You Won't Believe the Flavor of this 400 Clove Garlic Roasted Turkey!

[@Tisely3]

the married comment was out of pocket LOL, love the video, thanks Matt!

[@MeatChurchBBQ]

hahaahahahaha - she hasn't seen it yet

[@danielgardner1985]

@@MeatChurchBBQ And when she does, the turkey will definitely be as good as it comes

[@MrScubajsb]

😂 good stuff! Got a lil excited huh? 🤭

[@anthonybrandenburg4411]

I want to say I’m thankful for you! I got a Pit Boss smoker for Christmas last year. I have been following you and your recipes since then. I have made several dishes thanks to you and my family has loved them all. Thanks again. You’re the man!!!!

[@krisblodgett9623]

"This is oddly satisfying!!!" Matt, you are the best!

[@MeatChurchBBQ]

haha thanks!!

[@natewalls4850]

And he's married 😂

[@anthonygarces8617]

It's like when you reach underground your wife's shirt to initiate the back rub lol

[@southtoe3607]

lmaooo

[@Mr.Cynical92]

The fact that you and/or your crew was willing to peel 400 garlic cloves for a KZbin video is commendable.

[@MeatChurchBBQ]

They got paid OT for sure. ;)

[@DoofusPics]

It comes in bags at Costco!

[@veggielord]

Also the two bowl trick could work

[@OscarGomez-dh5kh]

The fact that they sell them peel already 😅

[@smokeye9765]

@@veggielord If you've ever tried that, you'd know it doesn't actually work. 🙃

[@jimchester8584]

Did my turkey today, added 1T Honey Hogg to the compound butter and Honey Hogg over top of turkey. Truly an outstanding recipe!!! Thank you Meat Church

[@jrmotorsports55]

Sounds so good!

[@yopasjim]

Great video! Thank you for the BANJO music! Puts a smile on my face!

[@MeatChurchBBQ]

All credit to our editor, Brian!

[@edsheldon5766]

Was searching for a smoked Turkey recipe I thought would be good and here you are. 400 might be enough. Thanks Matt🫡

[@MeatChurchBBQ]

Jsut enough!

[@PSSKDerby]

Great video Matt! I cannot wait to try this one. That looked absolutely amazing! Thanks for sharing!!!

[@MeatChurchBBQ]

Hope you enjoy it!

[@mikereimus8879]

Great video have to try the 400 cloves of garlic thank you

[@MeatChurchBBQ]

Hope you enjoy!

[@criticalmind93]

The way my wife looked at me when you said that 😂

[@MeatChurchBBQ]

;)

[@brandonsmith606]

Great videa and recipe Matt i look forward to trying it

[@MeatChurchBBQ]

Thanks Brandon. Happy Thanksgiving!

[@6sixty1gixxer80]

Coming back on my next holiday cook

[@ryanboylan167]

I was down from Philly for the Eagles/Cowboys game last weekend. I got some Hail Mary to try. I've since changed the label to avoid getting beat up, but good stuff! E-A-G-L-E-S ... EAGLES!! Thanks for all the awesome vids and products!

[@MeatChurchBBQ]

Thanks!

[@MrBBM1]

Looks great. Wouldn’t mind trying some. Especially the gravy. Happy Thanksgiving Matt and the meat church team.

[@MeatChurchBBQ]

Happy Thanksgiving!

[@cpududester]

Wow👍!!! I'm not sure if I could do 400, but I'll definitely try 20-30😁 Love the videos. Thanks all the great ideas. First year trying your Bird Baptism Brine, and I'm looking forward to the results. Happy holidays to you and your family.

[@MeatChurchBBQ]

I hope you enjoy. and THANK YOU!!!!!!

[@allenbateman3518]

Turkey and gravy looked great, but I want a taste of that drink!!

[@buddyb1958]

Looks like another winner, Matt! Kudos on the Augusta Vin wine as well; one of our favorite wineries in Fredericksburg!

[@MeatChurchBBQ]

Love that! Members of the 12 bottle club for sure.

