Can't believe this. I just did EXACT same thing yesterday using your seasonings! Folks, I can back up Matt's claim about the taste. It is FANTASTIC! Only thing I did different was I used my pellet smoker.
Same brother!! This is the ONLY way I fix Turkey. The tweaks I have came up with is using Apple wood chunks/chips, Voodoo mixed with Holy Gospel, and I make my own creole butter with unsalted butter.
It did this with honey hog last year. Huge hit with the family! Just add a bit of poultry seasoning and herb to the outside and it’s a winner with everyone!
Well, you definitely have me convinced. Will be on my table this year! Great job as always. Appreciate all your videos. Actually ran into you this summer up in Miramar Beach at grocery store. You are a true gentleman! Was not aggravated or irritated with me approaching you. I am a major fan with most of your seasonings in my cabinet. Thanks again for the inspiration!
as a home brewer i have a bunch of sanitizers and food safe buckets. Along with a chest freezer that i temp control. works beautifully for brining a turkey. I Love the herb rub from meat church for turkey and chicken. I tend to exclusively use meat church seasonings as the family loves the flavors.
I lived in Texas a couple of year. My husband was Air Force. I loved it wish I stayed. Loved the food. First time I ever had brisket. YUM. I'm in Johnstown, Pennsylvania now and they don't have good food like Texas. We grew up on northern food lile stuff cabbage rolls and pierogie. Its good but not like brisket. First time I had a fried Turkey there. Hopefully someday I'll get back. People were very friendly.
Smoked 2 turkey breast using your Bird Bath brine and TC Creole butter injection. I used Kinders SPG and a light dusting of Holy Gospel. It was absolutely the best ever...great flavor and juicy meat. Everyone was loving it and very complimentary. Definitely the only way to smoke a breast from npw on. Thanks Matt for the recipe and video.
Your videos are awesome. Have made several meals from watching these. Can't find a favorite though. All are great. One thing, we'd like to meet Mrs. Meatchurch. Thanks for everything.
Love it Matt. Matt is crazy humble about his products IMO his turkey brine is the best on the market and voodoo spice is amazing. I use the Yeti load out 5 bucket a little cheaper if you don’t already have a food safe yeti. I smoke a whole turkey for thanksgiving but going to throw one of these on also this year
You are my cooking hero. I have made no less than 10 of your recipes and all have been amazing. Keep up the good work. I want to fly to Texas just to see your store and hopefully meat (meet) you.
I've been doing my turkey like this the last several years and it's always a hit. I've found too that if you're cooking skin on, spray it every 30 minutes or so with spray butter. It will keep your skin from getting rubbery and really crisp it up
We don't have loafs like that here in Northern AZ. but I have a Butterball boneless breast that I'll brine today and inject. Your stuff always looks better than mine but for a beginner mine does taste REAL good. Thanks for the great content on your channel!!
Since coming across this channel I've been following your recipes on ribs just did a chicken after removing the backbone also did on regular used all ur seasonings so glad we have a few places that carry them but all food has been fire still trying to understand my traeger I have a entry 520 Cooper top I believe is the name but it doesn't seen to have the smoke and color as urs but definitely has flavor thanks for the videos tips and I look foward to bbq every week as I been doing for almost 2 years to get better
As a single household, a brined bone-in turkey breast on the Weber Smokey Joe has been my go-to on many Thanksgivings. Injection and brining? Wow. I am going to have to give this a try. I usually leave the skin on, though, and finish the breast off in my toaster oven to crisp everything up after it's had enough smoke and is mostly cooked. And if you already have a fire going, homemade cranberry sauce is as easy as dumping a bag in a saucepan with a little water and some sugar and cooking them until they boil and burst. Serve in a large Mason jar.
We don't typically inject our turkey because we like to use the drippings for gravy base and don't want to change the flavor from the normal turkey flavor. I might have to try this as a secondary turkey though. I just never buy turkey breast because they generally cost as much or more than a whole turkey here in NW Indiana. I will try the baptism brine though, seems great. We usually use a sous vide container we have for it and keep it in our garage fridge. Thanks for the video!
I’ve done a smoked creole injected turkey breast and a fried turkey for the last 3 years at thanksgiving……I’m not even doing a fried one this year because this is so much better.
