Spice Up Your Holidays with this JUICY Spatchcock Turkey

[@UBBlifestyle]

I’m a single dude that has taken over all holiday extended family gathering meat dishes since I found Matt on YT. I had never smoked anything before, and now I’m a Turkey master.

[@johnlebzelter4208]

No you’re not. Stop acting desperate for attention.

[@quentinn.3837]

Atta boy, there gets a point where ya wing it and still got enough gust to let it ride.

[@bschroader]

Okay, I’ve followed Matt’s Spatchcock Turkey tips before, but not with his hickory rub. Holy cow, I picked up a bottle at my local Ace Hardware and used it this weekend and has to be the best turkey I’ve ever made. I told my wife this was better than a honey baked ham! So good! Get the seasoning everyone!

[@makingjesusfamous3390]

So of course I bought my turkey before watching this; any tips on doing this with a 22lbs bird? Thanks!

[@chriscohoon3802]

I'd say do it the same, but it's going to take longer to cook. How long??? Not sure. I like to do two smaller turkeys. ​@makingjesusfamous3390

[@jordansstraightlinefencing3628]

Brother I tried my first smoked spatchcock turkey today. Followed this video to a T even the same seasonings. Brining the turkey for 14-15 hours with your birdbath brine solution is the truth. BY FAR THE BEST TURKEY IVE EVER HAD!!! I of course cut out the back bone and also took the extra time to cut into the membrane and take out the breast bone! Never in my 40 years have I’m seen my family eat a whole turkey at thanksgiving. Today they smashed the whole thing. I have pics to prove it. Lol. It was amazing. Thanks.

[@jimoray3]

Well I followed your lead and went to Ace Hardware and purchased 3 Meat Church items. Hickory and Voodoo spice and Bird Baptism Brine. I did a 2 day brine on (2) 15 lbs turkeys and spatchcocked them. I then let sit in fridge with hickory spice for a day in the fridge. I cooked 1 on Traeger Pro 22 and the other in the oven. I also did a ham with the hickory spice and peach/ our own honey raise glaze and wow this was the best thanksgiving cook ever. The moist turkey was the best ever. We live on a ski resort in Northern Utah in Eden and I smoked at a 19 degrees on my Traeger. 275 for 3.5 hours 163 pulled. It was snowing big time but we were under our Ray Cabin Deck Porch roof looking at the ski resort. Oven was for 3 hours at 350. Double smoked ham spiral slice was at 225 2.5 hours. Your display at the Ace was exclusive and wow impressive. Meat Church was the Showcase in front of the store in a huge area display. Sure love the Meat Church product and content. My son who is a big time grilled said best turkey and ham ever. Thanks for making me look good. 8 kids and 22 grandkids and 1 wife lol.

[@gregoryyork3100]

I have used Matt's recipes over the years and nothing i've ever made from one of his videos has ever been a disappointment. I will be a customer for life ordered the brine and honey hog late in the month and they still got it shipped out to me in time for Thanksgiving Solid BBQ and Solid company.

[@kingsaltman]

Well... Thanks Matt. I followed your instructions to a T, only change is that I used Texas Sugar as in the 2020 recipe.. and now, all thanks to YOU, I now have to make the turkey every thanksgiving. I had multiple branches of the family telling me it was the best turkey they have ever had, and it is all your fault. Keep posting these goldmines of cooking information sir!

[@jwlaw5]

I've been using your rubs on brisket, ribs, wings and pulled pork. So far, I've heard from all my family and friends that everything has been excellent. The wings have been dubbed the best wings they've every had along with the pulled pork. I bought the Bird Baptism/Holy Cow combo for our Thanksgiving turkey. I spatchcocked it and seasoned it under the skin and on top and bottom. It was unanimous... best turkey they've every had!! I smoked it with a combo of hickory chips and pellets on my Lone Star Grillz 42'' smoker at 275 for about three hours and cranked to 300 when I got to 151 degrees and added the bourbon glaze you recommended. Thank you for all the great recipes!!

