Just ordered some bird bath and since I was there thought I’d replenish my stock and ordered The Ocho. I ain’t mad about it either. Your cooking classes started back?
I personally use Mercer knives. I've had mine for 8 years through my journey through culinary school and my career. Currently working as a Butcher and the blade holds its edge exceptionally well and my boning knife is strong enough to split whole chicken with ease and with just a run on the steel it will keep it's edge for weeks.
We’ve Traeger smoked a while turkey with your garlic and herb seasoning, basted with butter, and it was delicious! Tomorrow I’ll be doing what you have on this video, but I don’t have the holder so I hope the can alone will work.
Love smoked turkey, so many directions to take it, and you don't have to feel bad about building flavor into the bird. But can't go wrong with garlic butter and herbs.
Usually, I deep fry a turkey for Thanksgiving. I'm gonna have to try that this year. I like the sprig of rosemary you used for basting. That only enriches the flavor.
Call me crazy, but Texas style smoked turkey breast may be my favorite BBQ item. I love brisket, sausage, Texas Twinkies....all the usuals, but man, there's something about that turkey breast I crave!
Look at the Thanksgiving one on this channel. Super easy and a must is the glaze. I did 2 turkeys one smoked and one oven and there was NOTHING left on the smoked one.
Found Meat Church products at the local Ace, all 10% off this week. Did the spatchcock for Thanksgiving. Everyone loved it! Tomorrow doing turkey breast. Then I'm done with turkey till next year.
JUST what I was looking for… and just what I expected from you, Matt. Simple, flavorful. Being it’s June 2024, bone in or boneless turkey breast is scarce in supermarkets.. and when available, $2.99 and up a #!!
I’ve never brined poultry before. Only ribs sometimes. This has got me very interested. Orderred the meat church bird brine and I’m going to give it a go. Love this channel. Look forward every week to these videos. Keep it up. 👍
@@russellkent2376The only turkeys I can get are pre-injected with a salt solution. Can you brine these at the lower rate (15 min per pound) mentioned in the video?
I love me some smoked turkey breast. I usually just do a 50/50 salt and black pepper blend seasoning, but I’m going to give this a try. Thanks for the videos.
Hahahaha, hilarious how you mention eating dried out turkey. I bought a smoker a couple years ago and started watching videos and learned it’s temp not time. I said to my wife “since I bought this thermapen roast beefs, chickens and turkeys seem to be a wee bit more juicy”.
Got kinda busy yesterday so the brining with Bird Bath was more like 24hrs.... lol, But it looks great ( resting right now ) Can't wait to cut into it!
Awesome cook Matt I dont bbq so much these because of life style changes, but alwas brined my birds. Got my brine from Rich over at mad hunky meats. This was way before you, but brother you put on a good show and killer ass cooks. Awesome job Matt.
Looks good- but I'd debone it, ditch the skin - your brine would keep it moist and no holder required. Turkey presentation is some Norman Rockwell stuff. Nicely sliced and nicely arranged on a platter is the way to go, IMO.
Personally, I've used both. Don't really taste a difference. Since there's salt in the rub, I will usually use non salted butter. However, try both and see what you enjoy. That's the fun part of cooking. Just remember, as long as it's edible it's not a fail. 😁
@@redbirdsjunkie that's always a win win. The wife always give me "that look" when I get ready to smoke ribs. I'll have 3 or 4 racks all seasoned differently. Got to play with it.
@@bobvilla286 Quick follow up. I asked Matt the same question on his Instagram post earlier today and he just commented moments ago: “I pretty much only buy salted butter. I prefer it.”
Matt, what's your input on brining a turkey then injecting it with the brine solution (new brine made) with ghee butter or liquid butter then seasoned with rub. Others seeing this you're more than welcome to answer as well
Would there be any advantage or disadvantage to spatchcocking it? I've used Matt's 2018 turkey recipe using his Brine, Honey Hog BBQ Rub and Banner butter. My guests said it was the best turkey they ever had. I agree!
How much time would it add if you used the super smoke mode at 225 on an Ironwood 650 for a full turkey? Hitting it with a little extra smoke for doesn’t have to be for the full time like 25% of the cook on super smoke and the the rest at 300? Any thoughts?
probably 5-6 hours. I usually do 225 super smoke for an hour then bump it up to 275 for about 3-1/2 to 4 hours ish and it's done.. Thats on a 15lb bird. I use an Ironwood 885. Comes out great!
I followed this video step by step. Internal temp hit 162 before I removed it to rest. I let it rest for 15/20 minutes. The skin was rubbery and the meat was super chewy. What did I do wrong?