Matt as an Aussie who has learnt so much from your channel I can’t wait to try this method, unfortunately I have to wait til Xmas here in Australia as it’s the only time of the year turkey is available can’t wait
I did these exact same steps, only difference was the brand of creole due to where I live, last year for thanksgiving and the family loved it and now I’m responsible for the turkey. Injecting poultry is worth the effort especially if skip the brining.
Matt, you just kicked off my Holiday meal planning with this awesome video. I've got a deer hunting trip in West Virginia in a few weeks so it will be venison and turkey on the menu for Thanksgiving. A meal fit for a Pilgrim. Might be some Wild Turkey (101) on the table as well. Cheers
I do 2 just like this every year for Christmas. Except I cut my creole butter with apple juice and cover one breast with a bacon weave while it cooks. Mainly only do the bacon one so my beans or stuffing or whatever I'm cooking under it can catch the drippings.
Matt. Turkey looks fantastic! This might help some? How about just using like a gallon or less to heat and dissolve the brine mix in. Then add the remaining amount of water “Cold” to aid in the cooldown of that brine. Thoughts?
Go Rangers! Another great video Matt. Have you thought about making a video on smoker maintenance, specifically cleaning? I've always wondered how you clean your Millscale.
When my parents moved north I took over hosting the family Thanksgiving. I've always done a wet brine and spread a pound of butter under the skin on the breasts. May have to try injecting it some time.
Do something similar each year with a turkey breast, last year I used your Texas Sugar rub and that was injected as well and it was phenomenal!!! Great video Matt!!
That’s funny … I’ve injected my turkeys with creole butter for years it’s my best secret… after that you can either fry your turkey or smoke it, They both turn out delicious💯🔥
Hey Matt, have you ever spatchcocked a turkey, then, deep fried it? Or spatchcock, then smoke, then deep fry? Spatchcock makes it so easy for carving, and a faster cook time on the smoker, but I would assume you would have to bind it back up for the fryer.
Hey Matt, I was thinking of making a creole butter injected smo-fried turkey but I wanted to throw on a pinko parm crust on it just before I do the frying process. Let me know if you think that is crazy.
Will you please make a video on how to make battered fried turkey!!??? Crackle barrel just added it to the menu, and it's probably the best turkey I've ever had. I had no clue it was even a thing.
Might have to smoke a turkey breast along with the bird I’m doing for thanksgiving…and I’ve used the Tony’s creole butter for years when smoking the turkey…makes for a very juicy/tasty bird…
Thanks, the turkey breast looks amazing. I will definitely cook one this Thanksgiving. What was the pit temperature for the pit while cooking the turkey?
Ever since I started cooking the turkey for thanksgiving, ive always injected with Texas Pete/butter 50/50, followed by Texas Pete dust and Creole seasoning. Always been juicy even in the breast. Will bringing make it that much more juicy? Always love the videos Matt!!
Matt, this is the second time I've done this. First time was great but the second time the meat tasted very salty. I used all the same portions, ingredients, smoking process, etc... The only difference was... I used the Jalapeno flavored Creole Butter injectable marinade by Tony Cachere. The only thing I can think of is that I was a little heavy on the rub. Any other suggestions?
Matt, this looks like an awesome recipe! I am a little concerned about it being too salty, with the brine, injection liquid plus two different rubs. Can you comment on how to prevent this from becoming overly salty?
Matt, I've never commented on your video. Got to say, this was the juiciest turkey I've ever cooked. My knees buckled at first bite. Damn!
"It's not gonna suck"! Love it
Made this for big family for Xmas eve. All I can say is ‘WOW’. Best turkey ever. Whole family thinks I’m awesome. Thank you so much!!!
I'm veiwng this for the second time and preparing this for Christmas Eve. I have your products and sincerely appreciate what you share!
Can't believe this. I just did EXACT same thing yesterday using your seasonings! Folks, I can back up Matt's claim about the taste. It is FANTASTIC! Only thing I did different was I used my pellet smoker.
Same brother!! This is the ONLY way I fix Turkey. The tweaks I have came up with is using Apple wood chunks/chips, Voodoo mixed with Holy Gospel, and I make my own creole butter with unsalted butter.
@markstookey4085 Suuuureee you did…even if you did, why make a big deal about it? Trying to make some friends or something?
@@johnlebzelter4208 No reply. Just please don't be stoopid.