[@robertdinnsen9419]

I followed Matt's suggestions exactly. I brined the turkey in the Bird Baptism Brine for 14 hours for a 14 pound turkey. I then cut the backbone out. Not an easy task for an old guy like me but got it done using poulty shears. I went out and purchased some Duke's Mayo. Slathered the bird liberally with the Duke's. Then applied the Hickory Seasoning to the bird. Put it on the Traeger which is an older model bought from Costco probably 6 or 7 years ago. Set it at 275 degrees and cooked it for 3 1/2 hours and pulled at 162 in the breasts. I let it rest a couple of hours. It was beautiful and the best turkey we have ever made. It was extremely moist and great tasting. We are doing 2 more on Saturday for the family Thanksgiving. I will probably cut out the backbones before I brine just to save time for getting the birds ready on time. Will do one on the Traeger and one on the Big Green Egg.

[@Simplycomfortfood]

Hello Matt. Hope you had an amazing Thanksgiving. I smoked my first turkey yesterday. I have been smoking in my camp chef for about 6 years now. I spatchcock it but when I went to my local Ace, they where completely sold out of your brine kit. So I made my own and used apple cider and some burboun. I smoked it with bourbon maple pecan Pellets. I smoked right at around 290 degrees and basted with butter. We had our regular Thanksgiving on Wednesday, my daughter is on a management team at a Marriott hotel and she works Thanksgiving so some of her employees can be with their families on Thanksgiving. Thursday we had some widows from our church that would have been alone and they just loved the turkey. My wife thinks that how we should do turkey from now on. Thanks for the inspiration.

[@robertbusek30]

Happy Thanksgiving! So I did this turkey today. I started by brining it in Bird Baptism (got the last package on sale at Ace Hardware) overnight. I used homemade Mayo as a binder and rubbed it with a rosemary rub that’s a family favorite. I smoked it on my Weber Smokefire using Costco pellets at 300 degrees, brushing it with butter ever 45 minutes. The Turkey was done in just over two hours (this was a 13+ lb. bird, so I was surprised by the speed of the cook). It was moist and completely delicious! It was just coming up on the edge of being over seasoned, so maybe next time I’ll either get a “all natural” bird or only brine it for eight hours or so instead of overnight. Thanks, Matt, for helping me up my game this year! I didn’t have any bourbon in the house, so I’ll have to wait until December to try that cocktail…

[@KirkLoders]

Hey Matt. First I would like to say that I love your videos. They are very informative and to the point. I spatchcocked and smoked a 17 pound turkey for Thanksgiving this year on my Pellet grill. I brined it overnight using my own brine recipe, then I let it sit for a day in my refrigerator. I used Meat Church Hickory seasoning and used mayonnaise on the skin as a binder. I also seasoned under the skin on the breast and smoked it to your recommended temperature. Best bird I have ever done and I’ve done a few. Also did a 3.5 pound tri tip following your reverse sear method, again with the hickory seasoning. Fantastic. Lastly I made the Gold Rush cocktail. I made the honey syrup using mesquite honey that I bought here in Oregon. Didn’t have Buffalo Trace but I did have High West cask aged bourbon. Great cocktail. The whole dinner was amazing. Thank you for your recipes. Just watched the wine braised short rib video. Guess I’m heading to the meat market. 😎

[@NastiaLonatreva-k3i]

Your editing is perfect, loved it!

[@cybrwzrd]

I made my best turkey ever (aside from the smoked nashville hot breast I did) following this guide. The Hickory rub is better than Voodoo for Turkey. Was better than the smokifried I did last year. 7 hours total on the Traeger @225 for 3 hours then 4 hours @275 for a 14lb bird.

[@cybrwzrd]

I did add an extra step of injecting it after brining. I used the Meat Church chicken injection combined with melted butter. I let it rest for 2 hours, and when I cut into it juices/fat/butter still squirted out.

[@jamesdilello1495]

Made this like Matt did, mine was a 16 lbs Turkey, used Meat Church Hickory rub. About 4 1/2 hrs at 225. Came out gorgeous and everyone had the same reaction. The whole bird got ate, I ain’t mad about that!!!

[@juasmith1]

Used your brine bath and hickory seasoning this year and it was one of the best turkeys I've ever made. That hickory seasoning is excellent.

[@hotrodsrx]

Just used this recipe for my families Thanksgiving dinner. It was a huge hit!

