Plumluvfoods on WICC wp 71 The Thanksgiving Turkey!

Its turkey tips galore with our thanksgiving turket episode!

Episode Transcript

Speaker 1 (00:01):
Coming Umber Stallming a world of sound, Chef Pull on
the mic, making hotspown the Jeff Jeff Wron shotguns myself,
Chef Dead.

Speaker 2 (00:14):
In the background making new.

Speaker 3 (00:16):
Meats down.

Speaker 4 (00:20):
The all girls are.

Speaker 1 (00:21):
Peace, Then stand any Night.

Speaker 2 (00:23):
The Joy Conversation Song, the des.

Speaker 3 (00:28):
And Bull made Dishes, Street footstal.

Speaker 2 (00:31):
Tides, These Chefs, Breemds, Monitor Guys.

Speaker 3 (00:36):
Sun It Sound a podcast, d.

Speaker 2 (00:39):
Chef Si, Jeff Red Cat Sucking all the Dead, Marry Conversation,
So on the Fast say sound a number, Knee.

Speaker 5 (00:53):
Chef Fun and the Least and the rest.

Speaker 4 (01:01):
Oh Yeah, Happy Saturday, ladies and John, what's going on?
It's your friend Chef Plumb hanging out with you here
as we get one week away from what I call
the culinary super Bowl every year, that is Thanksgiving. We're
very excited. If you missed last week's show, we spoke
all about the side dishes. You can get that episode,
you know, anywhere you get your fine digital programming podcasts,

(01:23):
all those things Alexa, all of them. You can get
it there and check it out because there's a lot
of tips on making side dishes and getting things started.
And we spend a lot of time talking about gravy,
which is a great, great important thing to talk about
when it comes to Thanksgiving. But today it's a little
bit different.

Speaker 6 (01:36):
We're talking all about the main course when it comes
to Thanksgiving, and we all know what that is.

Speaker 4 (01:41):
It's that giant berbie called turkey. And I couldn't do
it alone, no, no, no no. I am joined by
three time Emmy nominated producer Chef Extraordinaire and well my
plotonic life partner, Ladies and gentlemen, chef Jeffy's here. Hey buddy,
Happy week before Thanksgiving to you, Happy week before Thanksgiving.
It's Saturday. Get d Yeah. Yeah, I like that song, Jeffy.

(02:03):
That was a good song. I think on our third
break we may have a really good song from our
house band of Flames, don't we. Of course we do,
which is hilarious. I can't wait to play that song,
miss baby. Yeah, it's a great song.

Speaker 6 (02:14):
And but we're gonna have a lot of tips history
and educate you in all things turkey on this episode,
which we're very very excited to do.

Speaker 4 (02:22):
It is it's the main course. It's the main event.

Speaker 6 (02:24):
Everyone looks forward to it, you know, and whenever you
bring a turkey out, it has a lot of fanfare.

Speaker 4 (02:28):
Jeffics. It's big, it's golden brown. Everyone loves a turkey,
right at least on Thanksgiving. Yeah.

Speaker 7 (02:32):
Man, it's the showstopper. Baby, it's the centerpiece of the
American table. You know what I mean, it's a it's
like a It screams America to me.

Speaker 4 (02:41):
Yeah.

Speaker 6 (02:41):
I mean the problem is it's a symbol of abundance
of harvest. But for many, Jeffy, it's also a source
of culinary anxiety.

Speaker 4 (02:51):
I mean, it's just a big chicken. I mean, I
get it.

Speaker 7 (02:56):
Everybody everybody's you know, mom and everybody's brother has an opinion.
I'm sure know how this is going to be done.
But I think that's why we're here right.

Speaker 4 (03:06):
Well, indeed, indeed, indeed, indeed, well on plumbl Foods today,
we're gonna devote the entire show to the magnificent, the misunderstood,
the Thanksgiving turkey. Jeffy, I mean, are you are you
a turkey guy? Yes?

Speaker 6 (03:25):
Year round, though, I mean, there's really not a bad
time if you make turkey properly, it's delicious all the time.

Speaker 8 (03:30):
Man.

Speaker 7 (03:30):
If you roast turkey breast, the homemade roast turkey breast
just to make sandwiches, you're a king.

Speaker 6 (03:35):
Well, turkey, I figured before we get started, we should
talk about kind of where it came from and why
we have turkey, because I think some of the narrative
that we're taught in, you know, grade school and whatnot
isn't really always true. And I'm not going to get
into like the political side of it, because I mean
when I worked at NPR did a whole show on this,
and it was like, you know, Thanksgiving a terrible holiday.

Speaker 4 (03:53):
What's that? What's the political side of turkey?

Speaker 6 (03:55):
Oh about how Thanksgiving was a terrible holiday and we
shouldn't celebrate it and all that.

Speaker 1 (04:00):
You know.

Speaker 6 (04:00):
To me, listen, I don't care about the origins of it.
What I care more about is a family time and
spending time with your friends and loved ones, and that's
what it's all about for me. So, but we should
talk about why we eat turkey, don't you think, Yeah,
let's talk about it. Well, when it talks about turkey,
particularly wild turkey that's native to the Americas, it's a
journey to Europe and it's symbolic choice for nineteenth century celebrations. Jeffy,

(04:22):
you know, Ben Franklin Actually he is famous for his
preference over the turkey compared to a bald eagle.

Speaker 4 (04:28):
Did you know that? Yeah? I did know that. How'd
you know that?

Speaker 7 (04:31):
Because I know a lot of things about Ben Franklin.
I love Ben Franklin.

Speaker 4 (04:35):
That's amazing. I had no idea.

Speaker 7 (04:36):
Well, in seventeen eighty four, actually Ben Franklin wrote a
letter and he argued that the turkey was a more
respectable symbol for America than the bald eagle, which she
called a bird of bad moral character.

Speaker 4 (04:49):
That's a bald eagle steal. Well, that seems okay, I
mean it seems a little bit like I think a
turkey is not a very attractive animal compared to a
bald eagle. But I get the like, we don't eat egle,
so I don't. I don't think it works.

Speaker 1 (05:02):
You know.

Speaker 4 (05:02):
I think turkey we eat and we know it tastes delicious.

Speaker 7 (05:05):
Right, Yeah, I don't think baldigle would taste that good
because it eats a lot of fish and carrying the
carrying animals definitely don't taste as good as a as.

Speaker 4 (05:11):
A you know, well right, Well, ironically, he also believed
that a turkey that was killed with electricity would be
more tender, and was keen on scientific experiments that involved
electrocuting and cooking turkeys, like love this. We had some
crazy stuff when we were just just figuring things out
in the world, didn't we Like, it's a crazy time
to be alive, I would think now, But also back then,
can you imagine I'm like, hey, let's let's have a turkey.

(05:34):
I just electrocuted it and now we're gonna eat it.
I just wish I knew more about electricity so I
can try to do this. Well, you want to try
electricute turkey.

Speaker 7 (05:42):
Just until it's cooked, Like I wonder how long it takes,
like like like a five minute at like you know,
six hundred volts.

Speaker 6 (05:49):
Well, he believed that it actually made it more It
made it more tender, which seems even crazier because I
feel like that's not at all how electricity works. And
you get shocked, you tense up, which makes it more
less tender, doesn't it.

Speaker 4 (05:59):
Maybe that breaks all the fibers in there.

Speaker 7 (06:01):
If you do it for long enough, it just like
breaks all the little muscle fibers inside there, and then
it's like super tender as it cooks. This could be
the secret this guy was a genius.

Speaker 4 (06:09):
Well, it's it's kind of a myth though that that
it's like a common misconception that Ben Franklin wanted the
turkey to be the national bird. I mean, he did
advocate for the turkey over the bald eagle in his letter,
but the idea was never formally proposed, and the bald
eagle was chosen. You know, obviously it's for the Great
Seal because it's just you know, it's like a regal animal.

Speaker 1 (06:26):
You know.

Speaker 4 (06:26):
I just saw one in a tree all the day,
which is crazy. I was like, very majestic.

Speaker 7 (06:30):
It's bald eagles, Like they're massive, and they're gorgeous. They
just look gorgeous. They're just like such a beautiful animal.

Speaker 6 (06:36):
But can you imagine if things did change and like,
are instead of having the great near the bald eagles
a symbol for America and.

Speaker 4 (06:41):
All that, it was a turkey.

Speaker 7 (06:42):
I first of all, I feel like people with my
body type would feel a lot better about themselves.

Speaker 4 (06:48):
Oh stop it, don't assault yourself, Jeffie.

Speaker 7 (06:50):
Americans pick Americans out there all love in the turkey body.

Speaker 4 (06:54):
That'd be a thing we'd be liked, be like he's
rocking that turkey body. That's not something I ever want
to hear you say ever again.

Speaker 6 (07:01):
So let's just move forward here a little bit, and
so let's talk about turkey as a food source. All right, Okay,
Turkey obviously is a is a native to North America,
where indigenous people's first domesticate them over two thousand years ago. Now,
when you when you read things and learn things like this,
domesticate them, does that mean domesticate like they're like like
like having a pet turkey in their house, or does

(07:23):
just mean like we've learned how to, you know, corral
them and.

Speaker 7 (07:25):
Learn how to crawl them and feed them and probably
collect their eggs and probably incubate their eggs.

Speaker 4 (07:30):
Yeah, yeah, in some capacity.

Speaker 7 (07:32):
Yeah, I would imagine they started to figure all that
kind of stuff out.

Speaker 4 (07:36):
Yeah, and that they got they got so good, Yeah,
farming them based on animal husbandry. Right.

Speaker 6 (07:41):
Well, Spanish conqui stores brought the turkey back to Europe,
where it became a popular food source, particularly for the wealthy,
which I find pretty interesting and well, ironically, if you
go back into uh, you know, I feel like every
year now they always talk.

Speaker 4 (07:52):
About price is a Turkey's gonna go up this year.
For the past ten years, don't they say that? Every year?

Speaker 7 (07:56):
Now they do say that. Do you think what made
it well healthy is that they probably had honey mustard?

Speaker 4 (08:03):
Why would you say that?

Speaker 7 (08:04):
Because honey mustard on turkey is like such a winner.

Speaker 6 (08:08):
I've never thought about putting honey mustard on turkey, but
now I have to try that. Oh my gosh, honey
mustard on turkey salmondo, which I mean, you may have
a winter there.

Speaker 4 (08:17):
I got to give it a try. They ever tried that.

Speaker 6 (08:19):
So by the sixteenth and seventeenth centuries, turkey was considered
a wealth, a healthy and elegant poultry, you know, for
feasts in Europe. So I guess it became a thing
after being brought over from the States over there.

Speaker 4 (08:30):
Yeah, that makes sense. Turkey's awesome.

Speaker 6 (08:32):
I mean, it just seems interesting to me that, you know,
it was one of those birds. Can you imagine, like they,
you know, travelers come here, they never seen a turkey also,
and you see one, do you think it's a dinosaur?

Speaker 4 (08:42):
Like You're like, what is that?

Speaker 6 (08:44):
And then who's the first Guy's like, no, you've seen birds,
so you don't, right, But it's turkey is a very
strange looking animal.

Speaker 4 (08:49):
It looks like a bird. It just looks like a
fat bird.

Speaker 6 (08:52):
And then all of a sudden it takes off. You
ever seen one take off flying? It gets like a
running start. It's crazy.

Speaker 7 (08:56):
Yeah, I've definitely I've hunted turkeys. I love I love
wild turkey. It's just I think turkey the breast of them.
They're so big and so flavored, like you know, you
can get so much cool flavor out of them, You
can do so much with them, right, probably that was
like the most exciting part. I mean, think about like
the you know, chickens before we fed them steroids, you know,

(09:19):
like a chicken, like a wild chicken breast, I'm sure
it was much more narrow, and you think like a
party or any of those kind of birds, Like how
narrow the breast is compared to what a turkey breast
looks like. Even a wild turkey breast is pretty it's
pretty thick compared to a chicken.

Speaker 6 (09:35):
That's interesting. I've never thought about like that, But I
guess you're right. Once you start popping on a full
of stuff and they get yeah, I mean it's already big,
but then make it even bigger, you know, like like
chickens weren't that big, so that makes sense.

Speaker 4 (09:44):
Well, so like we can fast for a little bit.

Speaker 6 (09:46):
Colonial era in early American settlers brought turkeys with them
to the New World, where they were hearts, which of
course brings across the Thanksgiving tradition.

Speaker 8 (09:56):
You know.

Speaker 7 (09:57):
So American settlers brought turkeys back from Europe, yes, where
they were from.

Speaker 6 (10:04):
I think they brought the tradition back with them of
eating them, you know, like so they they first came here,
found them, took them, and you know, Spanish contkey stores,
took them back to Europe, and then it became a thing.
So now we brought them back with us when they
traveled back over here, not us because we didn't travel
over here, but you know, and then one of the
things too, it's you know, they're just in the wild.
There's so many in the Eastern US, right, which is like,
you know, a very practical choice for large gathering. So

(10:27):
it makes sense, you know, a large turkey com feed
a whole family, yeah, I mean. And then in the
nineteenth century, writer Sarah Josephia Hale helped popularize the idea
of the Thanksgiving feast with a turkey as the centerpiece.
And of course, in eighteen sixty three President Lincoln is
when Thanksgiving made in national holiday by him, turkey farms

(10:49):
grew and the bird became the undisputed staple of the meal.
So you know, even just that little brief history right
there is completely different from what we teacher in grade school. Yeah,
and you know, it's just it's just interesting to me
how we we paint this picture of how indigenous peoples
and and and people who came over, like we have

(11:09):
this big meal and not exactly but you know, probably
in some capacity something similar, but not not exactly, which
is interesting to me.

