Pitmaster Daniel Hammond Schools Austin on the Art of the Perfect Turkey

Several weeks before Thanksgiving, South Side Pitmaster Daniel Hammond made a trip to the West Side during the Austin Town Hall Farmers Market at Austin Town Hall Park, 5610 W. Lake St., on Oct. 16, to school community members on the science — and soul — behind cooking the perfect bird. 

Between jokes and bursts of flame, he shared techniques for keeping turkey moist and flavorful — and offered broader lessons for anyone tending a grill. 

“Turkey isn’t naturally dry,” Hammond told the crowd. “People are just overcooking it. You want a moist turkey? Don’t overcook it. That’s it.” 

High Heat, Smart Finish

Hammond said the most common mistake home cooks make is roasting turkeys at low temperatures for too long. “I always say, do not cook your turkey low and slow — go hot and fast,” he said.

He starts his bird at 400 to 450 degrees to achieve color and crispness, then lowers the temperature once the breast hits 165 degrees Fahrenheit. He covers the breast with a foil triangle brushed in olive oil, drops the grill to 300 degrees, and lets the rest of the bird — the legs, thighs, wings, etc. — catch up. 

“The breast tends to cook faster than the rest of the turkey,” he said. “That’s why people end up with dry white meat and underdone dark meat. You’ve got to start hot, get your color, and then protect the breast so the rest can finish.”

He said the same principle applies to chicken breast, which dries out quickly if left too long on the heat.

“Chicken breast and turkey breast both tend to dry out faster than the rest,” he said. “So you want to watch your temps — 165 degrees and you’re done.”

For a 15-pound turkey, Hammond said the process takes roughly three hours.

Gravy Wasn’t Invented for Nothing

Hammond’s commentary drew laughter as he reflected on traditional Thanksgiving tables. 

“You know why gravy is a thing now?” he said, smiling. “Gravy wasn’t for no reason — it’s to cover up something, just like barbecue sauce. Folks were drying out their turkey, and gravy came to the rescue.”

He cautioned against stuffing too early, too. 

“A lot of people put the stuffing in at the same time they start the turkey,” he said. “Then everything dries out — your bird and your bread. That’s where the problems start.”

Hammond’s solution? Wait until midway through the cook. Once the breast is covered with foil and the temperature has been lowered to around 300 degrees, that’s when he stuffs the cavity. 

“By then, the bird has gotten its color and the breast is protected,” he said. “Now the dressing can cook slowly and evenly without drying out.”

He told the crowd to think of the timing as a two-part process — a high-heat sear followed by a gentle roast. The first stage locks in moisture; the second brings the turkey and stuffing to a tender finish.

“You want that juicy turkey, moist stuffing, and that perfect blend where the two kind of melt together,” he said. 

Tips for Every Cut

While he spoke about cooking the perfect holiday birds, Hammond used the demo to teach the fundamentals of grilling other meats — in this case, a batch of chuck eye steaks and chuck roast. 

“These are chuck eyes and chuck roast,” he said, holding one up to the crowd. “I’m cooking them like a steak.” 

He checked the internal temperature with his digital thermometer, noting that his grill had reached about 400 degrees. 

“That’s a sweet spot,” he said. “You want that color, that sizzle.”

The key, Hammond explained, was knowing when to sear and when to rest. He placed a pat of butter on each steak and let it melt down toward the coals before pressing the meat briefly over the center grate — a searing insert built into his 26-inch Weber kettle.

“The butter’s on this side, so if I want to sear it real good, I need that butter hitting the fire,” he said. “You only need about a minute, maybe a minute and a half on each side. Let the fire do the work.”

He then demonstrated how to test doneness by touch — pressing the meat and comparing it to the soft base of the thumb. 

“That’s how you know you’re close to medium,” he said. “That little spot right there — that’s what you’re looking for.”

But that’s only if you’re cooking without what he called a griller’s best friend—a meat thermometer. 

“Somebody says they want medium?” he said. “Don’t just guess — make sure.” 

When the steaks were finished, Hammond told the crowd to resist the urge to cut into them immediately. 

“Let the meat rest,” he said. “You’ve got to give the juices time to settle. Don’t rush it.”

As flames leapt from the coals, he reminded the crowd that flavor often comes from fat and fire interacting. 

“See that flare-up?” he said, grinning. “That’s just the fat talking back to you. That’s flavor.”

He shrugged off the obsession with grill marks, too. 

“Grill marks are cute,” he said. “They look nice in a photo. But as long as it tastes good and it’s cooked right, that’s all that matters.”

He told the audience that indirect heat — cooking meat off the fire — is the hallmark of the best barbecue. 

“Ribs deserve to be cooked indirectly and slowly,” he said. “You want the best product? Go indirect. Let the fire kiss it at the end for a little crisp.”

About the Pitmaster 

A Chicago native, Hammond blends artistry, education, and deep respect for barbecue history. Before launching Smoky Soul Barbecue in 2013, he worked as a special-education teacher. In 2021, he won the Kingsford Preserve the Pit grant, recognizing African Americans making their mark in barbecue.

He’s since become a brand ambassador for Weber Grills, The Spice House, and Boos Blocks, and founded the BBQ Legacy Academy, a free summer program introducing teens to culinary careers and entrepreneurship. He also leads Smoke, Spice & Everything Nice, a women’s barbecue series, and curates Brisket & Barrels, a pop-up BBQ-and-beer pairing experience.

His Chicago-style rib tips, smoked jerk chicken, and Stock Yard Brisket honor the traditions of the Union Stock Yards and South Side smokehouses that helped shape the city’s flavor. His work has been featured in the Chicago Tribune, Bronzeville Life, and Midwest Living. 

Order Your Thanksgiving Feast

Make your holiday table unforgettable with Smoky Soul Barbecue — from signature smoked turkeys and brisket to capon, Cornish hens, and classic sides that feed the whole family.

Pre-order today to lock in your spot before they sell out, and ask about the special discount for the first five Thanksgiving orders placed.

Visit smokysoulbbq.com to order and view the full holiday menu.