Smoked Turkey, Stuffing & Gravy

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Smoked Turkey, Stuffing & Gravy

Рет қаралды 260,431

Күн бұрын

Smoked Turkey, Stuffing & Gravy
Recipe: www.meatchurch.com/blogs/reci...
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Mill Scale Offset Smoker: millscale.co/
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZfaq 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!
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Пікірлер: 196

@phillipmeyer493 2 жыл бұрын

Did this early and everyone loved it. Hope to see a prime rib video to wow my family again over the holidays

@MeatChurchBBQ 2 жыл бұрын

Fantastic!!!!

@IWjake Жыл бұрын

Prime rib please!

@DannyMacNair 2 жыл бұрын

I always make two turkeys at thanksgiving, one for those who don’t care for smoked and the other for us who knows what’s going on… the funny thing is, there’s never any leftovers of the smoked turkey. I’m going 💯 your method this year on the turkey and HELL yes I’m making that stuffing… Matt you’re a total inspiration for me and You’ve helped me be a better backyard pit master. Cheers

@michaelcrippin736 2 жыл бұрын

I did a Thanksgiving test run yesterday and followed the directions on the Turkey, Stuffing, and gravy and it turned out awesome. I did it on a Kamado Joe. The gravy was special…I had the same reaction as Matt. My family approved and and will repeat for thanksgiving with the extended family. Thanks for the great videos.

@lcstud2003 Жыл бұрын

Second year doing this after last years went off without a hitch!! Matt is the man and knows his stuff!!!

@kevingearhart5141 9 ай бұрын

Matt, referenced this video from awhile back and followed it pretty closely with one difference, the Real Deal Vermont Maple Syrup Bourbon Glaze finish yesterday. OMG! Off the charts incredible. Had 10 guests for dinner and we were all speechless. Phenomenal. Thank you for the idea, guidance and all your ideas.👍👍😃

@thomasb1033 Жыл бұрын

Today is the day. I’ll keep you posted on how it all turned out. Thanks again, Matt.

@DannyMacNair 2 жыл бұрын

Matt, first time using a brine ever, now a must with every turkey. Seasoned with the Honey Hog and the family said best turkeys ever, yes made one in oven and one on smoker. The hit of the meal was the smoked sausage stuffing. Thank you for showing us these recipes

@MeatChurchBBQ 2 жыл бұрын

Awesome. I really appreciate the feedback!!

@jeffparks270 2 жыл бұрын

I have been smoking my turkeys for years but I learned some new "Pro-Tips" and I ain't mad about that! Thank you for the amazing sides too!!

@zachmorrow7737 2 жыл бұрын

Just made this turkey for Easter. Best Turkey anyone had ever had. Bird Brine and Honey hog was a win! Thank you Matt! You made me look gooooood!

@jeffcummings5688 2 жыл бұрын

Thanks for teaching America the Smoked way!

@Guitargate 2 жыл бұрын

Might could have to do this for this years thanksgiving brother!

@tmoney-kg4yi 2 жыл бұрын

Really love the longer videos!

@MeatChurchBBQ 2 жыл бұрын

Appreciate the feedback on that. We wondered!

@peterconrad861 2 жыл бұрын

@@MeatChurchBBQ I agree, long videos are great! Loads of great info gets packed into them. :)

@danstephensen9032 2 жыл бұрын

Blessings to ALL!! Great Stuff, and stuffing is rockin’ too!!🇺🇸

@torkmason Жыл бұрын

I didn't follow the turkey recipe this year, but I did make this gravy, and it might be the best gravy I've ever had.

@CrossroadsKids 2 жыл бұрын

Smoking a turkey for a group tomorrow! Thanks for the tips.

@davidkaiser5084 2 жыл бұрын

Would you mind posting your timeline that you have written out as far as when to start everything? I'm hosting for the first time and want everything to come together nicely!

@bellumromanum5306 2 жыл бұрын

Good luck bro

@EarlMantis Жыл бұрын

Temp not time

@alphaomega7498 Жыл бұрын

@@EarlMantis right because time will win every time

@diesel5355 9 ай бұрын

How did it turn out

@davidkaiser5084 9 ай бұрын

@@diesel5355turned out great. I learned that the turkey can hold at temp for a while in a towel lined cooler so that finished a bit early and then the sides came together nicely!

@lx2nv 2 жыл бұрын

Matthew, I love everything about this video. I want to make everything verbatim

@Isaac-mc4kk 2 жыл бұрын

This is what I am doing this thanksgiving.

@teresagainey741 2 жыл бұрын

You should do a video touring the outdoor kitchen!

