I know what you mean, I made the turkey last year for the first time for our family. I too am now in charge of the turkey from now on. My mom even said, “this is the only way to cook a turkey.”
Matt, I just Smoked Turkey today in Plano, Texas. My Wife said she never tasted a better Turkey in her life. So Tender, great color, and smoked just right. I did the Turkey on a Masterbuilt 590. Thank you, Tom
This was a big hit at our family gathering yesterday. I love how you always say, use what you have! I just happened to have Meat Church rub, which works best for our cooks. Thank you so much for what you do!!!
I would think that doing the wet brine that you would not have to season the underside of the turkey. With out a doubt that bird was the most beautifully cooked that I have seen on cooking shows this year plus the fact that it flipped us off is monumental!
Hi Matt, Just got my Zgrill pellet smoker grill a few months ago and am a avid viewer of your youtube channel since then. My first cook on my pellet smoker was your recipe for baby back ribs, they came out perfect. I've also made your amazing texas chili, 7Qts. just like you did. Now I'm making your wet brine spatchcock turkey on my pellet smoker for family and friends for Thanksgiving, cponfident that it won"t disappoint. I have purchased all your spices that you use in the cooks I have done and I believe they do make a difference(IMHO). So thank you for all your guidence and wishing you and your family a wonderful, peaceful and blessed Thanksgiving. Continued success!
First of all let me say that it was awesome meeting and talking with you in Kansas city. That hole meal was worth the drive from Wyoming. Now about the turkey. I always wet brine my turkey. I do believe that it adds moisture and in parts flavor from any spices that may be added. My next turkey will be brined in your Maple Burben brine. I've not spatchcocked a turkey before but I'm going to try that also. I have did that with chicken and it was great. So again thanks for the Maple Burben recipe as well as the awesome time and food we enjoyed in Kansas city!
I’ve been using the same wet brine for my turkeys for probably the last 15 yrs, I’ve been wanting to switch it up the last few years but have been hesitant as it turns out great everytime but now I think maple bourbon is gonna be my next turkey
I’ve always hated turkey. Dry and no flavor. I just smoked my first turkey ever. Smoked it on my BGE. Followed this video to a T. Best turkey I have ever tasted. Nice and juicy with tons of flavor. Everybody loved it. Thank you Mat for teaching us how to make delicious food. Happy Thanksgiving 🦃
Little hack if you're not made of money like some people a 32 gallon plastic garbage works perfectly to replace the Yeti elite . Other than that I can't see anything else that would save a car payment. Turkey and brine looks awesome. Good job Matt,! We all appreciate your expertise!
Made this today and it was incredible. The flavors were so good and smoke was good. I have never brined a turkey before this and that seems like a secret cheat code. Turkey was so juicy and whole family absolutely loved it. Thank you Matt for the how to videos and ideas.
I love the respect you give to turkey. It's a great food to cook and this one looks marvelous. We've been doing maple bourbon for a few years now and it's the best!
I smoked a turkey with this recipe for Thanksgiving and guess what I'm prepping again for this weekend, yep you got it. The family has requested another one of these mouth watering maple bourbon turkey's. Great recipe Matt!
This recipe is amazing, everyone loved it on Thanksgiving. From the brine to the glaze to the rub this recipe is the best. Texas Sugar is so good I want to sprinkle it on everything. Ha
Smoked this turkey recipe on my new Lone Star Grillz pellet smoker using Honey Hog rub and it came out perfectly! I also cut out the rib cage and the breast bone, basted the bottom with the bourbon sauce and rub for a a great flavor throughout the turkey. Awesome recipe! Thanks Matt!
I like wet brining myself,I inject mine with honey Italian dressing,and on the rotisserie,great turkey indeed. Love your channel Matt,my family lives in Austin Texas.
Thanks Matt. Don’t ever change for some of these ungrateful comments. Super pretty Turkey! Thanks I just got your product to smoke it this thanksgiving
WOW!! That is the Prettiest Bird I think I've ever seen! Another great video Mat, and I appreciate the fact that I'm not the ONLY one who forgets things! LOL That is one brine I'm definitely going to try. Best wishes to y'all for a wonderful & safe Thanksgiving!
