Paul Kelly, Turkey Farmer + Managing Director of KellyBronze
Holiday travel doesn’t have to be chaos, and turkey doesn’t have to be dry. We open with hard-won airport strategy—exact arrival windows, snack planning, and the surprising magic of flying on Thanksgiving morning—then bring on Paul Kelly of KellyBronze to change how you think about the main course. Paul is a two-time Guinness World Record holder (fastest turkey plucker and carver) who beat Gordon Ramsay and revived heritage methods that transform flavor: slow-growing bronze birds, dry plucking, and hanging for tender meat and deep taste.
Paul explains why maturity matters. Most industrial turkeys are processed young and lean, so cooks chase moisture with brines, basting, and foil. KellyBronze birds reach six months, build natural fat marbling, and develop bones that make gorgeous stock. Because they’re dry plucked—no added water—the birds can be safely hung to allow collagen to break down. The result is a bird that roasts quickly, often in 90 minutes to two hours, and stays succulent without tricks. We also tour the Virginia farm at the edge of the Blue Ridge Mountains, where the turkeys live free range with serious protection from predators, building the texture and flavor you notice at the table.
On the travel side, we compare packing styles and share why a true carry-on capsule beats checked-bag roulette during peak season. We talk street food, culture, and getting out of the hotel bubble to taste the places you visit. Then a final airport secret for big hubs like O’Hare or JFK: skip the crowded center lanes and look for lesser-known TSA checkpoints on the far left or right that often move faster on busy days. It’s the same theme across the board—choose quality, respect the process, and keep it simple.
Subscribe for more smart travel tactics and food stories, share this episode with the holiday chef in your life, and leave us a review with your best turkey or airport hack. Your tips might inspire an upcoming show.
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