Looking for a show-stopping turkey that's bursting with flavor and guaranteed to impress your guests? Matt Pittman's Meat Church Smoked Turkey is about to become your new holiday tradition. This recipe takes the classic roasted turkey and elevates it with a bourbon brine, bold BBQ rub, and a mouthwatering honey-mustard glaze that will have everyone asking for seconds.

What Makes This Turkey Special?

The secret is in the technique. By spatchcocking the turkey—removing the backbone so the bird lays flat—you ensure even cooking and maximum flavor penetration. The brining process keeps the meat incredibly tender and juicy, while the low-and-slow smoking method on your Traeger infuses every bite with that irresistible wood-fired taste.

Ingredients You'll Need

• 1 package Traeger Orange Brine & Turkey Rub
• 1 cup bourbon (optional, but highly recommended)
• 1 (12- to 14-lb) turkey
• Meat Church Texas Sugar BBQ Rub
• 4 ounces (8 tablespoons) unsalted butter, melted
• 1/2 cup honey
• 1/2 cup Dijon mustard

 

The Step-by-Step Process

 

Step 1: Start with the Brine

First things first—let's talk about that brine. In a large pot, combine your Traeger Orange Brine mix with 4 cups of water and bring it to a rolling boil. Remove from heat and stir in 12 cups of cold water. Here's where it gets interesting: add that cup of bourbon for an extra layer of complexity and flavor. Pop it in the refrigerator and let it chill completely.

Step 2: Master the Spatchcock Technique

While your brine is cooling, it's time to spatchcock your turkey. Don't let the term intimidate you—it's easier than you think! Place your turkey breast-side down on a cutting board. Using kitchen scissors or poultry shears, carefully cut along both sides of the backbone and remove it entirely. (Pro tip: save that backbone for making rich, flavorful stock later!)

Open the turkey up like a book and remove the giblets and neck if you haven't already done so. Now flip the bird breast-side up and press down firmly on the breastbone until you hear a satisfying crack. Your turkey should now lay relatively flat—perfect for even cooking.

Step 3: The Overnight Brine

Once your brine is completely cold, it's time to submerge your spatchcocked turkey. If your pot is large enough, place the turkey directly in the brine. Otherwise, transfer the turkey to a large, sanitized brining container and pour the cold brine over it. Make sure the turkey is completely submerged, adding more cold water if necessary. Refrigerate for at least 12 hours, but 24 hours is even better for maximum flavor.

Step 4: Fire Up Your Traeger

When you're ready to cook, preheat your Traeger to 275°F with the lid closed. This should take about 15 minutes. While the grill is heating up, remove your turkey from the brine and pat it completely dry with paper towels. Discard the brine—it's done its job!

Step 5: Season and Prep

Now for the flavor boost: generously season your turkey all over with Meat Church Texas Sugar BBQ Rub. Don't be shy here—you want every inch of that bird covered in this sweet and savory goodness. Insert a leave-in meat thermometer into the thickest part of the breast, making sure it's parallel to the work surface and positioned next to (but not touching) the breastbone.

Step 6: Low and Slow on the Traeger

Place your seasoned turkey directly on the grill grate and let the magic happen. Over the next 3 hours (give or take, depending on your bird's size and outdoor temperature), you'll baste the turkey periodically with about half of your melted butter. Reserve the other half—you'll need it for the glaze. Cook until the internal temperature reaches 160°F.

Step 7: Create the Honey-Mustard Glaze

While your turkey is smoking away, it's time to make that irresistible glaze. Combine the remaining melted butter with the honey, Dijon mustard, and 2 tablespoons of Meat Church Texas Sugar BBQ Rub in a small saucepan. Simmer over medium heat until the mixture reduces by about one-third, then remove from heat and set aside.

Step 8: The Grand Finale

Once your turkey hits 160°F, brush the glaze generously all over the bird. Continue cooking for another 10 minutes until the glaze is beautifully set and glistening. Transfer your masterpiece to a large cutting board with a trough to catch all those precious juices. Let it rest for at least 15 minutes before carving—this allows the juices to redistribute throughout the meat.

Time to Enjoy!

Carve your perfectly smoked, glazed turkey and watch as your guests' eyes light up. The combination of the bourbon-infused brine, the sweet and smoky BBQ rub, and that tangy-sweet honey-mustard glaze creates layers of flavor that will make this the most memorable turkey you've ever served. Turkey never had it so good!