[@derekcox5745]

Great looking bird, great looking drink, Happy Thanksgiving.

[@MeatChurchBBQ]

Happy Thanksgiving!!!

[@genna544]

Looks great! I've been smoking turkeys for thanksgiving for years, but this a new idea that I'm willing to try!!

[@MeatChurchBBQ]

Enjoy!

[@TheRubiconInvasion]

Thanks for sharing! Love the Hail Mary Seasoning I got from you! Dave in WV!

[@MeatChurchBBQ]

Awesome! Thank you!

[@SirPartyRoc]

Next level turkey and cocktail combo. That gravy looks delicious. Making this will only further solidify my house as the Thanksgiving destination. Awesome recipe and can’t wait to try it!!

[@MeatChurchBBQ]

That is awesome!

[@JustGrillingandChilling.]

No such thing as too much garlic!!… love it!!!

[@MeatChurchBBQ]

Agreed!

[@MPR_2023]

Except when you gotta go on a plane the next day! Do everyone a favor and hold off

[@dustinsonnier5602]

@@MPR_2023😂😂😂

[@JustGrillingandChilling.]

@@MPR_2023 in that case, skip the garlic and enjoy a nice big bowl of baked beans…

[@wisewittyandpretty4210]

Amen 😂

[@crystalrowan]

OMG - that pecan syrup and the smoked pecan garnish sounds PHENOMENAL. We like a good maple/bourbon old fashioned (with those black walnut bitters) but this sounds like a significant step up.

[@MeatChurchBBQ]

I love maple old fashioneds.

[@ANTOCOOKINGART]

How to grill chicken and How to mix the ingredients to be mixed and smeared with chicken this is your technique and skill in cooking especially the grilling of the chicken and it looks desirable eat and thank you for your special recipe sharing ❤❤

[@justincooper7431]

That looks amazing! Need you to be cooking for the college gameday crew when Texas plays A&M!

[@MeatChurchBBQ]

I would love to be the guest chef on College Game Day again!

[@yokesBL]

Outstanding. Im doing a fried turkey with your fajita seasoning. Gold top cheers!

[@MeatChurchBBQ]

That will be good!!

[@anthonyperez2002]

Yesterday, I injected my turkey. Then I seasoned it with meat church hickory. That seasoning is the best one.

[@wheeljoker]

If you could go head and send me one to Wisconsin..that'd be awesome. Looks tasty

[@Volcomboi15]

Gonna try this tomorrow! I'll let you know how it turned out. Gonna use holy voodo tho instead of hail mary --- i dont have that one yet but gonna get it soon!

[@shanemontoya618]

I’ve been following you for years, since back in covid. I’ve performed the spatchcock turkey with Alabama white sauce and it was a hit with the whole family. Can’t wait to try this with the compound butter! Love all your content and merch Matt! Keep up the great work! Hope to visit you sometime in Waxahachie!

[@johnhunter5890]

Greetings Matt That looks amazing. I tried your dry brine method and it was delicious. What I was noticing is folks need to put Matt ( Meat Church) over the 1 million subscribers, Let’s get on it folks!

[@MeatChurchBBQ]

YES!

[@susanmallard6594]

The best.❤

[@MeatChurchBBQ]

Thanks!

[@SGHIV]

When did you actually add the garlic? That part of the video was omitted. Looks amazing as usual with your cooks! Happy Thanksgiving!

[@DareDog.]

No it wasn’t. He said at 8:00 mark.

[@SGHIV]

@@DareDog. Got it - thanks

[@Almanacplanting-g6o]

You always keep things interesting!

[@MeatChurchBBQ]

I try, that is for sure!

[@g54b95]

SILENCE, ASSBOT!!!

[@g54b95]

@@MeatChurchBBQ It's an assbot, Matt. 'Channel' links to a XXX site.

[@timshomberg2527]

Saz rye is great for oldies!

[@dwaynewladyka577]

No such thing as too much garlic, in my opinion. That turkey looks amazing. Cheers, Matt! 👍👍✌️

[@MeatChurchBBQ]

I have to agree.

