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Meat Church Spatchcock Turkey

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Turkey Blend

Take your Thanksgiving guests to Meat Church with this flavor-packed recipe. Matt Pittman's signature bird is brined, butter-basted, and finished with a honey glaze.

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  • 1 (12-14 lb) turkey

  • Meat Church Holy Voodoo Rub

  • 1 Stick butter, melted

Brine

  • 1 Gallon water

  • 20 Ounce Meat Church Bird Bath Poultry Brine

Honey Glaze

  • 1/2 Cup honey

  • 1/2 Cup Dijon mustard

  • 2 Tablespoon Meat Church Holy Cow BBQ Rub

  • 1

    Using a pair of poultry shears, cut along each side of the back bone of the turkey to remove it (you can use the backbone to make gravy).

    • 1 (12-14 lb) turkey

  • 2

    For the brine: In a large pot combine mix Bird Bath Brine with 1 gallon of water or enough to completely submerge the turkey. Place the pot over low heat and cook, stirring to completely dissolve the brine. Remove the brine from heat and let cool.

    • 1 Gallon water

    • 20 Ounce Meat Church Bird Bath Poultry Brine

  • 3

    Place the turkey in a brine bag or food safe bucket. Fill the container with the cooled brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry.
  • 4

    When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.

    275 ˚F

  • 5

    Season the turkey all over with Meat Church Holy Voodoo Rub.

    • As Needed Meat Church Holy Voodoo Rub

  • 6

    Place the turkey directly on the grill grate, and smoke for approximately 3 hours. Basting periodically with melted butter.

    275 ˚F

    • 1 Stick butter, melted

  • 7

    While the turkey is cooking, prepare the glaze. Mix all ingredients in a small sauce pan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside.

    • 1/2 Cup honey

    • 1/2 Cup Dijon mustard

    • 2 Tablespoon Meat Church Holy Cow BBQ Rub

  • 8

    Drizzle the glaze on the turkey during the last 15 minutes of cooking, right around 160°F internal temperature.

    275 ˚F

    160 ˚F

  • 9

    Remove the turkey from the grill when the internal temperature registers 165°F in the thickest part of the breast and 185°F in the thigh.

    275 ˚F

    165 ˚F

  • 10

    Let the turkey rest 30 minutes before carving. Serve and enjoy!