Smoked Turkey - How To Smoke a Whole Turkey
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Meat Church Turkey Recipes: www.meatchurch...
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Maple Whiskey Glaze recipe:
Maple-Whiskey Glaze
3/4 C grade A maple syrup
1/2 C brown sugar
1/4 C brown mustard (we use Plochman's bourbon molasses)
1/2 C Whiskey (we use TX Whiskey)
Great video! I was leaning towards trying spatchcocking for the first time this year than backed away. Seeing your video today, I'm for sure gonna do it now! Great explanation and helped ease my nerves. Love your products by the way. I always make my own brine but I'll for sure give your Turkey Bath a go next time! Happy Thanksgiving!!!
Nice repost from last year!
Why didn't you remove the back bone before you marinated
if you're gonna sptachcock, do it BEFORE you brine. it takes less volume of brine to submerge that way.
@@stickburnersyndicate5593 Great point, thank you!
Hey Matt love all the recipes and videos. Quick question is it not necessary to season the turkey on the bottom side? I noticed in your turkey videos you have been only seasoning on top and in some lifting the skin and seasoning there. Thanks. Happy Thanksgiving.
3rd year in a row because of this vid. Wouldn't change anything at all... Definitely fam/crowd pleaser!!
I’m trying the maple this year but it doesn’t say to cook or anything.. I’m assuming you do
How long does it take per pound?
@@ryanswanson1150 he mentioned 2:45 total time not specific per pound. As long as temperature in meat 165F or 74C
So I followed your recipe almost exactly except that I dry brined instead of wet. Just wanted to report back that all my guests were thoroughly impressed and said it was the best and juiciest turkey they ever had. I cooked on a WSM for about 4 hours and it was a nice and easy process. Thanks again for the tips! You made my Thanksgiving.
I was going to dry brine. Did you just use kosher salt for 12-15 hrs?
Nice dude i would like to dry brine as well. That’s what i do for everything else
I made this for Thanksgiving this year. It’s as easy as it looks AND the most juiciest, delicious turkey I have ever eaten. A room full of people who hate turkey because it’s too dry DEVOURED it! Thanks Meat Church you made me look like I knew what I was doing.
Just want to say that I followed this recipe down to a t and my Thanksgiving turkey was amazing! This was the first time ever cooking a turkey the recipe was that easy. Thank you Meat Church for making a great rub and providing an awesome recipe.
“For the smoke i’m using YETI smoke, u can use regular fire smoke though it’s cool”
🤣🤣🤣
Instructions were unclear, ended up with a Sasquatch Yeti in a town called Traeger & fought with a turkey over some Menu Church BBQ
@@JOhnDoe-pi9jj not funny bro sorry
Did he use yeti ice? I couldn’t tell
@@Greg-wz6fp definitely!
I’ve been spatchcocking for the last 3 years because of you🙌🏽 Almighty Meat Church
On point!!! I like how the host was relatable, and covered all aspects of the process in a curt and thorough manner. Props on the set and editing, as well. The lighting and set design enabled visualization of doing at home. Well Done!
The whiskey maple glaze is something you absolutely cannot skip it is amazing, i used woodford reserve in mine 😋
Wanted to do this recipe for Thanksgiving. Like all other new recipes, I did a test this weekend. I followed the recipe exactly, even got the Banner Butter (very pricey, but also very good). All went according to plan until it stalled at 155-160 (depending where you poke it) at 3 1/2 hours for a 13 pound bird. I live in the Chicago area and it was mid 50's and very windy the day I did the cook. I don't think I would have hit 165 leaving the grill at 275. I ramped the temp to 325 and it went from 160-165 in 30 minutes. I substituted the glaze with one last basting of the Banner Butter. The dark meat was a little mushy, but I think that's because the overall cook time went too long while the dark was done waiting for the breast meat to hit temp. Prepping the bird like Matt did makes it very easy to pull the dark meat before the white. Next time I'll watch the temp of the dark meat and pull it if it looks like the white will take awhile longer.