[@ritchiegresswell327]

Hi Matt. Absolutely love this show and complete game changer when I last made the Alabama white sauce turkey last year! So quick question if you have the time. Does cooking at 225 with super smoke for the 1st hour and then finishing at 325 gonna have much change to the flavor. I know obviously will add time to the cook. But is an hour at 225 gonna have any dramatic change in flavor?

[@nancyscott02]

Man this looks good! Do you ever sell your meats? Brisket and Turkey. I live in Fort Worth would love to have your smoked meats ❤

[@Sean-xg3wv]

Happy Holidays to You & your family, Matt!! Welp, the “Hail Mary” rub is one that I’m just going to have to take your word on how good it is!! Lol!! It wouldn’t look good in my bbq stuff adorned with REDSKINS stuff!! Man, I wish Dak was healthy for this upcoming game!! As always, GO REDSKINS!!

[@JakeMonroe-w6k]

Do you use salted or unsalted butter for the compound butter? Thanks!!

[@_Merica_USA]

Another Great Video 👍 Great content, keep up the great work!

[@MeatChurchBBQ]

Thanks! Will do!

[@brentonday7438]

I want a pecan Old Fashioned now. I use those black walnut bitters a good bit, but that pecan simple syrup has to amp it up a few notches.

[@MeatChurchBBQ]

100%

[@morschgaming]

4:28 LMAO hilarious and thanks again for the video!

[@MeatChurchBBQ]

;)

[@toomuch2do470]

You might have just changed my Thanksgiving plans lol❤

[@MeatChurchBBQ]

Enjoy!!!

[@Rob-BC]

Matt, I'd love to see the Hickory rub up here in Canada. Maybe down the road a bit?

[@MeatChurchBBQ]

You can order it off MeatChurch.com to Canada. It's an ACE exclusive otherwise.

[@brianryerson7484]

Hey just an FYI. Your Pecan syrup recipe is different then what is said in the video. My guess is the recipe in the video is right becasue the syrup looks thicker. You might up the website to say 3C brown sugar not 1C brown sugar that is on the website. Drinking one tonight.. Loving it.

[@jmarshall1162]

Matt, not sure if y'all grow these in Texas or not, but if you can get your hands on some ramps for one of your recipes you won't be disappointed. A ramp is sort of a mix between a wild onion and garlic. Amazing flavor.

[@MeatChurchBBQ]

I love ramps!

[@rob1965g-i3b]

You say to add the garlic with an hour left in the cook, how do you estimate that? A certain internal temperature?

[@jasonwilliams1708]

Looks delicious man!! I just got my Bird Baptism in the mail along with my Holy Voodoo. Use this combo every year for the best turkey. Nobody and I mean NOBODY is ever mad at it.

[@MeatChurchBBQ]

Fantastic. THANK YOU!!!!!!

[@Andrew-ik6fs]

Would putting the seasoning in the compound butter work just as well, or are you better off butter slather and seasoning separately?

[@stsehnert]

Great banjo pickin soundtrack

[@MeatChurchBBQ]

Thnaks!

[@idahomeboymike]

Dude! I'm going to make that gravy and put it on everything! Be killer on beef!

[@MeatChurchBBQ]

I need to try that as well.

[@idahomeboymike]

@@MeatChurchBBQ ponder this thought. What is instead of thinning the gravy out you just use the pureed garlic to with some herbs and a little flour to make a paste to crust the outside of a prime rib? My only fear would be the garlic over cooking but I think at the right temp it could be done, and tasty!

[@a.rivera6646]

I made this recipe for Thanksgiving. But without the garlic gravy. How in the world did you get the butter to stick to the turkey? That was probably the most stressful part of the cook for me. I could not get the butter to stick to the turkey when I would rub it on, it was just stick to my hand and not the turkey. But at the end of the day, everybody loved it. Thanks, Matt.

[@bruceparrish6357]

Hey Matt have you tried one with back pepper like a Texas brisket I didn't see one?

[@MeatChurchBBQ]

Not exactly. I'll often add pepper though.