@@johnlebzelter4208relax brother the world is meant to share
@@johnlebzelter4208lol why does his enthusiasm bother you so much
Did this recipe today for a potluck at church, literally the best turkey I've ever eaten. Took 8 lbs and it got all! Definitely a hit!
It did this with honey hog last year. Huge hit with the family! Just add a bit of poultry seasoning and herb to the outside and it’s a winner with everyone!
Well, you definitely have me convinced. Will be on my table this year! Great job as always. Appreciate all your videos. Actually ran into you this summer up in Miramar Beach at grocery store. You are a true gentleman! Was not aggravated or irritated with me approaching you. I am a major fan with most of your seasonings in my cabinet. Thanks again for the inspiration!
Love it! Don't knock mesquite wood for poultry either. That's the south Texas wood of choice & its amazing when used properly!
PREACH‼️
as a home brewer i have a bunch of sanitizers and food safe buckets. Along with a chest freezer that i temp control. works beautifully for brining a turkey. I Love the herb rub from meat church for turkey and chicken. I tend to exclusively use meat church seasonings as the family loves the flavors.
Matt I think you're one of the best cooks in the world
Matt's reaction on his first bite has my cracking up and getting hyped to give this a go later this month.
Fun
I lived in Texas a couple of year. My husband was Air Force. I loved it wish I stayed. Loved the food. First time I ever had brisket. YUM. I'm in Johnstown, Pennsylvania now and they don't have good food like Texas. We grew up on northern food lile stuff cabbage rolls and pierogie. Its good but not like brisket. First time I had a fried Turkey there. Hopefully someday I'll get back. People were very friendly.
The voodoo is my favorite. I put it on popcorn the other day. Best popcorn ever
Did this turkey last year and was a huge hit. Absolutely delicious
Smoked 2 turkey breast using your Bird Bath brine and TC Creole butter injection. I used Kinders SPG and a light dusting of Holy Gospel.
It was absolutely the best ever...great flavor and juicy meat. Everyone was loving it and very complimentary. Definitely the only way to smoke a breast from npw on.
Thanks Matt for the recipe and video.
Kinders spg is fire
Your videos are awesome. Have made several meals from watching these. Can't find a favorite though. All are great. One thing, we'd like to meet Mrs. Meatchurch. Thanks for everything.
Love it Matt. Matt is crazy humble about his products IMO his turkey brine is the best on the market and voodoo spice is amazing. I use the Yeti load out 5 bucket a little cheaper if you don’t already have a food safe yeti. I smoke a whole turkey for thanksgiving but going to throw one of these on also this year
Doing this for Thanksgiving for my girlfriend and her family, super excited! This looks absolutely incredible!
You are my cooking hero. I have made no less than 10 of your recipes and all have been amazing. Keep up the good work. I want to fly to Texas just to see your store and hopefully meat (meet) you.
I've been doing my turkey like this the last several years and it's always a hit. I've found too that if you're cooking skin on, spray it every 30 minutes or so with spray butter. It will keep your skin from getting rubbery and really crisp it up
It's so cool that I can now get the Meat Church rubs at Lowes downtown! Love that!
Best. Turkey. Recipe. Ever.
Family loved this! Thanks for the recipe!!
I made this last night using two turkey breasts. It turned out awesome. To try something different next time I'm going to wrap one in bacon.
Luv the Voodoo! ...its even a table seasoning at our house.
We don't have loafs like that here in Northern AZ. but I have a Butterball boneless breast that I'll brine today and inject. Your stuff always looks better than mine but for a beginner mine does taste REAL good. Thanks for the great content on your channel!!
Keep it up. Just cook your butt off like I do. Thanks for being here!
Since coming across this channel I've been following your recipes on ribs just did a chicken after removing the backbone also did on regular used all ur seasonings so glad we have a few places that carry them but all food has been fire still trying to understand my traeger I have a entry 520 Cooper top I believe is the name but it doesn't seen to have the smoke and color as urs but definitely has flavor thanks for the videos tips and I look foward to bbq every week as I been doing for almost 2 years to get better
That looks absolutely amazing Matt. Awesome recipe , can’t wait to try it
This looks delicious!
I'll be making this, this weekend. My favorite part of this is when he says "Jesus". I love the videos and of course the seasonings. Great video Matt!
