Spatchcocked Smoked Turkey by Matt Pittman | Traeger Grills
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- čas přidán 8. 11. 2022
- Get the recipe here: traeger.app.link/SpatchockedT...
To make a turkey that bursts with flavor, Matt Pittman of Meat Church first spatchcocks and brines the bird to keep it tender and juicy. Next, he massages on spices, smokes it low and slow, and bastes it with butter. Then, he finishes it with a tangy-sweet honey-mustard glaze. Turkey has never tasted so good.
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Made this yesterday on my Traeger. Spatchcock is the only way to fly, and I spatchcocked the bird before I brined overnight in Meat Church Bird Baptism. Used cherry pellets. I was a little short of the mustard for the glaze but no one noticed. Came out great. Smoked at 275 for 3 hours. 14 pound bird.
So there’s no need to smoke it at 180 because it’s going to get smoked at 275? I’m planning on doing this but usually I smoke it at 180 for 2 hours.
I was going to ask the same
Hey Matt, just made this last night on the ironwood 885 for our Friendsgiving. This turkey was the talk of the night ! Don’t worry I gave you all the credit ! Thanks bro 😎
Can you taste the mustard?
@@prometheus2769 I personally didn’t think so
I was debating trying spatchcock this year, I always do with chicken and it turns great. After seeing this video ill definitely be trying Matt's recipe
That looks so good, I'm excited to try it myself! Great stuff!
Outstanding presentation, Matt, as always! Happy Thanksgiving, y’all!
This was my first ever year making a Turkey. My wife has always done them in the oven. Needless to say the whole family voted for me to make this every year from now on. Thanks Matt for the great recipe! Followed every step and it came out AMAZING!
Absolute must try recipe. Unanimous among guest all agree, best turkey we ever ate.
Doing this in the morning. My family thinks I'm an amazing cook now. LOL Thanks, Matt!
Did this yesterday for Thanksgiving. Absolutely delicious turkey, star of the show!
Thank you for posting this method. Made two 12 lb turkeys and they came out so juicy and flavorful. Had so many raving about how good it was!
Matt Pitman never disappoints, time to add a 3rd Traeger Grill to the collection.
Or you can get a nice grill.
Perfect timing Matt Pittman!!! I’m in charge of the turkey & im doing it your way!!!
Solid. That bird looks amazing.
I'll probably be doing this technique this year for turkey day. I'm surprised you didn't rinse the bird after brining (or at least, you didn't say you did). Thanks! Great Vid !
Going to rock this one out for a 4 pm dinner today. It's going to be amazing!
Thanks Matt, I’m now in charge of cooking the turkey every year. Everyone said it was the best they EVER had.
Those smaller turkeys are much easier to deal with. Thanks for the pointers on that glaze Matt. Happy Thanksgiving.
Matt, Made this for Christmas Dinner... Turned out UNREAL. It was a massive hit.
Nice job! Thanks!
Looks incredible 😎
Made this recipe on my channel! love your videos!
That bird looks amazing!
Matt, you are an artist. I cooked my 18lb turkey this way and it was phenomenal!!! Thank you!!!
How long did an 18 pounder take you?
That’s what I want to know as well!
@@kimduquette530it was about 4 hours
Always spatchcock my bird and it's juicy and tender on the traeger grill. I'll be making that awesome honey mustard glaze this time. Nice tip brother!
I can't wait to try it this year.
Did you rinse the Turkey after removing from brine before applying seasoning?
Any other recommendation on seasoning I got the pellets that came with a seasoning
Matt, you for got to say " I ant mad at it" :)
Plan on doing this, plus injecting a Kerrygold buttery mix into the meat, too. Extra juicy!
I was thinking of doing the same. How did it turn out?
Thanks!
I go for the crispy crackling skin. Your glaze will work on SOS, sauce on side as well.
Do you brine injected turkeys? The package said it was injected with salt sugar seasons water etc.
Do you rinse the turkey the next morning after the brine?
If we DON'T have the bottle of seasoning that you used, what should we create ourselves? Is there a recipe for something similar?
Luv it
It look good yum yum
Look delicious
what'd you do differently if using an offset smoker?
I don't have pre-made seasonings, I need to know what ones to mix
I would like to see this done using a dry brine method and your opinion on which is better.
