Spatchcock Turkey
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- Опубліковано 9 лис 2021
- Spatchcock Turkey with Alabama White Sauce
Recipe: www.meatchurch.com/blogs/reci...
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Welcome to the official Meat Church BBQ UA-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #SpatchcockTurkey #SmokedTurkey - Навчання та стиль
Matt,
I must apologize!
I have been enjoying your channel for a loooong time....
I just realize that I never subscribed....
I owe you!!
Thank ya!
Matt, I made this for Thanksgiving...Meat Church brined and seasoned, and then drizzled with the AWS per your recipe. We had 15 people over so I did two birds, one more traditional and this one. We were all flat knocked-off our chairs with how good this was! I've never been so surprised and pleased with a turkey before. So juicy, so flavorful and the White Sauce was nothing short of amazing! I even drizzled it on the smashed potatoes, the green bean casserole, and my wife's spinach-sausage dressing! (And the pulled turkey sandwiches with white sauce the next day were off-the-hook too.) Thanks so much for all that you share with us and how you encourage us all to be better BBQ chefs . . . it's paying huge dividends at our house!
Brummer Ranch Life...I did the same turkey last year (2021) and our minds were blown...so freaking amazing! My son lives in Alabama now and raves about the AWS and I must say "I wasn't mad about it"! I will be doing it again this year!!
Thank you Matt for all you do. Meat Church is 100% my "go to" source for BBQ content and inspiration.
I’m gonna do the same thing this year can I ask how you prepared the more traditional one?
I don't have a family for Thanksgiving but I'm making this for me! Looks amazing. God bless everyone.
I made this exact recipe for X-mas. We had an extra bird from Thanksgiving, and my Cuban wife wanted me to make this as an additional protein to her "lechon asado". The only thing I did differently, was add bay leaves to the brine and use Uncle Henry's pecan rub and an off-brand SPG since I don't have Holy Cow. Other than that, Matt guided me the entire way. I was nervous, because I know that in our house, Christmas Eve is lechon night, so I was afraid my bird wouldn't be enjoyed. Well.... not only was my turkey enjoyed by everyone, I have been asked to be in-charge of turkey from now on! Thank you Matt and Meat Church for this delicious recipe.
Can't wait to try this next week - Thanks Matt for posting, looks delicious.
This vidoe has helped me these past two thanksgivings. My family loves this Recipe and has mad our dinner table the place to be on thanksgiving.
I love the pepper that you have in the HOLY COW!
It's great to cut that sauce!
This looks incredible! Thanks for the video Matt! I will be doing this for Thanksgiving this year for sure!
I’m going for it! Love my Meat Church rubs!
The quality of the video from last year’s turkey cook is amazing.!! As always the bird looks great.. bird bath brine is no longer optional it’s mandatory.!! I love it.!
This will be on our thanksgiving table. Thanks for the recipe
Warms my heart!
Looks amazing
Looking forward to this next week!!
Looks so good. Definitely life the Alabama white sauce/turkey combo.
Love it!
My family is addicted to the white sauce, we made it from one of your other videos, didn’t even think about it on a turkey.. I can’t wait
Man always a joy watching your videos. Keep it up!
Thank you!!
Great looking recipe
Yep. Going to your website to buy some seasoning and going to make this. Sunday morning,over coffee watching this and I am wishing I had smellovision right now.
Things to try in the future. Use clarified butter instead regular butter. Milk solids Contain water and the skin won't get as crispy.
Also for that crispy skin... Cook til almost done and deep fry that turkey to finish. Crackling crispy skin and smoked flavor throughout
I use clarified butter in comp. It doesn’t make a massive difference on this cook & most people don’t have that at home. Our smo-fried turkey video is shot and releases next week.
From South Alabama been to Bobs, Going to do this for the Family.
Thanks for posting this! Been patiently waiting! 😛 I'll be doing one for Thanksgiving.
Let me know how you like it!
My gram never ever cooked a dry turkey. She actually made the juiciest, buttery tasting turkey I ever ate. She knew the secrets and importance of brining and always brined her turkeys at least 24 hours (depending on size). I miss her thanksgiving dinners. I get close to hers, but it's never as good as she made. God I miss her.
