November 26, 2025 • 10 mins
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Speaker 1 (00:00):
But right now it's time for the big Thanksgiving turkey
recipe from Matt money Smith.
Speaker 2 (00:05):
Come on, hello, turkey, just come right over here. Matt
wants you on the Petros and Money Show sort of
get out your base deck.
Speaker 1 (00:17):
What a baster. Oh that's like a pillow.
Speaker 2 (00:20):
Yeah, as it's time to give thanks to our King
of the kitchen, whose food nobody here has ever actually tasted.
It's Matt money Smith's turkey recipe.
Speaker 3 (00:34):
Oh pee, from my humble beginnings. I was reminded yesterday
on a text chain with my cousins Jeff Back and Hammond, Indiana,
we'll spend Thanksgiving with my end Via, who just celebrated
her ninetieth It's crazy to think we crammed four sets
of parents along with four Zudoc kids, three Marshals, three Wambas,
(00:55):
and three Smiths and to no more than a one
thousand square foot house that belonged to and marry Zudoc.
Did we complain though, because Mary could really cook and
bake like a.
Speaker 1 (01:07):
Mother scratch amazing.
Speaker 3 (01:09):
And we ate and ate and ate, with eleven of
those thirteen cousins being boys. After the food was consumed,
the football on the television was over, we proceeded to
beat the living hell out of one another while our
parents got drunk on michelob or if it was a
good year at work, lowenbrow.
Speaker 1 (01:28):
They were being really must have been a really special
night some cheap red wine.
Speaker 3 (01:34):
What I'm getting at is one thing I learned from
uh my upbringing is the meal is what's most important,
not the company.
Speaker 1 (01:43):
If the meal.
Speaker 3 (01:44):
Sucks, everybody's in a bad mood. So let's make sure
we get that turkey right. And one thing I learned
from Grandma Zudoc. You can never use too much salt.
You can never use too much butter. You can never
use too much lard. To hell with galeries. On Thanksgiving,
don't you dare let your significant other, be it your
(02:05):
husband or your wife, or your mother or your your
in laws, don't you dare let them use low fat
or low carb or whatever hell that be organic f
that This is Thanksgiving and we're going full flavor, full fat,
full calories. We do it this day because this day
(02:25):
is about consuming food. It's year sixteen here, pee, we
started in seven, and we constantly get the well, you know,
I'm gonna put something in the cavity, some rosemary and
apples and uh, you know the Italian spice, some basil,
some basil.
Speaker 1 (02:43):
Guess what that may be great, people don't. Some people
don't like the spice.
Speaker 3 (02:49):
They may have an aversion to the Italian spice or
to the time. But everybody likes butter and salt. That's
why we like going out to eat. And you can
attest to this because restaurants use a un conscionable amount
of butter and salt in their dishes when you are
not watching them prepare something.
Speaker 1 (03:06):
I don't know what you're talking about.
Speaker 3 (03:10):
This recipe has a ton of butter and salt. And
that's the thing about having turkey. It's got to be
moist in buttery. So when you're cooking the bird, you're
gonna be asked to carve the bird. And that's why
you cook it. If you've got to carve it, you
better cook it because you're responsible for it. It's reflection of
you to your guests. There are pre bind birds out there.
Speaker 1 (03:29):
That is fine.
Speaker 3 (03:29):
If they are pre brined, you are good. You want
to go that route because it has become more popular
and so many people have learned that you got to
briind the bird because the salt. The nature's the protein
and the meat it traps and retains water. The pre
brind birds are fine. If you have one that is
not pre brind. It is one half cup of table
salt per gallon of water, which means for an average
(03:50):
sized bird, you're probably going two gallons of water one
cup of salt. Throw the turkey in there, refrigerated overnight.
All right, that's tonight tomorrow. Get your oven ready, you
know the whits. You got to pull it out. Make
sure you have it at the lowest position. Let's say
you got a twelve to eighteen pound bird. That oven
is going to be at four hundred. If it's bigger
than eighteen, go four twenty five. The one thing if
(04:10):
you don't have that you may struggle to find today
is that v rack to put in the roasting pan.
To put that bird on. You line it with tinfoil
heavy duty, preferably, poke a bunch of holes all over
at twenty five of them.