Can you wet brine on a Tuesday, remove and season then put back in the fridge on an uncovered pan over Wednesday night to dry out the skin for a Thursday morning cook? I want moist turkey with crispy skin.
Amazon has 2 and 3 gallon zip top bags. My personal favorite for brining.
Damm the that glaze drizzle on the turkey was graceful and pretty 😂
Did you rinse the brine off or just pat the turkey dry?
LOOK'D GOOD !!!!!!!
I bought the trager brind and going to give it a try. I cant ever get poultry to be tender cooking at that low of a temperature. Going to try 300 degrees on this turkey and hope for the best. And to ad spatchcock is the only to go on a pellet grill imo.
Did you rinse the bird after brine?
so where all the turkey drippings go? How do you save them?
Whats a good alternative to the rub im not gonna be able to grab some.
How much additional time do you need to account for if you cook two 12-14-pound turkeys at the same time?
So they said if the restaurant fails then they loose their house and we find out it was closed... he laughs his head off was definitely the highlight for memories
Can you put the honey mustard glaze on the beer can turkey?
Looking for guidance on the cook for just under 9lb bird. Silverton 620. Thanks
Anyone have a good video on how to carve when done?
Thoughts on doing this but also putting butter under the skin? Would that be overkill?
LOVE sticking garlic & herbs under the skin, for sure!!
I was just a little confused about the glaze. At what internal temperature do you apply the glaze? Thank you
He was about 158-160. Only need 10min to set it.
Last 10-15 mins of cook
Do you rinse the brine off the turkey before seasoning it?
Yes. Otherwise you may as well lick the ocean.
Would you cut the backbone before or after the brine?
Before
1:11 What's the black box that appears out of nowhere?
Looks good. Do you use salted or unsalted butter ?..
I did this but injected it as well ❤
Do you have to spatchcock it or can you leave it whole along with the brine?
You can leave it whole when you brine. Just make sure the brine gets into the center cavity.
I have seen another one of Matt’s video’s that he removed the breastbone. I have done spatchcock before but planned to try removing that bone as well. In his other video it looked straighter between the breasts. Oh, and spatchcock has come out great for me.
BIG crowd this year… spatchcocking the bird s definitely makes doing multiple turkeys a done deal!
How does a food safe bucket keep the turkey overnight? Doesn't the bucket still need to go into a fridge? I want to try a wet brine but don't have the fridge space.
I make the brine and put the turkey in the brine in a brining bag with the Ziplock-style top (I buy mine on Amazon). I remove as much air as possible (99.999%). I then put it in a cooler and put ice on top. This way the turkey stays cold and the brine isn’t diluted. One other thing… I always rotate The turkey so the brine is sure to come in contact with all areas of the turkey.
@@BraveryUSA thanks! Does a cooler with ice freeze the turkey?
@@davidschwarz7350 No, it will not freeze because the salt will not allow that. 🙂
@@davidschwarz7350 No, the ice will keep it cold like a refrigerator would. Of course, to brine the turkey, it needs to be thawed first.
How does brining work with a storebought turkey that has already been injected before being packaged and frozen?
short answer - You don't brine a bird that has been pre-brined or it may turn out overly salty.
@@ceep0t8toe Oh boy! I didn’t know that. I’m brining one now that had already been injected.
wrong answer, you can reduce the amount of salt when you do your own brine I have been doing store bought brined birds for a while and they are never too salty, make sure you rinse off really good.@@ceep0t8toe
JMO I made this last year and I found the glaze to be too sweet! I personally like a savory turkey with crispy skin and so does my family. Don't get me wrong the spatched cock turkey was cooked perfectly on the Traeger and juicy as all but it was just too sweet with the glaze at the end. I will toss out the glaze this year.😏
If turkey is already in a 3% solution of water and sea salt..do you still brine or skip ?
I brine anyway! It has NEVER been too salty as a result. The flavors and moisture has been phenomenal.
I was already saying where I know this guy from.😂😂😂
I've got my 11.5 lb. bird spatchcocked but I don't have a BBQ so if I put this in the regular oven,
do I stay with the 275 F. degree temperature? Seems kinda low. Hope to get an answer asap cause
I'm literally 24 hours away from cooking. Anybody??
How long have people actually taken to cook around a 14 lb turkey? I think I tried the 3 hour rule last year and it actually took about 5 on my Traeger. Has anyone else had this problem?