Now I'm eating a really good lasagna I made and I want turkey. I guarantee ya, if you was making a lasagna and I was eating turkey, I'd want lasagna, lol. Funny how that works. Great recipe, thanks.👍🏼
Hey Matt I spatchcock two turkeys and used your brine yesterday and smoked them both with Holy Voodoo. I did your Carolina sauce on one and the family agreed it was the best of the two! Thanks for presenting this recipe for us!
Looking good 🍻
My grandmother god bless her. Would make the turkey like 2 days before thanksgiving and then on thanksgiving pull out the Tupperware from the fridge and serve it cold….
Definitely going to be adding some Alabama White Sauce to some smoked turkey legs this weekend.
This is nice. I'm doing brisket for Thanksgiving this year.
Who?
Asked
I tried to convince my wife to do a brisket but she does not want too
Sounds good to me!
Want a medal?
I did the chicken with the white sauce last summer. Just decided what we're having for Thanksgiving!
I have absolutely loved the tailgate series and holiday series. I am truly learning a lot. I also love the fact that you normally have one of those gold toppers(Miller Lite) which are also my favorites. One thing I can’t find any I watch making, are pork shoulder butt STEAKS. Can you do that for me sometime?
I did this in 2019 and 2020! Your brine and rubs, with white sauce after. Amazing bird!
Killer!!!! 👊🏽
Did I just hear Matt address himself in the 3rd person? Love the Bama sauce Matt. On my menu! When spatchcocking, I also remove the ribs, shoulder blades, and wishbone for Uber easy slicing the breast. Keep up the awesome videos!
I made white sauce yesterday for chicken from your other video
And I can say that today after heating up the chicken leftovers with the sauce on it
Sauce tasted better warmed up then cold
Good lord man, I do love your videos. Ordering myself some Duke's today (they don't have it where I live) and doing a Pre-Tgiving Day cook, just for practice. Thanks Matt.
Dukes mayo changes everything. I never liked Mayo but I tried Dukes and it's incredible. I use it instead of butter for grilled cheese.
If it ain't Duke's, it ain't mayonnaise.
Looks delicious…I recently found out about the white sauce about 6 months (I’m from Maryland)..I made some for some smoke leg quarters and when my family taste that sauce they couldn’t stop talking about…so if it’s good on the Big Bird (turkey) lol I will be giving that a try…thanks for another great recipe
Good job Brasil very like all recipe
A video on a deep fried rib roast would bd killer for christmas 🎄
Toooooooootaly gonna make this sauce for my bird this year!!
YESSS!!
Gotta get the stuffed potatoes at Big Bob Gibsons! They are amazing.
An electric jigsaw with an all purpose brand new sterilized blade makes removing the back bone a piece of cake and leaves a nice clean cut. Going to give this a go since I never would've thought to white sauce a turkey,thanks for the inspiration.
Hi Matt!! Love your videos!!! You are the BBQ God!! With this recipe what is the best way to keep the bird warm after done cooking? I will finish the cook about 4:00 and dinner is at 7:00. Should I add the white sauce when it's done smoking or when it's served? I was planning to stick it in a cooler like the brisket and then add sauce before served. Thanks for your advice!!!! BTW, UPS knows the way by heart, from Waxahachie TX to Windsor SC!!
Just made this today…. The turkey is great with out the sauce
I have never tried white sauce on a turkey.... that will change this Thanksgiving!
Hi Matt. We make a pepper/hot sauce, which was inspired my my wife’s late grandfather (Big Dad). We make small batches and sell it to friends and coworkers, and they love it. Would you be willing to try it out and see what you think? I could send it to you for free. We also make a bbq sauce and spicy ketchup with it. Let me know. I’d love to have a pro tell me what they think. Thanks
I made this recipe for Christmas and I have to say both sides of the family have now said I have to do this every Christmas and Thanksgiving now. The Turkey was so good and juicy, which is a much welcome change from our usual Turkey.
Fantastic!!!
