November 28, 2024 • 23 mins
Happy Thanksgiving! The Fork Reporter Neil Saavedra hosts this Turkey Day edition of the Bill Handel Show. As an annual tradition, Neil takes your calls about Thanksgiving food, recipes, tips, and tricks.
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Speaker 1 (00:01):
You're listening to Bill Handled on demand from KFI AM.
Speaker 2 (00:05):
Six forty KFI six forty. Neil Savader for Bill Handled today.
Happy to be with you, Happy Thanksgiving. Eight hundred five
to zero one five three four eight hundred five two
zero one five three four here for you today to
answer any of your questions, baking, cooking, drinks, whatever it
may be.
Speaker 3 (00:24):
Hit me up.
Speaker 2 (00:24):
I'm happy to be here until nine o'clock and then
you know what, You're gonna have to take off those
Neils Vader training wheels and be on your own.
Speaker 3 (00:33):
Okay, but you can. He'll still hit me up on
social media.
Speaker 2 (00:36):
I'll do my best to keep an eye on it
on Instagram and X and the like.
Speaker 3 (00:41):
You can hit me up.
Speaker 2 (00:42):
At Fork Reporter, at Fork Reporter, and I'll do my
best to help you out there. Let's talk to Jim
and up upland Hey Jim, how are you.
Speaker 4 (00:53):
Great?
Speaker 5 (00:53):
Neil, thanks for taking my call.
Speaker 3 (00:55):
Of course, Happy Thanksgiving, my friend.
Speaker 5 (00:58):
I'm just starting, okay, I'm wrapping the turkey. I just
want to know we're not going to stuff it this year. Okay,
we rinse it out before we.
Speaker 3 (01:11):
Cook it.
Speaker 5 (01:11):
No need throw it, no need.
Speaker 3 (01:14):
No Actually I prefer that you don't.
Speaker 2 (01:16):
There's an old I don't know where this came from,
but for some reason, and I was taught this too,
and my mom was taught it, and so on and
so forth. Is everybody thinks you're supposed to wash poultry.
Do not wash poultry it. All it does is splash
bacteria all over the place. Any bacteria on the bird
is going to be cooked off when you cook the
(01:36):
bird properly, So there's no reason to wash poultry at all.
It just makes your sink dirty and it splashes on
towels and you and everything else. So you want to
remove whatever's in there. There usually is a bag with
all of the giblets and all of those things you
want to remove. Yeah, and then you want to put
(01:59):
in you're aromatics, so you chop up and you don't
even need to.
Speaker 3 (02:05):
Do anything to the onions. You can just get an
onion and.
Speaker 2 (02:07):
Chop it up and put it in there, you know,
put chop it into fourths or something like that.
Speaker 3 (02:12):
Throw that in there.
Speaker 2 (02:13):
Maybe throw some carrots in there. You want to salt
it pretty heavily and pepper it pretty heavily on the inside,
and you can put some time in there. You can
put some rosemary in there and that's it. You just
put that in there and you're good to go. And
that you know, those flavors are going to kind of
base the inside. The salt and pepper is incredibly important,
(02:37):
and then the others just kind of add to that
and then help that those juices come out into the
roasting pan, and then that you're going to use that
as you're you're gonna sive that off, and then that
you're going to use that as your gravy based base.
Speaker 5 (02:53):
Should I tint it or leave it? Leave it off
at first and then tint.
Speaker 2 (02:58):
It or people go back and forth and all this.
You can tent it for the first part of it
and then you know, maybe the last hour or so
untented to make sure that you're not steaming the skin.
But you know, oftentimes I don't do that. There's people
it's a what pound, eighteen pounds, that's a big and
(03:22):
well when you get up to that size, it's not
going to hurt you to tend it the first part
of the cooking, maybe the first two thirds.
Speaker 3 (03:32):
Okay, and then you toast off that skin at the
end there.
Speaker 5 (03:36):
How long do I cook it you're.
Speaker 2 (03:37):
Looking at probably unstuffed. You're looking about between twelve and
fifteen minutes a pound.
Speaker 3 (03:45):
Okay, super, but that's rough.
Speaker 2 (03:47):
I mean the reality is, Jim, no matter what I
tell you, it's done when it's done, and that means
that it's one sixty at the thickest part of the bird,
which is between the leg, the thigh there and the
breast where they meet and you don't want to be
touching bone. Put the thermometer, instant read thermometer in there,
(04:08):
and once it comes up to one sixty, you take
it out of there and you let it rest and
it will go up another five degrees or so, hit
that one sixty five sweet spot, and then start traveling down.
And when it hits one twenty in that same spot,
it means it's cooled enough and it's ready to cut.
Oh okay, Trooper, thank you very much, Neil, My absolute pleasure,
(04:32):
my friend. Have a very happy Thanksgiving. Bump bump by
What time is it?
Speaker 3 (04:38):
What time is the buh? Okay, let's go to Kathy. Hi, Kathy,
welcome to KF five.
Speaker 6 (04:48):
Good morning, Hi, good morning, happy Thanksgiving and to you. Thanks.
So here's the thing. My turkey is going to and
all plaze my big O. Okay, but I have other things.
I have a ham, I have the Greenman casserole, I
have the stuffing and then the rolls. But I know
the rolls can go last. But can I stack my
two cast roles in the left oven the small oven?
(05:12):
Or should at the ham in first? And then I
just trying to coordinate everything so they kind of come
out at the same time.
Speaker 3 (05:18):
But sure, I don't know if that's good, do you? Okay?
Speaker 2 (05:25):
A couple of things, A couple of options for you. Yes,
you can stack foods. Just keep in mind, the more
stuff in the oven, the hearder the oven has to
work to make sure that they're even, which means that
you should probably not only switch them from top to
bottom halfway through, but you should probably turn them one
hundred and eighty degrees as well, so that there is
(05:47):
even as possible under the circumstance you want them to
be in. They should be in similar temperature zones, meaning
that if you're going to be cooking at three point fifty,
hopefully both of them need to be cooked at three fifty.