Question Matt, i have honeysuckle turkey's that's in a 8% factory brine solution. What's your input on putting these honeysuckle turkey's in just water for 12 to 24 hour's to try and pull out some of that factory brine before doing a actual brine like bird bath or homemade brine or do you think it would be a waste of time. Doing traditional style and spatchcock
Matt. I want to buy your turkey brine. I've found it at academy in the kit. It comes with the voodoo spice. I've watched your videos it seems that you like the other rub honey hog. Is the voodoo good on turkey or what do you prefer the best . Thanks Scott
Hello MeatChurch, I am planning a Trip to Att Stadium for Thanksgiving, trying to make a Turkey Breast in a Traeger Ranger. My question is, can a Turkey Breast with The Traeger Chicken Throne fit inside a Traeger Ranger? Thanks Matt Pitman and MeatChurch FAMILY!
I really want to try to cook this but the turkey breast roast at my grocery store says it’s butter infused, how would this affect the length of time in the brine?
Dang, I just did a turkey breast last week - I had to prop it on my beer can holder lol. I wonder how the MC lemon garlic with taste? I use that on wings for the kids all the time.
Not sure where you live, but finding fresh, unbasted turkey breast at any time of year is virtually impossible, or prohibitively expensive around me, so I'm stuck with frozen, prebasted options. Makes the cooking process much less flexible.
Just ordered some bird bath and since I was there thought I’d replenish my stock and ordered The Ocho. I ain’t mad about it either. Your cooking classes started back?
Thank you! Hopefully December.
I personally use Mercer knives. I've had mine for 8 years through my journey through culinary school and my career. Currently working as a Butcher and the blade holds its edge exceptionally well and my boning knife is strong enough to split whole chicken with ease and with just a run on the steel it will keep it's edge for weeks.
Great tip!
We’ve Traeger smoked a while turkey with your garlic and herb seasoning, basted with butter, and it was delicious! Tomorrow I’ll be doing what you have on this video, but I don’t have the holder so I hope the can alone will work.
Can’t wait to your this out. Matt Pittman does the best and easiest to follow recipes on the internet. Keep up the good work please. Tim in Houston
Can we see your take on a Leg of Lamb or Lamb Shank during the Holiday Series? Thanks!
Did this one this year. it is really good. Took an hour longer with 5.8lb bone in turkey breast
What a great idea, i've always done full tukeys - this makes sense for lunch-meal preping for the week !
Love smoked turkey, so many directions to take it, and you don't have to feel bad about building flavor into the bird. But can't go wrong with garlic butter and herbs.
Agreed. Thanks Shawn!!!
Usually, I deep fry a turkey for Thanksgiving. I'm gonna have to try that this year. I like the sprig of rosemary you used for basting. That only enriches the flavor.
Looking forward to seeing y'all at the Reporter Festival.
Call me crazy, but Texas style smoked turkey breast may be my favorite BBQ item. I love brisket, sausage, Texas Twinkies....all the usuals, but man, there's something about that turkey breast I crave!
Just smoked a turkey breast last week. Little different recipe turned out great.
I think I’ll remove the backbone and use to make gravy. Can’t wait to give this one a try 👍🏼
Another great video Matt and the MC products make everything taste great! We use the original seasoning salt on everything!
dang just did a turkey breast yesterday lol. ok when is the whole bird video coming. do it early so we can be ready for thanks giving please!!!!!!!!!!
They have a whole turkey video, from about 3 years ago .
@@rjwickland6557 ah thanks, i'll go look that up!
Look at the Thanksgiving one on this channel. Super easy and a must is the glaze. I did 2 turkeys one smoked and one oven and there was NOTHING left on the smoked one.
Found Meat Church products at the local Ace, all 10% off this week. Did the spatchcock for Thanksgiving. Everyone loved it! Tomorrow doing turkey breast. Then I'm done with turkey till next year.
Great cook, Matt! I'd love to see a beer can turkey breast video.
JUST what I was looking for… and just what I expected from you, Matt. Simple, flavorful. Being it’s June 2024, bone in or boneless turkey breast is scarce in supermarkets.. and when available, $2.99 and up a #!!
Yes! Crazy prices.
That looks really good. I'll be trying this in the next couple of weeks. Love the content. Thanks!
Sold so many turkeys for Canadian thanks giving. Wish this video was like 2 weeks earlier.
We have quite a few turkey recipes & videos for future reference.
Thank you Matt. You are the real deal Sir
I’ve never brined poultry before. Only ribs sometimes. This has got me very interested. Orderred the meat church bird brine and I’m going to give it a go. Love this channel. Look forward every week to these videos. Keep it up. 👍
Brining is a must. There are a lot of great easy home bribes too with salt, water, citrus etc
@@russellkent2376The only turkeys I can get are pre-injected with a salt solution. Can you brine these at the lower rate (15 min per pound) mentioned in the video?
