We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
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.
1 (12-14 lb) turkey
Meat Church Holy Voodoo Rub
1 Stick butter, melted
1 Gallon water
20 Ounce Meat Church Bird Bath Poultry Brine
1/2 Cup honey
1/2 Cup Dijon mustard
2 Tablespoon Meat Church Holy Cow BBQ Rub
1 (12-14 lb) turkey
1 Gallon water
20 Ounce Meat Church Bird Bath Poultry Brine
: 275 ˚F
As Needed Meat Church Holy Voodoo Rub
: 275 ˚F
1 Stick butter, melted
1/2 Cup honey
1/2 Cup Dijon mustard
2 Tablespoon Meat Church Holy Cow BBQ Rub
: 275 ˚F
: 160 ˚F
: 275 ˚F
: 165 ˚F