The wife liked it and she is about as picky as they come, preferring bland and well done. So that's saying something!
If you run into a stall like that you can take it off the smoker and put it in your oven. Once the skin gets hard it doesn't really soak up that much more smoke anyways.
This was a huge hit at our Thanksgiving dinner. We had a standard and a smoked bird and the flavor and juiciness could not be beat! My family was very happy!!!
The people need more cooking videos from this channel ❤️!!!!
I followed your instructions for my turkey this year. I definitely need some better shears but this was the best t turkey I have ever had!! Thanks!!
Thank you for this video! I spatchcocked my first turkey yesterday with your recommended brine and spices. I made a honey glaze. Turkey turned out great! I think next time I will leave off the glaze.
I made this today-07-14-23 with a frozen turkey that I bought last christmas.
I used the Honey Hog rub and the honey Dijon, Holy Cow glaze.
I used an old school Oklahoma Joe (1980s) offset smoker with hickory wood chunks, and followed the instructions exactly.
I was the best tasting turkey that I have ever made. It was very moist and the glaze added so much to the flavor.
I bought your bird bath brine and honey hog rub, and used my traeger tailgater 20, and turkey came out great! Thank you! Very reproducible.
I tried this recipe for Thanksgiving this year. Created the best turkey I have ever had! I'm the talk of the town.
Great vid, and glad you have a yeti sponsor that's awesome to have that! I always spatchcock my birds but I'll have to take the breast bone out now. But suggestion is to tuck in the wing tips under the breast, it helps elevate just a bit to get better circulation but also so it doesn't fully dry out that fat on the tips. I also like to inject mine a bit sometimes. But a good rub under the skin helps a ton for deep flavor.
I follow this video when smoking my turkey last year! Here I am again to make sure I don't forget a step, and I can't wait for this years!
This channel has a great future. Very well done. Keep it up.
thank you for this wonderful video. I followed your instructions to the letter. I bought the same yeti items to do the brining in and oh my God this was the best smoked turkey and they only smoked turkey I’ve ever ever had but it was definitely the best the wife and I enjoyed it very much. Thank you so much for your video!
Removing the breast bone is an awesome idea. Tried it on a chicken a few weeks ago. Makes carving it up much easier!
I spatchcocked and smoked my turkey this year after watching this video. Came out amazing. Used the Gospel rub, which my family found to be amazing. Presentation was awesome and the cook was very easy. Appreciate the tips, Matt.
really good high quality vid...I haven't spatchcocked a turkey before, i usually do a whole turkey, and spatchcock chickens......but will try this on my weber kettle here in a few days... on a kettle grill i have to rotate the meat to even out the color....
Just got done with dinner. All I can say is this method of cooking a turkey is the bomb!! Used maker’s mark for the glaze and turned out absolutely amazing! Will be using this for the next smoked ham. Great vid and thank you for making these vids and sharing your knowledge.
Awesome feedback. Thank you!!!!
Did my first ever Thanksgiving Turkey with this recipe, the family was blown away with the flavour and moisture in it. What a winner! Thanks. Will have to try the new recipe with the Alabama white sauce soon.
Spatchcock Turkey is the way to go! Yeti, MeatChurch & Traeger are all brands I stand behind!
I've never spatchcocked a turkey and now i can't understand why. Did a test run following this video - used Bird Bath, Traeger Hickory Pellets on my Timberline and it came out fantastic ! Love the color and it does present well ! Super excited about doing this for my inlaws on Thanksgiving ! Nice job. Looking forward to more of your videos !
I used y’alls products in this video, as well as spatchcocking/basting… Absolutely delicious. This was the first turkey I have attempted in any fashion, and now it will be the only way I prepare my turkeys in the future. It is simple, but juicy and full of flavor. Thank you for the awesome videos! Looking forward to future cooks and videos.
