Smoked Turkey - How To Smoke a Whole Turkey

[@mikebrown1201]

Great video! I was leaning towards trying spatchcocking for the first time this year than backed away. Seeing your video today, I'm for sure gonna do it now! Great explanation and helped ease my nerves. Love your products by the way. I always make my own brine but I'll for sure give your Turkey Bath a go next time! Happy Thanksgiving!!!

[@greggarcia9047]

Nice repost from last year!

[@leroysameul6377]

Why didn't you remove the back bone before you marinated

[@stickburnersyndicate5593]

if you're gonna sptachcock, do it BEFORE you brine. it takes less volume of brine to submerge that way.

[@mikebrown1201]

@@stickburnersyndicate5593 Great point, thank you!

[@gb4life626]

Hey Matt love all the recipes and videos. Quick question is it not necessary to season the turkey on the bottom side? I noticed in your turkey videos you have been only seasoning on top and in some lifting the skin and seasoning there. Thanks. Happy Thanksgiving.

[@jtmedina7]

3rd year in a row because of this vid. Wouldn't change anything at all... Definitely fam/crowd pleaser!!

[@holedem26]

I’m trying the maple this year but it doesn’t say to cook or anything.. I’m assuming you do

[@ryanswanson1150]

How long does it take per pound?

[@Tigonya]

@@ryanswanson1150 he mentioned 2:45 total time not specific per pound. As long as temperature in meat 165F or 74C

[@graken22]

@@holedem26 Just be careful that your bird isn't too sweet. I tried this glaze also and My peeps were like "it's ok" I agree with the family , we like savory better. I am doing the Bird Brine this year with Meat Church Hickory seasoning with hickory pellets; but you must spatchcock!😉

[@holedem26]

@@graken22 this the first year ain’t doing the spatchcock. It never failed tho. Just doing a Friendsgiving and they want me to bring ham

[@devinbrown2287]

I’ve been spatchcocking for the last 3 years because of you🙌🏽 Almighty Meat Church

[@phillipgoins1509]

My Dad did one on the 22in Weber, many years ago. God bless him. I will never forget those times.

[@ToxiicZombee]

The whiskey maple glaze is something you absolutely cannot skip it is amazing, i used woodford reserve in mine 😋

[@winmar3256]

I made this for Thanksgiving this year. It’s as easy as it looks AND the most juiciest, delicious turkey I have ever eaten. A room full of people who hate turkey because it’s too dry DEVOURED it! Thanks Meat Church you made me look like I knew what I was doing.

[@yourpaljosh]

So I followed your recipe almost exactly except that I dry brined instead of wet. Just wanted to report back that all my guests were thoroughly impressed and said it was the best and juiciest turkey they ever had. I cooked on a WSM for about 4 hours and it was a nice and easy process. Thanks again for the tips! You made my Thanksgiving.

[@tpharo34]

I was going to dry brine. Did you just use kosher salt for 12-15 hrs?

[@Candyapplebone]

Nice dude i would like to dry brine as well. That’s what i do for everything else

[@PESantiago]

Just want to say that I followed this recipe down to a t and my Thanksgiving turkey was amazing! This was the first time ever cooking a turkey the recipe was that easy. Thank you Meat Church for making a great rub and providing an awesome recipe.

[@lonestarsmoked]

I tried this recipe for Thanksgiving this year. Created the best turkey I have ever had! I'm the talk of the town.

[@finnermusic]

On point!!! I like how the host was relatable, and covered all aspects of the process in a curt and thorough manner. Props on the set and editing, as well. The lighting and set design enabled visualization of doing at home. Well Done!

[@AndrewByrne-wn8cl]

Hey meat church. Thank you so much for these videos I’ve made a tone of smoked food from your videos and they always turn out amazing. Yall are the best! Love from Kentucky!

[@bradshonkwiler1893]

Used this recipe last year for Thanksgiving and I have to say it was the absolute best turkey I have ever had. Love your products and your channel.