Speaker 4 (11:18):
Yeah.

Speaker 7 (11:19):
So turkeys weren't part of the original Thanksgiving dinner for sure,
Yeah or yeah, or they might have been, but it
was like a like a side dish. It wasn't like
the main the main main event part. Right, So, uh,
why do we eat turkey today? Well, the size of
a turkey, a large turkey is you know, it's a
great way to feed the family. Like we said, it's
you know, readily available everywhere, you know, year around the

(11:42):
freezer section you can always get a butterball man of course,
of course, and of course advances in turkey farming and
processing and made turkey more fordable and widely available.

Speaker 6 (11:49):
But they do say every year turkey is going to
be expensive this year. So and of course, you know,
it's it's it's deep rooted and cultural tradition, particularly in
the American household, where it's become you know, cost to
have a Thanksgiving turkey, you know, which is and it's
like the the main part of the meal. We bring
out the turkey and everyone's like, oh, look at this,
you know, and and then they cut into it and realize,
I guess what they cook it properly and.

Speaker 4 (12:11):
Dry in the early nineteen hundreds, Well, I guess.

Speaker 6 (12:15):
So yeah, let's talk a little bit about you know,
heritage birds and what that stuff is.

Speaker 4 (12:21):
Are you familiar with all that, Jeffrey, I am? Actually
did you break it down for us a little bit?
All right?

Speaker 7 (12:26):
Well, so there are the original kind of like like
heritage birds are almost like the heirloom birds, you know,
they haven't really been messed with very much. And those
are like the same DNA from the first like yep,
they're like the nare A gasset, the midget white, the
white holland.

Speaker 4 (12:46):
The Beltsville small white the Royal Palm.

Speaker 7 (12:49):
I know there's a Rhode Island red I believe is one,
and these are all just I've actually gotten quite a
few of these over the years for things given for
different clients, like.

Speaker 4 (13:01):
Looking for really cool turkeys, just trying to go out
of my way, and some of them are a lot
more work, you know. It's like a yeah, it's a
It's like, I don't think everybody realizes some of them are,
you know, spotted.

Speaker 7 (13:19):
They have much darker feathers, and those darker feathers tend
to spot the skin and the.

Speaker 4 (13:25):
Meat a little bit. It doesn't mean it's bad. I
don't thing wrong with that meat.

Speaker 7 (13:28):
No, it has like melanin in it, so it looks
like a little darker and it's melanin from the feathers
kind of gets into the meat, into the skin, and
sometimes there's needles in the feathers are harder to get out.
You have to wait till it cooks and they kind
of pop out and you got to like kind of
pick them out, which kind of is off putting to
some people.

Speaker 4 (13:46):
But the flavor of the bird is usually really delicious. Yeah,
it's it's one of those things.

Speaker 6 (13:52):
So I think it has a lot to do with
age of the bird, which I'm sure we'll get into
a little bit, but that makes a big difference too.
But you know, talking about some of these heritage breeds,
you know, things like a narroganset, which I think is
like one of the ones that we mostly think about
when we think of Turkey's right.

Speaker 7 (14:04):
Uh for a for a heritage turkey. Yeah, the narragance,
it's like one of the most common ones.

Speaker 4 (14:10):
Yeah.

Speaker 6 (14:10):
And yeah, like I said, all these other ones too,
the midget white, the white Holland, yeah, the royal palm,
and they're just different types of birds.

Speaker 4 (14:17):
It's all still turkey though, Oh no, it's all still turkey.

Speaker 7 (14:21):
The you know, the bourbon red, the standard bronze, all
these richer flavored, denser meat, smaller breast, higher price.

Speaker 4 (14:29):
You know, it's like, it's not it's what happened.

Speaker 7 (14:35):
I'm just saying it's it's it's it compared to the
For me, I just tend to go for my family,
I tend to go with the old school broad breasted turkey,
like I look for frozen turkeys.

Speaker 4 (14:49):
I though, I mean some people, even Keikis's pets though,
like a royal palm turkey is often you know, it's
a little bit smaller, but you know, it's really really
white feathers, and people think of that as people keep
it for a pet rather than you know, for for eating,
which is interesting too. But it's interesting because.

Speaker 6 (15:02):
A lot of these birds are you know, it's it's
they call them white turkeys, which you know have you know,
they don't have the spots in them and things like that,
and you know, I think it's just because that's what
people are so accustomed to. And you know, when we
see you know, different spots on the meat, particularly the breast,
we think something's wrong.

Speaker 4 (15:19):
It's true.

Speaker 7 (15:20):
I've had clients kind of like look at me, like,
what's on this turkey?

Speaker 4 (15:27):
Yeah.

Speaker 7 (15:28):
One client had me get my tweezers and pick out
every single like needle feather thing that I was like
telling them, I'm like, listen, they pop right out when
it cooks. It just it's as soon as the skin
tightens up, they all come out. It's not a big deal.
And they're like, oh, no, you have to get those
out of there.

Speaker 6 (15:46):
Yeah, well right, and these sometimes even when you pull
those things out, you still those little you know, those
little spots in it.

Speaker 4 (15:51):
But yeah, it just becomes that thing. It becomes the
market demand for it, you know.

Speaker 6 (15:56):
But a lot of times when we make these or
we grow these, you know what we call you know,
these white turkeys, essentially, you know, they have you know,
a high breast meat yield. You know, they're very cost effective,
but you lose a little bit of flavor. You know,
it's not quite the same when it comes with the flavor,
which is you know, they have a little bit of
a milder taste and you know, obvious there's more meat there.
But some people want the deeper, richer flavor that they

(16:17):
could find like a heritage breed, which is interesting. Yeah,
I mean I think I think if you grew up
eating wild turkey and things like that, the heritage breeds
are closer to that.

Speaker 4 (16:28):
It's a little game here.

Speaker 7 (16:29):
It's a little like which I guess is the rich,
more rich flavor is like a little bit of like
the the gaminess, the wildness of the bird. You know.

Speaker 6 (16:37):
Yeah, and they're delicious, but let's be real, Jeffy for
feeding twenty cousins in a subdivision. The broad breasted white
from the supermarket is the MVP. It's bred for volume,
and consistency, and there's absolutely no shame in that game.
I'm with that, no shame whatsoever. You know, you gotta
have the regular bird, you know what I'm saying.

Speaker 7 (16:55):
No, that's what I'm that's that is what I'm saying.
That's my bird, well a bird. I'm with you for
my house. That's my bird for my you know, which
is basically the butter ball right that we all know,
the butterball bird, the butterball bird. You know, I can
think of no other brands off the top of my head. Plainville,
I think is.

Speaker 4 (17:15):
A big turkey, birand shady Brook Farms.

Speaker 7 (17:20):
But yeah, man, I I just like those big breasted
turkeys because that's what everybody wants, right, Everybody wants a
big breasted turkey.

Speaker 4 (17:28):
Everybody.

Speaker 7 (17:28):
When you smoke the breast, you don't want a thin breast, man,
you want a big breast.

Speaker 6 (17:32):
Yeah, you want the whole thing. That's the you know,
like I said, it's all about when you bring it
out to the table. It's that beautiful golden color on
top of it. And yeah, I mean absolutely, I think
that's a very very important part of it. And you
want to slice it up and oh you're dancing.

Speaker 4 (17:45):
What happened? I just got excited.

Speaker 7 (17:46):
You were just talking about the golden browness of a turkey,
and I'm thinking of Thanksgiving is just right here.

Speaker 6 (17:52):
It's mean, it is delicious and it's one of those
things too that we should we should talk more about
because I don't think we cook a year round enough.
I mean, you say you do, but we should do
it more often. I mean you throwing turkeys on the
smoke or grilling them. I mean, you can do a
lot with the turkey breast particularly. You can actually just
go and buy a turkey breaths. You have to buy
a whole turkey all the time.

Speaker 4 (18:08):
Oh, No, definitely not.

Speaker 7 (18:10):
And the thing about yeah, I mean, turkey is such
a great versatile meat. The dark meat, the light meat.
There's so many things you can do with it as
far as you can part make stuff out of the
dark meat. And you can smoke it, you can steam it,
you can stuff it, you can make soups out of it.

Speaker 4 (18:27):
You know, I've used it.

Speaker 7 (18:29):
It kind of replaces pork in some recipes in the
house you're working.

Speaker 4 (18:34):
You know, I've done.

Speaker 7 (18:35):
Dark meat particularly, right, Yeah, yeah, I've done no. Also,
the white meat kind of like will be like a
pork tenderloin. Sometimes I'll cut it down a little bit
and I'll mayri nath them and smoke them, kind of
like the way you would Chinese style barbecue pork, you know,
with that like charsous barbecue on it, and it's then
slice it up.

Speaker 6 (18:55):
I mean, honestly, a smoke turkey wing is pretty delicious
on its own. One of my favorite things. Oh, smoked
turkey wing. Oh dude, the smoke turkey legs. Oh yeah,
from the old jousting fest. What's that called the Renaissance?

Speaker 8 (19:09):
Yeah?

Speaker 4 (19:09):
What was it? Yeah? Yeah, yo, man, you get one
of those.

Speaker 7 (19:13):
They're about twelve dollars, twelve twelve seventy five for some reason,
you know, they cost a sixty six cents, right, and
then they smoke all day and then they give them
to you with a napkin and some foil and is
your head.

Speaker 4 (19:26):
Oh my gosh, I love it. It's so good. I
think it's important too.

Speaker 6 (19:31):
Like you said, we were talking about those heritage birds,
different breeds of the birds and the differences in those
birds and how the gaminess comes out. But I think
you're right, you know, as a whole our country, I
think we're trying to lean more and more towards you know,
there's more locally raised birds, the farm birds, things like that.
Particularly here in Connecticut, we have several turkey farms. We
have several places to get great local turkeys from, you know,

(19:51):
great local breeds, heritage breeds, all that sort of stuff.
But even some of those heritage breeds from these great
farms are now starting to be a little bit more reminiscent, uh,
you know, the typical butter ball or shady Book farms
or something like that, because like we said before, people
want that, you know, to bring that you know, golden
brown turkey with the brown you know, the big breast
and the legs poking out.

Speaker 4 (20:12):
They want that on the table. Yeah, I mean yes,
I think also it's.

Speaker 7 (20:20):
I want to support all the local farms, but I lately,
because I'm kidding college poor, I'm constantly looking for a deal.
So it's like I love like a turkey on Thanksgiving
when you rub it with compound. All the things that
you do to we can talk about later. I don't
want to let it all out now, but I mean
when you when you do all these things to a bird,

(20:42):
it's never bad.

Speaker 4 (20:43):
Well, that's when it comes to doing it the right way.
I think some people don't do that.

Speaker 6 (20:46):
Like my mom used to cook her as in a
in a brown grocery bag, which I never quite understood.

Speaker 7 (20:51):
Oh, I've seen that. I've seen that many times.

Speaker 4 (20:53):
Yeah, I just I was like, that can't be good. Right.
It was like it was like a like some magazine
it was red or something exactly.

Speaker 6 (21:01):
It was like, yes, something like that, one of those
one of those magazines like cook your turkey in the
bag or something.

Speaker 4 (21:06):
And then I don't know, just I'm good. I don't
need to do that.

Speaker 6 (21:09):
You know, there's a lot to it when it comes
to cooking in turkey, but it's one of those things
where it doesn't have to be rocket.

Speaker 4 (21:13):
Science, and you know, I think that it's not that easy.

Speaker 6 (21:16):
So uh, now we've chosen our bird, it's time for
the real magic, and the biggest arguments begin with how
you prepare it. The next segment, we're gonna get our
hands dirty with brins, rubs, and of course the Great
Spatchcocking Debate.

Speaker 4 (21:28):
You know I'm talking about Jeffy right Well, you know me,
I'm team Spatchcock all the way. Yeah, when we get
back it sounds Nope. When we get back from the break,
we're gonna break it all down for you and jump
right into it. You're checking out Plumb Love Foods. We're
talking prepping turkey. Next right here on a Saturday on WYCC,
the voice of Connecticut Chef plumb Chef jeffs Stay right there,
We'll be right back, friends with more turkey table talk.

(21:52):
How many more tea works I'm putting there? I don't know.
Stay right there, We're right back. It's Turkey Day Turkey.
Oh yeah, it's Plumb Love Foods. Right here on a
Saturday on WICC, the voice of Connecticut Chef Plump Chef

(22:14):
Cheff hanging out with you, celebrating all things Turkey as
we get closer and closer to Thanksgiving. Last week's episode,
we celebrated the wonderful sides that go with Thanksgiving dinner.
All those sides.

Speaker 6 (22:24):
We talked about the basics, We talked about going left
field with it. We talked about exactly what makes a
side edition. If you missed any of that, Jeffy, where
can you find those episodes? If you want to go
back to it and check it out, you.