As a single household, a brined bone-in turkey breast on the Weber Smokey Joe has been my go-to on many Thanksgivings. Injection and brining? Wow. I am going to have to give this a try. I usually leave the skin on, though, and finish the breast off in my toaster oven to crisp everything up after it's had enough smoke and is mostly cooked. And if you already have a fire going, homemade cranberry sauce is as easy as dumping a bag in a saucepan with a little water and some sugar and cooking them until they boil and burst. Serve in a large Mason jar.
Man, I so wish I would live in Texas !
Nice, hope some day I will be there, me and my family!
God bless The Lone Star State ! TEXAS !!!!
What i love is I had to learn from my grandpa and uncle. Well, they weren't always right. Now i have the info to pick and choose what i like! 😂👍
Gonna have to give this a shot! Looks amazing!!
We don't typically inject our turkey because we like to use the drippings for gravy base and don't want to change the flavor from the normal turkey flavor. I might have to try this as a secondary turkey though. I just never buy turkey breast because they generally cost as much or more than a whole turkey here in NW Indiana. I will try the baptism brine though, seems great. We usually use a sous vide container we have for it and keep it in our garage fridge. Thanks for the video!
I was looking for a video on this very topic and Look what I found. Absolutely amazing work. I subscribed to your channel.
I brine my poultry & pork with smoked sea-salt. Peppercorns, hot honey, brown sugar & Juniper berries....never looked back since I developed mine...
I love the Voodoo on smoked cream cheese as well.
I’ve done a smoked creole injected turkey breast and a fried turkey for the last 3 years at thanksgiving……I’m not even doing a fried one this year because this is so much better.
Matt as an Aussie who has learnt so much from your channel I can’t wait to try this method, unfortunately I have to wait til Xmas here in Australia as it’s the only time of the year turkey is available can’t wait
Honey bacon seasoning is by far my favorite. Amazing in scrambled eggs too
Creole Butter is my absolute favorite injection. Well done. I am going to have to try this before Thanksgiving. Great video...as always.
I did these exact same steps, only difference was the brand of creole due to where I live, last year for thanksgiving and the family loved it and now I’m responsible for the turkey. Injecting poultry is worth the effort especially if skip the brining.
That is awesome. I am a long time fryer but I am going to give this a ride.
"no cap, as the kids say" 😂 I love this channel so much!
Beautifully done and looked delicious!
I love you videos, I’ve tried several and it’s made me a hit with the family
solid knife choice
Matt, you just kicked off my Holiday meal planning with this awesome video. I've got a deer hunting trip in West Virginia in a few weeks so it will be venison and turkey on the menu for Thanksgiving. A meal fit for a Pilgrim. Might be some Wild Turkey (101) on the table as well. Cheers
I do 2 just like this every year for Christmas. Except I cut my creole butter with apple juice and cover one breast with a bacon weave while it cooks. Mainly only do the bacon one so my beans or stuffing or whatever I'm cooking under it can catch the drippings.
not only yes but HECK YES! trying this this weekend with plenty of time before actual Turkey Day. Thanks, Matt for sharing.
Oh man my mouth is watering, I want some!!!!
Looks delicious! Just placed my order for this plus some other seasonings for the holidays. Thank you for the video.
Another GREAT video Matt! That looks AMAZING brother! Will be making this for sure. Thx
Matt. Turkey looks fantastic!
This might help some?
How about just using like a gallon or less to heat and dissolve the brine mix in. Then add the remaining amount of water “Cold” to aid in the cooldown of that brine. Thoughts?
Dadgum Matt that looks awesome. Voodoo is our favorite on poultry. Tried honey bacon bbq on some chicken thighs tonight. It was delicious.
When I was in Dallas we tried it. I felt funny telling people how good the turkey was. 🤠 This looks great. Thanks, Matt!
I'd take that extra butter after you let it sit and make an awesome gravy with it. I'm making this for TGiving this year...thanks Matt!
You out did yourself Matt 👍
Another Great Video 👍 Great content, keep up the great work!
Go Rangers! Another great video Matt. Have you thought about making a video on smoker maintenance, specifically cleaning? I've always wondered how you clean your Millscale.
When my parents moved north I took over hosting the family Thanksgiving. I've always done a wet brine and spread a pound of butter under the skin on the breasts. May have to try injecting it some time.
