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.

[@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?

[@WmRussell1972]

@@johnlebzelter4208anger management is always an option

[@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

[@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!!

[@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!

[@brianbaird3]

Yes your seasonings are finally one the shelves at my work

[@MeatChurchBBQ]

Roll Tide to that!

[@mitchtucker5768]

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

[@scooter433]

Never disappointed watching your videos. That looks awesome

[@cannonsbbq]

My favorite way for sure. This is perfect!

[@scottsmith1897]

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

[@benyantovisuals]

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

[@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!!!!!!

[@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!!

[@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!

[@_Merica_USA]

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

[@yokesBL]

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

[@pacman_17]

I love the holiday BBQ videos.

[@janep3377]

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

[@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!

[@tadvanallen]

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

[@MeatChurchBBQ]

AWESOME!!!!

[@mikeb6555]

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

[@MeatChurchBBQ]

My man!

[@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!

[@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.

[@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 🍻

[@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.

[@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!

[@dwaynewladyka577]

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

[@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.

[@ccodysae337]

Perfect choice for the iron bowl!!!

[@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.

[@thedaddyshack]

Best part of the week, a new video!!

[@TWC6724]

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

[@907jl]

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

[@MrBBM1]

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

[@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!

[@tomasperez8595]

Darn. That looks really good.

[@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!!!

[@billysulser1062]

Definitely making this thank u

[@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

[@Rob-BC]

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

[@MeatChurchBBQ]

Thanks Rob!

[@kdub0988]

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

[@craigwhitworth5678]

the hickory seasoning is incredible

[@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!

[@Brandon-bm6he]

The hickory rub reminds me of bbq chips. Its definitely unique to the MC lineup

[@MeatChurchBBQ]

I love it!

[@southtoe3607]

a good Duke's lad 🧡

[@COLEA001]

Gosh dang that looks so good

[@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!

[@davidfournier3355]

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

[@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

[@charlesblackwell2501]

Awesome cook my friend 💯💯💯

[@MrJohney]

I did this last year and I removed all the bones it was amazing.

[@medec602]

Me too! Now to duplicate it 🤔

[@danf9297]

I was waiting to see a closer shot of the bird once you cut it. Color looks good! I'm off to Ace to get the new rub.

[@MeatChurchBBQ]

Enjoy!

[@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.

[@ntense6527]

Matt, Awesome video! I have an issue. I have a grandson with an egg allergy. What would be a good option to the mayo? Planned to use Honey Hog. Thank you for your help! Chris

[@Berry_MaCocknher]

I use Duck Fat spray. It's like PAM, but it's Duck Fat. it helps crisp the skin as well. If you can't find it at your local grocery store, Amazon has it. Or olive oil, avocado oil.

[@floridaviking2168]

A lot of people use mustard or cooking oil spray. An oil cooking spray or duck fat spray might give it a nicer color.

[@robertbusek30]

This is exactly the video I’ve needed! I have a pre-injected Turkey in my freezer. Can you brine a Turkey like that? Thanks in advance!

[@skunkworksstudios]

We need you on Rogan!!!

[@TuesdiRaines]

I love the wooden rack/holder you have for your seasonings. Is that something you sell online or in store?

[@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!

[@nickma71]

I remember when I first watched a few BBQ videos in 2020, and Malcom Reed was putting poultry in brine. And I never cooked it that way. I need to start doing this with poultry.

[@Midnightquinn]

Amen about the pellet grill and being with family.

[@steveg1559]

Looks amazing Matt! Curious to know what the legs were temping when the breast hit 160?

[@stevemaynor2624]

Matt beautiful tur.key thank you for your videos

[@sostruk]

Hey Matt. We’ve already had thanksgiving up here in Canada but after watching this updated version, I’ll be smoking me a turkey for US Thanksgiving dinner this year. Btw can we get the hickory seasoning here in the GWN (great white north?)

[@randyroutheaux8339]

I can't wait to do this.

[@brentonday7438]

Well, now you got me wanting to use the Hickory seasoning this year. Was going to do what I did last year, 50/50 Holy Voodoo/Deez Nuts, but now I want to try Hickory on it.

[@joshseaman4901]

This looks amazing! What did you baste with?

[@DareDog.]

Baste periodically with clarified or melted butter every 45 minutes or so.

[@jabawockee199]

Matt, have you received your barrels yet? An update video would be awesome!

[@MeatChurchBBQ]

ETA - late december.

[@chrisconnolly4603]

Selfish request. How about a fried turkey with your turkey brine and garlic and herb seasoning. Maybe an injection also for over the top flavor. Requesting this since I just ordered that kit. Loved your Cajun turkey with voodoo and Tony’s.

[@crushkrew]

Oh man you’re killing me….I usually do two birds with Texas Sugar. Just picked up the new hickory AP from Ace for one of them. Let’s see which one the family likes better 🔥

[@MeatChurchBBQ]

Yea do 1 of each!

[@PaulIves1979]

Rotisserie Turkey is my preference

[@shabbott1763]

Replace the bourbon in that drink with gin and you have a prohibition era cocktail called the “bee’s knees” . I like them both

[@Demonpk-lb4gh]

My local Ace hardware gave me a little bit of a run around to get the hickory. But after showing them an email that I received from me Church they were lickety split to get it.. it was amazing they put me on a waiting list. How about 2 hours after I left the store and lo and behold they found some in the back room.

[@MeatChurchBBQ]

I'm glad they got it for you. Thanks for asking for it!

[@__JimD]

Any recommendations on a gravy pairing? Thanks!

[@MrKelong622]

Great video. I have a Kamado style grill, any modifications or recommendations?

[@MeatChurchBBQ]

Just go indirect and you are good to go!