I’ve got to get my hands on a yeti to brine in! Five gallon bucket ain’t cutting it !! I can’t wait to try this recipe
100$ for a 5 gallon bucket, no thanks.
Did this last year and followed the recipe almost exactly… I have been requested to do two turkeys this year!!
By far the juiciest turkey I’ve ever cooked and I’ve tried the deep fry, regular oven, smoking it whole, etc. Spatchcock and brine are DEFINITELY the way to go! So much faster also!
Awesome. Thanks for the feedback!!!
Great video. Gave up on removing the Keel bone last year, but with a little "motivation" I'll get it out for sure this year.
Press from the top, like you’re giving cpr.
Dudes got the best area/kitchen.....blessed....good for u Nd the fam..love the vid
Geat video and method. Love the Texas expressed in your kitchen. subscribed!
Steve Watts thank you!!
This will be my 3rd year using your recipe (and your spices & Brine). I got so many raves over how good the turkey turned out. Great products and great videos. Thanks, RT
Thank you for helping us have a legendary Thanksgiving!
First time smoking turkey. Thank you, it came out great with bourbon glaze!
Nice Job Matt! I'm gonna try to copy the technique this year - without the Yeti gear :) Big Meat Church Fan !
Lol Rubbermaid for me. 400 yeti bath is a little rich.
I love my Masterbuilt Vertical Charcoal smoker/grill. Every comparison Video between the Smoker you're using and the Masterbuilt, The Masterbuilt wins with taste.
I did this for Thanksgiving and it was incredible. Seriously impressed everyone so thank you so much because it was genuinely incredible.
I used Turkey Toms The Briner with some ice and set it in my garage with some covers. No need for yeti like the comments say.
My words exactly, got compliments that it was the best turkey they'd ever had.
I've been smoking my holiday turkeys for decades. I use a turkey between 10 to 14 lbs. Any larger is not the best bird to smoke. I do mine at 260 degrees and instead of brining I keep a water pan in the smoker. I only use pecan wood for the smoke. I generally add wood each hour for the first three hours and by then the bird is hot enough that it will no longer accept any smoke. I could smoke until it reaches 160 degrees internally but I prefer to cook it a bit more cooked. When I can move a drumstick freely it's where I want it to be. I normally season the bird only with salt and pepper and push some butter under the breast skin for added flavor. One year I had a large get together with family and friends. One smoked turkey wasn't going to be enough so I smoked one and roasted one in the oven. The guests completely finished the smoked turkey before making a dent in the roasted one. At any rate after that it was smoked turkeys only. If you don't have a smokehouse and are lazy like I am a masterbuilt electric smoker will do a great job or for that matter any small smoker will work fairly easily.
I like your spatchcocking technique. I've never tried taking out the breast bone but will next time.
This past Thanksgiving, I smoked about the same sized turkey and used apple wood pellets. It was my first time to smoke a turkey, but everyone said it was the best they had ever eaten. Moist and extremely tender. I’d always roasted or fried the turkey but from now,on it’s smoked.
First video I’ve ever watched on how to smoke a turkey and I feel I’ll never need another video.
👊🏽
Very nice looking Turkey. I would advise next time or who ever else tries this method to turn the smoker on.
Ikr
That’s exactly my thoughts . no smoke
No steam rising when he was basting
the turkey , no carving the Turkey ,
Fake
Just wanted to put another comment here telling ya, I did this this year.
Will be doing it again, came out really good. Thank you
I tried to smoke a whole turkey one time, had a hell of a time getting it lit
Just got my first piece of turkey using this recipe minus the glaze so moist and delicious. Thanks @MeatChurch for the turkey kit will definitely be buying again and again.
Awesome stuff Matt! That bird looked great! I'm doing one this weekend. Will be using a couple of your rubs! Keep the videos coming brother, would love to see more from you.
you are the best. I think your videos are crazy and you put the best work on them. (from my 8yo daughter).