@MrTricksr4marcus 8 ай бұрын

Winner, winner, turkey dinner

@jamesott5295 2 жыл бұрын

Matt Thank-you for this video. I have learned so much from watching your cooking videos. I will try this this Thanksgiving.

@microtasker 2 жыл бұрын

I'm new to all this. I bought a smoker and I just watched 2 hours of 'how to smoke a turkey' content on KZfaq. This is the video i'm using to do it. TIA.

@Bigslimjim81 2 жыл бұрын

Looking forward to smoking my first Turkey this year for thanksgiving! Adding this stuffing recipe now!!

@SaltPepperFire 2 жыл бұрын

kzfaq.info/love/utTZLWS3oK93yBCEXT1grg

@chriskwilas1330 2 жыл бұрын

full complete meal for me to cook for my family, thank you!

@SarahBremer-wj4ye 9 ай бұрын

Matt how can I catch the dripping from a spatchcocked turkey on a pellet smoker. The smoke comes up from the bottom grates ?

@planBdeveloper 8 ай бұрын

When you spatchcock would you put the backbone in the drip pan too?

@kevinsyma4681 2 жыл бұрын

I love goin to church

@TheMerkinWhisperer 2 жыл бұрын

I love the longer videos also.

@matthewrickard1596 2 жыл бұрын

My wife won't let us have Thanksgiving without a smoked turkey. Been doing them ever since I moved south almost 9 years ago. I try something different with it every year.

@johnkendrick1753 2 жыл бұрын

Incredible video series! Thanks for your efforts

@BrandonMobley614 2 жыл бұрын

My Uncle prides himself on smoking a dry ass turkey for our Thanksgiving every year, so I won't step on his toes. I will, however, make this stuffing, and tell him good job on the turkey 😂😂

@Danman1972 2 жыл бұрын

Your a good nephew, but offer to make it one year since he "Always makes it". Maybe you will opt out the dry turkey and he will get used to not doing it up and just enjoy the family and some football instead of cooking.

@andylong6589 2 жыл бұрын

bring the gravy for that dry ass turkey

@michaelgerald7542 2 жыл бұрын

I’m excited to give this a try myself. Going to do a practice run tomorrow to be ready to cook the turkey this year for our family Thanksgiving. Thank you Matt!!

@timbreedlove1385 2 жыл бұрын

Yum yum what's good meat church disciples . Matt could you some how filter in some you're dope cocktail's for the Thanksgiving and Christmas .

@NoCoffeeNeeded 2 жыл бұрын

Thanks so much. Got a lot out of this video. The bird looks amazing

@Mtts28 2 жыл бұрын

Beautiful. Thanks for making great videos and sharing your knowledge.

@Leadloose 2 жыл бұрын

Great job Matt. Can't wait to try this coming weekend

@stevetrimborn3739 2 жыл бұрын

Winner, winner Turkey Dinner!!!!

@Jay_Ayo 2 жыл бұрын

How do you stay lean Matt? I’ve added 10lbs just watching all your videos. 😂 😂

@effyoujoebu.idoitmyself 2 жыл бұрын

Nice. Lol

@_NittiFire 2 жыл бұрын

My mooga 👵🏼 always dries out the turkey, I bought a smoker and plan on surprising her this year.

@bryanp5534 2 жыл бұрын

Do you make cornbread dressing too? I'd like to see your take on that because imagining the natural smoke in the gravy and dressing has my mouth watering!

@shawngillogly6873 2 жыл бұрын

Yum. The only problem with this season is I don't have enough time to try all the Turkey variations, and they all look amazing.

@toricharm7498 2 жыл бұрын

Turkey looks so good Matt

@randyletourneau3430 Жыл бұрын

I have heard some outdoor cookers talk about “induction” stove. What is an induction stove and why would I want to use one instead a gas stove in my outdoor kitchen?

@TheSmokeRing420 2 жыл бұрын

Looks absolutely amazing! I'll be trying that stuffing for sure!!!

@joshblyue1948 2 жыл бұрын

Yes this is awesome thanks Matt

@erokbrewmeister9231 2 жыл бұрын

That may be the best looking turkey I have EVER seen. You are on point Matt ! :) Cheers Brother !

@davidanderson3999 9 ай бұрын

Awesome vido, I am going to try this for our thanksgiving, especially the smoked stuffing, will be my first turkey so possibly do one before thanksgiving so if it’s less good lol

@narbekalantarians6269 2 жыл бұрын

Great looking meal.

@805BBQJUNKIE 2 жыл бұрын

If I can jump through my screen I would and eat some of that PERFECT TURKEY

@shaneharris5763 2 жыл бұрын

Do you just rinse the outside off after the brine or do you rinse the cavity out too?

@mitchfandel6638 2 жыл бұрын

Damn! Looks like I’m headed to Texas for thanksgiving this year!

