Spatchcocked Smoked Turkey by Matt Pittman | Traeger Grills
Get the recipe here:
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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Looks super good! I think I found the recipe I'm going to use this year! Thanks so much for posting!
Killer, Matt!
Amazing. I did the brine homemade. Everything else was the same except for the seasoning. For that, I used the green Treager seasoning (apple & honey). Best turkey I've ever had by far.
Awesome results for me, mayo binderâĻ.
Today, Thanksgiving 2024, I am so thankful for this video. We did as you show other than we didnât have the same rub (we used Benâs, an Ohio fave). Didnât do the butter but the rest was per your instructions. This was the BEST turkey we have ever had. Everyone raved over it. And at 33 cents a pound âĻ we couldnât eat any cheaper. Thank you! We will make this a tradition!
I did a spatchcock on a 14 lb bird. I injected with garlic/onion butter and butter on outside with blanco and holy cow. I plan to baste with more butter and then glaze with honey, Dijon, butter mixture. đĻđēđ¸
One thing he doesnt mention is if he rinsed the bird after brining it. I wonder if he did?
Does the dejon mustard overpower the flavor? Or does it hit just right?
What times during the 3 hours do you baste and glaze?
Used this recipe on a 26lb turkey for Canadian thanksgiving a few weeks ago. Was the best turkey Iâve ever done. Glaze was awesome and simple. Iâve never had a turkey so juicy. Fed 18 people who loved it.
Just tried my first smoked turkey. Used your TEXAS SUGAR and it was such a hit with my family. Thank you for the tutorial and for that amazing seasoning.
Matt,
I love your videos! They are the best ! Where can I get a large flipper like the one you used here ? I need one of those
Regards
Darryl
Grandma catching strays đđđ Great video! Just got my Traeger, canât wait to try!
Snapped my ninja meat shears đŠ
Hmm I wonder if Traeger makes shears đ¤ lol
I just take a meat cleaver as and mallet, takes a 30 seconds
It can't just be me… Is this bbq matt dyrdek!?
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.
I can't wait to try it this year.
Google it bullfrog turkey or chicken duck goose grouse pigeonâī¸âī¸ whateverâī¸
Amazon has 2 and 3 gallon zip top bags. My personal favorite for brining.
Absolute must try recipe. Unanimous among guest all agree, best turkey we ever ate.
How much additional time do you need to account for if you cook two 12-14-pound turkeys at the same time?
I did this but injected it as well â¤
Funny to use Meatr when the Traeger comes with probes. Gee I wonder whyâĻ
Traeger grills are way overpriced. Not worth anywhere near what they cost. They are generally for people with more money than brains.
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!
Thanks!
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.
Whats a good alternative to the rub im not gonna be able to grab some.
so where all the turkey drippings go? How do you save them?
Nice job! Thanks!
what'd you do differently if using an offset smoker?
Can you put the honey mustard glaze on the beer can turkey?
wait so i don't have to smoke a. turkey all night long? ~3hours? sweet!
Did you rinse the brine off or just pat the turkey dry?
What would be the best way to do this with a gas grill?
Looks good. Do you use salted or unsalted butter ?..
If we DON'T have the bottle of seasoning that you used, what should we create ourselves? Is there a recipe for something similar?
1:11 What's the black box that appears out of nowhere?
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 !