November 27, 2025 • 28 mins
(November 27, 2025)
Happy Thanksgiving! The Fork Reporter Neil Saavedra hosts this Turkey Day edition of the Bill Handel Show. As an annual tradition Neil takes listener calls about Thanksgiving food, prep, recipes, tips, and tricks.
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Speaker 1 (00:00):
You're listening to Bill Handle on demand from kf I
A M six forty. You are listening to Bill Handle show.
Here's Neildra. Come on, ester.
Speaker 2 (00:23):
Man.
Speaker 1 (00:23):
You should see the party going on over here. Man,
I do believe Amy K King. That's what they call
cutting a rub.
Speaker 3 (00:32):
Good for you, O.
Speaker 1 (00:32):
KFI AM six forty Heart everywhere on the iHeartRadio app.
Happy Thanksgiving More Neil Savedra in the morning. Crew here.
If you've got any of your questions for Thanksgiving and
the Thanksgiving meal, give us call eight hundred five to
zero one five three four. That's eight one hundred and
five to zero one five three four. So I was
(00:53):
talking with Kno and uh, you know, six o'clock hour.
You know I've done this a pa jillion times. Don't
expect a lot of calls. Yeah, people waking up, they're
doing their thing. And I told them, I said, seven
o'clock and on the dot. On the dot. Baby, It's
just the way it works every year. People you know,
(01:16):
they're doing their thing. But now, look, it was impressive.
It was right right at seven. Everyone's household was like,
I need to call Neil for advice. Right, this is
how we do it here but I'm happy to be
These are our people right here. All right, let's get
to some phone calls. Eight hundred five to zero one
five three for Christine, Welcome to KFI.
Speaker 4 (01:39):
Hello, Hi, I.
Speaker 5 (01:40):
Had a question. Sheid you first cook your turkey breast
side down. They say it's a good idea, so that
you could have the juices flow into the breast, then
turn it halfway over after. What is your opinion?
Speaker 1 (01:58):
I think that's too much nastics for me, and for
a bigger bird it can become even dangerous, so I
don't do it. I think if you prepare your bird
properly and it brust up is fine. I know Martha.
I think Martha Stewart's real big on breast down and
all that. But I find that there's no need to
(02:19):
do that. And the key for me, Christine, is to
the way I prep my bird. So I do a
compound butter. Compound butter is really simple. You get a
nice high end butter like a you know, carry gold
or something in Irish. Butter's got a lot of butterfat
in there. I get it to a state where it's soft,
(02:40):
and then I mix fresh herbs in it. You can
do Parsley. You can do, you know, any of your
freshirt some time, and there is wonderful maybe some rosemary,
these types of things. You mix it in there and
then I slowly pull the skin away, using two hands,
one to lift it, the other slowly to poke my
fingers through or push between the skin and the flesh
(03:03):
of the bird, just loosening it up. You don't want
your fingers go through the skin. You want the skin
to stay whole. And you rub that compound butter all
over it, the breast and the legs and all that,
and then you rub more on top of the bird
and put it in and you'll be just fine. You
don't need to be flipping back and forth. I really
do get concerned because it can get, you know, tricky,
(03:27):
and then you're dealing with this big hot bird trying
to flip it to and fro. Chris, Welcome to KFI.
Happy Thanksgiving?
Speaker 6 (03:39):
Yeah?
Speaker 7 (03:39):
How you doing now?
Speaker 1 (03:40):
I'm doing good, sir. What's up?
Speaker 4 (03:43):
Well?
Speaker 6 (03:43):
I got two hours left on my bird, okay, and
I was wondering if I could pull it out, put
it in the fridge and then when I get home,
continue to cook it.
Speaker 1 (03:54):
No, you can't, you yeah, you can't par cook a turkey.
You can't partially cook a turkey. You could effectively cook
the turkey and then put it in the fridge and
reheat it later, but you can't partially. You have to
cook it to one hundred and fifty one hundred and
(04:15):
sixty five degrees in the thickest part.