[@bruceparrish6357]

@MeatChurchBBQ I just wondered if it would be good like the cracked pepper turkey at the deli counter or even better somehow

[@ChrisSicking]

🏈🦃🍺 Good cookin Matt! 👍

[@MeatChurchBBQ]

Thanks 👍

[@matthewlillard6089]

Deer season is here do you have any good venison recipe videos?

[@gregmclennan868]

Good music Matt

[@MeatChurchBBQ]

Thank you. Lots of compliments on it.

[@btekin]

did you add chicken/Turkey broth in the roasting pan? That is a lot of drippings!

[@MeatChurchBBQ]

No. Lot of the butter ended up there too.

[@quincywalker200]

I get it, pellet grill for the family… my stick burner is the only reason I allow my wife to invite the family. I don’t have to be inside dealing with everyone. Haha “Sorry, gotta watch the fire *cracks another Modelo*”

[@GA_Peaches]

did you baste it at all or leave it alone for the duration?

[@MrScubajsb]

Pellet grill comment was great. Not having to babysit a smoker lets you visit family as well. Nice point 👍🏻

[@MeatChurchBBQ]

You got that right!

[@d-averion5011]

Matt, I gotta try this garlic style! Thanks for sharing. I saw a guy make a frog style turkey, have you ever tried this method? Instead of cutting the backbone out, he cut down both sides of the breast and pulled it forward to flatten it out for cooking. Would be curious if you have cooked this style before. Cheers!!

[@MeatChurchBBQ]

Yea its just another sort of spatchcock. Works!

[@alexpaden9320]

Serious request here. Can @meatchurch do a kitchen tour? That outdoor kitchen is so cool.

[@MeatChurchBBQ]

We planned on it this year and never got around to it. We do plan on doing some BTS soon.

[@JB-ud2gn]

Do you season under the skin as well or does that make the skin too salty when combined w/ the brine?

[@MeatChurchBBQ]

I did not this time, but you could.

[@markhumphreys1445]

Looks awesome Matt. I might try that with my boneless breast. Proud to be the first to pick up your new Hickory rub in NE FL. I tried it on some poppers and it's really good.

[@MeatChurchBBQ]

Love that. Thanks Mark!

[@cynthiavalentine1791]

Big question for ya What’s the measurements of the Rosewood block you use thare in this video. Love love it Would like to surprise my honey with one for Christmas

[@SmithBrandon2724]

Definitely gonna have to try that Pecan Old Fashioned and the turkey on just a breast. Not many of my family like smoked turkey sadly

[@MeatChurchBBQ]

That is a good call.

[@rjdestiny-mx4ir]

I know youre in texas but a black long sleeve shirt with "meat church" In small font in the front with larger print on the back would be awesome. Or any long sleeve in general. Your videos are binge worthy btw nice job 👍

[@MeatChurchBBQ]

We usually make some long sleeves in the winter. I'll tell my designer. Cheers!

[@FreeBird614Two]

Great video, aside from the Turkey ... maybe a video solely on cocktails the Pecan Old Fashion peaked my interest as I am a Rye fan!

[@MeatChurchBBQ]

I love that! More to come......

[@richki.24]

yummy

[@MeatChurchBBQ]

It was!

[@matthewcipolla3074]

I feel like there was a missed opportunity here. When describing the different turkey videos a Bubba gump shrimp quote would be appropriate. Shrimp gumbo, shrimp scampi, saute shrimp, etc

[@MeatChurchBBQ]

lol, respect!

[@blueenglishstaffybreeder6956]

I can eat roasted garlic til I look like it, love it

[@MeatChurchBBQ]

SAME!

[@robertwoods4457]

Can you put the herb butter on if you deep fry turkey? That’s what I’m doing

[@MeatChurchBBQ]

I don't think so. I usually just season and fry.

[@darthdiculous6511]

Any tips for either buying or producing 400 cloves of peeled garlic?

[@MeatChurchBBQ]

You can buy it peeled at Costco and most grocery stores.

[@jarred12ful]

"I'm married, that's the best that it comes" I feel that brother

[@MeatChurchBBQ]

lol

[@907jl]

400 cloves of garlic........yes please!