Speaker 1 (04:22):
Yeah, got to be confused with the iron cross.
Speaker 3 (04:26):
But that could work if you get creative.
Speaker 1 (04:30):
Put it in a large roasting pan.
Speaker 3 (04:32):
And if you don't want to turn your bird halfway
through and just leave it in there, the whole time.
Don't put on the foil, just use the rack and
roasted breast up. But here we go. Now we're onto Thursday.
Grab the stock pot, pull the turkey out, rinse it
out inside and out. Pad it dry with paper tiles,
you know. Tuck and tie the drumsticks in the wingtips
with the kitchen twine. You're good there. Butter lots of butter.
I like doing at least two tablespoons. Personally, I like
(04:55):
to do three melted butter on the breasts. Use it all,
flip it over, brush the back with another two or
three tablespoons of melted butter, and you're gonna start with
the breast down. You're going to roast that thing for
forty five minutes at four hundred if it's eighteen or
under an hour if it's bigger. Pull it out. Keep
the oven door closed. Don't let that heat escape. Very important.
(05:18):
Reduce the heat to three twenty five. Don't burn your hands.
Use the potholders. Grab the bird. Flip the breast side up.
Speaker 1 (05:24):
We've had at least three or four listeners have terrible burns.
Speaker 3 (05:27):
Exactly potholders. Make sure you got that right. Add another
grip of butter. When you flip it breast side up,
more butter on them breasts. Roast it for another fifty
minutes to an hour for the smaller bird, hour fifteen
for like fifteen to eighteen, and another two hours if
it's above eighteen pounds. The thing is now Hopefully you
have one of those instant read thermometers. They're pretty affordable now,
(05:48):
not like two hundred bucks when they first came out,
so it's easy. You don't have to worry about that
red thing popping out. It's really temperature because they're so accurate. Now,
you want the thickest part of the breast and thigh
to be at least one sixty five. I should say
the breast one sixty five to thigh one seventy five.
Speaker 1 (06:03):
There you go. This is a big key. Though.
Speaker 3 (06:07):
I know that bird looks delicious. I know it is
golden brown, and there is so much butter you are salivating.
But when you pull it out of the oven, put
some foil on top. I like to put a nice
big beach towel over the foil as well, and let
the turkey stand. You gotta let it to cook in
its own juice, in its own juices for thirty minutes,
(06:28):
forty minutes if it's a bigger bird, because if you
pull it out and you cut it right away, all
that moisture is just gonna come spilling out. Now yet
dry turkey.
Speaker 1 (06:34):
Oh you can't have that, man now my screen people
get really mad.
Speaker 3 (06:38):
Right, They're like, wait, I did everything and it was
still dry. Yet you cut it too soon. My secret
move right before I carve it, stick of butter. Lube
it up, lubid up, fresh out. It's nice and warm,
and that stick as your hold knit just starts melting
all over the place. Uh again, really not my secret move,
but Mary Zudoc special. By the way, leave the oven on.
(07:00):
More on that in a moment. Carbon if you've never
done it, you bend the legs away from the body.
They'll pop. Cut with your knife along the natural line.
You'll expose the joint and it'll come off easily. The
keel bone right there in the middle where the breast is.
Make that slit and then just pull that breast ride
off the bone with your knife. It should come off
real easy. Keep the skin on it all the way
to the joint wings. Last thing you pull off again
(07:21):
natural separation at the joint, break it off, cut it off.
It will be moist. I promise if you follow these instructions.
After you put all that meat on the platter, I
like to throw it back in the oven for like
three to four minutes, get a little bit of heat.
Speaker 1 (07:37):
On there, nice and warm.
Speaker 3 (07:39):
And then you serve it up and everybody wins. And
that's our turkey recipe.
Speaker 1 (07:46):
There are a couple questions now, Matt. Okay. This one says, wait, pee,
please ask money for me? How much cocaine? Again?
Speaker 3 (07:56):
I like to do a gummer. Okay, I like to
do a little little gummer there right before, like right
after I pull it out of the brine. Just give
you a little pep in your step, and then I
think you can blow a line right when you put
it in. Okay, you know, blow a line. Or you
may want to wait till you flip it over, because
that's when you get like your hour hour fifteen. So
it gives you a nice little little bit of time
(08:17):
to just kind of come down off the initial rush
before it.
