3/23/2026 – Loosely followed the recipe at South Chicago Packing 2026 for their Tallow Turkey. This is one of those “lessons learned” cooks.
- As there was loose ice in the center around the breast so put it into the smoker at 300 for 20 minutes to finish thawing it out.
- After 20 minutes turned the smoker up to 400.
- After about 60 minutes, it was smoking intensely as likely the crud on the drip pan was “frying”, so I turned it down to 300.
- After a total of 1H 40M, the IT of the thighs and legs was about 180, and the breast was 140-150.
At 400, much less 450, roast in the oven, as surely no matter how much the smoker is cleaned, there will be something “burning off” and smelling up the meat.
Next Time:
- Should have cleaned the smoker as when raised the temp to 400 all the gunk began to smoke…intensely. Or, done the whole cook inside.
Below is their original recipe with how we prepped it and my changes that may have helped if the burning gunk had been anticipated.
Spatchocked and dry brine in kosher salt for 2 days in the fridge. Once ready to cook smear a combination of our Wagyu Beef Tallow and butter (2:1) throughout the entire surface and under side. Season how you wish, with a combination of herbs and roasted garlic. with Kit’s Creole Seasoning. Roasted at 450 400 until the breast hits 150°f and the thighs are at least 165°f.
The positive outcome was that the skin color was good, so likely the tallow played a part of that.
This cook should have been in the GE Monogram convection oven.