Would like to see how you carve the turkey
He didn't have sponsor for that
Haven’t cooked a turkey in my life yet usually leave it up to my wife but my family always loves when dad cooks so I’m going to give it a shot this Turkey Day you haven’t let me down yet bro I’m excited to try this out!
Same here good luck 🍻
@@coatingkings likewise fam 🍻
It's game over best smoked turkey video I've seen to fit my needs this guy know wats up and he sharing some. Nice tips... I'm about to kill it on Christmas with this turkey doing the splits on a platter!
gators-N-rocks thanks brotha. More vids to come.
Matt love the video, stay focussed on what you do and stop with the product placement and stay focussed on what you do.
Man that was awesome I’m definitely going to try that.
Smoked my first turkey today. Thank you for the video! Honey hog for the win
As always, great video and I'm sure it was delicious. How was he skin? I find that at 275, the skin doesn't quite crisp up the way it should. Have you had the experience? I've noticed the pellet grills don't crisp up the skin quite as nice. Any tips on that? 325+?
Yea get a real smoker
Your recipes are excellent. Followed 3 or 4 now and been more than happy. Thank you. Oh and your seasonings are the best I’ve ever used
Scott Williams thank you so much Scott!
Meat Church BBQ going to try this today minus the brine since I didn’t have that. Canadian thanksgiving today.
Thanks for the 3rd year in a row Matt
Boy do I love to see y’all not season both sides of the meat . Where is the consistency?
DIDNT CUT IT TO SEE RESULTS
That's a cooking foul🤢
You mean under the skin?
No real results
ya want both sides to taste good =)
I made the filling and it was killer
This was a really great video. I am doing a second turkey on my Traeger and after watching this I am absolutely doing it this way. Thanks guys!
Thanks Michael. Have a great Thanksgiving!
Lots of people would pay money to get this lesson! Can’t believe people are hating on yeti products! Great video Matt. Anyone who follows these steps will have the best turkey they have ever eaten guaranteed!
It would be much better if the title said “spatchcock” smoked turkey.
The thumbnail was a hint for those familiar with the technique
This recipe is fantastic and my Thanksgiving turkey came out amazing!
That s awesome Charles. Thanks for the feedback!!!
I watch this every thanksgiving 😂
I tried smoking a Turkey once but I couldn't get the beak lit.
Try harder next time!
Fellow Texan here new subscriber, great video sir
Anyone else try buying the Turkey kit? But it's all sold out.
Matt, just took my first smoked turkey off the grill and it's awesome. For us up here in Ontario, this wouldn't be a Thanksgiving, or Christmas turkey, just because we do things differently. But, as a long weekend turkey this fits the bill. Only thing I did different was the seasoning, just SPG. Just awesome though. Thanks for this video.
I know this video is 4 years old, but I just combined this one with the other recent vids and picked what I liked about each one for the best turkey I’ve ever had. (In-laws loved it too). The Birdbath was amazing; Not a ton of flavor, but made the bird super juicy. I even pulled it off the smoker at 165 and let it rest 15 mins and it didn’t fail. Happy Gobble Day!
Looks good, I always like to wrap it in bacon after I season the bird...bacon grease is the best to keep it moist.
Instead of learning how to brine and cook a turkey , I feel like I watched a yeti commercial.. with a touch of traeger grill...funny. He’s inside the house (church) and has on a yeti toboggan on his head... sponsorship is the way to make a great living I suppose.
"He" is in his amazing outdoor kitchen. Thanks for watching!
I was thinking the same thing!
Meat Church, love the name
Again I’m back 😂 can’t wait to make a couple of these man hosting for about 30-40 family members this year 😬😅 let’s see how it goes you’ve never failed me before Matt
Great Video Matt! Step by step for anyone wanting to cook a great turkey for Thanksgiving!! Excellent
Excellent instructional vid! I've got several of your rubs from Academy Sports and outdoors.