They don't have to be, it can be within a
range there, but keep in mind, one might finish before
and one could be a little drier, but probably not
(06:09):
very noticeable. When it comes to reheating ham, do you have,
like I'm a fan of reheating ham in what they
call a souvid, which means it's a it's a circulator
that keeps the temperature or the water at a particular
temperature consistently, and then you vacuum seal the slices of
(06:32):
ham and you reheat it.
Speaker 3 (06:33):
There is it a part? Is it a pre cooked ham?
Speaker 6 (06:36):
Yes, it's just a half ham. It's not that big,
but it's pre cooked. But I don't have a suv.
Speaker 2 (06:42):
Okay, well, but what you still could do is you
could you could take it, slice it, put it into
like a freezer bag, like a gallon freezer bag. Don't
stack them too much, keep them almost like a single layer,
a double layer all the way through the slices, and
(07:03):
then you ziplock it until there is only about an
inch left of the ziplock, and you slowly lower that
into water and it will push out the air and
you can ziplock it and that makes it pretty kind
of air tight in there, and then you can lay
that into you know, boiling water and then you let
(07:23):
it cool and it will reheat it that way. That's
a method that keeps it incredibly moist. If you have
to put it into an oven, then I would I
would probably slice it and put a rapid in foil
and heat it at three point fifty until warmed through.
Speaker 6 (07:42):
Okay, So if it takes an hour for the ham,
but a half an hour for the other two casseroles,
would you put your ham in first and then put
the two cashroles in. I mean it's going to come out.
Speaker 3 (07:52):
I wouldn't try and reheat the ham hoole.
Speaker 2 (07:55):
I really would still cut it into slices, which means
it's gonna be much it's gonna warm up much quicker,
much more quickly than you think.
Speaker 3 (08:03):
And I'd probably do that last.
Speaker 6 (08:05):
Okay, that's all. I didn't think of that. Okay, great, Well, thank.
Speaker 3 (08:09):
You, You're very welcome.
Speaker 2 (08:10):
I hope that helps, and I hope you have a
very happy Thanksgiving with you and yours.
Speaker 3 (08:17):
Time is it?
Speaker 2 (08:18):
Oh, I'm late, so we'll come back and take some
more calls. I see you, Debbie, I see you, Memo,
I see you, Paul.
Speaker 3 (08:25):
We'll get to you. Eight hundred and five two day, Sidry,
I miss Sally from Rumper room.
Speaker 2 (08:29):
I see you, I see you, Peter and his suits,
I see you, Kono and Amy, I see you.
Speaker 3 (08:38):
What what are you doing in my room?
Speaker 7 (08:40):
Hi?
Speaker 3 (08:40):
Lisa, welcome to KFI.
Speaker 4 (08:44):
Hi, good morning.
Speaker 3 (08:45):
Hello.
Speaker 4 (08:46):
We are going to cook our turkey using this spatchcock method,
uh huh, and just wanted to get some helpful hints
on that and how to.
Speaker 5 (08:56):
Do it right.
Speaker 2 (08:57):
First of all, don't ever say spatchcock in front of it.
Six year old boy. That's the first thing, okay, I
think it's hilarious. And then as far as anything else,
really what it is. It's for those that don't know,
spatchcocking is basically the fifty cent word for butterflying your bird.
You're cutting the spine out and then you're pressing the
(09:19):
breastplate down and breaking the breastplate so that it lays flat.
It is the most efficient and the best way to
cook a turkey. It cooks faster, it cooks more evenly. Really,
otherwise you're looking at roughly the same thing, maybe a
little more quickly. So let's say, I don't know, nine
(09:42):
to ten minutes per pound, check it on that level.
Speaker 3 (09:45):
But otherwise, it's just like doing anything any other.
Speaker 4 (09:48):
Turkey, okay. And what are your thoughts on doing it
in the oven versus putting the big baking sheet and
doing it out on the barbecue.
Speaker 2 (09:58):
Oh, they're both great. Barbecue is going to have slight
more smoking, you know, to it. But you could put
that directly on the grill too, we could, okay.
Speaker 4 (10:09):
And what about putting like lemons, the lemons and herbs
under the turkey if it's going in the oven, to
like marinate it, if you will.
Speaker 3 (10:17):
It's a great idea.
Speaker 2 (10:19):
If not that, I would put your aromatics, you know,
you're cut some onions, maybe some carrots underneath it, you know,
some rosemary, thyme, anything like that.
Speaker 3 (10:30):
You could put that under it as well.
Speaker 2 (10:33):
And those will all come up and be, you know,
really beautiful, and it'll smell great and you can use
those still use those drippings that The important thing is
it's hard to get drippings when you're grilling things because
of the heat. But either way it's going to be
delicious for sure.
Speaker 4 (10:54):
Well that's the plan. Okay, Well, thank you so much.
Have a happy Thanksgiving.
Speaker 2 (10:57):
Of course, my friend you as well. Lisa out they're
in Orange County, being bull ball. Let's see here my glass.
I broke my glasses, my normal everyday glasses. I broke
them the other day at Smart and Final and and
so I'm wearing different glasses right.
Speaker 3 (11:17):
Now and you can't see there.
Speaker 2 (11:19):
My other ones are progressive, so I just tip my
head and I can see better. These are just single,
Like I don't know, it's bugging me. It's bugging me.
It's not not as much as Cono bugs me, but
it's enough to be bothersome a right, look at that,
like out of nowhere, I just take shots at you.
Speaker 3 (11:39):
Nothing but nice. You're a great man.
Speaker 2 (11:41):
You know what's funny is your mom and dad text me,
and sometimes your brother does, and your sisters just like
that's hilarious.