Speaker 7 (22:33):
Know you can actually find them anywhere anywhere in the podcast.
Anywhere you would download a podcast, you can probably talk
to any one of your friendly AI search engines and yeah,
just let them know, Hey, I just want to listen
to plumb Love Foods. Is there a way I can
do that? And it's just going to probably show you
an episode.

Speaker 4 (22:48):
I love that. That's a great way to find it.

Speaker 6 (22:50):
And you can scroll scroll, scroll, find our Turkey sides
and have it there and guess what, it's all for free.

Speaker 4 (22:55):
So that's what we're doing for you guys here.

Speaker 6 (22:57):
And of course we're always live every Saturday three to
five here on the voice like at WICC as we
prepare you for the holiday that is the culinary super Bowl. Friends,
we're talking about Thanksgiving, which happens next Thursday. Very very
excited about it, Jeff, do you travel for Thanksgiving or no?

Speaker 7 (23:13):
Uh no, No, I'm always I'm always around the house.
We have ye let come to our house every year.

Speaker 6 (23:18):
I'm traveling every other year, so we travel, and I'm
traveling this year with the family, going to visit my
other family down in Georgia. It'll be a good time.
So I'm very very excited about it because it means
I don't have to cook a whole lot.

Speaker 4 (23:28):
Mm hm. You know, I feel like that's nice. Yeah,
it's not bad.

Speaker 6 (23:32):
But my daughters told me this year that they were
going to miss the New England Thanksgiving and I was like, oh, well,
that's just saying that like paints this picture of my brain.

Speaker 4 (23:40):
You know.

Speaker 7 (23:41):
Uh yeah, but I would I would be way into
wherevery you know, I know where you're headed, and uh
I don't care.

Speaker 4 (23:51):
Yeah, I would ignore them.

Speaker 6 (23:52):
Well, I mean, I want to keep them back to
that they're in college, man, you know, you know, we
don't need to get to know where I'm going.

Speaker 4 (23:56):
But you know, it's just one of those things I
ignore them.

Speaker 7 (23:58):
Yeah, but I'm saying, like, you don't don't have to
do anything.

Speaker 4 (24:01):
Well, that's the fun part. It's kind of getting weighted on.

Speaker 7 (24:03):
But you know constantly you're also a kid in college poor,
two kid in college poor, which is wild. It's like
it's a it's a lot of extra work and you know,
shout out to all the dads and the moms out
there doing it because.

Speaker 4 (24:16):
I see you, Oh listen, you see you. You know
what I've been doing the past two weeks or just
to make more money.

Speaker 7 (24:20):
So I'm with it, Daddy, That's what I'm saying. So
we want to kick up on the on the holiday,
enjoy the feel good. Yeah, we want to get the
Georgia sunshine.

Speaker 4 (24:31):
That's what I'm talking about.

Speaker 6 (24:32):
Well, I want to talk a little bit about the
prep We talked about selecting a turkey, we talked about
history of turkey.

Speaker 4 (24:36):
Let's talk about.

Speaker 6 (24:37):
Prepping this turkey, Jeffy, I think it's probably, in my opinion,
the most important part of the entire meal is how
do we prep this turkey? Aside from the gravy of course,
So let's talk about everything that happens to the turkey
before it hits the heat.

Speaker 4 (24:50):
And this is where our technique can shine. Are you ready?
So to Brian or not to Brian? This is the
great debate. Let's define what brining is. Can we do?
You want to do it? Me to do it. I
would love for you to do it.

Speaker 6 (25:02):
So, brianing essentially means we're gonna force moisture out of
the turkey, season it and then it goes back into
the turkey via osmosis. Right, So what happens is salt
and sugar pull moisture out of the bird and then
they get pumped back into the bird because the salt
and sugar makes those cell walls swell, and I'm taking
more moisture. So it's almost like a squeezing of sponges

(25:22):
and opening it underwater.

Speaker 4 (25:23):
Does that make sense? Mm hmm.

Speaker 6 (25:25):
So you're adding more moisture back into it that is
now seasoned with some sort of saline solution, sugar solution,
all those sort of things, and you make it inevitably
be a juicier piece of meat.

Speaker 4 (25:36):
You know. I mean you can any kind I think,
any kind of culture you can. You can brine, don't you.

Speaker 7 (25:40):
Uh yeah, any meat at all. You can brin it
through us moss. The the salt draws it in and
the I believe the sugar keeps it in.

Speaker 4 (25:49):
Yeah yeaheah, I mean salt and sugar kind of the
same thing. But yeah, yeah, yeah. You know, I'm a
big advocate for the classic wet Brian like, that's kind
of my thing. You know.

Speaker 6 (25:59):
It's basically ozma, like we said before, and it basically
makes a juicier, well seasoned bird from the inside out. However,
I do have a tip I can give everyone for
how I like to when I'm brying a chicken, a
chicken or a turkey.

Speaker 4 (26:12):
What I like to do, I tell you, yeah, please.
I brid mine is sweet tea.

Speaker 6 (26:16):
I make basically a old fashioned Southern style sweet tea,
and I put my bird in sweet tea overnight, and
I added about a cup of salt to it.

Speaker 4 (26:26):
I was gonna say, how much salty you add to that?
Not as much as you would think.

Speaker 6 (26:29):
It's more sugar than salt, But there is some salt
in there, you know, for like even two it's like
three ounce or so.

Speaker 4 (26:33):
I'll put a cup of salts. So it's not like.

Speaker 7 (26:34):
Aromatics or just just just the straight sweet tea, just
black tea.

Speaker 4 (26:39):
Oh wow, black tea. Sometimes I'll throw it crazy. Well,
it actually adds.

Speaker 6 (26:44):
It's funny because adds a little bit of the tannins
and the tea tend to add a little bit of
a tent of brown to the skin of the outside
of the of the turkey as well.

Speaker 4 (26:51):
I love that.

Speaker 6 (26:52):
But the amount of you kind of get these best
fac can describe it as like hops from a beer.
You kind of get these crazy floral aromas that happened
very very light inside. But when you do Brian, it
you know twelve hours. Anything more than that, it's too much.
Don't do that.

Speaker 4 (27:09):
Don't no, briand should be put in twelve hours in
my brain.

Speaker 7 (27:13):
Yeah, I mean, I I mean, I've left him in overnight.
It's it's not the world. But yeah, you know, only
it only needs it only needs probably you know, six
to eight, six to eight, right, but uh, you know,
twelve hours is a safe, safe, safe way to go
and the best way to do this, man, because this
time of year, particularly here in the Northeast. What I
do is I actually put a trash bag into a cooler,
and I will put my tea in the cool with

(27:34):
a bunch of ice, you know, and then I'll put
the whole turkey in there, just like that, close the
cool it's it's out there overnight.

Speaker 4 (27:41):
I listen. I I love that.

Speaker 7 (27:46):
But uh, I've I've come to start. I started to
dry Brian.

Speaker 4 (27:51):
Yeah, I mean, I think dry Brian's great. Tell me
about it.

Speaker 7 (27:54):
So what I do is I basically leave out the
I make a rub, I leave out the I take salt, sugar,
leave out the moisture. I rub it all over the
outside and the inside of the bird. I put it
on a rack on a pan and I set it
in the bottom of the fridge.

Speaker 6 (28:12):
So again, it works kind of the same way as
the as most as we're talking about. But what happens
is you're using the moisture it's already in the bird
to be reabsorbed back into the bird because like I
said that, the sugar in the salt make those cell
walls expand, so it takes.

Speaker 4 (28:25):
The more moisture.

Speaker 7 (28:26):
Yeah, and I'll leave it in the fridge for two
or three days and oh really, oh yeah, and the
skin gets crazy crispy, and it like concentrates the flavor
it almost like I mean at work, if I'm out here,
sometimes I'll run over to work and I'll throw them
in the dry age or and I'll just leave them
in there for two or three days. Most people don't
have a dry age at their house, so like, I know,
but you can do it in the fridge. You can
just do it in the fridge. I'm just saying, you

(28:48):
have a fridge in your garage, you can do it.

Speaker 4 (28:50):
Yeah.

Speaker 6 (28:50):
Or you know, I'm a big advocate for the cooler.
You know, throw it the cooler outside, the cooler.

Speaker 7 (28:55):
In the with the bag in the brine, with a
couple of bags of ice on.

Speaker 4 (28:58):
It is even dry, Brian.

Speaker 7 (29:01):
Outside, Yeah, cool outside and keep you just put you know,
wet packs around it or whatever.

Speaker 6 (29:06):
Well, just wrap the whole turkey, your dry riyan turkey.
Wrap the whole thing up in a plastic bag and
yeah the white around it. Yeah, no, you can do
it that way, but it ends up you becoming a
wet Brian, you know what I mean? Like, no, not
if it's wrapped in plastic and the water can't get
to it. No, because the most I got you, I gotcha, yeah, mixed.

Speaker 7 (29:24):
With the salt and then gets all wet and it
kind of becomes like you sais in that soup, which
isn't bad for flavor or whatever, but it doesn't do.

Speaker 4 (29:31):
The dry skin dry skin that I love.

Speaker 7 (29:34):
I like when it dries it out and the skin
gets like I mean when I say it's crispy, it's
like crackling crispy.

Speaker 4 (29:39):
It's so good. Yeah, I follow you now, Jeffy.

Speaker 1 (29:42):
I was.

Speaker 6 (29:42):
I wasn't quite with you there, but now I'm now.
I'm riding the same doom buggy you're driving. Oh here
we go, Okay, Yeah, we're doing together. We're gonna rode along.
It's gonna be great there it is. But yeah, I mean,
I don't know if there's a right or wrong way,
to be honest with you. I think that both have
their pros and cons. I think, particularly if you're thinking
about frying your turkey, I'll probably I don't like to
wet brind it because then you have to let it

(30:02):
dry and it needs to air dry for probably, you know,
a couple of hours before you if you're gonna fry it,
after you wet brind.

Speaker 7 (30:07):
It, don't you think, oh yeah, if you're gonna fry
your turkey, you cannot be wet Brian in it.

Speaker 4 (30:13):
I mean I wouldn't.

Speaker 7 (30:14):
I would inject it with a butter solution is the
way to go with that, and it dry, rub it
and then inject it with some sort of fat solution
that's got a bunch of seasoning in it.

Speaker 4 (30:26):
Yeah.

Speaker 6 (30:27):
Well, let's just just sticking with the whole brinding situation.
I just think, no matter what you do when you're
cooking turkey, it should be brined one way or the other.
You should brind it for at least six to eight
hours before you cook it.

Speaker 7 (30:40):
Yeah, whether you do a dry Brian or a wet
Brian some you should definitely season it with salt and
sugar and let it sit.

Speaker 6 (30:47):
Yeah, and you can get really crazy and really lazy
with if you want to. Like I said, it's all
about sugar and water or sugar and salt is what
you need here. So I mean you want to get
really crazy with it, take a two later bottle of
Coca Cola Classic, add some salt to it and just
put your turkey in there. Just do something, give it
something and then add like a bottle of coat to
the bottle.

Speaker 4 (31:04):
Then fill it to the bottle again and port with
water and do it and then add some salt.

Speaker 7 (31:07):
I mean saved up my pickle juice, throwing it over
my heare.

Speaker 4 (31:10):
Yeah, that's a great one to really good. It's so good.

Speaker 6 (31:13):
But the briny makes a massive, massive difference in the
juiciness the moisteness of the turkey. It makes a big difference,
and particularly if you drive bro on it, and that
crispy skin on the outside, which is very important. I
couldn't agree more. Let's talk about uh aromatics and what
that means. I am not a big fan of stuffing
the turkey with stuffing, you know, a lot of people

(31:34):
will stuff the turkey. But when you do that, that's
what makes the cooking process take even longer. You've now
increase the density of the bird, which now makes it
take even longer. Yeah, I'm not a fan of stuffing.
I get it, I get it, but I'm not a
fan of it. I get what happens as it cooks.
It drips down into the stuffing inside of it. But
you know, you can also use those same drippings to
make gravy and stuffing outside of that.

Speaker 4 (31:53):
So it's fine. You could serve it.

Speaker 6 (31:55):
You can the spoon stuff in there and serve if
you want, But if you cook it with stuffing inside
of it, it's going to make it twice possibly two
and a half times as long, don't you agree? Yeah, no, definitely,
I think stuffing a bird I do it every year
for one my client.

Speaker 7 (32:11):
They love that that way. Uh, they just love it
that way. It doesn't look good. We stuff it. We
stuff it so full like you've never seen both sides,
and then like tie it together and then cook it
in a bag. It's like everything you would never want
to do, right, But they love it that way because
it's how they've always done it, and they love the
flavor of the stuffing once it comes out of the bird.

(32:34):
I mean, I gotta be honest, the stuffing that's cooked
inside of the bird.

Speaker 4 (32:38):
Oh, is legendary.

Speaker 6 (32:39):
Yeah, you get that, because it gets those drippings inside
of it. It kind of absorbs all that fat. Yeah, absolutely,
I agree with it.

Speaker 4 (32:45):
It's just it's so moist, it's so good.

Speaker 6 (32:48):
Right, it's a great way to do it, but it's
gonna take you ten hours for your turkey.

Speaker 9 (32:52):
Yeah.

Speaker 7 (32:52):
No, so, and uh, well, the one way around that
is to cook it in a bag like a roasting bag.

Speaker 4 (32:58):
Yeah, like a like a steamates that.