[@TTrran]

My man! Followed your recipe this year but went with Gospel and it was the best Turkey I’ve ever cooked! Huge hit with the family and they said to make it every year. “Bird Brine” will be my go to for replicating this with chicken.

[@Stmpjmpr01]

Made this for Thanksgiving. Grabbed the Bird baptism brine at Ace with some brine bags. Spatchcocked it and brined in a cooler in the garage (temp has been in 30’s). Covered with voodoo. Added butter and herbs to breasts. 4hrs for 16.5 lber. Turned out perfectly. Thanks Matt!

[@Dunetigger]

this looks amazing and will try this week.... also I love the new bourbon drink to try!!!! im excited about that..

[@adampeterson568]

Been following meat church bbq for a while. I followed this recipe to the t and it was probably the best turkey I ever had. Got plenty of compliments from friends. Thanks Meat Church

[@HumanN8ture]

Thank you for these videos!! You’ve made our every day meals and holiday feasts outstanding!

[@RyanBreyPPG]

Thanks for the video Matt! We followed your steps exactly and our turkey came out perfectly. Absolute crowd pleaser. Thank you! Traeger Pro 575. 14lb Turkey fit perfectly (probably could have fit up to 16lb bird) Hickory pellets. Delicious!

[@vvonser]

If you're trying to get the skin crispy, the tip to get under the skin with the mayo or butter is the WAY TO GO, at my family it's a skip we do not skip, we even make a rosemary compound butter for under the skin. Cheers Matt, great video

[@johnlebzelter4208]

@vvonser Since you seem to be a Mr. Know It All, where is the link to your cooking channel or how many BBQ comps have you won?

[@pin3appl3man]

​@@johnlebzelter4208 know it all for giving a tip he learned? Fuq outta here with that shit. Just because he's smarter than you.

[@GURGTUBE]

That sounds awesome, I might steal your idea. Ignore this other dude idk what he's mad about

[@josemarroquin8714]

​@@johnlebzelter4208stfu pussy.. he's just giving you a tip

[@knockoutslap]

Compound butter is also the goat for ribeyes!

[@janep3377]

I did a spatchcock turkey last year. Injected with cajun butter and covered it in your voodoo season. It was amazing!

[@scooter433]

Never disappointed watching your videos. That looks awesome

[@fightinirishnd7701]

This is exactly what I was telling my wife I wanted to do this year. Ordered the Hickory Rub and Bird Baptism last week just for this. I know it definitely won't disappoint. Another great video Matt!

[@leebriand5305]

Where did u order it all from

[@fightinirishnd7701]

@ just from the MeatChurch website. Our local Ace Hardware (and now Lowe’s) doesn’t carry what I want.

[@eddyanguiano2340]

Ordered the same here! Just got it today. Going to be smoking on my offset with Hickory. Good luck to you, brother, and happy thanksgiving! Can't wait to try this out!

[@jeffreybaker7406]

Matt, I typically cook 3-4 turkeys for my department and our Emergency Department for Thanksgiving and Christmas. I smoke, deep fry and use a Big Easy to try and stagger turkeys in between the shifts so everyone can get something fresh. It’s stressful, but the thanks I get from everyone is well worth it! Love your content and Holy Voodoo is my absolute favorite!

[@DanCooz323]

That's awesome! I'm sure they all appreciate your hard work!! Happy Thanksgiving!

[@shalamigri]

Followed this to a T and this turned out being my best turkey ever. I used his brine, rub and instead of a gallon of water, I used a gallon of Milos extra sweet tea. Everyone loved it. The only thing I did different was bump the temperature up to 300 once the temperature hit 150 in the breast. I didn't pull the turkey off until it reached 170 in the breast. Let it rest for about 1 hour. Was still hot when I sliced into it so it probably could have rested a little longer. I always cut both breast out and slice against the grain of the meat. A lot of people pull their turkeys at 160, but I'll never do that again because the dark meat (especially drum part of wing) isn't always cooked to my liking. Next time, I'm going to give myself more time and let the turkey dry in the refrigerator some.

[@Sean-xg3wv]

Hey Matt, I’ve done the traditional whole bird… (brined with your Bird Baptism) the last 2 Thanksgivings… legendary!!!🤑 This year, I am going to Spatchcock the bird, can’t wait!!! Thanks for the videos!! And as always… GO REDSKINS!! Hope you and your family have Great Holidays!!!