[@MeatChurchBBQ]

Thank you Brad!!!

[@roberto_camp]

6 years ago but stands the test of time. Great technique, final presentation looks amazing.

[@waldog1079]

“For the smoke i’m using YETI smoke, u can use regular fire smoke though it’s cool”

[@TRD_Cueto]

🤣🤣🤣

[@JOhnDoe-pi9jj]

Instructions were unclear, ended up with a Sasquatch Yeti in a town called Traeger & fought with a turkey over some Menu Church BBQ

[@joshua4226]

@@JOhnDoe-pi9jj not funny bro sorry

[@Greg-wz6fp]

Did he use yeti ice? I couldn’t tell

[@TRD_Cueto]

@@Greg-wz6fp definitely!

[@39ccherry]

This was a huge hit at our Thanksgiving dinner. We had a standard and a smoked bird and the flavor and juiciness could not be beat! My family was very happy!!!

[@Jason_Moorhees]

The people need more cooking videos from this channel ❤️!!!!

[@scottv4665]

I followed your steps for smoking a turkey and added the Deeznuts rub too. Wow it took the smoked turkey flavor to a new level.

[@romanticdonkey468]

This channel has a great future. Very well done. Keep it up.

[@ifish5409]

I spatchcocked and smoked my turkey this year after watching this video. Came out amazing. Used the Gospel rub, which my family found to be amazing. Presentation was awesome and the cook was very easy. Appreciate the tips, Matt.

[@FL_DRUMMERBOY]

Watched this video quite a few times the last couple of weeks and went for it…turned out amazing and the hit of a two turkey 16 person thanksgiving. I smoked mine and according to your video and my mother-in-law oven roasted hers. Needless to say she couldn’t stop eating mine! It was wonderful! I also injected the bird with a warm mixture of unsalted butter, Lawrys garlic and herb marinade “just about half a cup”, and about 1 cup of carton chicken broth. Wow what amazing juicy flavor this turkey exploded with. Thank you for your content and please keep up the good work!

[@briwright8219]

For you warm mixture, you listed the ingredients but how much of each did you do? Also at what point do you apply? First attempt this year!

[@LiamPhotoATL]

thank you for this wonderful video. I followed your instructions to the letter. I bought the same yeti items to do the brining in and oh my God this was the best smoked turkey and they only smoked turkey I’ve ever ever had but it was definitely the best the wife and I enjoyed it very much. Thank you so much for your video!

[@eeshadd]

Thank you for this video! I spatchcocked my first turkey yesterday with your recommended brine and spices. I made a honey glaze. Turkey turned out great! I think next time I will leave off the glaze.

[@katiepiotrowski1453]

I followed your instructions for my turkey this year. I definitely need some better shears but this was the best t turkey I have ever had!! Thanks!!

[@Aaronlewis-id]

did you try the recipes?

[@Billybillybillyrocking]

Great vid, and glad you have a yeti sponsor that's awesome to have that! I always spatchcock my birds but I'll have to take the breast bone out now. But suggestion is to tuck in the wing tips under the breast, it helps elevate just a bit to get better circulation but also so it doesn't fully dry out that fat on the tips. I also like to inject mine a bit sometimes. But a good rub under the skin helps a ton for deep flavor.

[@TimGordonRacing89]

I follow this video when smoking my turkey last year! Here I am again to make sure I don't forget a step, and I can't wait for this years!

[@tedz.]

Wanted to do this recipe for Thanksgiving. Like all other new recipes, I did a test this weekend. I followed the recipe exactly, even got the Banner Butter (very pricey, but also very good). All went according to plan until it stalled at 155-160 (depending where you poke it) at 3 1/2 hours for a 13 pound bird. I live in the Chicago area and it was mid 50's and very windy the day I did the cook. I don't think I would have hit 165 leaving the grill at 275. I ramped the temp to 325 and it went from 160-165 in 30 minutes. I substituted the glaze with one last basting of the Banner Butter. The dark meat was a little mushy, but I think that's because the overall cook time went too long while the dark was done waiting for the breast meat to hit temp. Prepping the bird like Matt did makes it very easy to pull the dark meat before the white. Next time I'll watch the temp of the dark meat and pull it if it looks like the white will take awhile longer. The wife liked it and she is about as picky as they come, preferring bland and well done. So that's saying something!