[@MeatChurchBBQ]

YES!!!!

[@goldstein92]

the honey bacon seasoning would be great!

[@MeatChurchBBQ]

100% - its' a sleeper

[@yetibartender-kq9ks]

I’ve watched every single Meat Church video ever and I think that’s the first time I’ve ever seen you use salt and pepper Matt.😂

[@MeatChurchBBQ]

I've been wanting to use my pepper cannon for a while.

[@richieweekes1]

Man you’re messing with my head deciding what to do next week 😂

[@MeatChurchBBQ]

The struggle is real every year.

[@richieweekes1]

@ hey it’s a good struggle to have though !

[@leedoss6905]

Even as a kid i loved garlic and ate whole raw cloves. My father hated the stuff.

[@ashleyv.6624]

Dying at your “ I’m married, so this is as good as it gets” comment ☠️☠️😂

[@MeatChurchBBQ]

;)

[@SteveRix78]

Bird Baptism......that is the best name for a brine!! 🤣😂🤣

[@MeatChurchBBQ]

Thnaks!!!!

[@mitchellcarson5923]

What brand of turkey is that? Is there a difference between butterball or honeysuckle?

[@SteveR63]

So you said you "weren't going to add the garlic yet, so it doesn't overcook". When did you add it? Any inside the bird? Thx

[@MeatChurchBBQ]

In the 7 min mark I talked about adding it 60-90 mins left in the cook. The recipe is below too. Cheers!

[@SteveR63]

Yep you certainly did, missed it on the 1st view. Thanks for your channel.

[@theathjr]

My father in law hates garlic so maybe I’ll try this one with a chicken and only use 200 cloves of garlic after Thanksgiving 🤣

[@MeatChurchBBQ]

@@theathjr 😂

[@mike_adams]

Garlic .. ohh yeah!

[@MeatChurchBBQ]

YESSIR!

[@dsmero]

Does this work with 399 garlic cloves?

[@MeatChurchBBQ]

haha probably!

[@blahblahblahblech]

I love GARLIC!

[@MeatChurchBBQ]

SAME!

[@kevinpatterson6055]

The wife just asked if I'm smoking the turkey this year. Matt, you made the answer so easy. Can't wait for the class schedule for 2025. See you then.

[@MeatChurchBBQ]

Super cool! Happy Thanksgiving!

[@rtcpsurveys6753]

Yeah I did a 6 pound of salt rack of ribs the other day. It was inedible...

[@_Stetsi]

9:24 Sooo much of that delicious simple syrup is left in the mixing glass. Probably wants a higher water/sugar ratio (especially with brown sugar) for such a long simmer. More flow, less viscous. Defs making a Pecan simple for my next Ol'Fashié

[@dalesummers3242]

Any plans to smoke a Turducken?

[@chrisberry3333]

That old fashioned I know was delicious. Damn

[@Amocoru]

Hard agree on the Rye in Old Fashioned. I prefer mine with Whistlepig.

[@MeatChurchBBQ]

Real ones know that Rye is the way to get that spicy note. Cheers!

[@_Stetsi]

@@MeatChurchBBQ Facts

[@stevemaynor2624]

Matt that's bad ass

[@MeatChurchBBQ]

Thanks man. Try it!

[@Graye007]

I do believe it, sir: I believe it's garlic.

[@the-fury]

Pecan old fashioned 2oz rye 1/2 oz of simple syrup (pecan) 2 dashes of angostura bitters 2 dashes of walnut bitters on ice Cherry Orange peel

[@MeatChurchBBQ]

The recipe is linked below. :)

[@mcos5532]

Your recipes, tips and advice are awesome. The complete opposite of your Dallas Cowboys. Any way you can get Jerry Jones out of football operations decisions?

[@MeatChurchBBQ]

Not likely. :)

[@charlesappel2333]

Is the tail gate rub a total looser like the cowboys?

[@MeatChurchBBQ]

Are any Meat Church rubs losers? Nope. They are your favorite. :)