Speaker 3 (11:47):
Bro. Sometimes they give me some No they don't, Yeah
they do at all. Yeah they do. They might call in.
They do.
Speaker 2 (11:54):
They they hit me up and they're like, oh, that
was funny to talk about his left ear low because
that thing's freaky. And I'm like, thanks for you know,
I didn't even have that one written down.
Speaker 3 (12:03):
Got a full slit of calls here.
Speaker 2 (12:05):
Oh sorry, I get distracted, man, that freaking left ear lobe.
Speaker 3 (12:08):
It is.
Speaker 2 (12:10):
I don't know what to call that thing. Lefty memo.
Welcome to the forkport in for Bill Handle.
Speaker 3 (12:19):
Happy Thanksgiving, Happy Thanksgiving.
Speaker 7 (12:22):
Good morning, Neil. I'd love to hear you.
Speaker 3 (12:25):
I appreciate that anyway.
Speaker 7 (12:28):
My question is I'm making candy jams. Oh, and I
want to know if I can make them right now
to be used later on or should I make them
right before dinner.
Speaker 2 (12:40):
You can absolutely make them ahead of time and reheat them.
The one thing I would not do is I would
not put the marshmallows on them.
Speaker 3 (12:47):
So what I would do if you're.
Speaker 2 (12:49):
Gonna, if you're gonna bake them, bake them and then
when you reheat them, that's when i'd put the marshmallows on.
Start to heat them up, and then put them on
near the end.
Speaker 7 (13:00):
And I'm going to use, uh, the Mexican brown sugar
that pilono, I don't know, Yeah, a little better.
Speaker 2 (13:08):
The canonical Oh yeah, it's a it's a that flavor
is fantastic, as you know, and so yeah, it's a
it's a slightly more muted or less because really it
is brown sugar is you know, molasses and white sugar,
refined sugar usually and so it has a little bit
(13:29):
of different flavor.
Speaker 3 (13:30):
But yeah, I think that would be excellent. That's a
wonderful idea.
Speaker 7 (13:33):
Okay, great, thank you very much, and I'm taking tips
from all your colors, and of course from the master.
Speaker 2 (13:42):
Oh that's a grass, my friend. Whoa, whoa, whoa Amy, Hey, Amo,
are you going to take with.
Speaker 7 (13:50):
An army cook? I know what I'm talking about.
Speaker 3 (13:53):
Thank you for your service.
Speaker 7 (13:54):
But oh my my, my pleasure. But I really lost
all the good habits because I left. I was in
the National Guard lift like many years ago.
Speaker 2 (14:03):
So my brother, my brother Daniel, was a cook in
the Marines, and he's a great cook. Yeah, so he
he continues to bust out. He's cooking today. Unfortunately I'm
not with my side of the family this year. We
will be with them at Christmas. But yeah, he and
(14:24):
his wife make a feast that I'm bummed to miss today.
But thank you again for your service, my friend. Enjoy
You're in good hands. And no problem with heating. I
just you don't want to bake the marshmallows twice. It
won't be as as good as if you reheat and
(14:45):
then once it started to heat through, put some fresh
marshmallows on there and bake them off that way.
Speaker 3 (14:51):
All right?
Speaker 2 (14:52):
Neil Sevadra in for Bill handle today. Of course it's Thanksgiving.
Happy Thanksgiving to you, just hanging out talking about food,
answering you for food questions as you're getting ready for
some people that you like and some that you don't
like coming over, so you know I'm here for you.
Eight hundred and five two zero one five three four.
(15:15):
That's eight hundred five two zero one five three four.
Let's go to uh Georgia en. Welcome to Canfi. How
can I help you?
Speaker 8 (15:25):
Thank you? Yes, I'm getting ready to make my yam
casse role, okay, with a with a brown sugar and
pecan topping. I bought a brand new box of the
light brown sugar and it's as hard as a rock.
I hit it with a hammer. That doesn't even help.
Speaker 5 (15:41):
Oh do I it?
Speaker 6 (15:43):
Yeah?
Speaker 3 (15:43):
Wow? Okay.
Speaker 2 (15:45):
The easiest way to soften it is is to put
it put take the bag out of the box there,
put it on a microwave safe plate, put it in
the microwave and hit it for about ten seconds and
see if that helps. If it's not quite soft enough,
hit it for another ten seconds. Keep doing that until
it gets soft.
Speaker 8 (16:06):
Okay, that helps, thank you?
Speaker 3 (16:08):
Yeah it will, and I will do Marles.
Speaker 8 (16:11):
The recipe for the toppee calls for a three fourth
cups pack like brown sugar and one fourth cup all
purpose flour and two tablespoons of melted butter. That usually
doesn't seem like enough butter. It doesn't seem to mix.
I'm always adding more butter. What would you suggest that?
Does that sound right to you? A cup of the
(16:35):
flour and sugar to two tablespoons.
Speaker 2 (16:37):
Of butter, George, And do you think I'm ever going
to tell you not to put more butter in something?
Does that seem like something that I would say because
I felt.
Speaker 8 (16:46):
I guess, but if I put too much of it
in then then it doesn't cook. I bake it for
another half hour, it's.
Speaker 3 (16:53):
Gonna start talking too greasy.
Speaker 2 (16:55):
The whole point of the flour is to thicken it
up a bit, so you're basically making a root. A
typical ru is going to be one to one fat
to flour. So that's kind of the basic rule there, Georgia, Anne,
And I hope that gets you through your situation there,
But happy Thanksgiving to you Abby here in Burbank welcome.
Speaker 6 (17:19):
Yes.
Speaker 9 (17:19):
So I want to make the perfect mashed potato with
that using the powder and all that, But there's ten
million recipes on the internet, and I don't know what
is the best potato to use for a nice, yummy
mashed potato.