Speaker 7 (33:00):
It adds a little steaming situation to it, but it
ensures that the birds cooked all the way through. It
kind of tends to get it. It doesn't dry out,
you know, it gets like almost a little breeze. Yeah,
it's not it's not. Like I said, again, it's not
exactly the way I like my bird to be done.
But it works really well. Right.

Speaker 6 (33:17):
So, but I'm not against putting some herbs and maybe
some oranges or something like that inside of the cavity
of the turkey, so there's still some real hair to
get in there, you know. I don't mind doing you know,
a bunch of sage, just to give me some rosemary,
you know, things like that right in that cavity of
the turkey, and let it cook with that in there,
because listen, all that stuff's gonna add flavor.

Speaker 4 (33:33):
It's minimal, but it does add flavor. Jeff that's do
you trust or do not trust?

Speaker 5 (33:39):
Uh?

Speaker 6 (33:40):
A lot of times you get the birds that are
already trust, particularly the ones you buy it from a
local farm or something. But if it's not, I think
it's important to do it. I use butcher's twine.

Speaker 4 (33:47):
What do you use? I don't. I don't trust.

Speaker 1 (33:50):
No.

Speaker 6 (33:50):
Trusting means you just kind of you tied up, so
it all kind of states relatively the same size.

Speaker 4 (33:55):
Yeah. No, I I just like to stuff it with butter,
and then I just put butter under the skin. Do
you think trusting is just for show? Jeffy's out your telling. Yeah,
I just think it's kind of you know.

Speaker 7 (34:11):
What I do do is I'll break the wings sometimes
and stuff them back underneath the back end, you know, yeah, hips,
and just bend them back and stick them under right, right,
right right, And I just do that so it kind
of stands up on top.

Speaker 4 (34:24):
Of the rack.

Speaker 6 (34:25):
Well, it's very similar to when you when you're going
to trust the bird. You know, all I do is
I basically fold the wings underneath themselves like Jeff's talking about,
and kind of fold the the the four arm part
kind of underneath the the we're essentially with the bicep
part would be, I guess. And then I'm going to
take a longer piece of twine maybe eighteen inches long,
depends on how bigger bird is, and I'm going to

(34:46):
tie you basically, wrap it around those wings so it
kind of goes a loop of each wing. Pull it
underneath the bird, loop it around the legs, around you know,
the end bones of the legs.

Speaker 4 (34:57):
Pull it tight, and then tie it.

Speaker 6 (34:58):
And then what you've now done, You've kept the legs
and the wings are now holding the rest of the
bird all together.

Speaker 7 (35:04):
Do you think it cooks more evenly if you're going
to cook it that way, if you trust it, it's
going to kind of make it cook more uniform.

Speaker 6 (35:11):
Yeah, and it will kind of hold that shape a
little bit better when you take it to the table.
I mean, listen, is it that important to do?

Speaker 1 (35:16):
No?

Speaker 4 (35:16):
But it does look pretty good once it's done. I
agree with that. It definitely looks beautiful, right, just it
kind of adds a different, you know, way it looks,
you know, which is great. But you know, no matter what, though,
I think it's important that if you're going to do that,
you gotta do some butter injecting and things like that.

Speaker 5 (35:30):
Yeah.

Speaker 7 (35:31):
Yeah, you want to get in there with a little butter.
You want to get in there with like a little
compound butter. If you want to get crazy, which I think,
you know, I like to take a little sage, a
tiny bit of garlic, you know, salmn pepper, just kind
of like make it ahead of time, and I pick
slices and I just take the slices and I fold
it up all up underneath the skin everywhere.

Speaker 4 (35:53):
Yeah, you know.

Speaker 6 (35:53):
That was one of the things that me and my
girls used to do, and we would make turkey here
at the house for Thanksgivings. I would get them in
there with me and they would have butter on their
hand and reaching and separating the skin from the membrane
of stuffing it and had them smush all the butter
into this into the turkey and they would kind of
get into it.

Speaker 4 (36:07):
Thought it was fun. I don't think they would do
it now, but they were kind of into it then,
so funny. But you know, they kind of get in
there and it would get like up to their elbows,
you know, pushing butter into the turkey. It was pretty funny.

Speaker 7 (36:17):
Yeah, I can only imagine how cute that would be.

Speaker 4 (36:20):
It was pretty fun that they were into it.

Speaker 6 (36:22):
But you know, I think it's uh, you know, it's
it's every household has their own way of doing it.
But hopefully some of these things we're telling it can
be something that would try to make your turkey taste
better than it normally would if it's you know, if
there's turkey, if there's turkey issues you're having.

Speaker 7 (36:36):
Yeah, I think I think for me, I think that
cooking a turkey and trusting it and stuff and it
is a mistake. Now that I've been spashcocking, well all right,
we need to talk about what spatchcocking is.

Speaker 6 (36:49):
First of all, because I agree I spatchcocked mine. I've
cooked on the smoker last year. But talk about spashcocking.
What it is, Jeffy, break it right.

Speaker 7 (36:56):
So what you do is you basically take a pair
of I use poultry scissors or You can take a
knife and you cut out the backbone of the bird
all the way down the from the thighs on the
from the from the back of where the wing is.

Speaker 4 (37:09):
You cut that backbone right out.

Speaker 7 (37:10):
Spatchcocking is basically take it out and you flatten it
and then you you get on top of it, in
between the breast and you push down as hard as
you can. You kind of break the bone a little
bit to flatten it down as much as you can,
and then it's like kind of even and then the
legs kind of lay out to the side. And then
I cook it in a roasting pan like that on
top of a rack of vegetables leaks and carrots and

(37:33):
celery and sometimes the apple and uh it, you know,
a bottle of white wine over it.

Speaker 4 (37:39):
What do you think? What do you think is the
you know, what's advantageous about doing it that way? In
half the time?

Speaker 7 (37:46):
You get total extra crispy skin on the very top,
you know, because everything cooks, you know, it's like above
the moisture and then the meat underneath the super moist
And I still put butter under the skin and all
that stuff, and I still bry in it. I drive
briyan it, like I was saying, But I just drive
run it on a rack spatch cocked. Do you think

(38:06):
that it kind of helps like the like, just because
it makes it kind of cook more evenly. I guess
that's why I want to get out. It cooks evenly,
and it cooks in half the time, and the dark
meat and the white meat all cooked together at like
pretty much the same time, like you breaking the fibers
in the breast when you push down on it like that,
I think allows it to Sorry, I'm getting excited.

Speaker 6 (38:24):
I'm pushing pushing downs like your shit. I can hear
you pushing down your microphone.

Speaker 4 (38:28):
Yeah, push the tub. Yeah. Sorry.

Speaker 6 (38:33):
But it also be spatchcock too. It leaves a lot
of room to add more flavor, like when you when
you when you cut that backbone out and get it
laying flat, you can like put our herbs underneath it,
and like you said, you do with a bunch of
vegetable undereath there and stuff. But it's also great for
doing it on your smoker that way, which is kind
of a fun way to do it, because you cook
it low and slow, you know.

Speaker 7 (38:49):
Totally cooking it on the smoker that way. Cooking it
on the grill that way in general is not a
yeah idea.

Speaker 6 (38:54):
Well, grilling, I mean that's we might get to that too,
but grilling is a great way to do a turkey.
You know, you get one side you real nice and hot,
you know, one burner on and one burner off, and
just you know, get one side indirect heat where you
kind of use your girl like an oven, but you
still kind of get that great you know, charred flavor.

Speaker 7 (39:09):
Oh yeah, oh dude, we used to. I used to
do them on Foster cans like that. I would get
fourteen to fifteen pounders and slide them on top of
a Foster's oil can like beer can.

Speaker 4 (39:19):
Yeah, the big Foster's beer canning like beer can turkey,
beer caned chicken. But you do beer can turkey, huh.

Speaker 7 (39:24):
I would do them for Thanks Skiff, and everyone looked
at me like it was nutsun till they tried it
and they were.

Speaker 4 (39:28):
Like, what it is amazing? I was like, I know, right,
I always do a few turkeys.

Speaker 7 (39:33):
I always like smoke one, cook one on the grill,
and then cook one on the oven traditionally, but now
Foster's still around, I don't know, it's been years since
I've done it.

Speaker 4 (39:41):
It's Australian for beer. Yeah, I don't know if anyone
even drinks it in Australia. Just do you like my accent?
It's amazing. I thought it was pretty good, right. It's
Australian for beer, top top notch top. Yeah.

Speaker 6 (39:55):
I think that's like I said again, there's no right
or wrong. I think when it comes, it's good what's
in your family. But trying different ways is a really
really good way to do it, so you know, I
think it's it's important to try different things. You know,
in particularly spatchcocking is incredibly efficient, so you know, if
you're not ask concerning with you don't get the traditional presentation.
But for me, you know, when I cook a turkey anyway,

(40:15):
like when I get it before I take the table,
I'm like deboning it and slicing it. So I mean,
no one you know, when it goes to the table,
it's already ready to go.

Speaker 4 (40:22):
Mm hmm. You just eat it. Yeah.

Speaker 7 (40:25):
That's that's why I like to cook turkey several different
ways because then there's always one to show, you know,
I have one all sliced up, ready to go, and
then I'll like, like the fried one, I'll leave out.

Speaker 4 (40:34):
For a minute, so you're to go box guy for
people at house.

Speaker 7 (40:37):
But thanks absolutely, people who come to my house love me.
My thanksgivings a legendary.

Speaker 4 (40:44):
I just feel like a the go box is kind
of like presumptuous. Yeah, I mean I give it to them.
Everybody wants turkey, I get it. You want turkey for
turkey sandwiches, I get it. But like, yeah, people bring
their own to gos. Sometimes it's like hilarious, right, well,
you know that's just the way it goes. I get it,
you know. I mean sometimes you got to have your
own stuff and bring your own boxes, and I guess,

(41:05):
but I still think it's presumptuous. You know, it's super presumptuous.

Speaker 7 (41:09):
But they know that I love them, and like, I'm
not inviting any strangers to my house.

Speaker 4 (41:14):
So how many people do you have this year?

Speaker 7 (41:16):
I think we're going to have about eleven, which isn't
so bad.

Speaker 4 (41:19):
Eleven people like extend the family or what have We.

Speaker 7 (41:21):
Got brother in law, but brother some friends of his
that are coming with him, niece, But your brother in
law's coming and bringing friends. Yeah, well they're good friends
they're like friends of his for years that we know well.

Speaker 4 (41:38):
So it's like they're like, I mean, I feel you
just invite anybody over your house, Jeffy, It's crazy.

Speaker 7 (41:42):
I would, honestly, if I hear that you're alone on Thanksgiving,
I bring you home. What if you want to be alone,
I will let you do that, but I will feel
for you.

Speaker 4 (41:52):
Allow that. Of course, I allow you do whatever you
want to do.

Speaker 7 (41:55):
But if I see someone and I'm like hanging out
and I like you, and I'm like, what are you doing?
And they're like, oh, I'm actually not doing anything. I'm
going to do this, and I'm like, dude, just come
by and get a plate. Even if you don't want
to hang out, just come by and let me give
you a plate of food. You should have a nice
plate of food on Thanksgiving. Oh no, no, please. And
then I'll hook him up. I usually make them stay.

Speaker 6 (42:15):
You're a nice guy, Jeffy. You're a nice guy. I
appreciate that. And we need more nice guys like you
in the world. Jeffy, That's what I think. And but
do you pick the one turke you don't like to
share with him? Like here, have some spatchcocked turkey legs.

Speaker 4 (42:26):
No, you know it's funny.

Speaker 7 (42:28):
It never goes the way I think, like I'll be like, oh,
people are gonna love this turkey like this, and then
it would happen they don't like it. Yeah, Like the
smoked one won't go fast, you know, but then it'll
be like the dispatchcocked one will go like super fast.

Speaker 4 (42:41):
Everyone will like love that one. Do you make all
these guests chip in for you a little bit, like
to help pay for things? Or how does this work?
Come on?

Speaker 7 (42:46):
I mean, people bring their own dishes and stuff. People
everyone always brings something, you know. It's never like the
one comes empty handed.

Speaker 4 (42:52):
Like Edna shows up with her ambrosia salad.

Speaker 6 (42:56):
I mean, you know how I feel about ambrosia up
no blade, That's why I brought up. I figured you'd
be a big fan of it, Jeffy. I thought, you know,
because ambrosia salid is your is your thing.

Speaker 4 (43:07):
I know how much you love it, and.

Speaker 7 (43:08):
I don't like ambrosia. I think it's it's it's a
it's a very strange pudding.

Speaker 4 (43:18):
Right.

Speaker 6 (43:19):
We cover this already. We're going to get back into it.
We cover this already. We're not gonna get back into it.
So listen, Jeffy, I'll allow the spatch cocking for now.
I appreciate its efficiency and all that, so I appreciate it.
So now the bird's prepped and ready to go.

Speaker 4 (43:32):
It's time for the main event, the fire, the heat,
the you know, the external quest for a moist breast
and cooked all the way through. Listen, we're gonna get
down to it when we come back right here on
plumblff Foods as we get ready for the main event.
We're talking Turkey here for Thanksgiving. It's coming up. Get
ready we come back. We got a new song from
our house band of Flames and much much more.

Speaker 6 (43:50):
Stay right there checking out plumblu Foods rightre on WICC
with Plumber Jeff Stay right.