Being from Alabama, I DO know about white sauce. Matt ain't lying to you. But , you be the judge.. Good job on this video Sir!! and btw, RTR !!
RTR!
Matt, That looks so good! But what is the brand of that knife?? I love it!!
So we always buy an extra bird for late winter after the holidays once we aren't tired of eating leftovers. I think I'm going to have to give this method a try. I've never considered something like this and it looks great. I'll probably have to split our bird into two halves to fit the smoker properly, but that's ok, it'll still be great.
This looks Awesome. As far as having it for Thanksgiving I would like to know if you could use the sauce to baste the turkey with? Taste wise I think it would be great but how would it be presentation wise? Would the sauce burn? Never smoked with Mayo. I really have a problem with wasting the sauce by dunking or just lathering it all over after plating. I am more inclined to having a bowl of it on the side after carving. Definitely gona try this out. Just got my Holy Voodoo cant wait to try it out.
I ain’t mad at that!!! 😂 Love it!
I put the white sauce under the skin before I cook it. Works great that way too!
That knife was beautiful.
Thank you.
🔥🔥🔥🔥🔥
Your Grandmother may have dried out her turkey but mine didn't ! Good video with informative content , thanks !
What size is that cutting board you use?? Where can I get one ?? Thanks for all amazingness
Matt, does it matter if you pat the Turkey dry or would it be better to pat dry and also air dry in the fridge?
Hey Matt, do you let the bird air dry in the fridge after rinsing the brine?
Matt stop it, love my white sauce with poultry, it changed the way I cook it, how good is this my local butcher her in Rye Victoria now stocks your rub and I just bought 5 of em, just used the honey Hogg on my pork ribs and wow they were amazing
👊🏽
Wonder the temp of the stove was set at?
Where can I get that cutting board?
🔥🔥🔥🔥
What temp the Traeger set for?
If only I could find a Turkey here in upstate sc.
Got tons here in California. People cant afford em out here
@@nasty3145 the local news here said there was a turkey shortage earlier this week so everyone panicked. Toilet paper last year turkeys this year lol.
What temp did you smoke it?
It was dry, Matt! Thats why our dear Grandmas made all that gravy to pour over it! Lol.
This is amazing! Yum!! I am disabled because of weakness on my right side from surviving 2 strokes, plus I have RA and Lupus, so it would be impossible for me to even use the scissors (Per my daughter I am not authorized to use sharp instruments..LOL) or to finish with the knife. Is there a way to get the turkey already cut or would a grocery store butcher even know how? Very much want to do this. The rest is easy enough. I LOVE now knowing the white sauce recipe as well! So many uses I have in mind.
Buthers will often spatchcock fresh turkeys for you.
@@MeatChurchBBQ Thank you for answering! * claps hands and squeals like a toddler! * I got this now! LOL!
Matt, do u know Killens bbq down in pearland? They have the best turkey I’ve ever had, I’m curious what his method is.
Yessir Ronnie is a great cool & buddy.
Been there! Brisket & Dino Ribs 😁👍
What would be the best way to transport a spatchcock turkey like this for a decent drive? And is it possible to reheat it in a way that won’t dry it out?
Yeah, that's what I gotta do for thanksgiving. I am just gonna wrap real well and hope for the best.
May be a silly question, but when you had the turkey in the brine, was it being refrigerated at the time?
Usually put in a big fridge, or in a cooler with ice
Are you bringing back the Bandito Patch!? I’ve been waiting for a restock!!!!
We have new Meato stuff in the works, but we might!
@@MeatChurchBBQ oh man I can’t wait!!! I really need that patch haha! Love the videos can’t wait to make a stop when I go to Texas! Sending love from Los Angeles pal!
What about ButterBall or other turkeys that are "prebrined"? Do you run the risk of making the turkey to salty?
I brine those turkeys abs they’re never salty. Always phenomenal
Can you take a frozen grocery store turkey like a honeysuckle turkey can you put it in water to try to pull out some of the factory brine before doing your own brine or just brine on top of the factory brine
I would like to know this as well, I have an 8 lb turkey that I bought from the store
I'd recommend taking the turkey out of the brine and let it rest open overnight in the fridge. That way any of the remaining preservatives and brine can drain away and leave you with a clean canvas to start with.