I've had great success getting really juicy meat with wet brined, smoked poultry but the skin always has a rubbery texture to it. Do you think a quick sear on a grill would crisp up the skin with this recipe and if so, would you pull it off the smoke a little sooner so as not to over cook the bird?
Welp, did our bird like this today. I think the only thing I did different was I did Texas Sugar first, then dusted Honey hog. 20lb bird took 5.5 hrs to hit 165 on my ZGrill. Everyone in the family couldn’t stop talking about how it was the best Turkey they ever had. So, guess who’s in charge of the bird now every year!? Thanks a lot Matt!
Just started the process of Thanksgiving today with this brine recipe (debating on adding granny smith's to it). After the brine goes the 2 day process in fridge. Then putting it in the pellet to 125. Then for the big day, deep frying.
I've been using the Home Depot / Lowes jobsite coolers for years to brine turkeys, they are shaped perfectly to fit the birds without having to use 3-4x the brine of a rectangular cooler. It's also fairly well insulated so when you added the chilled brined and some ice you can brine that bird in a cool place (November, basement, garage, even outside deck) without worrying about the brine temp. They are also Cheap (Currently $24.98 Model# 42329 IGLOO 5 Gallon Seat Top Beverage Jug Cooler). Another tip, 1gallon ziplock bag with some air can be used under the lid to force the turkey under the brine if it's floating at all.
Gonna try this tomorrow and will be making my brine tonight. Two questions - if I don't have that brine package you use, what would you suggest instead? Just equal parts salt and sugar and then add your maple and bourboun? Also, could you rub butter under the skin for this before smoking for more juiciness or is that not necessary? Thanks!
Hey Matt, great lookin turkey! Gonna try this! Many are saying not to brine a turkey that was pre-brined or comes frozen in a brine solution. Is something to be concerned about? Thanks!
I ain't mad at that! I like both wet and dry brines, dry is typically more convenient. But I am gonna have to do this! If I have the time, I'd like to wet brine 2 days out (24 hours) then let it dry in the fridge on a cooling rack for a day. Hoping it helps the skin get crispy. Have you done that before?
I was wondering if that was turkey that has the salt solution in the bird. If it does have the solution in the turkey will the wet brine still work or will it make the turkey to salty?
Another awesome tutorial. Thank you One question, would bourbon barrel maple syrup be an ok replacement for the bourbon and maple syrup? Again thank you
My Grandson Spatchcocked h is first Turkey used your brine. It’s in the refrigerator now, first thing in the morning we wii be ready to go. Must be ready by 1300 hrs
Hi Matt, I saw that you don't add a pan of water as you smoke. Is that because you have done a wet brine and the extra water is not needed? I am in the opinion that if you smoke at a lower temp the meat drys out too much?
We are doing our Thanksgiving tomorrow. I got two birds one with your bird bath and the maple and bourbon with Texas sugar. When I was tasked with Turkey #2 I ran to Ace but they were out so I had to get a different brine and using Deez Nuts for the rub.
Is there a trick to making sure the skin stays in tact and doesn’t all fall apart when carving? More basting? Less basting?..not sure..thanks for feedback in advance.
The only smoker I have is a Pit Boss Tailgater. Would you recommend smoking a turkey in it? What I worry about is it getting too hot inside near the firebox. I’ve smoked ribs and brisket in it before and I usually rotate the meat throughout the cook.
Merry Christmas, Matt! This is my first smoke on my new pellet grill... My question for you is, would you recommend using the same temp for the cook on my pellet? Also, any bourbon you suggest?
Looks good but I would like to see a brine that isn’t just dump bag in a pot/bucket. There are lots of good homemade brine videos and frankly you end up with an amazing product. I will admit though your new seasoning is extremely tempting because of the cumin which is one of my key ingredients in some of my BBQ recipe.
I just started a job at Ace Hardware. The bbq seasoning corner is mind blowing. I’m getting some Meat Church rubs for sure! Any suggestions for each protein.
This looks amazing...I'd like to try it on my Turkey this thanksgiving. I bought a Norbest 12 lb turkey that I believe is pre-brined in a solution. Do you think it would turn out OK if I skipped the brine step to avoid it being overly salty?
Awesome video Matt, just about to order your Texas sugar and a brining bag. But let's talk about maple syrup. What is considered a "good maple syrup, not the cheap stuff... "?