[@tat2atco]

If you run into a stall like that you can take it off the smoker and put it in your oven. Once the skin gets hard it doesn't really soak up that much more smoke anyways.

[@USC9210]

Smoked Turkey is THE best. I use wild rosemary sprigs as the smoke medium. Best advantage of smoked turkey, you free up your oven for deserts, or side dishes. Well not the best advantage. Smoked Turkey is so moist, flavorful, and as leftovers preserves longer in your fridge.

[@fabianmorice4826]

I bought your bird bath brine and honey hog rub, and used my traeger tailgater 20, and turkey came out great! Thank you! Very reproducible.

[@BrandonEdwardsOfficial]

Made this for thanks giving last year and it was the best Turkey all 30 of us had in our lives!!! Making it the exact same way this year! :)

[@Slowlb7]

I bought all the stuff last year to do it and plans changed. I’m going to do it this year no matter what. Thanks for the review of how it turned out!

[@BrandonEdwardsOfficial]

@@Slowlb7 I think the brine is one most important parts! And I’d baste the Turkey with a butter glaze every 45 minutes or if it looks dry. It was the juiciest and most flavorful turkeys our family and friends has ever had.

[@workharder5923]

I used your brine and cooked the turkey in my pellet stove. The brine was amazing, I usually make my own but wanted to try yours. I will be using it again.

[@mpnicemaster]

First video I’ve ever watched on how to smoke a turkey and I feel I’ll never need another video.

[@MeatChurchBBQ]

👊🏽

[@tomorrow37]

I made this today-07-14-23 with a frozen turkey that I bought last christmas. I used the Honey Hog rub and the honey Dijon, Holy Cow glaze. I used an old school Oklahoma Joe (1980s) offset smoker with hickory wood chunks, and followed the instructions exactly. I was the best tasting turkey that I have ever made. It was very moist and the glaze added so much to the flavor.

[@stevewatts1196]

Geat video and method. Love the Texas expressed in your kitchen. subscribed!

[@MeatChurchBBQ]

Steve Watts thank you!!

[@maxrebo6579]

I watch this every November. For the last 6 years as a refresher. Thanks for your videos. My family thinks I'm "the man" at the smoker😅

[@erico658]

Nice ! Thank you for the tutorial. I almost thought this was a yeti commercial ! Haha

[@marcusjohnson3225]

Dudes got the best area/kitchen.....blessed....good for u Nd the fam..love the vid

[@needleisure7335]

really good high quality vid...I haven't spatchcocked a turkey before, i usually do a whole turkey, and spatchcock chickens......but will try this on my weber kettle here in a few days... on a kettle grill i have to rotate the meat to even out the color....

[@traegerdaddy]

Spatchcock Turkey is the way to go! Yeti, MeatChurch & Traeger are all brands I stand behind!

[@mattrosenstein]

Thank you for helping us have a legendary Thanksgiving!

[@MatthewAnderton]

you are the best. I think your videos are crazy and you put the best work on them. (from my 8yo daughter).

[@thinbluesmokebbq2465]

I’ve got to get my hands on a yeti to brine in! Five gallon bucket ain’t cutting it !! I can’t wait to try this recipe

[@joshuastephens301]

100$ for a 5 gallon bucket, no thanks.

[@Dainish1988]

Well the family said “there’s no going back to baked turkey” this recipe worked to a tee, even cook time. I didn’t trust that cook time until I was TWO HOURS EARLY. Superb how to video!

[@xdigweed7x]

Did my first ever Thanksgiving Turkey with this recipe, the family was blown away with the flavour and moisture in it. What a winner! Thanks. Will have to try the new recipe with the Alabama white sauce soon.