Speaker 1 (08:20):
Do you sugar the turkey with the this? There's some
one guy asks what's more important potholders or the beach towel.
Speaker 3 (08:30):
I like the beach towel because people put foil on
it and it's just a little too thin, and I
feel like the heat escapes. The beach towel is kind
of something I learned from smoking smoke at six, from
smoking those briskets and stuff on the smoker. You wrap
it in a beach towel and you throw it in
like a cooler, and man, it just keeps it warm
for hours. And so I noticed that it ends up
holding heat in a lot better when you put the
(08:52):
foil on it, because obviously you can't wrap a beach
towel over an exposed bird. And then I like to
roll that beach toll on there, but don't burn yourself.
I mean, it's hard to flip that bird when it's
been cooking for an hour at four hundred and twenty
five degrees. You're gonna burn your hands if you don't
use the potholders.
Speaker 1 (09:05):
Does the salt water from the beach towel add to
the flavor? Yes, that's does.
Speaker 3 (09:10):
The sand gives it a little bit of a crunch.
Speaker 1 (09:12):
Oh good, some texture, now, this is important, Matt. Salted
or unsalted butter.
Speaker 3 (09:20):
I like to go personally salted, but that's.
Speaker 1 (09:24):
Sad, really killing two birds with one stone, I really am.
Speaker 3 (09:28):
I personally like salted, but I think that's to me
like salted versus unsalted is a preference of taste. I
happen to like salted butter, the wife likes unsalted. We
rarely meet in the middle.
Speaker 1 (09:39):
A lot of beach towel, Like.
Speaker 3 (09:41):
I'll be honest, like, this is something I recently discovered
because again from the smoking the meat the brisket, bringing
it off and wrapping it in that beach towel and
throwing throwing it in the cooler, and it really blew
my dome how well it is able to contain the heat?
Speaker 1 (09:59):
Blue R don't mom, that really did Just whoa wow.
May Well, there you have it, Matt's turkey recipe
But right now it's time for the big Thanksgiving turkey
recipe from Matt money Smith.
Speaker 2 (00:05):
Come on, hello, turkey, just come right over here. Matt
wants you on the Petros and Money Show sort of
get out your base deck.
Speaker 1 (00:17):
What a baster. Oh that's like a pillow.
Speaker 2 (00:20):
Yeah, as it's time to give thanks to our King
of the kitchen, whose food nobody here has ever actually tasted.
It's Matt money Smith's turkey recipe.
Speaker 3 (00:34):
Oh pee, from my humble beginnings. I was reminded yesterday
on a text chain with my cousins Jeff Back and Hammond, Indiana,
we'll spend Thanksgiving with my end Via, who just celebrated
her ninetieth It's crazy to think we crammed four sets
of parents along with four Zudoc kids, three Marshals, three Wambas,
(00:55):
and three Smiths and to no more than a one
thousand square foot house that belonged to and marry Zudoc.
Did we complain though, because Mary could really cook and
bake like a.
Speaker 1 (01:07):
Mother scratch amazing.
Speaker 3 (01:09):
And we ate and ate and ate, with eleven of
those thirteen cousins being boys. After the food was consumed,
the football on the television was over, we proceeded to
beat the living hell out of one another while our
parents got drunk on michelob or if it was a
good year at work, lowenbrow.
Speaker 1 (01:28):
They were being really must have been a really special
night some cheap red wine.
Speaker 3 (01:34):
What I'm getting at is one thing I learned from
uh my upbringing is the meal is what's most important,
not the company.
Speaker 1 (01:43):
If the meal.
Speaker 3 (01:44):
Sucks, everybody's in a bad mood. So let's make sure
we get that turkey right. And one thing I learned
from Grandma Zudoc. You can never use too much salt.