Speaker 2 (17:37):
Yukon gold the gold standard, if you will. It's a
great potato. One of the things that makes it so great.
And people try and get fancy and they think, oh,
I'll use this and use that, But there's chemistry here.
It's not just flavor and those things, but it's the
amount of starch. It's the density. And one of the
things Yukon gold doesn't do is it it doesn't absorb
(18:00):
a ton of water, which ends up making kind of
gummy pasty. So Yukon gold is the first thing to
go with for me.
Speaker 9 (18:11):
And then to cook the potatoes with the skin on
first or skin off, and then keep some of that
starch water to use or just use milk and no
other liquid.
Speaker 2 (18:22):
Starch water is wonderful and it's a it's just like
pasta water in the sense that it is kind of
liquid gold there for thickening. You can use that milk
is you're not thickening necessarily with milk, but you're adding
fat and flavor to it with that, so you can
use a little of both for sure. But as far
as skin on, are you going to leave skin on
(18:43):
in the mashed potatoes.
Speaker 9 (18:46):
Not necessarily get the best flavor?
Speaker 8 (18:49):
No?
Speaker 2 (18:50):
Then I would peel them first because you know, trying
to get it off afterwards is going to be a
pain in the arse, So I wouldn't bother putting yourself
through that.
Speaker 9 (19:00):
And then butter portion to potato, Is there anything that
I'm supposed to follow?
Speaker 2 (19:05):
No, I mean you're gonna you if you think of
it this way, kind of breaking it down, break it
down to the amount of potatoes in there. So if
somebody's gonna have a baked potato, they're going to put
a table spoon or pat of butter on it. So
if you're putting you know, eight potatoes in there, even
though you're cutting them up to par boil them, then
(19:26):
think of it at least a pat of butter per potato.
The same way as if yeah, you know, kind of
think of it in that sense, like if you were
going to make baked potatoes instead of mashed potatoes, what
would you do per potato if you were serving them
to each person as a potato, and that gives you
basic the basic proportions of you know, other stuff to
put in there.
Speaker 6 (19:46):
Fantastic. Thank you very much. We have a great thanksgiving.
Speaker 3 (19:49):
You as well. Abby.
Speaker 2 (19:51):
Enjoy have a good one. Let's see here, trying to
get one for it here, Jimmy.
Speaker 3 (19:57):
Welcome to KFI.
Speaker 9 (19:58):
Sir.
Speaker 5 (20:00):
Hey, so good morning, Neil. Hello there, you're showing me
how to eat.
Speaker 3 (20:06):
Let me teach you, baby, teach me how to eat.
Speaker 1 (20:09):
Sorry, I love that song. So I have to make
a pivot, and I need a little I need a
little bit of help and advice on how to pivot.
I thought I was going to be this whole week.
I've been prepping to smoke a turkey and uh then
all of a sudden they wake up early and I said,
you're not smoking that? Oh all right?
Speaker 3 (20:31):
Does she sound like that? Bro? It's like, get out
if that's her voice, get.
Speaker 5 (20:37):
Out right now? The thing for that?
Speaker 2 (20:44):
So she said, she said no, no, Uh wow, she
sounds like a lot of fun. But then again, I'm
only hearing your side. If you want to put her on,
I'd like to get, you know, the other side.
Speaker 3 (20:55):
She's going to do this run out to run out
and everything I told.
Speaker 2 (21:00):
I told her I was gonna smoke and she's gonna
be like, no, he didn't. He said, she'll do your
voice and then I'll laugh And I say, if that's
his voice, I'd get out. But AnyWho, Uh, how big
a bird is it?
Speaker 3 (21:16):
Ooh, that's a big bird. Okay.
Speaker 2 (21:18):
So, uh you know the party and the Brian Okay, Brian,
he prepped.
Speaker 1 (21:23):
I prepped both ways, you know, say in both ways?
Speaker 3 (21:25):
Right, Yeah, so.
Speaker 5 (21:26):
You're you're to change for smoking.
Speaker 3 (21:28):
It doesn't change anything.
Speaker 8 (21:31):
I got one of.
Speaker 5 (21:31):
Those roasters, those plug in roasters that I've used this
in the past.
Speaker 2 (21:35):
Oh, those are nice. They do they do well? Yeah,
they do quite well.
Speaker 1 (21:40):
Everything the turkey in the past hasn't come out like
dry per se. But like I don't know, I've I've
been able to pull the all the the bones just
out of it. I go three twenty five for what
five hours roughly?
Speaker 2 (21:56):
Yeah, you're looking at about fifteen minutes per pound. But really,
the key, the more important thing is is the temp
in the thickest part of the bird between the thigh
and the breast not hitting any bone. Your instant read
thermometer and the thickest part should read one sixty when
you pull it out. I don't care what you're cooking
it in, it's got to come out at that and.
Speaker 3 (22:18):
I mean smoking it's going to be have its own set.
Speaker 2 (22:21):
But in this case, when you're roasting it like that,
you want to pull it out and the thermometer in
the thickest part of the bird should be one sixty
and then you let it rest and cool down to
one twenty and it's ready to carve.
Speaker 3 (22:35):
So that's it.
Speaker 2 (22:36):
I mean, as far as you want to lather that
thing up with some butter or some olive oil and
some salt and pepper, I would get some of that
butter under the skin gently all over the bird, and
that's gonna help base it as it cooks.
Speaker 3 (22:50):
And then you're you're gonna be fine, and it's going
to be the same same.
Speaker 2 (22:53):
But yeah, you're you're knocking on the door of between
four and five hours. But I would check it a
little early three and a half hours, check where that
temperature is in that thick part and go from there.
My friend, Thanks Jimmy, I appreciate you. Happy Thanksgiving to you.
Speaker 3 (23:13):
You've been listening to The Bill Handle Show.