Looks good. Same rub I used, basically a pure savory poultry mix...sage, thyme, rosemary. I separate the breasts from the carcass before cooking.
I love doing turkey breast I slice it up for sandwiches it is amazing I am going to have to get your bird brine for the thanksgiving bird this year
I love me some smoked turkey breast. I usually just do a 50/50 salt and black pepper blend seasoning, but I’m going to give this a try. Thanks for the videos.
Don’t come after Grandma like that 😂😂😂
Im normally not a big turkey fan, but I'm gonna try this. Thx brotha! 👊🏽
Excellent video, I just cooked mine. Where do you buy the white heat resistant gloves? Thank you Matt, Jeff
Hahahaha, hilarious how you mention eating dried out turkey. I bought a smoker a couple years ago and started watching videos and learned it’s temp not time. I said to my wife “since I bought this thermapen roast beefs, chickens and turkeys seem to be a wee bit more juicy”.
The thermapen is A GAME CHANGER!
It's about that time! I've done this for my turkey breasts for the past few years. Best way to do it, by far
Got kinda busy yesterday so the brining with Bird Bath was more like 24hrs.... lol, But it looks great ( resting right now ) Can't wait to cut into it!
The wife prefers dark meat to the breast, I have a feeling when I fix this that will change. Thanks for all the tips, very good video.
Dude, Matt you killed it bro ! Cheers from Eric in IL ! Got a Traeger IW 885 looking for some of this action tomorrow on Veterans Day !
Awesome cook Matt I dont bbq so much these because of life style changes, but alwas brined my birds. Got my brine from Rich over at mad hunky meats. This was way before you, but brother you put on a good show and killer ass cooks. Awesome job Matt.
Thank you Cris!
Called out Grandma..Sheez! 😂 Great video as always and I'll be cooking this very soon!
Will have to try this. Looks great
Awesome job I love watching all your videos keep up the great content 🙏
I have been frying a Turkey for several years, but think I am going to try smoking one this year.
How do you prevent the skin from getting tough? How would/could you make it crispy?
Thanks Matt another great video.Preping a honey hog one now.
Another great cook! Thank you!
This looks amazing -- will be doing this soon!
Looks good- but I'd debone it, ditch the skin - your brine would keep it moist and no holder required. Turkey presentation is some Norman Rockwell stuff. Nicely sliced and nicely arranged on a platter is the way to go, IMO.
Looks great! Do you ever inject your turkeys? Also id love to see you smoke a prime rib on the Traeger for the holiday series.
I do when I fry. Stay tuned for that!!!
Nice work Matt. Looked great.
Think I will make this, this weekend.
Awesome video I'll be smoking turkey this Thanksgiving 🤘🏽💯
When you baste with butter (to include on your chicken), do you use salted or unsalted butter? Or does this even matter, thanks Matt!
Personally, I've used both. Don't really taste a difference. Since there's salt in the rub, I will usually use non salted butter. However, try both and see what you enjoy. That's the fun part of cooking. Just remember, as long as it's edible it's not a fail. 😁
@@bobvilla286 Great points! And if I’m using both types of butter to test both methods then that just means I’m smoking more meat which is a win-win!
@@redbirdsjunkie that's always a win win. The wife always give me "that look" when I get ready to smoke ribs. I'll have 3 or 4 racks all seasoned differently. Got to play with it.
@@bobvilla286 Quick follow up. I asked Matt the same question on his Instagram post earlier today and he just commented moments ago: “I pretty much only buy salted butter. I prefer it.”
@@redbirdsjunkie awesome.
As usual Awesome,Matt
That looks awsome!
Hey Matt! Did you do a video on smoking a turkey breast slathered in mayo and rub instead of brining? Someone told me about it but I never seen it.🤔
what were you using for a brush? Looks fabulous!!
Matt, what's your input on brining a turkey then injecting it with the brine solution (new brine made) with ghee butter or liquid butter then seasoned with rub.
Others seeing this you're more than welcome to answer as well
Ok that Messermeister Overland Chef knife is legit... The turkey looks great but where's the discount code for getting that knife? :)
Great looking turkey breast i will be doing herbs and spices this thanksgiving 😀
Is it better to us split wood to burn .than a hole log .Thank you
Fine looking bird there sir!
How much time would I add if I had two bone in turkey breasts in the same cook?
Would there be any advantage or disadvantage to spatchcocking it? I've used Matt's 2018 turkey recipe using his Brine, Honey Hog BBQ Rub and Banner butter. My guests said it was the best turkey they ever had. I agree!