Hey Matt, if I want crispy skin on this, would cooking it at 325 like your dry brine recipe do the trick? I wasn't sure if there was a risk of burning it with the maple syrup. Thanks!
Is it better to dry brine if you plan on frying the turkey? Or is a wet brine ok too? Just personal preference? Was just wondering about the excess moisture while frying being an issue with a wet brine.
I was thinking of doing this on Super Smoke at 225 on a 20+ lb bird (since that's what SWMBO ordered). Figure it'll take a good 10+ hours at that temp. Afraid it might dry out a little, but hopefully not after brining in the Bird Baptism. Going to mix Texas Sugar with softened butter to slather underneath the skin, then go over the skin with more Texas Sugar.
Hey how did this go for you? Ive got a 16lb bird I’m going to do on Saturday, and as a novice smoker still, I just have no clue how long this is going to take me.
@@Shel_dor This went AMAZING! My wife said it was the best turkey we ever had. I just wish we didn't have such a large bird. I should've done two 12lb birds instead. The bird baptism brine with burboun and grade A maple syrup really imparted some great flavor. Ended up doing super smoke at 215 for about 10 hours. Bird was 24 lbs.
Made this yesterday, no further searching for a turkey recipe is required! Fabulous!!
😀
I made my first turkey on my new smoker last weekend. Family sampled it and Now I’m in charge of Thanksgiving. Thanks Matt!
What smoker did you get ?
I know what you mean, I made the turkey last year for the first time for our family. I too am now in charge of the turkey from now on. My mom even said, “this is the only way to cook a turkey.”
@@callanwilkins3183 old country pecos from academy
Real or electric smoker?
@@jiceBERG 😂 this comment.
Matt, I just Smoked Turkey today in Plano, Texas. My Wife said she never tasted a better Turkey in her life. So Tender, great color, and smoked just right. I did the Turkey on a Masterbuilt 590. Thank you, Tom
LOVE THIS!! Thanks Thomas!!!
This was a big hit at our family gathering yesterday. I love how you always say, use what you have! I just happened to have Meat Church rub, which works best for our cooks. Thank you so much for what you do!!!
Texas sugar has become my favorite on my birds. Also been using mayo as a binder on the birds with skin and makes it very tasty and bite through
I would think that doing the wet brine that you would not have to season the underside of the turkey. With out a doubt that bird was the most beautifully cooked that I have seen on cooking shows this year plus the fact that it flipped us off is monumental!
WET BRINE ALL THE TIME! Awesome job Matt.
Still the King of Content! Thank you from Chicago!
That's a mighty fine looking bird!
Thank ya!
Hi Matt, Just got my Zgrill pellet smoker grill a few months ago and am a avid viewer of your youtube channel since then. My first cook on my pellet smoker was your recipe for baby back ribs, they came out perfect.
I've also made your amazing texas chili, 7Qts. just like you did. Now I'm making your wet brine spatchcock turkey on my pellet smoker for family and friends for Thanksgiving, cponfident that it won"t disappoint. I have purchased all your spices that you use in the cooks I have done and I believe they do make a difference(IMHO). So thank you for all your guidence and wishing you and your family a wonderful, peaceful and blessed Thanksgiving. Continued success!
Very thankful for you and this feedback!!!
It’s really cool
First of all let me say that it was awesome meeting and talking with you in Kansas city. That hole meal was worth the drive from Wyoming. Now about the turkey. I always wet brine my turkey. I do believe that it adds moisture and in parts flavor from any spices that may be added. My next turkey will be brined in your Maple Burben brine. I've not spatchcocked a turkey before but I'm going to try that also. I have did that with chicken and it was great. So again thanks for the Maple Burben recipe as well as the awesome time and food we enjoyed in Kansas city!
I’ve been using the same wet brine for my turkeys for probably the last 15 yrs, I’ve been wanting to switch it up the last few years but have been hesitant as it turns out great everytime but now I think maple bourbon is gonna be my next turkey
Just did this for our Christmas get together. Absolutely the best Turkey I have ever done. Glaze was awesome!
I got my brine going last night for my Turkey cook on Friday but I am opening the bag and adding maple and bourbon right now!