Speaker 2 (23:14):
Catch My Show Monday through Friday six am to nine am,
and anytime on demand on the iHeartRadio app
You're listening to Bill Handled on demand from KFI AM.
Speaker 2 (00:05):
Six forty KFI six forty. Neil Savader for Bill Handled today.
Happy to be with you, Happy Thanksgiving. Eight hundred five
to zero one five three four eight hundred five two
zero one five three four here for you today to
answer any of your questions, baking, cooking, drinks, whatever it
may be.
Speaker 3 (00:24):
Hit me up.
Speaker 2 (00:24):
I'm happy to be here until nine o'clock and then
you know what, You're gonna have to take off those
Neils Vader training wheels and be on your own.
Speaker 3 (00:33):
Okay, but you can. He'll still hit me up on
social media.
Speaker 2 (00:36):
I'll do my best to keep an eye on it
on Instagram and X and the like.
Speaker 3 (00:41):
You can hit me up.
Speaker 2 (00:42):
At Fork Reporter, at Fork Reporter, and I'll do my
best to help you out there. Let's talk to Jim
and up upland Hey Jim, how are you.
Speaker 4 (00:53):
Great?
Speaker 5 (00:53):
Neil, thanks for taking my call.
Speaker 3 (00:55):
Of course, Happy Thanksgiving, my friend.
Speaker 5 (00:58):
I'm just starting, okay, I'm wrapping the turkey. I just
want to know we're not going to stuff it this year. Okay,
we rinse it out before we.
Speaker 3 (01:11):
Cook it.
Speaker 5 (01:11):
No need throw it, no need.
Speaker 3 (01:14):
No Actually I prefer that you don't.
Speaker 2 (01:16):
There's an old I don't know where this came from,
but for some reason, and I was taught this too,
and my mom was taught it, and so on and
so forth. Is everybody thinks you're supposed to wash poultry.
Do not wash poultry it. All it does is splash
bacteria all over the place. Any bacteria on the bird
is going to be cooked off when you cook the
(01:36):
bird properly, So there's no reason to wash poultry at all.
It just makes your sink dirty and it splashes on
towels and you and everything else. So you want to
remove whatever's in there. There usually is a bag with
all of the giblets and all of those things you
want to remove. Yeah, and then you want to put
(01:59):
in you're aromatics, so you chop up and you don't
even need to.
Speaker 3 (02:05):
Do anything to the onions. You can just get an
onion and.
Speaker 2 (02:07):
Chop it up and put it in there, you know,
put chop it into fourths or something like that.
Speaker 3 (02:12):
Throw that in there.
Speaker 2 (02:13):
Maybe throw some carrots in there. You want to salt
it pretty heavily and pepper it pretty heavily on the inside,
and you can put some time in there. You can
put some rosemary in there and that's it. You just
put that in there and you're good to go. And
that you know, those flavors are going to kind of
base the inside. The salt and pepper is incredibly important,
(02:37):
and then the others just kind of add to that
and then help that those juices come out into the
roasting pan, and then that you're going to use that
as you're you're gonna sive that off, and then that
you're going to use that as your gravy based base.
Speaker 5 (02:53):
Should I tint it or leave it? Leave it off
at first and then tint.
Speaker 2 (02:58):
It or people go back and forth and all this.
You can tent it for the first part of it
and then you know, maybe the last hour or so
untented to make sure that you're not steaming the skin.
But you know, oftentimes I don't do that. There's people
it's a what pound, eighteen pounds, that's a big and
(03:22):
well when you get up to that size, it's not
going to hurt you to tend it the first part
of the cooking, maybe the first two thirds.
Speaker 3 (03:32):
Okay, and then you toast off that skin at the
end there.
Speaker 5 (03:36):
How long do I cook it you're.
Speaker 2 (03:37):
Looking at probably unstuffed. You're looking about between twelve and
fifteen minutes a pound.
Speaker 3 (03:45):
Okay, super, but that's rough.
Speaker 2 (03:47):
I mean the reality is, Jim, no matter what I
tell you, it's done when it's done, and that means
that it's one sixty at the thickest part of the bird,
which is between the leg, the thigh there and the
breast where they meet and you don't want to be
touching bone. Put the thermometer, instant read thermometer in there,
(04:08):
and once it comes up to one sixty, you take
it out of there and you let it rest and
it will go up another five degrees or so, hit
that one sixty five sweet spot, and then start traveling down.
And when it hits one twenty in that same spot,
it means it's cooled enough and it's ready to cut.
Oh okay, Trooper, thank you very much, Neil, My absolute pleasure,
(04:32):
my friend. Have a very happy Thanksgiving. Bump bump by
What time is it?
Speaker 3 (04:38):
What time is the buh? Okay, let's go to Kathy. Hi, Kathy,
welcome to KF five.
Speaker 6 (04:48):
Good morning, Hi, good morning, happy Thanksgiving and to you. Thanks.
So here's the thing. My turkey is going to and
all plaze my big O. Okay, but I have other things.
I have a ham, I have the Greenman casserole, I
have the stuffing and then the rolls. But I know
the rolls can go last. But can I stack my
two cast roles in the left oven the small oven?
(05:12):
Or should at the ham in first? And then I
just trying to coordinate everything so they kind of come
out at the same time.
Speaker 3 (05:18):
But sure, I don't know if that's good, do you? Okay?
Speaker 2 (05:25):
A couple of things, A couple of options for you. Yes,
you can stack foods. Just keep in mind, the more
stuff in the oven, the hearder the oven has to
work to make sure that they're even, which means that
you should probably not only switch them from top to
bottom halfway through, but you should probably turn them one
hundred and eighty degrees as well, so that there is
(05:47):
even as possible under the circumstance you want them to
be in. They should be in similar temperature zones, meaning
that if you're going to be cooking at three point fifty,
hopefully both of them need to be cooked at three fifty.