That video drops in 2 weeks. I prefer to spatch for even cooking and presentation.
Glad to see a video from one of the non-bbq rubs
And to see you use a towel after touching the raw turkey, lol
Dangit, Matt! Where was this recipe two weeks ago? Us Canucks need some Thanksgiving BBQ ideas, too!
You forgot to pop the top! Great video as always!
How much time would it add if you used the super smoke mode at 225 on an Ironwood 650 for a full turkey? Hitting it with a little extra smoke for doesn’t have to be for the full time like 25% of the cook on super smoke and the the rest at 300? Any thoughts?
probably 5-6 hours. I usually do 225 super smoke for an hour then bump it up to 275 for about 3-1/2 to 4 hours ish and it's done.. Thats on a 15lb bird. I use an Ironwood 885. Comes out great!
What would you use at home to substitute the turkey throne?
I followed this video step by step. Internal temp hit 162 before I removed it to rest. I let it rest for 15/20 minutes. The skin was rubbery and the meat was super chewy. What did I do wrong?
tips if you don’t have a smoker but want these flavors????
How is the skin? Crispy or still rubbery? Temp seems low to get good skin consistency.
Question Matt, i have honeysuckle turkey's that's in a 8% factory brine solution.
What's your input on putting these honeysuckle turkey's in just water for 12 to 24 hour's to try and pull out some of that factory brine before doing a actual brine like bird bath or homemade brine or do you think it would be a waste of time. Doing traditional style and spatchcock
I noticed you didn’t put mayonnaise on this one but one other video your did. What do you recommend?
Is there something magical about 275? My pellet grill only has 250 or 300
Matt. I want to buy your turkey brine. I've found it at academy in the kit. It comes with the voodoo spice. I've watched your videos it seems that you like the other rub honey hog. Is the voodoo good on turkey or what do you prefer the best . Thanks Scott
I did not catch what temp you set on the Traeger
Did you use dried or fresh herbs in the butter ? This looks fantastic!
Fresh
how did you get that Traeger turkey throne when Traeger doesn't even carry it on their site?
Can you cook a turkey breast in a regular grill and get the same results?
Hey how would this taste or do with your sweet heat
Hello MeatChurch,
I am planning a Trip to Att Stadium for Thanksgiving, trying to make a Turkey Breast in a Traeger Ranger.
My question is, can a Turkey Breast with The Traeger Chicken Throne fit inside a Traeger Ranger?
Thanks Matt Pitman and MeatChurch FAMILY!
Any tips @meatchurch
I really want to try to cook this but the turkey breast roast at my grocery store says it’s butter infused, how would this affect the length of time in the brine?
Dang, I just did a turkey breast last week - I had to prop it on my beer can holder lol. I wonder how the MC lemon garlic with taste? I use that on wings for the kids all the time.
Man I'm wanting to try Lemon Pepper on one soon.
@@MeatChurchBBQ I like your thinking. My kids love your lemon rub!
Do you recommend an additional brine if my breast came brined? I was planning to just inject rather than the extra brine.
Will one bring bag do a whole turkey?
Thermapen is quite expensive..is it worth it?
Turkey breast is the way to go
What size was this Turkey breast? I have a nearly 7lb breast for tomorrow. Trying to get timing down
Question if you brine the bird and baste with butter is injecting overkill??
Not in my opinion.
Any reason to go 225-250 to allow for more smoke in the cook or would that be too much?
That would be fine.
Has anyone tried a herb- butter for underneath the skin with this recipe?
Can you do more than one bird at the same time?
Meat church I would like to learn how to smoke good food
What temp for crisp skin tho?
did he just say "this is the meat my wife prefers" LOL
🤣🤣🤣
How big was that bird? 8lbs?
I ain't mad at it.
Surprised you didn’t do a base of holy cow then over the top with the garlic and herb!
We drop a Holy Cow bird in 2 weeks!
@@MeatChurchBBQ would those two seasonings work well together on a Turkey in your opinion!
Not sure where you live, but finding fresh, unbasted turkey breast at any time of year is virtually impossible, or prohibitively expensive around me, so I'm stuck with frozen, prebasted options. Makes the cooking process much less flexible.
OK!!, Looks like its is turkey breast next on the Traeger!
You never say what temp you run the smoker at
How much brine did you use for this size?
Wondering the same as well. Not sure if I should use the whole bag or just half
That knife tho 👊 team Messermeister
Do you recommend brining for 24hrs using this recipe?
45 mins per lb.
@@MeatChurchBBQ I guess my question should've been "Could you brine this size for 24 hrs or would that be too much"