I’ve always hated turkey. Dry and no flavor. I just smoked my first turkey ever. Smoked it on my BGE. Followed this video to a T. Best turkey I have ever tasted. Nice and juicy with tons of flavor. Everybody loved it. Thank you Mat for teaching us how to make delicious food. Happy Thanksgiving 🦃
I was glad to hear that you seasoned the inside of the turkey. I like to get underneath the skin and season that too. I can't wait to try this out.
Cooked this maple bourbon turkey and it was amazing
Love the feedback!!! 🔥
Little hack if you're not made of money like some people a 32 gallon plastic garbage works perfectly to replace the Yeti elite . Other than that I can't see anything else that would save a car payment. Turkey and brine looks awesome. Good job Matt,! We all appreciate your expertise!
Made this today and it was incredible. The flavors were so good and smoke was good. I have never brined a turkey before this and that seems like a secret cheat code. Turkey was so juicy and whole family absolutely loved it. Thank you Matt for the how to videos and ideas.
That is the best looking turkey I have ever seen!
Thanks Nate!
Thank you! My Turkey was the best this year! I definitely would like to learn how to smoke a good restaurant style brisket.
I love the respect you give to turkey. It's a great food to cook and this one looks marvelous. We've been doing maple bourbon for a few years now and it's the best!
Love it!
This recipe is awesome. I did it on a spatchcock chicken and it was a big hit. I can't wait to see how it is for the turkey.
I just ordered Texas Sugar. Just love your products!! Can't wait to try it!!
Hope you like it!
I smoked a turkey with this recipe for Thanksgiving and guess what I'm prepping again for this weekend, yep you got it. The family has requested another one of these mouth watering maple bourbon turkey's. Great recipe Matt!
I just did this on a Pitboss. First turkey I have ever cooked and also the best I’ve ever ate
Family in town and filled with Meatchurch. Did TX Chili yesterday, Mexican Pulled Pork today and this recipe on the big day! Can’t go wrong
You're my hero. Thanks Matt!
Outstanding job on the cook and video! Easy to follow THANK YOU!
This recipe is amazing, everyone loved it on Thanksgiving. From the brine to the glaze to the rub this recipe is the best. Texas Sugar is so good I want to sprinkle it on everything. Ha
I have your brine, picked up awhile back just for thanksgiving. Dude I’m stoked for this holiday Turkey . Great video’
Hope you enjoy Terry!
I've been doing a maple bourbon brine for years, love it!
Cheers!
Smoked this turkey recipe on my new Lone Star Grillz pellet smoker using Honey Hog rub and it came out perfectly! I also cut out the rib cage and the breast bone, basted the bottom with the bourbon sauce and rub for a a great flavor throughout the turkey. Awesome recipe! Thanks Matt!
I like wet brining myself,I inject mine with honey Italian dressing,and on the rotisserie,great turkey indeed. Love your channel Matt,my family lives in Austin Texas.
As usual, awesome video. I like how you address cooking at multiple temps. Some things are up to the cook! Can’t wait to try this.
Yessir!
Thanks Matt. Don’t ever change for some of these ungrateful comments. Super pretty Turkey! Thanks I just got your product to smoke it this thanksgiving
Cooked yesterday for Thanksgiving, came out fantastic! Juicy and the glaze was delicious!!! Thanks!!
Thank for this episode! We used a butter syrup & bourbon injection in our brined/smoked turkey 🍻
I did this for Thanksgiving and came out unbelievable. Thanks man!!!
I made a similar maple one last year, but yours looks amazing! Thanks for the tips!
You are so welcome!
Followed your directions. It was amazing. Thank you!!
Awesome!!!
Dude I love turkey so much
I was going to make 2, 12lb birds with a buttermilk brine, but now… I am going to do one the birds with this brine. Thanks Matt!
Made this today with creole butter injection. Thought the salt from the butter would go well with the sweet glaze. Very good recipe. Thanks, matt
How did it taste with the injection
Tried this recipe for thanksgiving. It turned out great!
WOW!! That is the Prettiest Bird I think I've ever seen! Another great video Mat, and I appreciate the fact that I'm not the ONLY one who forgets things! LOL That is one brine I'm definitely going to try. Best wishes to y'all for a wonderful & safe Thanksgiving!
Many thanks!