[@rchuyck]

Excellent video. Love the brine and spatchcock. Have done it that way for the last few years to rave reviews. In the past, pulled it from the brine, rinsed and let it dry in the fridge for a day. Much easier to get the rub to adhere. Basted with herb butter. No more turkeys in the oven for us!! Thanks Matt!

[@MeatChurchBBQ]

Great tip!!

[@brightlight7217]

Did you rub before or after the fridge?

[@rchuyck]

@@brightlight7217 I put the rub on after the time in the fridge

[@David-xy4bp]

​@@rchuyck It's 4am and i'm prepping some bird baptism brine for the bird's 12 hour bath and will let it dry in the fridge all day tomorrow. do you normally put on the rub the night before or just a few hours before cook?

[@rchuyck]

@@David-xy4bp I pull the bird to let it warm up, put the rub on then and after an hour or so, on the smoker

[@bertstv1598]

I’m doing this right now with my meat church brine & hickory seasoning that I got at Ace Hardware. I’ll make a video and be sure to tag you in it afterwards. Thanks for the vid! Looking forward to the final product 🫡

[@GodFirstGreatGod]

The meat church seasonings and bird baptism are legit!

[@gavinharbin9903]

Thanks for another great video - made your spatchcock Turkey last year and it was a hit. Family and friends literally demanded it for this year! For the knife - what grade/type of stainless steel? Looked on the website and it only mentioned stainless.

[@SirPartyRoc]

The new seasonings are a HIT!! Hickory and Hail Mary are winners. Spatchcock turkey is the way to go. My family loves how it presents and makes it damn easy to carve. Matt thanks for the drink recipe as that will be on the menu this year at my house.

[@dinavereecke192]

Ok I have been wanting to try this for awhile I didn’t it this time for Thanksgiving my family never eats all of the turkey they ate the hole thing said it was the best thing they ever had

[@rjl1303]

Wow, that’s a beautiful bird

[@pacman_17]

I love the holiday BBQ videos.

[@chanceraehn8509]

Followed every step. Best turkey ever. Whole family loved

[@mikeb6555]

Since "discovering" the spatchcock process, I haven't cooked a bird any other way since. Great video, Thanks Matt!

[@MeatChurchBBQ]

My man!

[@Hbkmarcos4]

My family loves my food that comes off the traegar! I’m the man now , that Tio on the grill everyone trust thanks to you Matt ! I appreciate all your instructions and recipes! Keep em coming ‼️💪🏽

[@MeatChurchBBQ]

Super cool!!

[@907jl]

That Gold Rush sounds great! Good looking bird too. I like your Garlic & Herb on poultry.

[@scottjones1426]

My family always needs 3 large turkeys to cover Thanksgiving. I can never get the white meat and dark both done without the other being over or under done. So This year I went all out. Took a large commercial fridge, turned it into a smoker, spatchcocked, brined and injected the 3 birds, and have them all in the smoker. Followed your timing and recipe. 4 AM, fingers crossed. Here goes!

[@brianbaird3]

Yes your seasonings are finally one the shelves at my work

[@MeatChurchBBQ]

Roll Tide to that!

[@jefftink6219]

@@MeatChurchBBQWar Eagle fellas! At least we can agree on smoked meats lol

[@shalamigri]

The first thing I did when my brine kit arrived was to try the rub. I think that the Hickory flavor is probably the best rub I've ever tried out of any rubs so far. Will find out soon how it is on a smoked spatchcocked turkey. 🤞

[@yokesBL]

Absolutely the best way to cook a bird. Gold top cheers!

[@eddyanguiano2340]

Just odered the hickory rub and bird brine combo immediately after watching this! My family has loved every recipe i have tried from your videos and this is going to be amother great one. Going to try to make the cocktails too and ordered a fresh set of Shooting Match spices! Love your videos matt!

[@mitchtucker5768]

A spatch turkey with a honey maple bourbon glaze is my go to for thanksgiving! U taught me well😀😀 Thank you sir!

[@DiMSWuN]

Doing the exact recipe next week. This looks like a home run!

