Spatchcocked Smoked Turkey by Matt Pittman | Traeger Grills 

Made this yesterday on my Traeger. Spatchcock is the only way to fly, and I spatchcocked the bird before I brined overnight in Meat Church Bird Baptism. Used cherry pellets. I was a little short of the mustard for the glaze but no one noticed. Came out great. Smoked at 275 for 3 hours. 14 pound bird.

Hey Matt, just made this last night on the ironwood 885 for our Friendsgiving. This turkey was the talk of the night ! Don’t worry I gave you all the credit ! Thanks bro 😎

Absolute must try recipe. Unanimous among guest all agree, best turkey we ever ate.

This was my first ever year making a Turkey. My wife has always done them in the oven. Needless to say the whole family voted for me to make this every year from now on. Thanks Matt for the great recipe! Followed every step and it came out AMAZING!

I was debating trying spatchcock this year, I always do with chicken and it turns great. After seeing this video ill definitely be trying Matt's recipe

Outstanding presentation, Matt, as always! Happy Thanksgiving, y’all!

Doing this in the morning. My family thinks I'm an amazing cook now. LOL Thanks, Matt!

That looks so good, I'm excited to try it myself! Great stuff!

Did this yesterday for Thanksgiving. Absolutely delicious turkey, star of the show!

Thank you for posting this method. Made two 12 lb turkeys and they came out so juicy and flavorful. Had so many raving about how good it was!

Matt Pitman never disappoints, time to add a 3rd Traeger Grill to the collection.

Nice job! Thanks!

Perfect timing Matt Pittman!!! I’m in charge of the turkey & im doing it your way!!!

Solid. That bird looks amazing.

Looks incredible 😎

Going to rock this one out for a 4 pm dinner today. It's going to be amazing!

Matt, Made this for Christmas Dinner... Turned out UNREAL. It was a massive hit.

I can't wait to try it this year.

Those smaller turkeys are much easier to deal with. Thanks for the pointers on that glaze Matt. Happy Thanksgiving.

Made this recipe on my channel! love your videos!

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 !

Thanks Matt, I’m now in charge of cooking the turkey every year. Everyone said it was the best they EVER had.

Matt, you are an artist. I cooked my 18lb turkey this way and it was phenomenal!!! Thank you!!!

Thanks!

That bird looks amazing!

Plan on doing this, plus injecting a Kerrygold buttery mix into the meat, too. Extra juicy!

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!

I go for the crispy crackling skin. Your glaze will work on SOS, sauce on side as well.

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.

Amazon has 2 and 3 gallon zip top bags. My personal favorite for brining.

Did you rinse the Turkey after removing from brine before applying seasoning?

If we DON'T have the bottle of seasoning that you used, what should we create ourselves? Is there a recipe for something similar?

I would like to see this done using a dry brine method and your opinion on which is better.

Do you brine injected turkeys? The package said it was injected with salt sugar seasons water etc.

It look good yum yum

Look delicious

Any other recommendation on seasoning I got the pellets that came with a seasoning

Do you rinse the turkey the next morning after the brine?

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.

Luv it

Matt, you for got to say " I ant mad at it" :)

I don't have pre-made seasonings, I need to know what ones to mix

Thoughts on doing this but also putting butter under the skin? Would that be overkill?

I was just a little confused about the glaze. At what internal temperature do you apply the glaze? Thank you

LOOK'D GOOD !!!!!!!

so where all the turkey drippings go? How do you save them?

Did you rinse the brine off or just pat the turkey dry?

How much additional time do you need to account for if you cook two 12-14-pound turkeys at the same time?

what'd you do differently if using an offset smoker?

Do you rinse the brine off the turkey before seasoning it?

Looking for guidance on the cook for just under 9lb bird. Silverton 620. Thanks

Did you rinse the bird after brine?

Whats a good alternative to the rub im not gonna be able to grab some.

Would you cut the backbone before or after the brine?

