I put it skin side down on my flat top griddle to crisp up the skin.

[@XHIT4HIREX]

Made this last year and will continue to use this method for years to come

[@rudevalve]

Certified Gold!!!!!

[@classical7]

Awesome video & tips!! 😊👍

[@tpmartins]

Always keeping it simple and delicious!

[@erichammond2456]

What is the brand of shears

[@chriseh09]

Great cook! Happy Thanksgiving!

[@williamweesner1191]

Yup, killed it again. Thanks for the tips.

[@BrosephRussell]

What a great looking turkey 😮 got me Drooling 🤤 😊

[@justinkvogel7947]

I'll be doing my first turkey this Saturday, 20 lb bird. Gonna dry brine it , pecan pellets with Texas sugar on a 575 pro. Gonna run at 315.

[@jasonhollinger9513]

Another fantastic video.

[@willghiselli6990]

Just made this. Turned out 🔥 Fair warning, mine cooked about 30 minutes earlier than expected. Happy thanksgiving!

[@arturoesquivel2242]

How long took you cook it

[@hisomeonetrackingmuch1309]

Where do I get those shears?

[@Rick_in_CLE]

Would you change the cook if the goal was to make this a day or two prior to Thanksgiving, then reheat for the big meal?

[@dvsmike]

I feel that "consider shipping times" comment was directed at me. Lol. I had initially ordered my brine off amazon and didn't realize the date it was arriving was after Thanksgiving. So i ordered off your website and asked customer support if i can get it expedited quicker. Then not more then a few hrs later, i get a notification from Amazon that my brine is coming in the 18th. 😅 so now i got two brines with the 2nd on its way from meat church. Can't wait to get my turkey smoked up Thursday!

[@BBQNBOURBON]

The chicken shears you were using can you post a link?

[@ococococococ1058]

Matt - Thank you! I love your cooks and been following you for a few years. Not sure if this matters, but can you spatchcock the turkey and then brine it? I noticed you brine then spatchcock it in all of your videos. I was going to have our local butcher spatchcock the fresh turkey before bringing it home to brine, is why I ask. edit: I read your instructions on the Meat Church site. "This step can be done before or after the brine" Happy Thanksgiving!

[@davehemphill]

Anyone know what brand those poultry shears are? They really look heavy duty.

[@davehemphill]

Please?

[@chriscrist911]

Another Great video Matt... Thanks for what you do, much appreciated out here. Happy Thanksgiving man.

[@davidweidner1675]

Thanks for the education

[@bradleygoral8453]

Hey, Matt! We’ve been using apple cider instead of water with your brine. OH MY HEAVENLY WORD!!!!!!!

[@johnanderson6614]

This year for rubs I'm using a layer of TX Brisket rub for some garlic and pepper. Then a layer of Texas Sugar. Gonna be 🔥

[@buaidhnobas1ify]

Oddly satisfying, got it.

[@CVonC-qz7nc]

Great stuff Matt - I’m in a pickle. Do I smofri my turkey or use this spatchcock smoked all the way thru??

[@ryanpugh111]

Do you wash or pat dry after brining?

[@SinisterMD]

Matt - I saw you driving down the interstate, I presume back home, with your Meat Church offset on Saturday the 11th. I'm pretty sure the fire was still smoldering because it smelled fantastic behind the smoker. I was on my way to Galveston but decided to detour a little to your shop where I got some Bird Baptism for Thanksgiving and a sweet T-shirt. Thanks again for all the videos and great ideas!!

[@sonnicman]

Matt thanks for mentioning the retail locations. Had no idea your products were sold at a butcher shop right down the road from me.

[@aaronmarquez1832]

Thank you for the video. You are the man

[@kennethstolowich]

Will definitely try the Texas sugar this year keep up the great videos

[@samwalker5035]

Just ordered your seasons and brine👍 hard to get here in New Zealand lol

[@adamshort390]

i just got the Bird Baptism brine as well as the Holy Voodoo. I cant wait to use it!

[@nicolemolina5594]

Do you spatchcock before or after brine

[@toeupp]

I like the knife you're using. What brand?

[@davieslocker86]

Been buying direct online for years so crazy to walk into Lowe’s last week and see your products