[@vwbeetlesfordummies]

I absolutely love this chanel! Thanks for doing what you do. Your food is ALWAYS beautiful "You eat with your eyes first"!

[@thinbluesmokebbq2465]

Removing the breast bone is an awesome idea. Tried it on a chicken a few weeks ago. Makes carving it up much easier!

[@Fancynancy2626]

We made this 3 years ago. The best turkey I ever had!! Making it again this year. 😋 😋 ❤

[@tommyvtexantrogden2682]

I've never spatchcocked a turkey and now i can't understand why. Did a test run following this video - used Bird Bath, Traeger Hickory Pellets on my Timberline and it came out fantastic ! Love the color and it does present well ! Super excited about doing this for my inlaws on Thanksgiving ! Nice job. Looking forward to more of your videos !

[@rrtownsend6432]

This will be my 3rd year using your recipe (and your spices & Brine). I got so many raves over how good the turkey turned out. Great products and great videos. Thanks, RT

[@mattpresley7406]

Just picked ordered my turkey kit. Thanks!

[@ellieu.6575]

Grandma has reached the point where she no longer wants to deal with thanksgiving, neither the hosting nor the visit. The past few years I’ve taken up the mantle for family in my part of the state and I’m thinking about tackling a bird this year. I’m very intimidated about the whole deal but this video has put some of that worry to rest. I still don’t know the difference between a grill and a smoker but I’m sure my dad has both so BRING IT ON!

[@GiantSFaithfuL]

Never seen the breast bone trick. So gonna employ this. Doing a pre-Thanksgiving turkey smoke. Looking forward to trying it soon.

[@relativepatient]

If you don't already know this technique from doing chickens or smaller poultry then your dinner is already going to suck.

[@GiantSFaithfuL]

@@relativepatient I've I've spatchcocked for years and my food hasn't suffered. Pretty amazing. Looking forward to this extra little trick to make carving easier.

[@sethf3809]

I used y’alls products in this video, as well as spatchcocking/basting… Absolutely delicious. This was the first turkey I have attempted in any fashion, and now it will be the only way I prepare my turkeys in the future. It is simple, but juicy and full of flavor. Thank you for the awesome videos! Looking forward to future cooks and videos.

[@jmert_5859]

Great video. Gave up on removing the Keel bone last year, but with a little "motivation" I'll get it out for sure this year.

[@jeffforbess6802]

Press from the top, like you’re giving cpr.

[@Madhatter-em6ys]

Just wanted to put another comment here telling ya, I did this this year. Will be doing it again, came out really good. Thank you

[@craigwitt5927]

Nice Job Matt! I'm gonna try to copy the technique this year - without the Yeti gear :) Big Meat Church Fan !

[@ronangueret3257]

Lol Rubbermaid for me. 400 yeti bath is a little rich.

[@NoraUrsus]

I bought the Deez Nuts rub. For my smoked thanksgiving turkey. First jar that came in was busted and rub everywhere. It’s was like 5 days until thanksgiving. But the customer service got me new one sent out & got it 1 day before thanksgiving. I’m so grateful 😇 can’t rave enough about y’all. Just wanted share my story.

[@Mcleanbe123]

Just got done with dinner. All I can say is this method of cooking a turkey is the bomb!! Used maker’s mark for the glaze and turned out absolutely amazing! Will be using this for the next smoked ham. Great vid and thank you for making these vids and sharing your knowledge.

[@MeatChurchBBQ]

Awesome feedback. Thank you!!!!

[@tocom]

I did this for Thanksgiving and it was incredible. Seriously impressed everyone so thank you so much because it was genuinely incredible.

[@tocom]

I used Turkey Toms The Briner with some ice and set it in my garage with some covers. No need for yeti like the comments say.

[@darrellthompson1412]

My words exactly, got compliments that it was the best turkey they'd ever had.

[@marvelousoppie7284]

Gonna be my first year with turkey honors im excited to try this recipe!