Can you put the honey mustard glaze on the beer can turkey?

Do you have to spatchcock it or can you leave it whole along with the brine?

Damm the that glaze drizzle on the turkey was graceful and pretty 😂

Anyone have a good video on how to carve when done?

So they said if the restaurant fails then they loose their house and we find out it was closed... he laughs his head off was definitely the highlight for memories

How does brining work with a storebought turkey that has already been injected before being packaged and frozen?

How does a food safe bucket keep the turkey overnight? Doesn't the bucket still need to go into a fridge? I want to try a wet brine but don't have the fridge space.

I did this but injected it as well ❤

1:11 What's the black box that appears out of nowhere?

How long have people actually taken to cook around a 14 lb turkey? I think I tried the 3 hour rule last year and it actually took about 5 on my Traeger. Has anyone else had this problem?

Snapped my ninja meat shears 😩 Hmm I wonder if Traeger makes shears 🤔 lol

If turkey is already in a 3% solution of water and sea salt..do you still brine or skip ?

Ive tried cooking my turkey like this (following you Matt) and the skin never gets crispy, what am i doing wrong?

Looks good. Do you use salted or unsalted butter ?..

I've got my 11.5 lb. bird spatchcocked but I don't have a BBQ so if I put this in the regular oven, do I stay with the 275 F. degree temperature? Seems kinda low. Hope to get an answer asap cause I'm literally 24 hours away from cooking. Anybody??

JMO I made this last year and I found the glaze to be too sweet! I personally like a savory turkey with crispy skin and so does my family. Don't get me wrong the spatched cock turkey was cooked perfectly on the Traeger and juicy as all but it was just too sweet with the glaze at the end. I will toss out the glaze this year.😏

BIG crowd this year… spatchcocking the bird s definitely makes doing multiple turkeys a done deal!

I have seen another one of Matt’s video’s that he removed the breastbone. I have done spatchcock before but planned to try removing that bone as well. In his other video it looked straighter between the breasts. Oh, and spatchcock has come out great for me.

Would around three hours still be fine for a 16 lbs turkey?

What would be the best way to do this with a gas grill?

I was already saying where I know this guy from.😂😂😂

Billy Mays Hayes here!

How do you catch drippings for gravy?

How much longer would a 22lb turkey need to cook?

Use to call that Butterfly why and when id they start calling it Spatchcock?

Can you do this in the oven?

What do you do with that wasted rub?

Funny to use Meatr when the Traeger comes with probes. Gee I wonder why…

wait so i don't have to smoke a. turkey all night long? ~3hours? sweet!

Where’s the recipe???

It can't just be me... Is this bbq matt dyrdek!?

I have a remote thermometer.

Did anybody actually see any heat coming off that grill when he opened it?🤔🤣

I would think 325-350 would present a crisper skin

Bro, I love ya man. I've seen enough of your videos that it kind of feels like I know ya (not in a creeper way). This was a good video, but you seem very uptight in this one. I guess it almost seems "too professional" to the effect that it's not 100 percent the Matt that we know! Not tryin to hate or anything and I'd imagine there is probably language in the Treager contract is the reasoning behind the different demeanor. But we love you on Meat Church!! Still love you this one too though haha. Either way, I've purchased EVERY seasoning, brine, injection, even the chili seasoning (fan favorite BTW) that you've offered for sale in the last 4 years and love them ALL! Please give us more 🙏🏼! We'll buy it!! Much love man! Thank you for all that you do!

Is this a gluten free recipe. Hope so.

Almost ate my phone 📱

I just take a meat cleaver as and mallet, takes a 30 seconds

Google it bullfrog turkey or chicken duck goose grouse pigeon⁉️⁉️ whatever⁉️

Hopefully normal holy gospel is good?

I'd rather just cook my turkey the traditional way...a lot simpler and tastes better

lame rubbery skin

Traeger grills are way overpriced. Not worth anywhere near what they cost. They are generally for people with more money than brains.