Nice! If not for thanksgiving dinner definitely something to keep in my back pocket!
Nom, nom……Wifey likes traditional oven roasted Turkey for Thanksgiving. She will get that. I also, will do one of these for the men. Can’t ……wait!
Definitely doing this
Awesome video, Matt. I see everyone on Facebook raving about your chili right now so I think I’ll be doing that next!
Do something similar each year with a turkey breast, last year I used your Texas Sugar rub and that was injected as well and it was phenomenal!!! Great video Matt!!
Was doing brined turkey breast anyway now I’m injecting them with creole butter. Dang that looked incredibly moist!
That’s funny … I’ve injected my turkeys with creole butter for years it’s my best secret… after that you can either fry your turkey or smoke it, They both turn out delicious💯🔥
When you said “no 🧢” I had to rewind it 😂😂😂
Great video thank you! If I dry brine the Turkey am I supposed to rinse it clean when I get ready to cook it?
Hey Matt, have you ever spatchcocked a turkey, then, deep fried it? Or spatchcock, then smoke, then deep fry? Spatchcock makes it so easy for carving, and a faster cook time on the smoker, but I would assume you would have to bind it back up for the fryer.
Hey Matt, I was thinking of making a creole butter injected smo-fried turkey but I wanted to throw on a pinko parm crust on it just before I do the frying process. Let me know if you think that is crazy.
Holy Voodoo!!! Is my go to on all my chicken cooks!!! Especially wings! You call!!! Maybe some one will get that!!
Will you please make a video on how to make battered fried turkey!!??? Crackle barrel just added it to the menu, and it's probably the best turkey I've ever had. I had no clue it was even a thing.
Might have to smoke a turkey breast along with the bird I’m doing for thanksgiving…and I’ve used the Tony’s creole butter for years when smoking the turkey…makes for a very juicy/tasty bird…
VooDoo is the bomb, for Thanksgiving this year I am spatchcock-ing a bird again this year, but thinking of seasoning with this recipe for a change
That looks delicious! Hard to beat smoked turkey breast!
Are you saying Turkey Lobe or Turkey Loaf? Thanks for all you do!
Thanks, the turkey breast looks amazing. I will definitely cook one this Thanksgiving. What was the pit temperature for the pit while cooking the turkey?
well done MC
The Creole butter injection never lets me down, but I recently got your Honey Hog that I will for sure try o n my next turkey cook!
Sounds delish!
i just bought all my MeatChurch supplies!
I literally just did a boneless turkey breast the exact same way this past weekend and it turned out delicious!
Ever since I started cooking the turkey for thanksgiving, ive always injected with Texas Pete/butter 50/50, followed by Texas Pete dust and Creole seasoning. Always been juicy even in the breast. Will bringing make it that much more juicy? Always love the videos Matt!!
Matt, this is the second time I've done this. First time was great but the second time the meat tasted very salty. I used all the same portions, ingredients, smoking process, etc... The only difference was... I used the Jalapeno flavored Creole Butter injectable marinade by Tony Cachere. The only thing I can think of is that I was a little heavy on the rub. Any other suggestions?
I make my own cajin butter with Slap ya Momma seasoning, my local supermarket doesn't carry Thatcherys creole butter.
Great video as always, Matt.
What injector needle are you using? I'm due for a replacement.
Would it be beneficial to add mayo like in your other videos?
Unleash the turkey 🔥 - I need to get my hands on these in Central OK!
Looks insane!!!
Just bought the voodoo for Thanksgiving
What kind of butter for resting? Brand, salted or unsalted?
Matt, this looks like an awesome recipe! I am a little concerned about it being too salty, with the brine, injection liquid plus two different rubs. Can you comment on how to prevent this from becoming overly salty?
Thanks again! Looks amazing!
When will your Online-Shop start shipping to Germany? I need your flavors in the house ❤
You read my mind! Was hoping you’d do a turkey breast recipe!
Heck yes. We have 3 of them on this channel now.
This looks amazing. Could you do this with a whole turkey breast and cook it on a beer can throne in the Traeger? Or would that make a mess?
A whole chicken or turkey or pieces brined the coated with holy cow and smoked is awesome. Brisket is expensive and chuck is not getting cheap.
I'm doing this for sure
Keep me posted!
what adjustments do I need to make if I cook it in the oven?