[@umrebel7213]

“You’re gonna be judged when this hits the table” - Matt P. Nothing more true including the Thanksgiving tradition itself 😂

[@brucewatt2864]

Cant wait to try it. Whist we don't have Thanks Giving here in Oz, Turkey is a go to at Xmas time. Ham is what my family pressures me to cook at Xmas but my son loves his turkey. He will totally go for this one you have given us. He lives an hour away from me so i could incorporate the drive as the resting time 🙂 Looks like it will be turkey and ham on the table this year. Once again thankyou for sharing this with us and now i will have to see if i can get the hickory rub here in Australia. Cheers Bruce

[@thedaddyshack]

Best part of the week, a new video!!

[@davidwilkie9709]

Yes...spatchcock is the only way I have cooked my Thanksgiving turkey for the last eight years. Evenly cooked and faster cook time which equals less work on turkey day morning. Then I use the backbone as the base for my broth for my stuffing and gravy.

[@benyantovisuals]

Made this last year and has been my favorite turkey cook!

[@MrBBM1]

That turkey turned out great Matt. That’s how I’m making mine this year.

[@MJ-fw3rr]

I smoked one today, followed this vid perfectly. And wow! I think that was the best turkey I've ever had.

[@wchops7578]

Did you brine it and add a rub? It seems too much to do both

[@ccodysae337]

Perfect choice for the iron bowl!!!

[@kdub0988]

just had the Hickory seasoning on some boneless chicken thighs last night, that stuff is GOOD

[@GURGTUBE]

Im not a pellet smoker guy, but i have modified my weber smokey mountain to be temp controlled to precision and I must say i LOVE your comment on not fussing with the smoker during the holidays when you should be inside spending time with family. Right on. A lot of us have been there before im sure

[@MeatChurchBBQ]

I love that!

[@TWC6724]

Brother!! So cool you used mayonnaise! I always thought that was crazy until I tried it! Delicious

[@scottsmith1897]

Brined last year and used the Texas Sugar and loved it. Might try another flavor this year.

[@_Merica_USA]

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

[@MrCrowleymrc9]

Did a spatchcock turkey with Blanco for the Canadian Thanksgiving in the pellet grill. Amazing flavour with the Blanco seasoning!!!!

[@MeatChurchBBQ]

I love that!!!!!!

[@alexcalhoun2311]

I just ordered the Turkey Brine kit with the Hailmary BBQ seasoning!! I’m excited to try it!!

[@BeakNC]

yea gold rush....now we are talking....a very nice 49ers cocktail indeed. ha ha great release this week your crew is terrific

[@MeatChurchBBQ]

Cheers!

[@craigwhitworth5678]

the hickory seasoning is incredible

[@Abdominaljelly]

Again and again and again tested and true. My turkey has never been better thanks to Matt and Meat Church. I learn something new every year and it never fails.

[@MeatChurchBBQ]

I love that!!!!!

[@Barry_Davis]

I know this primarily a cooking show but I would like to see in detail how you would carve the turkey up for serving to your guests. Thanks.

[@charlesblackwell2501]

Awesome cook my friend 💯💯💯

[@907jl]

I generally enjoy my bourbon neat, but that Goldrush is really good!

[@lx2nv]

Exactly how I smoke a turkey. I tend to use a rub with minimal sugar dur to the 275-300 degree area. With that said - I love the new Hickory rub. May be my favorite MC rub! Def will make.

[@DarkKnight-ws3wx]

Matt thanks for mayo slather tip!! I was already gonna smoke my turkey this Thanksgiving

[@davidfournier3355]

Doing it this year..Done! Just how I like my birds! Thanks Matt and Happy Holidays to you and your Family :

[@1990westfalia]

I shared this video with my parents as they’re cooking the turkey and they have a Traeger. I’ll bring the fix’ins for the Gold Rush! Skillet

[@tadvanallen]

MY FAVORITE SPATCHED TURKEY VIDEO!!! Im Definitely going to Ace Tomorrow.... 😉

[@MeatChurchBBQ]

AWESOME!!!!

[@TRXHellcatDaddy]

Looks so good I bought 6 seasonings and a brine kit!

[@dannyb2783]

Was so pumped to find you at my small town Ace Hardware! They went from a pretty run of the mill local hardware store to having a whole corner of the facility dedicated to smoking and outdoor grilling. That said, never shake bourbon!