Speaker 8 (43:54):
There Turkey Talkie about Chef po and Jeffy Turkey talking

(44:34):
long Plum Love Foods, exploring Turkey talka.

Speaker 5 (44:44):
The name.

Speaker 3 (44:47):
In Turkey, Turkey.

Speaker 5 (44:51):
Talking Turkey talk.

Speaker 9 (44:56):
Talket Turkey, Turkey, all expence of Turkey history, Turkey tookey.

Speaker 3 (45:12):
Scrappy cookie as turcits.

Speaker 5 (45:35):
Domma domom.

Speaker 4 (46:04):
Plumb Love Foods right here on the Saturday. Wis you
see the voice that Connecticut. We're celebrating all things turkeys.
You can tell by our brand new song from our
house band, The Flames, Jeffy. This song is a bit
of a banger or is it more like a skid
row song? Like an eighties metal song. I can't figure
it out.

Speaker 7 (46:18):
This is incredible, it's it is incredible, it's triumphant, it
has uh, it has all the things I like in
a heavy metal song, you know.

Speaker 4 (46:26):
Yeah, it's got all the the power vocals. I feel
like it just has a gobble seven hundred times. I
think you said gobbled yodel. Gobbled yoda yoda wouldn't make
any sense. I don't know what's going on. I mean,
but we're turkey talking. You gotta email Rodney and ask him. Yeah,
old Rodney knows Rodney or Chad, they'll probably have the
answer for you. Yeah, Trevor might I don't know.

Speaker 6 (46:47):
Well, listen if you missed any part of the show,
and any tips for your turkey. And of course, can
download this anywhere you get your audio downloads. You know,
they're called podcast You can get them anywhere. You can
tell lex so you can do all kinds of stuff
to get them, you know, and that's where you can
get this episode. You backtrack a lot of turkey tips,
and we're about to jump into it now. Because we've
talked about selecting a bird, we've talked about parrying the bird.
Now the most important part, we're talking about cooking the

(47:08):
bird and how this works. And listen, everybody does it differently,
Every family is different. I like to say that, you know,
I've been co hosting on Anna and Raven show all week,
Jeffy'm not sure you caught any of it, but I'm
sitting in for our good friend Raven, hanging out with
Anna and talking a lot of turkey, and a lot
of people called in and asked me a lot of
questions about turkey.

Speaker 4 (47:26):
I bet. And you know, one particular today I got
was about spatchcocking a turkey. What this one?

Speaker 6 (47:31):
This wasn't today, It was a couple of days ago,
but spatchcocking a turkey, and Anna thought that this person
was saying a bad word, but it's not. Spatchcocking is
a method. I'm sure we're going to cover that here
in this particular segment of the program as well. Yes,
but I like to start off with just the basic,
classic way that everyone does this, they roast their turkey.

Speaker 4 (47:50):
Jeffy.

Speaker 6 (47:50):
I mean, this is like the most basic way to
do it, but there's nothing wrong with it. It's like
the greatest way to do it, don't you think.

Speaker 4 (47:55):
Listen, it's classic for a reason.

Speaker 7 (47:58):
Yeah, everyone does this because it's it's it's it's like
the starting point for cooking turkey.

Speaker 6 (48:05):
I feel like, yeah, and it this way, then you
can take the next step and it's not really that
difficult either. I think some of the key parts of this,
and we talked about it beforehand in the last break,
it's important to, you know, brind the bird because you
get out of flavor in there too. But I think
right before you're gonna roast it, you're gonna want to
take your hands. I think we mentioned this in the
last break as well, about just kind of taking butter
or compound butter and putting it between the skin and

(48:26):
the actual meat of the bird, you know, and how
I was talking about how my kids would put their
hands in there and do it, and you know, it
become a family thing.

Speaker 4 (48:34):
But you add a lot of flavor by doing that.

Speaker 6 (48:36):
I think it's a really really key thing to do
because turkey itself is not a flavorful animal, Jeff.

Speaker 7 (48:39):
It doesn't have a lot of flavor. Yeah, well, it
doesn't have a lot of fat. It's a pretty pretty
lean bird, especially if you get a wild one. So
being able to put butter in between the skin and
the fat there, you're kind of lard it a little bit.
You add a little bit more flavor. Fat as flavor. Yeah,
it's also a little bit of moisture. Believe it or not,
when you add oil or fat to something, you add
a little bit of moisture to that.

Speaker 6 (49:00):
Well, yeah, I think what it actually does is keeps
the moisture from leaking out as easily because the fat
fills the you know, the fat itself is not really moisture,
but it like seals up some of the pores with
a fat where the moisture will come out of.

Speaker 4 (49:11):
But it feels like moisture. Well yeah, right, right right.
It retains a lot of moisture that way too.

Speaker 6 (49:15):
But you know a lot of people, you know, you
can take this bread this bird, you know, I think
it's important to season it all the way around, salt pepper,
all the way around the bird, inside the cavity of
the bird.

Speaker 4 (49:23):
Very very important as well. Yes, sir.

Speaker 6 (49:26):
But when you roast it, there's a lot different ways
you can do it. Some people will put foil on
the leg tips or on the wing tips just to
kind of help keep them from burning a little bit,
which is not a bad idea.

Speaker 4 (49:35):
I get that. It's not terrible. No, no, not at all.

Speaker 6 (49:37):
But I'm a big three fifty four hundred guy. I
pop it in there, let the oven pre heat, very
very important preheature oven. And I think it's also important
to not take the turkey out of the frigerator, go
right into the oven, right, take it out of the
fridge and let it come to room temperature. Very important
factor when it comes to cooking turkey or any meat.

Speaker 7 (49:53):
To be honest, I'm just going to say, and it honestly,
no matter how you cook your bird temperate, pull it
out of the fridge, let it sit on the counter
for an hour.

Speaker 4 (50:00):
It's not gonna go bad. No, it's gonna be fine.
You're cooking it right away.

Speaker 7 (50:05):
You were actually helping it cook more evenly correct by
letting it come up the room temperature.

Speaker 4 (50:10):
So pro tip. I love it.

Speaker 6 (50:12):
Yeah, it's important because I mean, like I said, you
take something that's cold, I mean it the colder it is,
the longer it takes the heat up basically, And so
you know, when it's colder in the center like that
straight from the frigerator, you know, it takes longer to
heat up in the center as well. So therefore you're
gonna get you know, overcooked on the outside and the
inside's gonna you know, not be done yet. So let
it come out, put on the cow top and you know,
bring the room tap. It's fine, or at least you know,

(50:32):
closer to room tamp than where it's that in the fridge.
So couldn't agree more. That's a that's that's literally a
chef tip right there. But it feels like everyone should
know that, I mean, but maybe they don't.

Speaker 4 (50:40):
But they don't.

Speaker 6 (50:41):
You know, it's okay, I mean you you can. You
can seem really smart when you do that though. That's
that's the key thing. So if you're cooking in front
of people, take your turkey out very important. It's also
one of those things that keeps the turkey from taking
fifteen hours.

Speaker 4 (50:50):
You know.

Speaker 6 (50:50):
I remember my mother in law when I first started
making turkeys for Thanksgiving, would be blown away at how
I didn't get up at three am to start cooking
the turkey, and I was like, you don't have to
do that. What are you talking about, like or eating it,
you know, five o'clock or whatever. I'm popping the turkey
in around two. You know, we're gonna let it go
for a couple of hours. I'll pull it out, let
it rest, rock and roll.

Speaker 4 (51:06):
You know. It's not rocket science here. It's just like
roasting a chicken, you know.

Speaker 7 (51:10):
Yeah, that's what I said in the first break. It's
a big chicken. If you cook a chicken, you can
cook a turkey. It's really not that hard. It's a
very similar process.

Speaker 4 (51:19):
Yeah.

Speaker 6 (51:19):
Yeah, So I think one of the other important factors
is when you're doing the classic roast is putting it
on a rack. I think this is really really important
for roasting a turkey because you're gonna collect those juices
and keep the turkey from sitting in those juices the
whole time, right, and it helps those juices to kind
of leak down into the bottom of the pot. So
what that does It gives you that beautiful juice to
one you can baste your turkey with. If you're a baser,

(51:40):
which I'm not a big fan, of or two having
that juice to make your gravy with in the end, which,
as you know I've stated many times in these holiday episodes,
I think gravy is one of the most important factors
when it comes to a holiday meal. I think it's
important to put it on a rack. I'm not a
basing guy, you know. I know as a chef, there's
you know, you'll see a lot of grandmothers and and

(52:02):
and people and family who base their you know, they'll
base a steak with butter, though, they'll they'll take a
turkey baser and base the turkey.

Speaker 4 (52:09):
And while there's not a lot of scientific evidence that
shows as that does anything, if anything, it makes your
skin get less crispy on the outside because you keep
throwing moisture on top of the skin.

Speaker 6 (52:22):
But here's the thing, Jeff, do what makes you happy.
You know, I'm not there's no right or wrong when
it comes to this, particularly for a family gathering. I'm
not saying do it the way I do it. I'm
just saying that, you know, there's there's not really any
scientific proof that basing does anything. I think you could
bast in butter. Yeah, but the butter runs off of it.
It doesn't do anything. It doesn't actually get into that.
You want the butter to get into the bird and

(52:42):
help it, then get it into the bird, basing it
on the from the inside out, Like you want to
take up turkey baser and squirt some some stuff inside
the cavity of the bird. You're gonna get more out
of it that way than you would on the outside
of the bird. True, I mean, I mean, you can
argue with me. You don't have to agree with me.
I can see that you're torn.

Speaker 7 (53:00):
No, I'm not gonna argue because I was gonna say,
that's exactly you know. When I deep fry a bird,
I inject it, you know, And and that's the whole thing.

Speaker 4 (53:08):
It's like. And I dry Brian because I like it
to be crispy on the outside and moist on the inside.

Speaker 6 (53:14):
Right when you dry Brian, you really get that beautiful
crispy skill on the outside too. And we'll talk about
turkey frying too, But with basic roasting, you don't need
to base the turkey. It just doesn't do anything. I
don't don't stress about it. Don't be like I gotta
base it every half an hour.

Speaker 4 (53:26):
You don't. You absolutely do not have to do that.
If anything, all you're doing is sprang off all the
salt and peppy on the outside of the bird.

Speaker 7 (53:32):
It's it's a it's a weird added step in my
opinion too, I've never understood it.

Speaker 4 (53:35):
It's funny. I thought, for sure you argue this with me,
but you're not, which I'm very happy about.

Speaker 7 (53:38):
No, I'm not a baster at all, you know, I'm
I'm a I'm an easy, peasy kind of fella.

Speaker 6 (53:43):
Yeah, However, I am a fan of cooking it breastside down,
so I'll start breast side up.

Speaker 4 (53:49):
Then I actually will flip it.

Speaker 6 (53:51):
I'm a fan of this, and it seems kind of
strange and it kind of goes against everything you think
about my my scientific style of cooking and how I
try to use you know, actual science when I cook food.
But uh, this is a simple one for me. You know,
that's where all the meat is. You know, all the
juices flow down, So why not flip it upside down
and make the juices have to flow through the thickest
part of the meat.

Speaker 4 (54:10):
This makes total sense, I mean to me, it's just simple.

Speaker 6 (54:15):
It's it's you know, I mean, I think a lot
of times we start thinking about cooking and food and
we start to kind of overthink it.

Speaker 4 (54:21):
You know, this is just very simple. This is the
thickest part of the bird. Let's make the juice go
that way. Yeah, that's when I have to roast a turkey.

Speaker 1 (54:27):
Hole.

Speaker 7 (54:28):
If someone's like, you know, adamant about me not doing
it my own way of doing it, I I absolutely
I usually start breastside.

Speaker 4 (54:34):
Down as well.

Speaker 7 (54:35):
Yeah, and then you know, do about three quarters of
the way that way and then flip it to kind
of just get some golden brown color on the top.

Speaker 6 (54:42):
One hundred percent. I'm also a big fan of using
a thermometer. Don't use those pop up thermometers that come
in the bird or whatever. Just get a good kitchen
thermometer is all you need.

Speaker 7 (54:52):
What's wrong, I'm just think I'm thinking of those pop
up they're like toy thermometers.

Speaker 4 (54:56):
They're like hilarious, And I don't want plastic in my food.

Speaker 6 (54:59):
I don't know about but I don't need a plastic
thermometer in my food and the whole time it's cooking.

Speaker 4 (55:03):
Yeah, that's that's weird.

Speaker 7 (55:04):
But also they pop it like one hundred and eighty
degrees when your turkey's so done.

Speaker 6 (55:09):
Overcooked, right, It's like this might be a bit a
touch polarizing here, jeff But uh, I like to pull
my turkey at one sixty in the breast.

Speaker 4 (55:17):
I go one sixty.

Speaker 6 (55:19):
Normally, and then I'll go about one seventy one sixty
five in the thigh. And here's why, because when I
pull it, I'm gonna rest it for about an hour,
you know, and that carry over cooking will continue to
cook and bring it up to temperature. I think it's
important to not overcook it. So pulling it, listen, it's poultry.
You want to go one sixty five.

Speaker 4 (55:37):
I get it.