They don't have to be, it can be within a
range there, but keep in mind, one might finish before
and one could be a little drier, but probably not
(06:09):
very noticeable. When it comes to reheating ham, do you have,
like I'm a fan of reheating ham in what they
call a souvid, which means it's a it's a circulator
that keeps the temperature or the water at a particular
temperature consistently, and then you vacuum seal the slices of
(06:32):
ham and you reheat it.
Speaker 3 (06:33):
There is it a part? Is it a pre cooked ham?
Speaker 6 (06:36):
Yes, it's just a half ham. It's not that big,
but it's pre cooked. But I don't have a suv.
Speaker 2 (06:42):
Okay, well, but what you still could do is you
could you could take it, slice it, put it into
like a freezer bag, like a gallon freezer bag. Don't
stack them too much, keep them almost like a single layer,
a double layer all the way through the slices, and
(07:03):
then you ziplock it until there is only about an
inch left of the ziplock, and you slowly lower that
into water and it will push out the air and
you can ziplock it and that makes it pretty kind
of air tight in there, and then you can lay
that into you know, boiling water and then you let
(07:23):
it cool and it will reheat it that way. That's
a method that keeps it incredibly moist. If you have
to put it into an oven, then I would I
would probably slice it and put a rapid in foil
and heat it at three point fifty until warmed through.
Speaker 6 (07:42):
Okay, So if it takes an hour for the ham,
but a half an hour for the other two casseroles,
would you put your ham in first and then put
the two cashroles in. I mean it's going to come out.
Speaker 3 (07:52):
I wouldn't try and reheat the ham hoole.
Speaker 2 (07:55):
I really would still cut it into slices, which means
it's gonna be much it's gonna warm up much quicker,
much more quickly than you think.
Speaker 3 (08:03):
And I'd probably do that last.
Speaker 6 (08:05):
Okay, that's all. I didn't think of that. Okay, great, Well, thank.
Speaker 3 (08:09):
You, You're very welcome.
Speaker 2 (08:10):
I hope that helps, and I hope you have a
very happy Thanksgiving with you and yours.
Speaker 3 (08:17):
Time is it?
Speaker 2 (08:18):
Oh, I'm late, so we'll come back and take some
more calls. I see you, Debbie, I see you, Memo,
I see you, Paul.
Speaker 3 (08:25):
We'll get to you. Eight hundred and five two day, Sidry,
I miss Sally from Rumper room.
Speaker 2 (08:29):
I see you, I see you, Peter and his suits,
I see you, Kono and Amy, I see you.
Speaker 3 (08:38):
What what are you doing in my room?
Speaker 7 (08:40):
Hi?
Speaker 3 (08:40):
Lisa, welcome to KFI.
Speaker 4 (08:44):
Hi, good morning.
Speaker 3 (08:45):
Hello.
Speaker 4 (08:46):
We are going to cook our turkey using this spatchcock method,
uh huh, and just wanted to get some helpful hints
on that and how to.
Speaker 5 (08:56):
Do it right.
Speaker 2 (08:57):
First of all, don't ever say spatchcock in front of it.
Six year old boy. That's the first thing, okay, I
think it's hilarious. And then as far as anything else,
really what it is. It's for those that don't know,
spatchcocking is basically the fifty cent word for butterflying your bird.
You're cutting the spine out and then you're pressing the
(09:19):
breastplate down and breaking the breastplate so that it lays flat.
It is the most efficient and the best way to
cook a turkey. It cooks faster, it cooks more evenly. Really,
otherwise you're looking at roughly the same thing, maybe a
little more quickly. So let's say, I don't know, nine
(09:42):
to ten minutes per pound, check it on that level.
Speaker 3 (09:45):
But otherwise, it's just like doing anything any other.
Speaker 4 (09:48):
Turkey, okay. And what are your thoughts on doing it
in the oven versus putting the big baking sheet and
doing it out on the barbecue.
Speaker 2 (09:58):
Oh, they're both great. Barbecue is going to have slight
more smoking, you know, to it. But you could put
that directly on the grill too, we could, okay.
Speaker 4 (10:09):
And what about putting like lemons, the lemons and herbs
under the turkey if it's going in the oven, to
like marinate it, if you will.
Speaker 3 (10:17):
It's a great idea.
Speaker 2 (10:19):
If not that, I would put your aromatics, you know,
you're cut some onions, maybe some carrots underneath it, you know,
some rosemary, thyme, anything like that.
Speaker 3 (10:30):
You could put that under it as well.
Speaker 2 (10:33):
And those will all come up and be, you know,
really beautiful, and it'll smell great and you can use
those still use those drippings that The important thing is
it's hard to get drippings when you're grilling things because
of the heat. But either way it's going to be
delicious for sure.
Speaker 4 (10:54):
Well that's the plan. Okay, Well, thank you so much.
Have a happy Thanksgiving.
Speaker 2 (10:57):
Of course, my friend you as well. Lisa out they're
in Orange County, being bull ball. Let's see here my glass.
I broke my glasses, my normal everyday glasses. I broke
them the other day at Smart and Final and and
so I'm wearing different glasses right.
Speaker 3 (11:17):
Now and you can't see there.
Speaker 2 (11:19):
My other ones are progressive, so I just tip my
head and I can see better. These are just single,
Like I don't know, it's bugging me. It's bugging me.
It's not not as much as Cono bugs me, but
it's enough to be bothersome a right, look at that,
like out of nowhere, I just take shots at you.
Speaker 3 (11:39):
Nothing but nice. You're a great man.
Speaker 2 (11:41):
You know what's funny is your mom and dad text me,
and sometimes your brother does, and your sisters just like
that's hilarious.
Speaker 3 (11:47):
Bro. Sometimes they give me some No they don't, Yeah
they do at all. Yeah they do. They might call in.