You can never use too much butter. You can never
use too much lard. To hell with galeries. On Thanksgiving,
don't you dare let your significant other, be it your
(02:05):
husband or your wife, or your mother or your your
in laws, don't you dare let them use low fat
or low carb or whatever hell that be organic f
that This is Thanksgiving and we're going full flavor, full fat,
full calories. We do it this day because this day
(02:25):
is about consuming food. It's year sixteen here, pee, we
started in seven, and we constantly get the well, you know,
I'm gonna put something in the cavity, some rosemary and
apples and uh, you know the Italian spice, some basil,
some basil.
Speaker 1 (02:43):
Guess what that may be great, people don't. Some people
don't like the spice.
Speaker 3 (02:49):
They may have an aversion to the Italian spice or
to the time. But everybody likes butter and salt. That's
why we like going out to eat. And you can
attest to this because restaurants use a un conscionable amount
of butter and salt in their dishes when you are
not watching them prepare something.
Speaker 1 (03:06):
I don't know what you're talking about.
Speaker 3 (03:10):
This recipe has a ton of butter and salt. And
that's the thing about having turkey. It's got to be
moist in buttery. So when you're cooking the bird, you're
gonna be asked to carve the bird. And that's why
you cook it. If you've got to carve it, you
better cook it because you're responsible for it. It's reflection of
you to your guests. There are pre bind birds out there.
Speaker 1 (03:29):
That is fine.
Speaker 3 (03:29):
If they are pre brined, you are good. You want
to go that route because it has become more popular
and so many people have learned that you got to
briind the bird because the salt. The nature's the protein
and the meat it traps and retains water. The pre
brind birds are fine. If you have one that is
not pre brind. It is one half cup of table
salt per gallon of water, which means for an average
(03:50):
sized bird, you're probably going two gallons of water one
cup of salt. Throw the turkey in there, refrigerated overnight.
All right, that's tonight tomorrow. Get your oven ready, you
know the whits. You got to pull it out. Make
sure you have it at the lowest position. Let's say
you got a twelve to eighteen pound bird. That oven
is going to be at four hundred. If it's bigger
than eighteen, go four twenty five. The one thing if
(04:10):
you don't have that you may struggle to find today
is that v rack to put in the roasting pan.
To put that bird on. You line it with tinfoil
heavy duty, preferably, poke a bunch of holes all over
at twenty five of them.
Speaker 1 (04:22):
Yeah, got to be confused with the iron cross.
Speaker 3 (04:26):
But that could work if you get creative.
Speaker 1 (04:30):
Put it in a large roasting pan.
Speaker 3 (04:32):
And if you don't want to turn your bird halfway
through and just leave it in there, the whole time.
Don't put on the foil, just use the rack and
roasted breast up. But here we go. Now we're onto Thursday.
Grab the stock pot, pull the turkey out, rinse it
out inside and out. Pad it dry with paper tiles,
you know. Tuck and tie the drumsticks in the wingtips
with the kitchen twine. You're good there. Butter lots of butter.
I like doing at least two tablespoons. Personally, I like
(04:55):
to do three melted butter on the breasts. Use it all,
flip it over, brush the back with another two or
three tablespoons of melted butter, and you're gonna start with
the breast down. You're going to roast that thing for
forty five minutes at four hundred if it's eighteen or
under an hour if it's bigger. Pull it out. Keep
the oven door closed. Don't let that heat escape. Very important.
(05:18):
Reduce the heat to three twenty five. Don't burn your hands.
Use the potholders. Grab the bird. Flip the breast side up.
Speaker 1 (05:24):
We've had at least three or four listeners have terrible burns.
Speaker 3 (05:27):
Exactly potholders. Make sure you got that right. Add another
grip of butter. When you flip it breast side up,
more butter on them breasts. Roast it for another fifty
minutes to an hour for the smaller bird, hour fifteen
for like fifteen to eighteen, and another two hours if
it's above eighteen pounds. The thing is now Hopefully you
have one of those instant read thermometers. They're pretty affordable now,
(05:48):
not like two hundred bucks when they first came out,
so it's easy. You don't have to worry about that
red thing popping out. It's really temperature because they're so accurate. Now,
you want the thickest part of the breast and thigh
to be at least one sixty five. I should say
the breast one sixty five to thigh one seventy five.
Speaker 1 (06:03):
There you go. This is a big key. Though.
Speaker 3 (06:07):
I know that bird looks delicious. I know it is
golden brown, and there is so much butter you are salivating.