@Bean-sz7sr 2 жыл бұрын

That looks awesome!! 🦃

@ronreagan3969 2 жыл бұрын

I went to Meat Church and got saved. Praise Cheeses!!!

@stevemullin7472 2 жыл бұрын

That color is wow. Just ordered a 4pack of rubs to try out

@michaelgerald7542 2 жыл бұрын

The rubs are all amazing! You won’t be disappointed.

@youngrevival9715 9 ай бұрын

Im not a stuffing type of guy but that looked great

@jeffhines73 2 жыл бұрын

Found your seasonings here in Australia was so damn excited … love them

@Stlmgnolia 2 жыл бұрын

Matt, great again,looking froward to the live stream with Amanda

@PeeJay3714 2 ай бұрын

I know this is a 2 yr old vlog. I was up at 2:30 am and started watching Meat Church which is my favorite BBQ Channel. One thing I wanted to know why us Matt saying hickory gives a light smoke? Everything I've read states it's a heavy and strong smoke and common fir poultry or fish. It reads that it overwhelms those meats. A lot are saying fruit woods are better for poultry and fish. So if anyone knows why Matt goes against the status quo please shout back your answer. Ty & God bless BBQ!

@robertbeck6169 2 жыл бұрын

Matt, it looks beautiful. I have a Millscale smoker question.... How often do you have to tend the fire in that Millscale smoker your using?

@cowleysmobilewelding 2 жыл бұрын

Pretty much the whole time lol. That's been my experience with any real offset. I'm usually checking and adjusting every 30 min

@robertbeck6169 2 жыл бұрын

@@cowleysmobilewelding Thanks for the info... I was thinking that was how it would be.

@maferviviano 2 жыл бұрын

Oh yeah, definitely every 20/30 min until you get the hang of the right size on wood for your offset, you're always going to have to watch the fire and add another log, but at least when you know that it's the right size, you don't have to sit there and wait and you can start to do other things in between. But at thw beginning it's definitely a watching game.

@ethanwolbert1159 2 жыл бұрын

You are the king

@rogerbeck5704 2 жыл бұрын

Excellent video, damn hungry now!

@Jason-yq1zs 2 жыл бұрын

How do you ensure the skin is crispy? Any suggestions for those that like crispy skin?

@scotthartman4424 2 жыл бұрын

Much like chicken wings, drying the skin off as much as possible is the first step. If you're really wanting to achieve crispiness, add some baking powder to your rub. That will help dry the skin out too prior to the cook. The butter basting towards the end of the cook will help it get crispy as well.

@ArielK1987 2 жыл бұрын

Nothing says more then a good wholesome family dinner then Thanksgiving.

@stevetrimborn3739 2 жыл бұрын

That pit is sweet!

@josealba895 2 жыл бұрын

When you meant a 1/2 cup of herbes assuming that’s total so how much is each part actually?

@blizsgarage8487 2 жыл бұрын

Some videos you spatchcock, this one you didn’t. You mention a more even cook when spatchcock. What is your personal preference for the best outcome?

@tmoney-kg4yi 2 жыл бұрын

Would love a tour of the meat church chicken

@mattkhania8721 2 жыл бұрын

Where can I buy that meat church cutting board you served the turkey on that's awesome!

@johnscott7089 2 жыл бұрын

Any thoughts on doing the stuffing without the sausage? Vegetarian

@cowleysmobilewelding 2 жыл бұрын

And I was thinking doing the stuffing without the vegetables lol

@stump182 2 жыл бұрын

7:13 "my local HEB" Humble brag

@aaronleidal4993 2 жыл бұрын

Looks great! I would love to try this, but I have a pecan allergy. Would almonds, peanuts, or something else be a suitable substitute??

@brettm4104 Жыл бұрын

How long can you rest the turkey? Will it hold for 2 hours. Would you put it in your yeti to rest?

@marco785 Жыл бұрын

Can I let sit overnight in fridge after brine to dry the skin more? Masterbuilt electric.. won’t go above 275 for skin crisp.

@chriscohoon3802 2 жыл бұрын

Hello Matt, great vids and i have made a lot of them. Question on the different methods of the smoked turkey. Which do you like the best, the whole turkey or the spatchcock method? I want to do one for the family. Also having a Bloody this morning and your idea of using the Holy Voodoo for the rim is awesome, Hella good!

@lohengrin5082 2 жыл бұрын

I personally find the spatchcock to be far superior. Because the chicken or turkey cooks more evenly, you get juicier meat and if you are smoking, the smoke is more evenly distributed.

@chriscohoon3802 2 жыл бұрын

@@lohengrin5082 great! Thanks for the reply!