It has a lot to do with the temperature where your grill is. If it isn't around 60 to 70F, you need to add time. I'll be grilling in about 38 to 45F weather. Hoping 5 hours will do it ... 🥴
Ive tried cooking my turkey like this (following you Matt) and the skin never gets crispy, what am i doing wrong?
Temperature and fat are key. If you can go a little hotter for the last part of the cook it will help crisp it up. 300-425 depending on preference. Also rubbing with oil or mayonnaise as a binder helps. I love a mayonnaise binder as the fat gets the skin nice and crispy at the end. It’s tough to get crispy when cooking low and slow but it can be done. Good luck!
When I roast a turkey or chicken, I let the skin dry out completely the night before to get a better crisp. I haven't experimented with that on the smoker yet, but I imagine the principle is the same
@@HaleyHinman Yep, I’ve read that drying the skin completely in the fridge helps with getting the skin crispy. I’m trying it that way this Thanksgiving. But will put a butter/garlic mixture under and over the skin as a binder.
Billy Mays Hayes here!
What would be the best way to do this with a gas grill?
get a smoke tube, and get an extra probe so you can monitor the heat
Would around three hours still be fine for a 16 lbs turkey?
Little bit longer, just make sure deepest part of the breast is 160-165. Thighs in the 180s ish
In my opinion (IMO) it would be more like 4+, but use a meat probe to make sure the temp is 160 - 165 as all things your starting temp of the turkey will make a difference on the cooking time.
wait so i don't have to smoke a. turkey all night long? ~3hours? sweet!
Use to call that Butterfly why and when id they start calling it Spatchcock?
Did anybody actually see any heat coming off that grill when he opened it?🤔🤣
Can you do this in the oven?
Yes, same heat level. Add smoked Paprica to get a smoke flavor. I am not a fan of liquid smoke, but you would put it in a binder like mayonnaise to help the flavor profile.
How do you catch drippings for gravy?
A pan and wire rack I’d say
Put the neck and spine in a pan and simmer while your cooking your turkey. That will be your turkey stock for the gravy.
Catch drippings, or feelings
I have a 16 pound. How many hours should i smoke it
@@anthonyperez2002 4 hours roughly at 275
It can't just be me... Is this bbq matt dyrdek!?
Funny to use Meatr when the Traeger comes with probes. Gee I wonder why…
How much longer would a 22lb turkey need to cook?
I'm doing a 19 for some god unknown reason. I expect mine to take 8-10 hours at 225. About to get it on the pellet!
@@chaseboyd4491 Right! Thank you, I am cheating at 350 then putting 3 tri-tips on and dropping down to 250.
What do you do with that wasted rub?
Lolol was thinking the same thing! It helps to own the company I guess 😂
Where’s the recipe???
I have a remote thermometer.
Bro, I love ya man. I've seen enough of your videos that it kind of feels like I know ya (not in a creeper way). This was a good video, but you seem very uptight in this one. I guess it almost seems "too professional" to the effect that it's not 100 percent the Matt that we know! Not tryin to hate or anything and I'd imagine there is probably language in the Treager contract is the reasoning behind the different demeanor. But we love you on Meat Church!! Still love you this one too though haha. Either way, I've purchased EVERY seasoning, brine, injection, even the chili seasoning (fan favorite BTW) that you've offered for sale in the last 4 years and love them ALL! Please give us more 🙏🏼! We'll buy it!! Much love man! Thank you for all that you do!
I would think 325-350 would present a crisper skin
Just for the last 10 degrees
Almost ate my phone 📱
Is this a gluten free recipe. Hope so.
Glutten free? Lol
Hopefully normal holy gospel is good?
Google it bullfrog turkey or chicken duck goose grouse pigeon⁉️⁉️ whatever⁉️
I'd rather just cook my turkey the traditional way...a lot simpler and tastes better
Don't knock it until you try it ... 🥰
you obviously never had one done this way, we wont ever do another traditional bird again mainly because of how juicy the whole bird is. Give it a shot and the plus side is now your oven is free to put other things in.
lame rubbery skin
30 minutes finished in the oven at 350-375 degrees will crisp the skin and still have the same moisture and taste. Give it a try!
@@xanderdance At what temp should you pull to put it in the oven to crisp up the skin?
Traeger grills are way overpriced. Not worth anywhere near what they cost. They are generally for people with more money than brains.