[@ssmatthews]

I like your spatchcocking technique. I've never tried taking out the breast bone but will next time.

[@palladini9718]

I love my Masterbuilt Vertical Charcoal smoker/grill. Every comparison Video between the Smoker you're using and the Masterbuilt, The Masterbuilt wins with taste.

[@alvy_theone3916]

That looks amazing. I want that smoker!!!

[@timothyowen1347]

It's not a smoker.

[@danfarias356]

First time smoking turkey. Thank you, it came out great with bourbon glaze!

[@RiverCityBBQ]

Awesome stuff Matt! That bird looked great! I'm doing one this weekend. Will be using a couple of your rubs! Keep the videos coming brother, would love to see more from you.

[@Cnick1891]

Did this last year and followed the recipe almost exactly… I have been requested to do two turkeys this year!! By far the juiciest turkey I’ve ever cooked and I’ve tried the deep fry, regular oven, smoking it whole, etc. Spatchcock and brine are DEFINITELY the way to go! So much faster also!

[@MeatChurchBBQ]

Awesome. Thanks for the feedback!!!

[@darrinmitchell6175]

Man that was awesome I’m definitely going to try that.

[@haroldgreen1425]

I've been smoking my holiday turkeys for decades. I use a turkey between 10 to 14 lbs. Any larger is not the best bird to smoke. I do mine at 260 degrees and instead of brining I keep a water pan in the smoker. I only use pecan wood for the smoke. I generally add wood each hour for the first three hours and by then the bird is hot enough that it will no longer accept any smoke. I could smoke until it reaches 160 degrees internally but I prefer to cook it a bit more cooked. When I can move a drumstick freely it's where I want it to be. I normally season the bird only with salt and pepper and push some butter under the breast skin for added flavor. One year I had a large get together with family and friends. One smoked turkey wasn't going to be enough so I smoked one and roasted one in the oven. The guests completely finished the smoked turkey before making a dent in the roasted one. At any rate after that it was smoked turkeys only. If you don't have a smokehouse and are lazy like I am a masterbuilt electric smoker will do a great job or for that matter any small smoker will work fairly easily.

[@roin1564]

Nice! Now this gives me a reason to buy that Yeti tank and bucket!

[@rbennett]

THIS recipe made me a HERO this year! Thank you!

[@RedsBBQandPizzeria]

Great stuff my brotha! Happy Thanksgiving 🦃 for y’all too!! I’m gunna get some of that brine and do a video on my channel! I’ve always wanted to feature y’all! Thanks again!!! Cheers 🍻

[@honestacehole6172]

Love your profile pic Red. Got mine taken October 21st 2004 at Camp Pendleton. Got yourself a new sub brother!

[@nickvanroy]

Lots of people would pay money to get this lesson! Can’t believe people are hating on yeti products! Great video Matt. Anyone who follows these steps will have the best turkey they have ever eaten guaranteed!

[@raulregalado7183]

Think I just watched a yeti commercial

[@NineEightSeven]

Yeah, a regular 5 gallon bucket works great.

[@dougharris2875]

I used your brine this Thanksgiving and it was the best turkey I've ever had, thanks Mat for the rubs and the videos!

[@mex700g8]

Very nice looking Turkey. I would advise next time or who ever else tries this method to turn the smoker on.

[@mickih35]

Ikr

[@dontaylor8117]

That’s exactly my thoughts . no smoke No steam rising when he was basting the turkey , no carving the Turkey , Fake

[@garthrogers2176]

Matt love the video, stay focussed on what you do and stop with the product placement and stay focussed on what you do.

[@theotter4200]

I tried to smoke a whole turkey one time, had a hell of a time getting it lit

[@SP0FAW]

Thanks for the 3rd year in a row Matt

[@ChosenByJehovah]

It's game over best smoked turkey video I've seen to fit my needs this guy know wats up and he sharing some. Nice tips... I'm about to kill it on Christmas with this turkey doing the splits on a platter!

[@MeatChurchBBQ]

gators-N-rocks thanks brotha. More vids to come.