@ryandance978 Жыл бұрын

Any tips on a way of smoking in Traeger Ironwood 885 or similar to catch the drippings for the gravy? I was thinking of using a roasting pan but not sure if that would be effective at smoking the whole turkey. Thank you.

@nolanhagge7989 2 жыл бұрын

So i have a question if you only have one cooker outside, like one Traeger for everything. What would you recommend that we cook the stuffing in, if we already are cooking the turkey in the Traeger?

@SaltPepperFire 2 жыл бұрын

Man that looks great

@jackhaak4645 Жыл бұрын

How long should I go to cook a 24lb turkey?

@brentdogg 2 жыл бұрын

Matt, could I increase the temp for the last hour or so to try and crisp up the skin a little? Any tips for that if I'm not setup to smo-fry?

@andywilliams8407 2 жыл бұрын

Any opinion on doing a mixture of honey hog AND holy voodoo on a turkey?

@noahpalmieri941 2 жыл бұрын

Anyone with advice of how to catch the drippings in a pellet grill? I don't have that under the grate area that he does. Maybe cook it in a tin to catch and put cookie racks under the bird to keep it suspended out of the juice?

@jay76548able 9 ай бұрын

where can i get a natural turkey ? i live here in ennis.

@JESSSSMITH 2 жыл бұрын

What could you substitute the nuts with for the Smoked Sausage Stuffing? My daughter is allergic to nuts.

@tackiebox1 2 жыл бұрын

Any chance of getting a turducken video? I have plans to to smoke one for Thanksgiving this year.

@squigintx 2 жыл бұрын

Great video!!! Any thoughts on using Holy Cow for seasoning the Turkey instead of Honey Hog???

@amosdriedger8972 2 жыл бұрын

Holy cow works great on turkey

@MrBeechcrafter Жыл бұрын

Can you stuff the turkey and smoke it together?

@ericseale6866 2 жыл бұрын

Would using soaked pecan pieces good for smoking to with the wood?

@michaeldugger9260 2 жыл бұрын

I don't have a second smoker to do the stuffing. How do you suggest I handle doing it along with the turkey?

@davidweidner1675 2 жыл бұрын

Damn now I want to cook a turkey like that

@biliussteed2102 2 жыл бұрын

Winner winner… turkey dinner.

@juliangonzalez9501 2 жыл бұрын

Hey Matt at what temp and time to smoke the turkey on a Traeger? Also what pellets do you recommend for it?

@redbirdsjunkie 2 жыл бұрын

I don't want to speak on his behalf but on my Pit Boss I smoke mine at 300* (15 mins per pound) using his Honey Hog. The main end goal is an internal temp of 160* inside the breast. I also use hickory pellets as well as his Bird Bath brine and the last three Thanksgiving turkeys have been delicious! I already ordered his brine for year #4 and just received it in the mail. Good luck!

@mikeg6069 2 жыл бұрын

I don't see any reason why you wouldn't use the same 275 degree temp as he did. Time wise, until the breast reaches 160 degrees.

@redbirdsjunkie 2 жыл бұрын

@@mikeg6069 Well for me it's easy, my generation of Pit Boss doesn't have a 275 setting, it goes from 250 to 300. But to your point you can smoke it even lower if you wanted to until you reach your internal temp.

@mikeg6069 2 жыл бұрын

@@redbirdsjunkie sorry man, my post wasn't clear about who I was responding to. It seems like my response was to you, but it was to Julian. He asked what temp? Just because he's using a pellet grill I didn't see any reason why he'd need to use a different temp than Matt used on his offset.

@TheSkeptic_1 2 жыл бұрын

Where can I get the insulated gloves to put the nitrile ones over? I bought the closest thing I could find on Amazon and they're WAY too thick.

@donniemckee Жыл бұрын

So can I brine it with apple cider or apple juice instead of water?

@sxkoonce 2 жыл бұрын

Damn brother that looks good, not a stuffing fan but this one might persuade me to do something different.

@cheflarree 2 жыл бұрын

Where was the cornbread? Turkey and gravy were beautiful.

@andrewderby3310 2 жыл бұрын

Hay Matt, what did you pay for your off set mill scale 94 gallon smoker.

@dcooper701 2 жыл бұрын

What to do if you want to get your skin a little bit crispy?

@osvaldotrevino1991 2 жыл бұрын

We missed the Miller Lite

@jasonduke8246 2 жыл бұрын

I have a 25lb turkey. Will 1 bag if brine be enough. Or will i need 2 bags

@BBQROCKSTAR178 2 жыл бұрын

Absolutely perfect Matt. I will be smoking Turkeys for Thanksgiving orders…I hope they turn out as nice as yours did. And of course, I’ll be using my MC Honey Hog!