Now, since the original brine solution likely already imparted a lot of salt and water into the bird, I'd recommend doing your own brine without salt. Stick with some strong seasonings like garlic, herbs, maybe a little sugar, peppercorn, etc... Make the brine your way, but try and get some holiday seasonings in at that time.
Then remove from the brine after 24hrs or so and let it sit open in the fridge once more (if you want crispy skin). If you're going for a 'Bama style like in the video, I'd take it straight from the brine solution and right into rub and onto the smoker. Best of luck with your holiday bird!
I always brine - ordering some birdbath now!
My favorite part was when you took the dirty glove off to pick up your seasoning!
That’s what’s up.
🔥👍🏻😋
I’m on a pit boss that for some weird reason does not have a 275 setting. Should I go up to 300 or down to 250??
Up to 300. With a turkey if you cook to low and slow you run the risk of leathery skin. Plus, you don't have a such fat to break down as with pork or other meats, so don't need to cook it as low and slow
Any thoughts on drying the bird on the fridge for a day after brining?
Normally that would be best but if your doing BAMA WHITE SAUCE I'd say no. Reason beings is the purpose of air drying in fridge is to dry out the skin. But it's counter intuitive if adding sauce as the sauce will just rehydrate the skin after dunking the bird in it. Now to still do the white sauce "AND" Dry in the fridge. I'd say just use sauce for dipping individual slices as u eat that way you get best of both. Hope this helps ya Fletcher
Was the skin crispy when cooking the turkey at 275?
Yep
I see you put the Alabama White sauce together in this video and from your ingredients you seem to add another item or two, can we get what you have there to put the sauce together? Or just stick with what you have listed?
I updated the recipe now so check it. My bad!
Omg I use SO MUCH more rub 😂
Why did you change white sauce recipe? I like the original one you posted
Link for the shears?
Messermeister
Might change your life. Roflmao! Thanks Matt!
Could you do this with a free range duck? (I know you can, but is it any good 😉?)
I have not tried that but would!
Matt, Where is your Yeti Loadout bucket!?
Hard to find this year with product shortages, so I had to go to a plan B.
@@MeatChurchBBQ I followed your turkey video with the maple whiskey glaze for Canadian thanksgiving back in October. Incredible!! So glad I was able to find your product here in Calgary, AB
What do you do with the organs and neck?
I use the neck for gravy.
@@MeatChurchBBQ nice good idea. Thanks
Ran out of holy cow any other seasonings work well? Gospel or voidoo?
Or gospel?
Did he say what temp ?
Know my wife the way I do, I think I'll do a chicken first with the white sauce.
Hey Matt. Big fan here and new pellet griller. What combo of gloves do you use? I've noticed they have insulated latex gloves. Are those good? Thanks brother and keep making these awesome videos!
you can use a cheap knit glove with a nitrile over it. They work well for the heat and you still have feel.
Can’t find recipe for white sauce in the comments
It’s in the description. “Recipe: …..
I don’t understand why early in the season you can only find massive birds. Oh well!
I know. They are getting smaller now here though.
Up in the NW they bring in the birds one week prior to Thanksgiving. Due to Covid shipping has made us wait until 5 days prior. There are some all natural farms around here that are unaffected by that but they are already sold out.
Who would downvote this?
Vegans doing "their part".
Show me how you start your fire in your fire box
If I brine it can I still inject it with Buffalo sauce
TASTY!!!!
Great looking bird. But as the guy who cooks and cleans, seeing you drizzle that sauce over that beautiful board just kills me. Drizzle that sucker in a pan! Thanks for sharing and gotta try this soon.
Also, not all the ingredients that you used are added to the recipe that you posted… could you please provide the amount of garlic, balsamic vinegar, cayenne, and salt used????
minced garlic looked identical to horseradish, 2 Table spoons. My guess 1 Table spoon balsamic and then 1 teaspoon cayenne - He misspoke on salt and meant sugar.
@@ponsholm thank you!!