Wish me luck, going for it here at the house this year!
Update! It was a HIT! Everyone voted for me to do it again next year!!
I was feeling that (he) could have used simple containers. Not YETI stuff .. I’m a yeti dealer in Tennessee. Not everyone can afford these products. I felt that you could have used pitchers from Walmart and got the same results. People who use all these yeti products like yourself and do yeti commercial spots make Normal folks feel uneasy about your receipes, because they think you have to use yeti products and it’s just not true. Love ya and the channel man. Have learned a bunch from you. Please just let your subscribers know they don’t have to use all these high dollar yeti products to achieve the quality that you do....
It was filmed for YETI. I mention you can use a brine bag in a fridge.
Meat Church BBQ .. i’m sorry buddy. I didn’t know that you were filming a yeti commercial and mixing it with your product. I loved the presentation I have use your product in the past I just didn’t understand the correlation between you and all of the yeti products that you were Hawking on your channel forgive my ignorance
Thanks Matt! I was the talk of thanksgiving gathering we had. Thanks to your recipe! Will be doing the same thing next year
Spatchcock is the ONLY way to go for a Thanksgiving turkey but taking out the breastbone is a game changer. Will be trying that in a couple weeks!
Didn't season on the meat side ?
Right? I think you missed a spot...err half the turkey
Should it be seasoned? I’m new to the smoker lifestyle.
john flores depends if you like flavour
@@johnflores1256 I would and am going too. I do everything else I smoke. Trying it this way for the first time tomorrow.
@@canonphoto I ordered the Turkey Brine kit from Meat Church. I grilled some pork steaks last night and used some of the seasoning on 1 steak, just to get an idea of the flavor. Wasn't bad at all.
Already bought my stuff for this! Gonna be killer
Year 2 for me, about to pull my turkey out of the brine! Let’s go!!! Happy thanksgiving 🦃🍁
I smoke mine uncut..
Comes out AMAZING
This is the best video I've seen for doing turkey this way. Can't wait to give it a try!
Thanks Chad!!!
Hope you guys have a great Thanksgiving. God bless America 🇺🇸🇺🇸🇺🇸
275??? Anytime I've ever smoked poultry below 300 the skin is like chewing a rubber band.
It's cause you're not using yeti equipment
Try taking it out an hour before is done and put it in a 400 degree oven for 30 mins
Doing it today man thanks I’ll update comment on how it turns out ✊️
Watched a bunch of vids - this is one of the best! Thanks Meat Church!
Jim Hershberger thank you!!
This looks absolutely amazing. I’ve been looking for a simple recipe and I believe I found the one. I’m definitely going to try this as my “tester” Turkey this weekend. Thank you.
Also, I’m new to smoking and I had brined a chicken (maybe a little to long) & it was a little to salty for my taste, could I possibly bring the brining process down to 8 hours?
@@cherylrae9325 in another video I heard him say 45min per pound. I’m cooking a turkey tomorrow. It’s in the brine right now. Never done this before so fingers crossed 😆
@@dagraphics4369 Can you explain the process that he was saying to wash it off and pat it try? I dont get that part.
@@MasterHowLeH after the brine step, you want to wash the turkey off with cold water and then pat it dry before applying the rub
I don’t like turkey at all. I make steaks for thanksgiving
Will G big fan of that!!!
Nice job explanation was suburb and the turkey!
Everything on TH-cam is a commercial and product placement.
Why you didn’t season the other side??
Love this video Matt. Tried this last year and plan on it again this year.
Hell of a video Matt ! Exactly how I plan on doing my turkey Thursday.
Professional tip. Even out the seasoning by seasoning the other side. Also, tuck the wings and make a slice behind the leg, tuck the legs.
Great video boss; and love that outdoor kitchen
Thanks for the video. Doing this today for the third year in a row. Happy Thanksgiving!!
Wow!! You, my friend, have just earned yourself a sub 👍🏼