They do.
Speaker 2 (11:54):
They they hit me up and they're like, oh, that
was funny to talk about his left ear low because
that thing's freaky. And I'm like, thanks for you know,
I didn't even have that one written down.
Speaker 3 (12:03):
Got a full slit of calls here.
Speaker 2 (12:05):
Oh sorry, I get distracted, man, that freaking left ear lobe.
Speaker 3 (12:08):
It is.
Speaker 2 (12:10):
I don't know what to call that thing. Lefty memo.
Welcome to the forkport in for Bill Handle.
Speaker 3 (12:19):
Happy Thanksgiving, Happy Thanksgiving.
Speaker 7 (12:22):
Good morning, Neil. I'd love to hear you.
Speaker 3 (12:25):
I appreciate that anyway.
Speaker 7 (12:28):
My question is I'm making candy jams. Oh, and I
want to know if I can make them right now
to be used later on or should I make them
right before dinner.
Speaker 2 (12:40):
You can absolutely make them ahead of time and reheat them.
The one thing I would not do is I would
not put the marshmallows on them.
Speaker 3 (12:47):
So what I would do if you're.
Speaker 2 (12:49):
Gonna, if you're gonna bake them, bake them and then
when you reheat them, that's when i'd put the marshmallows on.
Start to heat them up, and then put them on
near the end.
Speaker 7 (13:00):
And I'm going to use, uh, the Mexican brown sugar
that pilono, I don't know, Yeah, a little better.
Speaker 2 (13:08):
The canonical Oh yeah, it's a it's a that flavor
is fantastic, as you know, and so yeah, it's a
it's a slightly more muted or less because really it
is brown sugar is you know, molasses and white sugar,
refined sugar usually and so it has a little bit
(13:29):
of different flavor.
Speaker 3 (13:30):
But yeah, I think that would be excellent. That's a
wonderful idea.
Speaker 7 (13:33):
Okay, great, thank you very much, and I'm taking tips
from all your colors, and of course from the master.
Speaker 2 (13:42):
Oh that's a grass, my friend. Whoa, whoa, whoa Amy, Hey, Amo,
are you going to take with.
Speaker 7 (13:50):
An army cook? I know what I'm talking about.
Speaker 3 (13:53):
Thank you for your service.
Speaker 7 (13:54):
But oh my my, my pleasure. But I really lost
all the good habits because I left. I was in
the National Guard lift like many years ago.
Speaker 2 (14:03):
So my brother, my brother Daniel, was a cook in
the Marines, and he's a great cook. Yeah, so he
he continues to bust out. He's cooking today. Unfortunately I'm
not with my side of the family this year. We
will be with them at Christmas. But yeah, he and
(14:24):
his wife make a feast that I'm bummed to miss today.
But thank you again for your service, my friend. Enjoy
You're in good hands. And no problem with heating. I
just you don't want to bake the marshmallows twice. It
won't be as as good as if you reheat and
(14:45):
then once it started to heat through, put some fresh
marshmallows on there and bake them off that way.
Speaker 3 (14:51):
All right?
Speaker 2 (14:52):
Neil Sevadra in for Bill handle today. Of course it's Thanksgiving.
Happy Thanksgiving to you, just hanging out talking about food,
answering you for food questions as you're getting ready for
some people that you like and some that you don't
like coming over, so you know I'm here for you.
Eight hundred and five two zero one five three four.
(15:15):
That's eight hundred five two zero one five three four.
Let's go to uh Georgia en. Welcome to Canfi. How
can I help you?
Speaker 8 (15:25):
Thank you? Yes, I'm getting ready to make my yam
casse role, okay, with a with a brown sugar and
pecan topping. I bought a brand new box of the
light brown sugar and it's as hard as a rock.
I hit it with a hammer. That doesn't even help.
Speaker 5 (15:41):
Oh do I it?
Speaker 6 (15:43):
Yeah?
Speaker 3 (15:43):
Wow? Okay.
Speaker 2 (15:45):
The easiest way to soften it is is to put
it put take the bag out of the box there,
put it on a microwave safe plate, put it in
the microwave and hit it for about ten seconds and
see if that helps. If it's not quite soft enough,
hit it for another ten seconds. Keep doing that until
it gets soft.
Speaker 8 (16:06):
Okay, that helps, thank you?
Speaker 3 (16:08):
Yeah it will, and I will do Marles.
Speaker 8 (16:11):
The recipe for the toppee calls for a three fourth
cups pack like brown sugar and one fourth cup all
purpose flour and two tablespoons of melted butter. That usually
doesn't seem like enough butter. It doesn't seem to mix.
I'm always adding more butter. What would you suggest that?
Does that sound right to you? A cup of the
(16:35):
flour and sugar to two tablespoons.
Speaker 2 (16:37):
Of butter, George, And do you think I'm ever going
to tell you not to put more butter in something?
Does that seem like something that I would say because
I felt.
Speaker 8 (16:46):
I guess, but if I put too much of it
in then then it doesn't cook. I bake it for
another half hour, it's.
Speaker 3 (16:53):
Gonna start talking too greasy.
Speaker 2 (16:55):
The whole point of the flour is to thicken it
up a bit, so you're basically making a root. A
typical ru is going to be one to one fat
to flour. So that's kind of the basic rule there, Georgia, Anne,
And I hope that gets you through your situation there,
But happy Thanksgiving to you Abby here in Burbank welcome.
Speaker 6 (17:19):
Yes.
Speaker 9 (17:19):
So I want to make the perfect mashed potato with
that using the powder and all that, But there's ten
million recipes on the internet, and I don't know what
is the best potato to use for a nice, yummy
mashed potato.
Speaker 2 (17:37):
Yukon gold the gold standard, if you will. It's a
great potato. One of the things that makes it so great.