Speaker 6 (55:38):
But it's also a giant bird. So when you pull
it out, it's going to retain a lot of that
heat and do some carry over cooking for a while.
So pulling it out, you can even cover it's a
couple paper towels or something if you want, like, but like,
it'll come to one sixty five on its own. Just
pull it out, let it sit and for an hour,
let it rest. Very very important. So we talk about resting.
Can I explain resting for a second, Jeffy, I feel like.

Speaker 4 (55:54):
I have a good method for explaining it.

Speaker 6 (55:56):
Yeah, when you touch something hot, you know, the muff
in your body retracted and you're like, oh, that's really hot,
and you squeeze it and you know, it gets tight.
So when you're cooking anything that is a protein, it's
a muscle. So when you touch it, when it's cooked,
it's hot, it's gonna start retracting and it's tense all
up everything. Right, So if you cut it while you're
doing that, after it comes out, all those juices are
gonna squirre it out of it, right, They're not gonna

(56:16):
have any moisture left in the bird. So you want
to rest so that that tense muscle starts to relax again. Right,
And that's what resting actually does.

Speaker 8 (56:24):
It.

Speaker 6 (56:24):
Let's it relax and redistribute the juices properly throughout the bird,
the moisture that's already in the bird that you work
so hard to get in there, you know. So if
you don't let it rest, you're just gonna waste your
time and cut it and get rid of all your
hard work leading up to that point. So let your
turkey rest. Take it out of the oven. Let it
rest now. If you're gonna cover it lightly cover it.
Don't cover it with a with a you know, tight
ceiling top or anything like that, because you will immediately

(56:44):
lose all your crispiness on the outside. Absolutely don't. I
don't cover mine. But some people put little pip toilver
top it or something like that. Fine, you know, if
it makes you feel good, do that, but you don't
have to. So rest the bird one point sixty. Don't
be afraid to flip it and cook it upside down.
Season the inside and the out. You're going to base
base the inside cavity of the turkey. That's really about it.

Speaker 4 (57:03):
That's my tips for cooking a beautiful oven roasted turkey. Jeffy, Yeah,
I love this. I love this.

Speaker 7 (57:09):
This is a this is a smart bird. It's simple, right, yeah, simple,
but a great way to cook it. I think one sixty.
You got to make sure you let's that rest for
an hour to let it really really end up to
where it needs to be, because you might you might
end up getting a little bit under in the center
for like your average bear.

Speaker 6 (57:26):
Yeah, but if it's in there at one sixty, if
it's one sixty in the center of the burb and
you pull it out, you're gonna be fine.

Speaker 4 (57:32):
After it rests for an hour. You know, I'm not
saying one's sixty on like the when you put the
thermometer in half an inch and take that time drops
and you put thermometer in the thickest part of the
breast and put it all the way down and then
check your tamp. But there's other ways of cooking chicken
to cook cooking turkeys. Jeffy, what do you got? Oh?

Speaker 7 (57:47):
I love I deep fry one almost every year. Oh,
I love it, and I uh, like I said, I
like to drive Bryan it. So the one that I'm
gonna deep fry, I'll drive Bryan it in a like
really banging barbecue situation.

Speaker 4 (58:00):
Flavor. Four million people a year deep frier turkeys, I
believe it.

Speaker 7 (58:04):
It's a great thing. You get the skin. Nothing's better
than deep fried turkey skin.

Speaker 4 (58:10):
Oh, it's amazing.

Speaker 6 (58:11):
Let's give a few tips when it comes to deep
frying turkey because a lot of people and we're gonna
play it. We have a beautiful PSA we're gonna play
to help everybody with this on the next break. But yeah,
when cooking the turkey, one of the biggest mistakes people
make besides trying to do it inside the.

Speaker 4 (58:22):
House or on the deck or in the garage.

Speaker 6 (58:25):
Do not no is they don't know how much oil
to put into the pot, and so it overflows and
creates that giant fireball. Yep, we don't want that. So
the best thing you can do is take your turkey,
put it into your pot. You're gonna fry it in.
Fill it with water. Once the water gets over top
the turkey, like over the top the turkey legs right,
turn the water off now you know, pull.

Speaker 4 (58:47):
The turkey out.

Speaker 6 (58:48):
Let it drip, pull it out, put it aside. The
level of water that's in that pot. Mark that on
your pot using a sharpie or something like that. That
is the amount of oil you need to put in
there to fry your turkey.

Speaker 4 (58:59):
There you go.

Speaker 6 (59:00):
It's really simple. It's the widest place on method, very
very simple. That way, when you put that turkey in there,
you now know how much oil. The volume of the
turkey is gonna help it expand.

Speaker 4 (59:08):
So there you go. That's a great tip. That's a
really smart tip.

Speaker 7 (59:11):
I think I was getting nervous about putting water in
there and then doing it.

Speaker 4 (59:16):
But try it out. Yeah, totally totally.

Speaker 6 (59:21):
But it's important because I think people put too much
oil in there and it gets hot and they drop
the turkey in. And then when you put the turkey
and go very slowly, just take it talk and go slow.

Speaker 7 (59:27):
It doesn't matter how much you dry it. There's always
so much moisture in that bird. Take it real slow.
Oh yeah, And I suggest get yourself a good like
a meat injector, and mix yourself up a nice compound butter,
something smooth, nothing too chunky, and uh, inject that bird
man like I sometimes throw a whole bunch of herb

(59:48):
stems in the butter, let it melt down, and then
strain it out, pull it into the into the into
the big syringe.

Speaker 4 (59:55):
Just go around and.

Speaker 7 (59:56):
Stab that bird all over the place and just does
that make it in?

Speaker 1 (59:58):
It?

Speaker 6 (59:59):
Is that like same effect of putting, like you know,
puting water into oil. Does it have the same effect
or don't know because it's it's butter. Yeah, but there's
still fat, okay, I think of the butter solids though,
you know.

Speaker 7 (01:00:11):
Yeah, I mean there's definitely sometimes you see the animal
spots like a minimum little.

Speaker 4 (01:00:15):
Like you know, darker spots goes in and out. But
I think if you get it in.

Speaker 7 (01:00:19):
There really well, and you do like little little pokes,
you know, don't go crazy, but but really pump some
stuff in there. How high you like your oil? I
go about three seventy five, Yeah, three seventy five.

Speaker 6 (01:00:32):
And you'll find too that if you're if it's windy outside,
it's really hard to keep that oil at the right temperature.

Speaker 4 (01:00:36):
That wind will just destroy your heat. Oh yeah, totally.
I you know what I pro tip.

Speaker 7 (01:00:40):
I'd like to take three or four folding tables and
I put them on those like.

Speaker 4 (01:00:45):
This and I build like a wind break. Yeah. I've
done wherever it is, and it just it really helps
a lot. Yeah, I've done that too. That that's actually
very helpful. When you do that.

Speaker 6 (01:00:52):
People thought I was crazy at the house and I
was frying turkeys on the patio doing that. They're like,
what are you doing. I'm like, you understand this wind.

Speaker 4 (01:00:57):
It's killing my heat right now. Yeah, totally.

Speaker 7 (01:01:00):
And the best thing about frying a turkey it's about
a fifth of the time.

Speaker 6 (01:01:04):
Oh yeah, that whole turkey, buddy, You're gonna fry that
thing and what forty five minutes? Yeah, an hour and
then let it rest. For a half hour and you're
ready to rock and it's just so good. It really
is so good, you know. And you can buy a
whole kit for roast for frying a turkey for like,
you know, fifty nine dollars on Amazon.

Speaker 7 (01:01:21):
Oh yeah, oh yeah, yeah, piece of cake. It's a
great it's it's a it's a one of my favorite things.

Speaker 4 (01:01:28):
Yeah, you know.

Speaker 6 (01:01:29):
I'm also a big fan of spatchcock in the turkey.
We talked about that. We took the back out and
but doing it on my grill or pellet smoker. I
did that last year, which was came out fuhenomenal. I
cooked it at about to eighty to eighty five for
several hours out there, dispatch cocked, you know, and use
a little cherry wood and just let it ride, you know,
use a denser wood, cherry wood, a a oak. I

(01:01:51):
have some charcoal I use as well that I mix
with it and just let it ride. And I'll tell
you what when you do that. I let it sit
on top of a you know, a bunch of herbs.
I use, like some times some rosemary on the bottom
side of it, and just let it ride. And you
know that smoker does that indirect heat on it and
just it's like roasting it in a smoking oven.

Speaker 4 (01:02:07):
It was so delicious it came out everyone. I was like, wow,
this is incredible. Why is it flat?

Speaker 6 (01:02:10):
And it's the weird type of bird And I was like, no, no, no.
I explained them the process of it. And you know,
like we said, spatchcocking increases the surface area, therefore less
than the amount of time.

Speaker 4 (01:02:18):
Yep.

Speaker 7 (01:02:19):
Some big fan, huge fan, huge fan of spatchcock. And
honestly you can if you don't throw it on the
smoker or the pillo grill, spatchcock in it in the oven,
if you're trying to put the stuffing on the side. Anyway,
I'm telling you, we talked about it, I think on
the second brick a little bit, and it's it's a
spatchcocking is one of the best ways to get an
even cook on all the parts.

Speaker 4 (01:02:40):
Every looks a little bit more evenly. You're going to
be happier with the result, trust to me.

Speaker 6 (01:02:47):
Yeah, and no doubt, no matter any of the cooking
methods that you're using here, that one sixty five one
sixty one sixty five, that's the number you're looking for.
That's where you want it to be. You want that
temperature to be one sixty five before you serve it.
So very important. Yeah, is your best friend.

Speaker 7 (01:03:00):
Basically, make sure you have your thermometer, make sure the
batteries in it, make sure you've tested it, and you're
ready to go.

Speaker 6 (01:03:08):
I mean, you can also do a turkey on the grill. Jeff,
you've done that before, haven't. You're not even like a
smoker bucker regular grill.

Speaker 4 (01:03:13):
Right, Yeah, I do it on the regular grill.

Speaker 7 (01:03:15):
I have a Weber, a kettle Weber that I love,
and I will do just some indirect heat. I love charcoal.
I love the flavor of charcoal. And I'll just like
I said earlier, I'll get foster cans. I used to
get foster cans for a turkey. Yeah, the big like
oil can be pour a half out. I'd stuff a
whole bunch of herbs in there, and i'd stuff it
up into the cavity and I'd stand her up and

(01:03:38):
i'd sit there and i'd go out and I give
her a little twirl, you know, every hour or so,
give her a little quarter twirl, and that thing would
come out so good. I keep the temp in there
about you know, to eighty three hundred, just jump back
and forth, you know.

Speaker 4 (01:03:56):
Does let it ride? Just let it ride? Man, And
that beer you're totally evaporating there.

Speaker 7 (01:04:01):
Not totally, but it definitely steams in there and it
keeps it super moist.

Speaker 4 (01:04:04):
Yeah, that's and I mean, listen, cooking with beer is fantastic.
Don't get me wrong. I'm a big fan of that.
But I never actually did the Foster's cam with a turkey.
I kind of want to try that now. It sounds delicious. Oh,
it's great.

Speaker 7 (01:04:14):
And then I used a little bit of the beer
in the in the gravy and I did kind of
like this beer gravy that year.

Speaker 4 (01:04:20):
It was like really great, Wow, that kind of sounds great. Yeah. Cool.
I used to do a few different gravies when to
match each bird that I would smoke one. Sometimes we're
like or a.

Speaker 7 (01:04:30):
Grill at thousand step jeff Yep, I'd fry one and
then I would cook a traditional one.

Speaker 4 (01:04:34):
So I always do like usually three birds. But no
before we had to break here, what's your bird this year?
What are you making?

Speaker 7 (01:04:41):
I am spatchcock in one doing it traditional. I'm putting
one on the pellet grill.

Speaker 4 (01:04:46):
Okay, Okay, so you're doing two, Yeah, just two this year.
We're not I'm not excellent ry one yeah, excellent, excellent.
That's great, man.

Speaker 6 (01:04:51):
And hey, if you're gonna fry too, I always recommend
peanut oil fried peano oil.

Speaker 4 (01:04:54):
It's delicious.

Speaker 7 (01:04:56):
Yeah, unless you got the allergy situation.

Speaker 4 (01:04:59):
Yeah, but even if you have that, no one really
wants that person in your house anyway, Tell them go home. No,
I'm kidding, I'm kidding. Canola oil works great, vegetable oil,
you know, but that peanut oil really adds a little
extra flavor to it. So it does.

Speaker 6 (01:05:10):
It does a lot of tubes. There a lot a
lot of info there for cooking your turkey. If you
missed any part of it, go back and download it.
You can see the episode, and you know, we can
go through any of that for you again. You can
also hit us on Instagram at fork King Chef. That's
Jeff you on Instagram, and of course I'm at chef
Plumb on Instagram. Send us a message. We're happy to
answer any turkey questions you may have about your Thanksgiving
dinner when we come back. Oh we're not done yet.

(01:05:32):
We got a little bit more turkey to cover. We
certainly do. We're gonna talk about what to do with
that turkey after the fact, What can you make with
leftover us? Plus we may have actually have a fun
psa I played on The N and Raven Show all
about frying your turkey. You're checking out Plumb the foods
right here on WICC, the Voice of Connecticut with Chef
Plumber Chef Jeff. Stay right there, We'll be right back friends. Hello, friends,

(01:06:02):
it's TV and radio as award winning chef Chef Plumb.
This holiday season, we have some helpful dews and don'ts
as we remind you of the sacred American tradition of
dropping a frozen bird into a vat of boiling oil.
Like its the Olympic Finals of bad decisions. Do thall
your turkey completely. Don't test its dunness by creating a
twelve foot fireball visible from space. Do fry your turkey outdoors.