Love all of your videos, thanks Matt. Will be trying this on my uds.
Good luck Kyle. That will be tasty!
The color on that bird is freakin amazing. 🔥 🤤
My fav of the year.
Pecan is the best go to neutral smoke, bar none! Right in the middle of fruit woods and hard woods like hickory or oak.
I got some brine, and Texas Sugar that will be here Monday., for my Thanksgiving turkey.
Enjoy!!
My wife and I will be doing this. Can't wait to see it on our new RoseWood block
I've had great success getting really juicy meat with wet brined, smoked poultry but the skin always has a rubbery texture to it. Do you think a quick sear on a grill would crisp up the skin with this recipe and if so, would you pull it off the smoke a little sooner so as not to over cook the bird?
This looks great! No mean tweet from me! Got my nephews Meat Church rubs in my office, waiting for Christmas!
Welp, did our bird like this today. I think the only thing I did different was I did Texas Sugar first, then dusted Honey hog. 20lb bird took 5.5 hrs to hit 165 on my ZGrill.
Everyone in the family couldn’t stop talking about how it was the best Turkey they ever had. So, guess who’s in charge of the bird now every year!? Thanks a lot Matt!
Just started the process of Thanksgiving today with this brine recipe (debating on adding granny smith's to it). After the brine goes the 2 day process in fridge. Then putting it in the pellet to 125. Then for the big day, deep frying.
Sounds great!
I've been using the Home Depot / Lowes jobsite coolers for years to brine turkeys, they are shaped perfectly to fit the birds without having to use 3-4x the brine of a rectangular cooler. It's also fairly well insulated so when you added the chilled brined and some ice you can brine that bird in a cool place (November, basement, garage, even outside deck) without worrying about the brine temp. They are also Cheap (Currently $24.98 Model# 42329 IGLOO 5 Gallon Seat Top Beverage Jug Cooler). Another tip, 1gallon ziplock bag with some air can be used under the lid to force the turkey under the brine if it's floating at all.
I like the way this sounds and looks amazing!
Gotta try!
Gonna try this tomorrow and will be making my brine tonight. Two questions - if I don't have that brine package you use, what would you suggest instead? Just equal parts salt and sugar and then add your maple and bourboun? Also, could you rub butter under the skin for this before smoking for more juiciness or is that not necessary? Thanks!
Hey Matt, great lookin turkey! Gonna try this!
Many are saying not to brine a turkey that was pre-brined or comes frozen in a brine solution. Is something to be concerned about? Thanks!
I ain't mad at that! I like both wet and dry brines, dry is typically more convenient. But I am gonna have to do this! If I have the time, I'd like to wet brine 2 days out (24 hours) then let it dry in the fridge on a cooling rack for a day. Hoping it helps the skin get crispy. Have you done that before?
Looked amazing! Thanks for everything you do, now I need to try that maple brine!
My pleasure!
Yummy anything with maple and bourbon sounds awesome 😁 nice video 👍👍👍
Its about to go down!
Nice!
I was wondering if that was turkey that has the salt solution in the bird. If it does have the solution in the turkey will the wet brine still work or will it make the turkey to salty?
Another awesome tutorial. Thank you
One question, would bourbon barrel maple syrup be an ok replacement for the bourbon and maple syrup?
Again thank you
My Grandson Spatchcocked
h is first Turkey used your brine. It’s in the refrigerator now, first thing in the morning we wii be ready to go. Must be ready by 1300 hrs
Tell him good luck!!!
Looking forward to trying this for Thanksgiving!! Thank you for all of the great recipes!!
Hope you enjoy!
Trying it out tomorrow! Brining tonight 👍👍👍
Shout out @Meat Church From South Texas! #Come on :) #Awesome Cook! #Yeah Buddy
What shears are you using to spatchcock the bird? I need a new set. Lots of love from New Jersey!
great recipe so delicious thank you
Thanks Frank!!!
Looks delicious. Putting this in my recipe options for thanksgiving
Matt you crushed this one amigo ! Smoked maple bourbon are my 3 food groups !
Thanks Tom!
Sir you got an instant subscribe when I heard you pronounce pecan correctly.
HAHA, thanks!
All I want is that awesome cutting board. Same size.
