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.”
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!!!
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
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!
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’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
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!
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 🦃
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 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!
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!
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!
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... "?
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
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 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'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?
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?
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 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.
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.
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!
can anyone tell me how long a 19 lb turkey would take at 275? im seeing conflicting information online some say 9hr some 6 and some 4. My dinner is at 1630 and do not know when to start the smoke. @meatchurchbbq
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?
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?
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?
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.
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!
Great video as always. This is very similar to the brine I've been doing for years. Question for you though. Why do you season outside the skin instead of underneath the skin?
Matt, this looks freaking great. Can you describe the flavor a little more? I am leaning towards doing this, this year. I usually smoke it traditional flavors / seasoning with lemons stuck under the skin on the breast for added moisture.
Hey Matt going to give this a run on my traeger this thanks giving day. I have a 17.5# bird how long do you think it will take at 275? Do you have a general minutes/pound rule of thumb you follow?
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.
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.
Where did you get that little sauce pan from? i've been looking for something like that where i can throw on the grill and keep it warm and such when basting and putting sauces on.
![[ENGSUB] UNPRODUCTIVE DAY ใช้ชีวิต (เปื่อยๆ) ด้วยกัน 1 วัน! | OUROAD CLOSEFRiEND SS2 EP.9](http://i.ytimg.com/vi/pyYKZ3kra9w/mqdefault.jpg)
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.
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
Made this yesterday, no further searching for a turkey recipe is required! Fabulous!!
😀
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 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.
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!!!
Cooked this maple bourbon turkey and it was amazing
Love the feedback!!! 🔥
Just did this for our Christmas get together. Absolutely the best Turkey I have ever done. Glaze was awesome!
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!
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.
WET BRINE ALL THE TIME! Awesome job Matt.
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
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
That's a mighty fine looking bird!
Thank ya!
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 just did this on a Pitboss. First turkey I have ever cooked and also the best I’ve ever ate
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!
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!
Outstanding job on the cook and video! Easy to follow THANK YOU!
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!
Thank for this episode! We used a butter syrup & bourbon injection in our brined/smoked turkey 🍻
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!
I just ordered Texas Sugar. Just love your products!! Can't wait to try it!!
Hope you like it!
I've been doing a maple bourbon brine for years, love it!
Cheers!
You're my hero. Thanks Matt!
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 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!
That is the best looking turkey I have ever seen!
Thanks Nate!
Dude I love turkey so much
Thank you! My Turkey was the best this year! I definitely would like to learn how to smoke a good restaurant style brisket.
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!
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... "?
Followed your directions. It was amazing. Thank you!!
Awesome!!!
That Turkey looks dam DELICIOUS !!!
It was!
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
The color on that bird is freakin amazing. 🔥 🤤
My fav of the year.
I did this for Thanksgiving and came out unbelievable. Thanks man!!!
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
I made a similar maple one last year, but yours looks amazing! Thanks for the tips!
You are so welcome!
Tried this recipe for thanksgiving. It turned out great!
Its about to go down!
Nice!
All I want is that awesome cutting board. Same size.
Cooked yesterday for Thanksgiving, came out fantastic! Juicy and the glaze was delicious!!! Thanks!!
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 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 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 like the way this sounds and looks amazing!
Gotta try!
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?
Trying it out tomorrow! Brining tonight 👍👍👍
Made this today! So good! Thank you!
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!
Love all of your videos, thanks Matt. Will be trying this on my uds.
Good luck Kyle. That will be tasty!
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?
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
What shears are you using to spatchcock the bird? I need a new set. Lots of love from New Jersey!
This looks great! No mean tweet from me! Got my nephews Meat Church rubs in my office, waiting for Christmas!
Yummy anything with maple and bourbon sounds awesome 😁 nice video 👍👍👍
I was waiting to see what the plan was for the other side. I was ready for some sorcery
great recipe so delicious thank you
Thanks Frank!!!
Just dropped mine into the cooler this morning. I figured wild Turkey was the most appropriate for a turkey 😂
My wife and I will be doing this. Can't wait to see it on our new RoseWood block
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 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.
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.
Looks delicious. Putting this in my recipe options for thanksgiving
I got some brine, and Texas Sugar that will be here Monday., for my Thanksgiving turkey.
Enjoy!!
2nd year following this video and killed it! Family devoured the bird lol thanks Matt!
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!
Sir you got an instant subscribe when I heard you pronounce pecan correctly.
HAHA, thanks!
Looked amazing! Thanks for everything you do, now I need to try that maple brine!
My pleasure!
Shout out @Meat Church From South Texas! #Come on :) #Awesome Cook! #Yeah Buddy
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?
This year I'm going to try duck phat as a binder with the awesome Texas Sugar. Can't wait to smoke this bird!!
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
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.
can anyone tell me how long a 19 lb turkey would take at 275? im seeing conflicting information online some say 9hr some 6 and some 4. My dinner is at 1630 and do not know when to start the smoke. @meatchurchbbq
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?
Damn, that's a Killer recipie!!! Go.a put this on my Favorites. Great lookin bird!
This is great as always Matt!
Thank you!!
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?
You had me at Maple Bourbon.....
Love the video!! Perfect timing, I’m doing that next Thursday!!!
Enjoy!!
Looking forward to trying this for Thanksgiving!! Thank you for all of the great recipes!!
Hope you enjoy!
Matt you crushed this one amigo ! Smoked maple bourbon are my 3 food groups !
Thanks Tom!
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?
Love it Matt!! Keep it Turkey
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.
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!
Great video as always. This is very similar to the brine I've been doing for years. Question for you though. Why do you season outside the skin instead of underneath the skin?
Sometimes I do underneath as well.
Matt, this looks freaking great. Can you describe the flavor a little more? I am leaning towards doing this, this year. I usually smoke it traditional flavors / seasoning with lemons stuck under the skin on the breast for added moisture.
Ordered the brine and rub last Saturday. Won’t be delivered until this Saturday after thanksgiving. Have to go with plan B.
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?
Looks fantastic!! What brand bourbon do you like?
Hey Matt going to give this a run on my traeger this thanks giving day. I have a 17.5# bird how long do you think it will take at 275? Do you have a general minutes/pound rule of thumb you follow?
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.
Wet Brine is the only way to go. The Texas Turkey Rub is fantastic.
Thank you, Gary!
It all comes down to opinion. Mr know it all
Love the video! I'm curious if I would be ok to brine a frozen Butterball? Is this too much salt? Thanks for all of the great content and products!
A butterball turkey would be fine to brine . I've done a few myself.
Where do we get the poultry shears from. Hard to find a decent pair.
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!
Where did you get that little sauce pan from? i've been looking for something like that where i can throw on the grill and keep it warm and such when basting and putting sauces on.