(01:06:25):
Don't do it in your garage, your living room, or
your cousin's man cave. A turkey friar is not indoor friendly,
no matter what Chad says. Do keep the kids and
pets away from the fryer. Don't let Uncle Rick watch it.
Especially if he's already had two bourbons and it's wearing crocs.
Do measure your oil before you heat it, don't fill
it to the top and hope for the best. This

(01:06:47):
is cooking, not a trust fall. Do have a fire
extinguisher ready nearby. Don't think a garden hose, a snowshovel,
or positive vibes will put out a grease fire. And finally,
do enjoy a perfectly crispy juice. See turkey, don't become
the reason the neighborhood group chat is talking about that
incident for the next decade. This has been your totally unofficial,

(01:07:07):
probably unnecessary turkey frying safety PSA, Stay safe, stay crispy,
and remember friends don't let friends fry stupid.

Speaker 4 (01:07:16):
Happy Thanksgiving everyone. Oh yeah, a little helpful information for
you if you're frying turkeys this weekend or this Thanksgiving.

Speaker 7 (01:07:26):
Jeffy truer, truer words never been spoken.

Speaker 4 (01:07:28):
Never been spoken, never been spoken at all. Beautiful PSA.
Right there. You might have heard that this early this
week on the n N Raven Show as I was
co hosting Colleges. Yeah it's pretty fun, man, I'll tell
you what a lot of fun hanging out with those
guys big shot to Anna, she's a becoming a little
bit of a mentor to me when it works working
in this radio business. I wish I had met her
before I worked at NPR, because she's gotten a lot. Indeed,
she's gotten rid of a lot of my bad habits.

(01:07:49):
I bet, I bet, like eating carbs. Well, no, no
bad habits on the radio? Oh oh oh, like like
like talking to your closer the microphone and keeping things slow.
Do I do that? No, But that's how it was
on NBR radio.

Speaker 7 (01:08:04):
Oh but I thought that's how you're supposed to talk
on the MPRE.

Speaker 6 (01:08:06):
Everyone maybe, But like she was like, just be yourself
and talk and be normal. And I was like, I
always try to be normal. But like you know, she said,
you doesn't have to always be perfect. She goes, sometimes
the perfection is the imperfection.

Speaker 4 (01:08:16):
Yeah, that's true. I was like, well, thanks, so shout
out to.

Speaker 6 (01:08:19):
Anna, and I hope our good friend Raven over on
starting on Anna and Ravens shaw. I hope ravens having
surgery and he'll be back next week. But happy to
have Yeah, yeah, he's elective beauty surgery. I think he's Yeah,
something like that, know his job or something.

Speaker 4 (01:08:32):
I don't know. Oh man, yeah, I can see that.
Oh well, yeah, he's an attractive man to begin with.
Attractive man. He's got to keep it up.

Speaker 6 (01:08:39):
But a lot of fun hanging out with them. So
a massive shout to them, and of course shout to
our good friend Melissa. Melissa in the Morning here on
this fine radio station every weekday morning. We will be
joining her every Friday is for the most part, almost
every Friday unless she takes off, but she's not taking
off any more Fridays, so she invites us on. Yeah,
we kind of do open door invite, so you know,
you know, we had fund this Friday on there.

Speaker 4 (01:08:58):
She's the best. Yeah, so much fun. She's great. She's
like to do her whole show with us sitting with her. Yeah.

Speaker 7 (01:09:04):
I actually listened to her show quite a bit because
it's on when I'm driving my daughter to school, and
you can learn a lot.

Speaker 4 (01:09:08):
She's very slat.

Speaker 7 (01:09:09):
Yeah no, and it's like, I don't live in Connecticut,
but I learn a lot about what's going on in Connecticut.

Speaker 4 (01:09:13):
And you get the rundown, right, Yeah, I do, which
kind of keeps me tapped in. That's it. That's it.
I tap in with Melissa.

Speaker 6 (01:09:19):
So we've been talking about all this turkey talk here
on this program to get your help, you help you
get ready for your turkey cooking parties going off for
Thanksgiving this Thursday coming up, you know, because this Thanksgiving week.

Speaker 4 (01:09:31):
Very excited about that.

Speaker 6 (01:09:32):
But yeah, Jeffy, I'll tell you what we've We've covered
a lot of ground here, but what we haven't talked
about is the leftovers when it comes to turkey, because
sometimes if you have a lot of family over, there's
a lot of leftover.

Speaker 7 (01:09:42):
Jeff oh Man, there's almost always leftovers.

Speaker 4 (01:09:46):
Can we talk about the basics first? What are the basics?

Speaker 6 (01:09:49):
Well, you save that the the it's my wife, h
I used this word, the carcass of the turkey. When
you're done cutting it up, you're done serving it. Don't
get rid of that bone structure and all that onto
all that because that.

Speaker 4 (01:10:01):
Right, what what I say carcass is great bone structure. Well,
it's a structure of bones that's leftover. Is that bad?
It's just I've never had anyone say that.

Speaker 7 (01:10:11):
All right, do me a favor, Grab that bone structure,
throw it in the pot.

Speaker 6 (01:10:16):
Let me let me let me use a sentence for
you and see if you'd be like, oh, I get it, Jeffy,
use that turkey bone structure to make a stock.

Speaker 4 (01:10:23):
It's in the fridge. I would be like what you
would definitely not let me get away with that. No,
the bone structure, right, I thought it was a good
bone structure, God's bone structure of the turkey, left of
the turkey bone. It's the bones, it's the carcass. Sounds
like it's dead, but just say the bones it is dead. Well,

(01:10:44):
we don't want to think about that though, you would
you rather think.

Speaker 7 (01:10:48):
That you pulled the bones from the turkey alive.

Speaker 4 (01:10:51):
Yeah, it's like a Mortal Kombat fatality. No, so awful.

Speaker 6 (01:10:56):
Grab the the leftover turkey remains, and what we're gonna
do is we're gonna make a beautiful turkey stock out
of it, which is great for making soups and all
kinds of other things. Very very simple, and it's a
couple of things you can do with this too. So
you could do the very very simple version where you
throw the turkey in there, the leftover you know, the
turkey bones, and you'll throw the carrots, onions and celery

(01:11:16):
as we call it the fancy chef road mirror pod.

Speaker 4 (01:11:19):
Oh you can also you just stop it.

Speaker 6 (01:11:22):
Wa Lah, Parsley stems were great in there. You know,
any kind of aramax, you've got time herbs, all that stuff.
Put that in there if you want to. There's really
no right or wrong with what you do. But you
can go a different, whole different way if you want to.
And you can make a dark turkey stock. You ever
made a darker turkey stock? Jeffyy, what what's a dark
turkey stock?

Speaker 4 (01:11:38):
Wow? I'm glad you asked.

Speaker 6 (01:11:39):
All you're gonna do is take little tomato product or
tomato paste, all right, and you're gonna brush your turkey
bones with tomato paste and then you're gonna roast them
in the oven. Right, put the whole carcass into the
oven and roast it on five hundred degrees for about
fifteen minutes. It's hard to brown everything up on that
leftover piece of bird.

Speaker 4 (01:11:56):
Right? Do I have to brush it? Or can I
rub it on with some gloves?

Speaker 6 (01:11:59):
You can do that too, squar gloves, you do it.
Something about you rubbing turkey with tomato paste makes me upset.

Speaker 4 (01:12:03):
I like to rub a carcass and tomato paste. Sure
makes sense, that's huh.

Speaker 6 (01:12:09):
I have jokes, but I'm not gonna say them. But yeah,
So you basically brown it off in the oven with
that tomato product on there, and then what you do
is you'll add your stuff into the pan that the
mirror pas and the herbs and the and you know
you can even throw you stop grunting and groaning a
little white wine even if you want, and then just
let it cook for a few hours, super simple. Let
it simmer, and you'll extract all that flavor from the

(01:12:31):
from the turkey remains and make a beautiful.

Speaker 4 (01:12:33):
Stock turkey stock. Honestly, it's the start of so many
I get so many comments about why what are you
guys are grunting? About who grunts you? For the most part,
I was saying, we so you didn't feel bad, But
mostly with you, I don't grunt. You know what I do?
I go, yes, stop, that's not a grunt. It's it's

(01:12:53):
a groan. No, it's it's like a I don't know,
I don't like. I don't like it. I don't know.
You call it it's something I don't like. I don't know.
You can we keep talking about turkey I'm sorry. Turkey
stock delicious.

Speaker 6 (01:13:08):
So you can do it a darker version of it
by roasting the bones in the oven with a little
bit of tomato paste all over them. Or you can
just do it simply about throwing it all on a
pot and keeping it and let it's simmer. It's the
beginning of all great leftovers, I think, and making soup
out of it.

Speaker 4 (01:13:20):
Something. Is that a pinsage when you put the.

Speaker 6 (01:13:24):
It is not a pensage is similar, but it's where
you would take your mirror, pas, and you would then
brown your mirrapad with tomato paste in a pan first
and then add.

Speaker 4 (01:13:34):
That to you to your stock. So if you pinsage
your bones and some mirror, you can't pencage the bones.
You can pensage the mirror, pa. You can't pencage the
bones too. No, you don't do that to the bones too.
It's not called pensage. What's that called? I don't know what.
It's not called pensage. Let me rephrase that.

Speaker 6 (01:13:55):
I don't remember it in culinary school being called a
pensage when it was the bone that going. I know,
like if you took a veal stock. If you do
a veal stock and you brush it with tomato and
then you roast in the oven. Then you make your
veal stocks. I get a really deep color on it.
You do the same thing. You can do the same
thing with turkey. That yeah, and if you make a
pensage or get even deeper because it adds a little
bit of richness to it, that kind of light hint
of sweetness and earthness in the background. Listen, there's a

(01:14:17):
lot of ways to flavored to stock. And that's just
another one. I like how you brought the term pensage, Jeffy.

Speaker 4 (01:14:21):
Yeah, Well you taught me that term, and I just
was want to see if I was using it correctly.
But I am not. But you're in the right path.
You just load the wrong truck. You're in the truck
yard truck that's it. That's it. But hey, you're still
loading trucks. That's all that matters, right, getting the job done. Yeah.

Speaker 6 (01:14:39):
But yeah, So that's a great one though. I Mean,
I think stck is really really important. It's a great
it's a great starting point, you know. So, you know,
making soup, making any kind of sauce.

Speaker 4 (01:14:48):
There you go.

Speaker 6 (01:14:48):
You're right, a rock and roll. You could even freeze it.
It holds up great, you know, and there's nothing wrong,
Like you can use whatever you got to. You got
an old tarrot rolling around in the in the in
the old crisper drawer, Pull it out and throw it
in there, you know, kind of vegetables. It just helps
grab it, pull it right out, throw it in there.
Any old yeah, any old leftovers?

Speaker 4 (01:15:07):
Yeah? What do you got, Jeffy, what's something you do? Well?

Speaker 7 (01:15:10):
I mean, now that you made the stock, I think
we got to talk about soup, of course, I mean,
and I think I just do I do the old
leftover soup.

Speaker 4 (01:15:21):
Okay, what's leftover soup? This is such a Jeffy thing here.

Speaker 7 (01:15:24):
Well, this is like my mom taught me this, and
it's just because she puts everything on her plate and
just kind of mixes it together all the time and
eats it that way.

Speaker 4 (01:15:32):
And then so I was messing.

Speaker 7 (01:15:34):
Around in the fridge and I had some turkey, and
there was a bit of corn pudding, a little bit
of mashed potatoes, and a tiny bit of stuffing that
had like the sausage of the stuffing in there, and
a couple other little things. And I started to like
pill for parts of all the different parts of the
leftovers and then put it in a pot and pour
some of that stock over top of it, bring it

(01:15:55):
up to a boil.

Speaker 4 (01:15:57):
And it was.

Speaker 7 (01:15:58):
And then I toasted some of the extra stuffing till
it was like crunchy soud.

Speaker 4 (01:16:02):
You puree or put the blender. I mean, get you
figure out if like I'm pulling teeth here. No, it's
like chunky.

Speaker 7 (01:16:07):
It's like with the you know, my mash beetoes are
super creamy, so they just it just kind of creams
up and thickens and it has like you know, a
couple like I chop up the green beans a little bit.

Speaker 6 (01:16:17):
You're just saying you make a soup by taking the
leftover story in a pot with some sock and letting
it go and a.

Speaker 4 (01:16:21):
Little bit of mashed potatoes. Is this real? Yeah, it's
called leftover soup. You never had leftover soup? I mean
kind of, but not like that.

Speaker 6 (01:16:29):
But okay, all right, listen, I'm with it. I'm told
I'm always down. I mean, it makes sense you're stuffing.
I can thicking things up. The mac potatoes can thick
it up nicely too.

Speaker 7 (01:16:37):
Turkey and the stuff out of the stuffing, and I
add parts of it to the soup, and then I
brown and I use that and make like croutons out
of the other parts of the stuff.

Speaker 4 (01:16:45):
To go on top of the soup.