Hi Matt, I saw that you don't add a pan of water as you smoke. Is that because you have done a wet brine and the extra water is not needed? I am in the opinion that if you smoke at a lower temp the meat drys out too much?
Made this today! So good! Thank you!
Love it Matt!! Keep it Turkey
We are doing our Thanksgiving tomorrow. I got two birds one with your bird bath and the maple and bourbon with Texas sugar. When I was tasked with Turkey #2 I ran to Ace but they were out so I had to get a different brine and using Deez Nuts for the rub.
Sounds awesome!
@@MeatChurchBBQ 50-50 split, can't decide on the bourbon maple or Deez Nuts. A lot of my family loved the honey pecan on the turkey.
This is great as always Matt!
Thank you!!
Love the video!! Perfect timing, I’m doing that next Thursday!!!
Enjoy!!
Ordered the brine and rub last Saturday. Won’t be delivered until this Saturday after thanksgiving. Have to go with plan B.
Is there a trick to making sure the skin stays in tact and doesn’t all fall apart when carving? More basting? Less basting?..not sure..thanks for feedback in advance.
The only smoker I have is a Pit Boss Tailgater. Would you recommend smoking a turkey in it? What I worry about is it getting too hot inside near the firebox. I’ve smoked ribs and brisket in it before and I usually rotate the meat throughout the cook.
Merry Christmas, Matt! This is my first smoke on my new pellet grill... My question for you is, would you recommend using the same temp for the cook on my pellet? Also, any bourbon you suggest?
I was waiting to see what the plan was for the other side. I was ready for some sorcery
Looks good but I would like to see a brine that isn’t just dump bag in a pot/bucket. There are lots of good homemade brine videos and frankly you end up with an amazing product. I will admit though your new seasoning is extremely tempting because of the cumin which is one of my key ingredients in some of my BBQ recipe.
Damn, that's a Killer recipie!!! Go.a put this on my Favorites. Great lookin bird!
What's your opinion about injecting the turkey with baste mixture first before you smoke it? Everything you did for this cook, but add the injection?
I just started a job at Ace Hardware. The bbq seasoning corner is mind blowing. I’m getting some Meat Church rubs for sure! Any suggestions for each protein.
This looks amazing...I'd like to try it on my Turkey this thanksgiving. I bought a Norbest 12 lb turkey that I believe is pre-brined in a solution. Do you think it would turn out OK if I skipped the brine step to avoid it being overly salty?
Awesome video Matt, just about to order your Texas sugar and a brining bag. But let's talk about maple syrup. What is considered a "good maple syrup, not the cheap stuff... "?
Going to give this a try thanksgiving!! Like the videos and love the cooks!
Awesome! Thank you!
Just dropped mine into the cooler this morning. I figured wild Turkey was the most appropriate for a turkey 😂
Hey Matt (or anyone), I live in the Midwest where it’s cold during the fall. To keep it cool could I just keep it outside overnight?
Hey Matt, if I want crispy skin on this, would cooking it at 325 like your dry brine recipe do the trick? I wasn't sure if there was a risk of burning it with the maple syrup. Thanks!
Is it better to dry brine if you plan on frying the turkey? Or is a wet brine ok too? Just personal preference? Was just wondering about the excess moisture while frying being an issue with a wet brine.
So I ended up doing this and hot damn was it tasty. Thanks for the new way to do my bird! Everything about it was perfect.
Question…I unfortunately don’t have a smoker…YET (hello Santa) does this work in an oven? Temps/Times???
I was thinking of doing this on Super Smoke at 225 on a 20+ lb bird (since that's what SWMBO ordered). Figure it'll take a good 10+ hours at that temp. Afraid it might dry out a little, but hopefully not after brining in the Bird Baptism. Going to mix Texas Sugar with softened butter to slather underneath the skin, then go over the skin with more Texas Sugar.
Hey how did this go for you? Ive got a 16lb bird I’m going to do on Saturday, and as a novice smoker still, I just have no clue how long this is going to take me.
@@Shel_dor This went AMAZING! My wife said it was the best turkey we ever had. I just wish we didn't have such a large bird. I should've done two 12lb birds instead. The bird baptism brine with burboun and grade A maple syrup really imparted some great flavor. Ended up doing super smoke at 215 for about 10 hours. Bird was 24 lbs.