[@jearantula8190]

When you opened your smoker and I saw that color I nearly had to clock out of work for the rest of day WOW

[@theathjr]

Matt this method has been a staple in my house ever since I got my Traeger. I will however use your recommendation for pellets and seasoning this year. Appreciate you my friend. 👊

[@MeatChurchBBQ]

Love that!

[@yetibartender-kq9ks]

I was just talking to my buddies about how I thought Hickory would be great on turkey! That’s the way im going this year for sure. Thanks Matt!

[@dwaynewladyka577]

A really awesome looking turkey. Cheers, Matt! 👍👍✌️

[@foxviewnet1490]

Made my day Matt! I have been pondering what my bird will be doing this year. I will let let him know. From Alabama...Happy Thanksgiving to you and your family.

[@billt.58]

Really like your show! I must be behind times i still like a gas grill. Like the hat!

[@PSSKDerby]

Great video Matt! I’ve never spatchcocked a turkey, but that looks absolutely delicious! Thanks for sharing!!!

[@MeatChurchBBQ]

Give it a shot this year.

[@joecanon5527]

Been following and replicating your cooks for a while. Never disappointed. Side note... turn on CC and it describes the the turkey in a different way😂.

[@FreeBird614Two]

Great video, spatchcock is the way to go. I favor a dry brine in the fridge, like the way it tightens the skin... also make a compound butter as a rub (using meat church seasonings) under the skin and on the skin. Have not smoked the bird but have had outstanding results just roasting it in the oven. When roasting in the oven I layer some Cajun Mirepoix under the bird to get the benefits of the aromatics and to use to make gravy. Will have to pick up some Hickory and give that a try this year.

[@MeatChurchBBQ]

I love all that! Check out my butter in next week's video.

[@FreeBird614Two]

@@MeatChurchBBQ I wouldn't miss it!

[@Rob-BC]

My good Lord, that looks like the bomb. Great job, sir!

[@MeatChurchBBQ]

Thanks Rob!

[@coupedegrill7238]

Oh yeah this looks phenomenal!

[@BobleeBBQandOutdoors]

Spatchcock is the only way to go. Once I started doing my turkeys and chickens that way I never went back to smoking whole birds. Cheers 🍻

[@tomasperez8595]

Darn. That looks really good.

[@cannonsbbq]

My favorite way for sure. This is perfect!

[@HeyRiigby]

Been using the seasonings for 6 months or so now, just got my turkey brine packet a few days ago in the mail so let’s go!!! I don’t have the hickory but def using meat church seasonings this year.

[@russellpennington2636]

That’s okay. He got Meat Church right. I’m throwing on some party ribs at the lake this weekend. Headed to ACE tomorrow to grab some Hickory Rub. Thanks for all the great videos. Love watching you and Chud on KZbin.

[@COLEA001]

Gosh dang that looks so good

[@stevemaynor2624]

Matt beautiful tur.key thank you for your videos

[@billysulser1062]

Definitely making this thank u

[@jamiebarnesmusic]

Love the brine and cook approach…but can’t help but miss pan drippings for gravy and proper stuffing. Anyone have any go to’s for when they do for those when they spatchcock and smoke?

[@machinemanbaltimore]

You helped me make my turkey awesome last Thanksgiving and I will try this, this year. Looks like I will need to stop at ACE Hardware!

[@morschgaming]

Winner winner hickory dinner! Hickory and Pecan get used more than anything else when I'm grilling. I also just saw and bought your Blanco seasoning in Publix down here in FL! I already have a bunch of them, but damn this was good on chicken thighs!

[@Skyhawk-N7374ON]

I’m glad that you guys are Ace Hardware vendor of the year. However, I have not found an Ace Hardware anywhere near Portland, Oregon considering a relatively wide radius, that has your Texas chili seasoning in stock. Quite frustrating! Lol.

[@randyroutheaux8339]

I can't wait to do this.

[@thegruesometwosome8882]

Personally, after I spatchcock my turkey, I remove all the skin and use it for stock. Getting crispy skin can be a crapshoot with turkey. Also allows better seasoning and smoke penetration on the meat.... Love your channel Matt! 👍

[@andyazfishing7179]

Criminal 😂