Speaker 6 (01:16:46):
Yeah, all right, all right, well sounds delicious. I guess
I have to go a very simple route with this.
And you know, we always talk about making chicken little
soup and you don't feel good or when it's cold outside,
I mean, what about turkey?

Speaker 4 (01:16:59):
Itodles? Same thing.

Speaker 6 (01:17:00):
You use that stock, use some leftover turkey. You've got
pasta noodles in there, You've already got some carrots and celery,
piece of cake. But you want to take another step,
very very simple. Bring that stock to a boil, add
a couple spoonfuls of the good old herb stuffing you've
got there. That'll help thicken it up. That will also
help add your mirror pad to your you know, your
carrots and onion and your celar that you woul normally

(01:17:20):
put your chicken little soup. Throw some pasta in there
and some shredded turkey on top of it. Boom, easy,
delicious and you get that, you know that savoriness, that
real deep flavor from that stuffing. Kind of mixed in there,
as well as using the stuffing as thickening properties for
the soup itself.

Speaker 4 (01:17:36):
It's that sounds cool.

Speaker 7 (01:17:38):
I mean, you're making fun of my mashed potatoes leftover
soup and you're over here putting stuffing and chicken little soup.

Speaker 6 (01:17:43):
I just picture you taking a bunch of a spoonful
of everything and throw it in a pot and like
I made soup.

Speaker 4 (01:17:48):
That's kind of hurtful the way you did that, but
in that kind of what you did well kind of
but okay, I mean you just said the same thing.

Speaker 7 (01:17:56):
You're like up a little bit, and I you know,
I you know, I I adjusted. I wasn't on a
chopped episode.

Speaker 6 (01:18:04):
I wasn't hating on you. I'm just you know, I
know maybe I felt little aggresive. I apologize for that.
You know, I wasn't trying to be.

Speaker 7 (01:18:11):
Called shoot listen, I mean kind of, but not like
I mean making it sound you know it's voice. Yeah,
sometimes when you're complaining, I'm not I'm not.

Speaker 4 (01:18:23):
I'm not a duck. It's like a duck bullfrog. It's hurtful.
We're talking. Can we be thankful because I'm trying to
be thankful for you here, You're thankful for you, plumb.
You're my best friend and I love you.

Speaker 6 (01:18:32):
I'm just saying it's sometimes it's hurts sometimes you say,
how about a turkey Tetrasini, Jeffy, I feel like you're
you're you're my Italian guy in the Tetrasini Italian.

Speaker 4 (01:18:39):
I think Tetrasini is your mom's Italian.

Speaker 7 (01:18:43):
I don't know if that's like like, uh, like, I
don't know if I don't, I don't know if it
came from Italy. Honestly, it maybe maybe somebody's last name
is Tetrasini.

Speaker 6 (01:18:52):
And do you make a tetras It's if you look
up if you look up recipes, it's one of the
first things that pops up Turkey tetrasini.

Speaker 7 (01:18:58):
So I have made it because of like it was
in like one of my wife was like, oh we
should try this, and I was like, oh yeah. So
it was like and I remember it was like spinach
and like chopped up mushrooms and onions and some leftover
turkey and some cream and it was like over egg noodles.

Speaker 4 (01:19:14):
Yeah, it was. It was delicious, absolutely delicious. Can I
give you Can I give you a quick hack? Yeah?
Hack me, dude.

Speaker 6 (01:19:21):
So aunt Edna shows up with that old school green
bean cast role, you know the one I'm talking about,
maybe with the cream of chicken soup or the cream
mushroom soup, and then like the canned green beans. Probably
that's what my family used, and they top it with
those like the French is friedays on top. Right, Okay,
so what do we take this. Let's add a little
turkeys talk to it to thin it out, and then
we're gonna toss some of my egg noodles in there,

(01:19:42):
and then we're gonna top finish it off a little
bit of a shredded turkey breast on top.

Speaker 4 (01:19:46):
How about that for it taking on turkey tetrasini. That's
a quick and easy tetrasini. Daddy, It's gonna be delicious.
I like that. It's pretty easy, delicious.

Speaker 6 (01:19:54):
And you've made another meal out of some leftovers here
and people sleep on that on like green bean cast role.
I got ask this week, is that a terrible thing
for Thanksgiving? No, it's delicious, and I think that sometimes
it was classics, you know, having them once a year
like that.

Speaker 4 (01:20:06):
Absolutely delicious.

Speaker 7 (01:20:08):
Yeah, we we make it all from scratch. We don't
use the canon anything we fry our oh yeah, of course,
and uh we call it, you know, green bean castro
two point zero. And it's like we use Chantraill's every
year I get some really beautiful Chantraills and it's just like.

Speaker 6 (01:20:23):
But sometimes it's almost like the romanticism behind doing it
with like the can stuff and the way that it
was done back in you know, early seventies or whatever.
It's just that almost like I said, almost romanticized about it.

Speaker 7 (01:20:34):
You know, so again you can take that and you're
can of cranberry and you know, just no.

Speaker 4 (01:20:44):
No, why not? Like I said, once a year, it's
almost like it just has that that you know, the
history behind it, you know that that that that feeling
of home of family.

Speaker 6 (01:20:56):
Like it's just one of those things because listen, when
are check, they don't know how to always things, I know,
but you.

Speaker 7 (01:21:02):
Know, there's something about like being subject to bad food
for a long time and then having really good food
and then having to go back and eat the bad food.
Doesn't to me, I don't romane well cooked green beans, no, man,
it can'tble soup tops with fried onions to me was

(01:21:24):
always it was delicious. And then I had like a
really good one made from scratch with like French beans,
and like everything was blanched nicely and not overcooked, and
you know.

Speaker 4 (01:21:34):
Just friends.

Speaker 6 (01:21:35):
I want to apologize to my friend Jeff. He does
live in the Hampton's. I just want to point that out.

Speaker 4 (01:21:39):
Wow, that was that was a real shot.

Speaker 6 (01:21:44):
He's just you know, he's listen, he forgets where it
came from. Sometimes that's all just that one time.

Speaker 4 (01:21:50):
I love green bean casserole. I just think that, like
you do. I want to have it every Friday night, no.

Speaker 7 (01:21:56):
Little extra love, add a little fresh mushrooms too.

Speaker 6 (01:21:58):
I'm not hating on yours either, I'm just what I
My problem I have is that you dislike the old
school one, like that's the once a year having that.

Speaker 4 (01:22:05):
That's my problem. I dislike the can of cranberry. Same reason.
I just talking about that. We're talking about we're talking
about genre here. It's like you can make a really
good one or you can go and get the first.
John's what he said, the same genre. Yeah, that's a
that's a name. Genre. Yeah, genre genre? Who's John? All right?

Speaker 6 (01:22:33):
What about making turkey? Encelada is one of my favorites
to go, one of my go tos for after Thanksgiving. Right,
you're taking a whole different route. You're kind of getting
away from the American classics. You're kind of going a
little bit of Mexican route here, or some flavors. One
of my favorites, of course, has gotta be like I said,
a turkey encelada, very simple.

Speaker 4 (01:22:50):
Jeff, I love a turkey encelada. I love it. I
I and I like topping them with a frieda egg.
I'd make it like a nice cream.

Speaker 7 (01:22:57):
Oh yeah, also little to matillos and Jollopeno's onions, garlic,
a little slaunch. Yeah, carry all that up, pour it
over the leftover turkey shredded up, add some cheese, rolling
a tortilla top oi, a little more sauce.

Speaker 4 (01:23:10):
Good to go. Pull it out, and then take a
poached egg and put it right on top. That sounds great.
I haven't done with the egg. I got tried with
the egg.

Speaker 7 (01:23:16):
Oh the egg adds a nice little punch, and then
that sounds fantastic. I think it's called salsa macha. It's
it's the one that's like roasted chilis and peanuts and
pepita seeds and oil. It's all in like oil. It's
almost like a Mexican chili crunch. And I put that
over the top of it with the egg and the

(01:23:36):
green and that little spicy sounds great. Oh man, next
level enchilada.

Speaker 4 (01:23:41):
Yeah, that sounds delicious.

Speaker 6 (01:23:42):
I mean, I think it's so fun about Thanksgiving is
that there's so many things you can make with stuff.
But I think that we would be vermiss we didn't
spend at least a minute or two here on the classic.
The leftover turkey sandwich really hard to hard to top
for me the next day.

Speaker 4 (01:23:58):
I love a great turkey sandwich for me. It's got
to be that turkey sliced up or shred it up,
you know, beautifully. I take a little mayo, I mix
it with cranberry sauce, generally the canned cranberry sauce mix
it up together, and so I have a cranberry mayo.

Speaker 6 (01:24:09):
I want it on a Hawaiian roll. I want a
little piece of iceberg lettuce. I want a bunch of
black pepper, a pinch of salt.

Speaker 4 (01:24:15):
Are you kidding me? What's better than that?

Speaker 6 (01:24:17):
You want to get really crazy, You can go ahead
and throw some stuffing on there too if you want,
but you don't have to. I'm kind of a fan
of just hitting it up with simple iceberg, lettuce, black pepper,
mayo on a Hawaiian roll.

Speaker 4 (01:24:29):
Unbelievable, one of my favorites. Cheff. So just mayo, black pepper,
and well, you make a cranberry met if you want to,
by mixing the cranberry sauce with your mayo. You don't
put no stuffing on it. You can.

Speaker 6 (01:24:41):
I mean, yeah, I'm not I'm not against it, but
generally I choose not to. I choose to just have
the turkey sandwich with my you know, crisp lettuce and
mayo and black pepper.

Speaker 7 (01:24:50):
Oh, so I gotta get a sidecar a gravy going okay,
you know, I have to warm up a little cup
of gravy and then it's gotta be usually Martin potato
roll bread.

Speaker 4 (01:25:01):
Yeah.

Speaker 7 (01:25:01):
Like I get the bread, you know, the sliced bread,
and I like mayonnaise on it, and then a little
cranberry sauce and then the sliced turkey. If I had
there's white meat left, I like to use the white
meat or some of the smoke turkey breasts and I
have it, Oh, the fried turkey skin on top is
turkey skin. If you have a little skin that never lasts.
In my house, everybody eats the skin. I love the

(01:25:22):
skin too. I'm such a bad like. I always eat
the turkey butts, you know, like the fried turkey butts,
the little like the skin on the bottom. Oh right right,
oh man, that's like my favorite chefsnack.

Speaker 4 (01:25:33):
It's so good, dude, that stuff is delicious. I love
it too.

Speaker 6 (01:25:37):
But I think that the turkey sandwich is probably the
ultimate leftover holiday food. You can do it for I
think you can probably get four days out of you
left over turkey.

Speaker 4 (01:25:45):
What do you think, four or five? If you have
enough of it? For sure. I mean I think anything
over five might be pushing a little bit.

Speaker 7 (01:25:52):
Anything over five is definitely pushing it. But I think, listen,
the next day, turkey sandwiches for breakfast. Oh we didn't
talk about turkey hash. I mean, oh yeah, yeah, killer
turkey hash for breakfast.

Speaker 4 (01:26:02):
The next day.

Speaker 7 (01:26:02):
You just dice up some of that turkey, fry up
some potatoes, add some onions, some turkey, another Frida egg
on top of that.

Speaker 4 (01:26:10):
I mean, you can't go wrong. It sounds great.

Speaker 6 (01:26:13):
I mean, I love a good hash too, and put
that with your with your uh post eag too. That
sounds delicious. Count me in, yeah, you know, count me in.
That all sounds great.

Speaker 4 (01:26:22):
You want to get really crazy, put some turkey in
your pancake batter the next morning, even crazier. Put turkey
and turkey and cranberry sauce in your pancake batter when
you make pancakes next morning. I'm telling you it's awesome.
That's weird, because that's weird. It doesn't make sense to
turkey and cranberry pancakes. Bro, Come on, what world are
you live in? I would do stuffing pancakes. Maybe there

(01:26:42):
was bread on bread. What are we talking about here?
That would top it with a little crean. You can't
say these things. We have a minute left in the show.
You can't say things like that to me. Fired up? Yeah,
because what you just said it's kind of turkey cranberry pancake.
Turkey cranberry pancakes. What's wrong with that little maple syrup
on top? Come on, dog maull syrup on a turf? No, see,
you just ruined it. You just don't. I don't know,

(01:27:05):
I didn't ruin it's delicious. You gotta get a try. Listen.
We hope you guys have enjoyed this. You've got some
takeaway from the show. Maybe you're gonna change the way
your cook your turkey. Either way, we hope to be helpful.
Next weeks show is going to be a conglomeration of
this show and last week, so you can have the
whole Thanksgiving thing put together for you there. Maybe we'll
record a couple of pieces there as well to go
with it.

Speaker 6 (01:27:22):
We appreciate you guys. Hope you have a fantastic Thanksgiving.
Spend time with your family. You know, Listen, these days
like just go faster and faster, So cherish some time
you have with your family. Enjoy it, getting good conversations,
stay away from politics, talk food, drink wine.

Speaker 4 (01:27:35):
Have a great time.

Speaker 6 (01:27:36):
Remember, friends, food is one of the most important things
we have in life. Everything important life evolves around food.
Let's give it the time it deserves. For Chef Jeffy,
I'm chef Plump thanksing checking us out here on plumb
up Foods on WICC.

Speaker 4 (01:27:44):
We'll see you guys next week. Happy Thanksgiving everybody and
the rest