But when you pull it out of the oven, put
some foil on top. I like to put a nice
big beach towel over the foil as well, and let
the turkey stand. You gotta let it to cook in
its own juice, in its own juices for thirty minutes,
(06:28):
forty minutes if it's a bigger bird, because if you
pull it out and you cut it right away, all
that moisture is just gonna come spilling out. Now yet
dry turkey.
Speaker 1 (06:34):
Oh you can't have that, man now my screen people
get really mad.
Speaker 3 (06:38):
Right, They're like, wait, I did everything and it was
still dry. Yet you cut it too soon. My secret
move right before I carve it, stick of butter. Lube
it up, lubid up, fresh out. It's nice and warm,
and that stick as your hold knit just starts melting
all over the place. Uh again, really not my secret move,
but Mary Zudoc special. By the way, leave the oven on.
(07:00):
More on that in a moment. Carbon if you've never
done it, you bend the legs away from the body.
They'll pop. Cut with your knife along the natural line.
You'll expose the joint and it'll come off easily. The
keel bone right there in the middle where the breast is.
Make that slit and then just pull that breast ride
off the bone with your knife. It should come off
real easy. Keep the skin on it all the way
to the joint wings. Last thing you pull off again
(07:21):
natural separation at the joint, break it off, cut it off.
It will be moist. I promise if you follow these instructions.
After you put all that meat on the platter, I
like to throw it back in the oven for like
three to four minutes, get a little bit of heat.
Speaker 1 (07:37):
On there, nice and warm.
Speaker 3 (07:39):
And then you serve it up and everybody wins. And
that's our turkey recipe.
Speaker 1 (07:46):
There are a couple questions now, Matt. Okay. This one says, wait, pee,
please ask money for me? How much cocaine? Again?
Speaker 3 (07:56):
I like to do a gummer. Okay, I like to
do a little little gummer there right before, like right
after I pull it out of the brine. Just give
you a little pep in your step, and then I
think you can blow a line right when you put
it in. Okay, you know, blow a line. Or you
may want to wait till you flip it over, because
that's when you get like your hour hour fifteen. So
it gives you a nice little little bit of time
(08:17):
to just kind of come down off the initial rush
before it.
Speaker 1 (08:20):
Do you sugar the turkey with the this? There's some
one guy asks what's more important potholders or the beach towel.
Speaker 3 (08:30):
I like the beach towel because people put foil on
it and it's just a little too thin, and I
feel like the heat escapes. The beach towel is kind
of something I learned from smoking smoke at six, from
smoking those briskets and stuff on the smoker. You wrap
it in a beach towel and you throw it in
like a cooler, and man, it just keeps it warm
for hours. And so I noticed that it ends up
holding heat in a lot better when you put the
(08:52):
foil on it, because obviously you can't wrap a beach
towel over an exposed bird. And then I like to
roll that beach toll on there, but don't burn yourself.
I mean, it's hard to flip that bird when it's
been cooking for an hour at four hundred and twenty
five degrees. You're gonna burn your hands if you don't
use the potholders.
Speaker 1 (09:05):
Does the salt water from the beach towel add to
the flavor? Yes, that's does.
Speaker 3 (09:10):
The sand gives it a little bit of a crunch.
Speaker 1 (09:12):
Oh good, some texture, now, this is important, Matt. Salted
or unsalted butter.
Speaker 3 (09:20):
I like to go personally salted, but that's.
Speaker 1 (09:24):
Sad, really killing two birds with one stone, I really am.
Speaker 3 (09:28):
I personally like salted, but I think that's to me
like salted versus unsalted is a preference of taste. I
happen to like salted butter, the wife likes unsalted. We
rarely meet in the middle.
Speaker 1 (09:39):
A lot of beach towel, Like.
Speaker 3 (09:41):
I'll be honest, like, this is something I recently discovered
because again from the smoking the meat the brisket, bringing
it off and wrapping it in that beach towel and
throwing throwing it in the cooler, and it really blew
my dome how well it is able to contain the heat?
Speaker 1 (09:59):
Blue R don't mom, that really did Just whoa wow.
May Well, there you have it, Matt's turkey recipe
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