And people try and get fancy and they think, oh,
I'll use this and use that, But there's chemistry here.
It's not just flavor and those things, but it's the
amount of starch. It's the density. And one of the
things Yukon gold doesn't do is it it doesn't absorb
(18:00):
a ton of water, which ends up making kind of
gummy pasty. So Yukon gold is the first thing to
go with for me.
Speaker 9 (18:11):
And then to cook the potatoes with the skin on
first or skin off, and then keep some of that
starch water to use or just use milk and no
other liquid.
Speaker 2 (18:22):
Starch water is wonderful and it's a it's just like
pasta water in the sense that it is kind of
liquid gold there for thickening. You can use that milk
is you're not thickening necessarily with milk, but you're adding
fat and flavor to it with that, so you can
use a little of both for sure. But as far
as skin on, are you going to leave skin on
(18:43):
in the mashed potatoes.
Speaker 9 (18:46):
Not necessarily get the best flavor?
Speaker 8 (18:49):
No?
Speaker 2 (18:50):
Then I would peel them first because you know, trying
to get it off afterwards is going to be a
pain in the arse, So I wouldn't bother putting yourself
through that.
Speaker 9 (19:00):
And then butter portion to potato, Is there anything that
I'm supposed to follow?
Speaker 2 (19:05):
No, I mean you're gonna you if you think of
it this way, kind of breaking it down, break it
down to the amount of potatoes in there. So if
somebody's gonna have a baked potato, they're going to put
a table spoon or pat of butter on it. So
if you're putting you know, eight potatoes in there, even
though you're cutting them up to par boil them, then
(19:26):
think of it at least a pat of butter per potato.
The same way as if yeah, you know, kind of
think of it in that sense, like if you were
going to make baked potatoes instead of mashed potatoes, what
would you do per potato if you were serving them
to each person as a potato, and that gives you
basic the basic proportions of you know, other stuff to
put in there.
Speaker 6 (19:46):
Fantastic. Thank you very much. We have a great thanksgiving.
Speaker 3 (19:49):
You as well. Abby.
Speaker 2 (19:51):
Enjoy have a good one. Let's see here, trying to
get one for it here, Jimmy.
Speaker 3 (19:57):
Welcome to KFI.
Speaker 9 (19:58):
Sir.
Speaker 5 (20:00):
Hey, so good morning, Neil. Hello there, you're showing me
how to eat.
Speaker 3 (20:06):
Let me teach you, baby, teach me how to eat.
Speaker 1 (20:09):
Sorry, I love that song. So I have to make
a pivot, and I need a little I need a
little bit of help and advice on how to pivot.
I thought I was going to be this whole week.
I've been prepping to smoke a turkey and uh then
all of a sudden they wake up early and I said,
you're not smoking that? Oh all right?
Speaker 3 (20:31):
Does she sound like that? Bro? It's like, get out
if that's her voice, get.
Speaker 5 (20:37):
Out right now? The thing for that?
Speaker 2 (20:44):
So she said, she said no, no, Uh wow, she
sounds like a lot of fun. But then again, I'm
only hearing your side. If you want to put her on,
I'd like to get, you know, the other side.
Speaker 3 (20:55):
She's going to do this run out to run out
and everything I told.
Speaker 2 (21:00):
I told her I was gonna smoke and she's gonna
be like, no, he didn't. He said, she'll do your
voice and then I'll laugh And I say, if that's
his voice, I'd get out. But AnyWho, Uh, how big
a bird is it?
Speaker 3 (21:16):
Ooh, that's a big bird. Okay.
Speaker 2 (21:18):
So, uh you know the party and the Brian Okay, Brian,
he prepped.
Speaker 1 (21:23):
I prepped both ways, you know, say in both ways?
Speaker 3 (21:25):
Right, Yeah, so.
Speaker 5 (21:26):
You're you're to change for smoking.
Speaker 3 (21:28):
It doesn't change anything.
Speaker 8 (21:31):
I got one of.
Speaker 5 (21:31):
Those roasters, those plug in roasters that I've used this
in the past.
Speaker 2 (21:35):
Oh, those are nice. They do they do well? Yeah,
they do quite well.
Speaker 1 (21:40):
Everything the turkey in the past hasn't come out like
dry per se. But like I don't know, I've I've
been able to pull the all the the bones just
out of it. I go three twenty five for what
five hours roughly?
Speaker 2 (21:56):
Yeah, you're looking at about fifteen minutes per pound. But really,
the key, the more important thing is is the temp
in the thickest part of the bird between the thigh
and the breast not hitting any bone. Your instant read
thermometer and the thickest part should read one sixty when
you pull it out. I don't care what you're cooking
it in, it's got to come out at that and.
Speaker 3 (22:18):
I mean smoking it's going to be have its own set.
Speaker 2 (22:21):
But in this case, when you're roasting it like that,
you want to pull it out and the thermometer in
the thickest part of the bird should be one sixty
and then you let it rest and cool down to
one twenty and it's ready to carve.
Speaker 3 (22:35):
So that's it.
Speaker 2 (22:36):
I mean, as far as you want to lather that
thing up with some butter or some olive oil and
some salt and pepper, I would get some of that
butter under the skin gently all over the bird, and
that's gonna help base it as it cooks.
Speaker 3 (22:50):
And then you're you're gonna be fine, and it's going
to be the same same.
Speaker 2 (22:53):
But yeah, you're you're knocking on the door of between
four and five hours. But I would check it a
little early three and a half hours, check where that
temperature is in that thick part and go from there.
My friend, Thanks Jimmy, I appreciate you. Happy Thanksgiving to you.
Speaker 3 (23:13):
You've been listening to The Bill Handle Show.
Speaker 2 (23:14):
Catch My Show Monday through Friday six am to nine am,
and anytime on demand on the iHeartRadio app
The Bill Handel Show News
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