[@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.

[@thomasj6814]

I’ll be checking out your supply store soon

[@giloliva8978]

What’s a high quality turkey I could buy from the grocery store? I am assuming turkeys are similar to beef.

[@btrautman191]

I think Duke's and Heilman's Mayo is the best

[@SeanPhelps-qh2eu]

Wow

[@MeatChurchBBQ]

Cheers!

[@shanesolomon5706]

Matt, anyway I could buy one of those brown Yeti tumblers? ❤

[@MeatChurchBBQ]

They will be on MeatChurch.com for BFCM

[@craigharden8041]

Approximately how long do you smoke a 21 lb turkey. I know this video is based on a 12 pound. Is there a time per pound ratio. Great videos

[@MeatChurchBBQ]

Budget 5 hours, but I'd recommend (2) 12#. They taste better than a 20+.

[@JuanCastillo-zv6ob]

Just got my brine at ace can’t wait to throw down

[@charlesblackwell2501]

My hero what temperature did you cook it on and how long did you cook it?

[@markplacek6657]

I am going have to try a gold rush

[@dukesilver3619]

TOLO! Lets go matt!

[@MeatChurchBBQ]

LOVE THAT!!!!!! 105.3 is THE BEST.

[@dukesilver3619]

@ damn right. I'll be by in the hatch this weekend. Can't wait for this turkey!

[@mikeydangerous8808]

That’s so wild-was talking with fellow collision tech’s about cooking turkey yesterday-one smoked a turkey this past weekend with a similar method, and one does an annual baked turkey with the “loosened-skin” basting method with Creole butter-and there’s a Meat Church video the next day! 😂

[@MeatChurchBBQ]

I am that good. ;)

[@pieterlyall2665]

I need to make two this year. Can I smoke two 12ish pounds turkeys at the same time? Would that effect the overall cooking time at all? Thanks

[@RedBalloon88]

What’s your recommended oven temp with this technique? I unfortunately don’t have a smoker. Soon!

[@MeatChurchBBQ]

You can go higher like 325-350. Just watch the skin. Enjoy!

[@theosuhm1515]

I couldn’t tell, but did you turn the turkey as you were basing it during the three hour cook? It looked like when you pulled it off. The turkey was in a different position than what you originally related. It could be wrong, but I don’t know.

[@eliasmartinez1162]

would say probably be easier to spatchock the turkey before brining it ?

[@jamesdickison8707]

Any recommendations for a good gravy for this?

[@MeatChurchBBQ]

www.meatchurch.com/blogs/recipes/turkey-stock-turkey-gravy-turkey-noodle-soup

[@dhstely]

Let’s go!

[@johnlebzelter4208]

Get a life!

[@btrautman191]

Would u use Heilman's mayonnaise?

[@cottonjones6695]

How about posting the Gold Rush recipe for us please.

[@curtisaalbu4744]

Is it better to cook two smaller turkey or one large one? If doing two how does that effect time of cook?

[@Berry_MaCocknher]

2 smaller is better than 1 big. I have a very large family, and I cook 2 (12-14lbs) every Thanksgiving. I've tried one bigger one, and it did not turn out very well. Cook time is going to very depending on quality of smoker. I have a Lone Star Grillz Pellet smoker, which is made with very thick steel (3/8"), so cooking two is no issue. I still come in around the 3 to 3 1/2 hour mark. Outdoor temp does come into play, but usually only when it's down around freezing, I live in Ohio, and for about the past 5 years, we have had very mild weather on Thanksgiving.

[@DareDog.]

Read the description. He says to use 2 smaller ones instead of one big one.

[@Xcubick]

Stupid question do you still brine it if you get just your regular butterball turkey at the grocery store?

[@mrminor9418]

I came to ask the same question. In another video I believe he said to half the brine time. So, instead of an hour/lb do a half hour. But wait for others to weigh in.

[@kfvernon73]

I've been to 3 Ace Hardware locations in Houston area and none of them carry new Hickory seasoning..... wish there was a way to know which locations have it.

[@DareDog.]

Ace hardware has locations that show It in stock.

[@sanamtaghibeik2945]

Has anyone tried starting at 225 for an hour or two to get smoke flavor then raising the temp to 350?

[@steventheurer6956]

I went super smoke for an hour, 225 for an hour, and finished at 350 and frankly I couldn’t tell much difference. But that’s just me.

[@justgrillin]

It will absorb plenty of smoke flavor at roasting temperatures. You run the chance of the skin being too rubbery in taste/texture when going lower with the temperature.

[@sanamtaghibeik2945]

@@justgrillinskin will be rubbery even after raising temp halfway?

[@justgrillin]

@@sanamtaghibeik2945 you can always try it and if you don't like it, you'll know for another time. Taste is subjective so you might not mind it. You may have to go higher than 350 to get the skin crispy in a shorter time period.

[@oDamnitzTOM1]

Do you have a discount code I could use to place my order for the Turkey combo?

[@MeatChurchBBQ]

They are on sale.

[@stanr4612]

I’ve done turkey on my Traeger Timberline. My problem is the skin is rubbery. What should I do to eliminate the rubbery skin. Great video as always. Matt’s the man.

[@GeorgeGeo]

rubbery running it at 275??

[@jmesa451]

In the past, I've taken mine off the smoker just a little before it's done and then thrown it in the oven to finish and crisp up the skin.

[@stanr4612]

@@GeorgeGeo Ran it 275 for 30 minutes, then 350 for the rest of the cook

[@XHIT4HIREX]

Pat dry cooking spray or olive oil skin before seasoning no more rubber skin

[@stanr4612]

@@XHIT4HIREX what temperature did you use