[@zp20571]

Smoked my first turkey today. Thank you for the video! Honey hog for the win

[@Tony2Ton]

Awesome!!! This video is saved

[@MeatChurchBBQ]

Tony2Ton 🙏🏼

[@thomasallen3818]

This past Thanksgiving, I smoked about the same sized turkey and used apple wood pellets. It was my first time to smoke a turkey, but everyone said it was the best they had ever eaten. Moist and extremely tender. I’d always roasted or fried the turkey but from now,on it’s smoked.

[@rolandmoreno3526]

Looks good

[@khedger89]

Can’t wait to do this recipe! Got my bird bath this week and I can’t wait to blow everyone’s minds at thanksgiving

[@TheRiffmasterZ]

How long did shipping take?

[@khedger89]

It only took a few days. Was shipped on Tuesday and got it on Friday

[@johnny5r5]

To make it even more prettier, I fold the wing tips behind the breast like it's sun tanning. Great presentation, try it!

[@ecgodsmack86]

Love your outside kitchen

[@gerardhaubert8210]

Would like to see how you carve the turkey

[@timothyowen1347]

He didn't have sponsor for that

[@robertjason6885]

Excellent instructional vid! I've got several of your rubs from Academy Sports and outdoors.

[@manuelherrera7186]

I always watch this video every year, do it spatchcock style all the time now.

[@kiva822]

As always, great video and I'm sure it was delicious. How was he skin? I find that at 275, the skin doesn't quite crisp up the way it should. Have you had the experience? I've noticed the pellet grills don't crisp up the skin quite as nice. Any tips on that? 325+?

[@bigbillybadass]

Yea get a real smoker

[@Cowboyxx]

By far one of the best videos I’ve seen for spatchcock turkey. I ordered the brine and rubs. Can’t wait to get one on my Yoder.

[@jhodges7041]

i looks like a face hugger form aliens

[@CliffD83]

Best how to on the 'Tube. From the grill to the methods. Thanks, y'all.

[@MeatChurchBBQ]

Thank you Clifford. I appreciate you being here. -Matt

[@Empty7775]

It would be much better if the title said “spatchcock” smoked turkey.

[@Charles.Wright]

The thumbnail was a hint for those familiar with the technique

[@RambofromWarzone]

Haven’t cooked a turkey in my life yet usually leave it up to my wife but my family always loves when dad cooks so I’m going to give it a shot this Turkey Day you haven’t let me down yet bro I’m excited to try this out!

[@coatingkings]

Same here good luck 🍻

[@RambofromWarzone]

@@coatingkings likewise fam 🍻

[@keyonteholley8147]

Boy do I love to see y’all not season both sides of the meat . Where is the consistency?

[@MMFRESHSW811]

DIDNT CUT IT TO SEE RESULTS

[@howardstone9081]

That's a cooking foul🤢

[@RA-nq1xs]

You mean under the skin?

[@MMFRESHSW811]

No real results

[@vladimirvaynkhadler8726]

ya want both sides to taste good =)

[@kurtzeitler9973]

Just got my first piece of turkey using this recipe minus the glaze so moist and delicious. Thanks @MeatChurch for the turkey kit will definitely be buying again and again.

[@dwaynearrowood4314]

Instead of learning how to brine and cook a turkey , I feel like I watched a yeti commercial.. with a touch of traeger grill...funny. He’s inside the house (church) and has on a yeti toboggan on his head... sponsorship is the way to make a great living I suppose.

[@MeatChurchBBQ]

"He" is in his amazing outdoor kitchen. Thanks for watching!

[@tractioncontroloff9796]

I was thinking the same thing!

[@markwilson9652]

Fellow Texan here new subscriber, great video sir

[@hotvodka7641]

This dude's sleeves are giving me a panic attack

[@RambofromWarzone]

Again I’m back 😂 can’t wait to make a couple of these man hosting for about 30-40 family members this year 😬😅 let’s see how it goes you’ve never failed me before Matt