Speaker 5 (04:17):
Of the bird.
Speaker 1 (04:19):
Okay, Yeah, it just it's one of those things you
just can't do. Like I said, you can cook it
fully for the rest of the other two hours you
got let it cool down, maybe for about an hour
or so. Let it cool down, not too much longer
than that, and then you can put it in the
(04:39):
fridge covered and pull it out and reheat it. It's
going to take some time to reheat it, obviously, but
you can't partially cook a bird. It's just not safe. Okay.
Speaker 7 (04:51):
Yeah, that's I'm glad I called you.
Speaker 1 (04:52):
Yeah, also to repeat it. You don't want to get
the green apple two steps or make anybody sick, obviously
on that's important day. So yeah, save yourself some some
grief there, buddy. Happy Thanksgiving to you. Rudy. Welcome to KFI.
(05:12):
How can I help you?
Speaker 7 (05:17):
Are you doing?
Speaker 1 (05:17):
Hey, Rudy, what's shaking? Buddy?
Speaker 3 (05:19):
There we go. Sorry, I learned the rock if I
lose you, But I just want to know, like keep
frying a turkey, and I want to know like how
hot should the oil be? And then like how do
I make sure that at dun tamp will be like
one fifty five guests and the breads well, I know,
like keep lifting it up and taking to tamp.
Speaker 1 (05:38):
Okay, So this is a combination of guidelines. You're going
to do guidelines and then you're going to test that
at some point. So the guidelines general guidelines for keep
frying a turkey. You want it to be at least
about three hundred and fifty degrees Okay, so three hundred
(05:59):
and fifty degree oil maybe a little higher than that.
You're looking at about three to four minutes per pound.
That's your guideline, right, So you're going to do your
calculations based on that. Don't go off of color of
the skin because the deep frying is a it's a
(06:19):
dehydration process and it's going to darken that skin pretty quickly.
Only a thermometer can guarantee it. So three to four
minutes per pound is your god guideline. Then you want
to check it and when you be very careful, you
want to pull it up and you want to check
(06:40):
between in the thickest part of the bird, which is
where the breast and the thigh meet. You do not
want to touch bone with your thermometer because the bone
is going to read hotter than the rest of the
than the flesh. So you want to make sure that
you are getting it in the flesh, the thermometer in
the flesh and not hitting the bone. That's going to
(07:00):
be key. But those are your guidelines. You use the
guidelines to kind of set how the You know roughly
how the bird's going to cook, and then you're going
to use the thermometer to verify that it is cooked.
I would say because residual cooking, the heat actually goes
up a little bit when you pull the bird out,
(07:21):
So I'd probably take it to about one one fifty
eight in that in the thickest part of the bird,
and then let it rest and as it rests going
to go up to that one sixty five. That way,
you're not going to overcook it and it's going to
come out a thing of beauty. Okay, cool, thank you,
(07:41):
you're welcome. I hope that works out nicely for you,
my friend, and have yourself a very happy Thanksgiving. That's
a the You've got to be careful when you're frying
your bird. I mean a lot of people the process
can be very dangerous, so you should have something to
lower the bird in slowly and to pull the bird
(08:03):
out slowly. You're dealing with a lot of oil, usually
something like a peanut oil that has a high smoke point.
The smoke point is when the oil starts to break
down and lose some of itch properties chemically. So when
you're doing you know, high heating of oil three hundred
(08:23):
and fifty and up three hundred and sixty three hundred
and seventy degrees, you want something like a peanut oil
that's going to give you that high smoke point. You
wouldn't use like an olive oil or something like that
to deep fry, but keep it away from wood and
anything that can start a fire. Obviously, be very careful
(08:44):
and make sure if it was frozen at some point,
that there are no ice crystals in the cavity of
the bird. They pop when they hit oil. It can
be explosive, So if there are any ice crystals in
the middle of the bird. Just run it under cool water.
(09:04):
Cold water. You just run into the cavity and that
should melt any of the crystals in there, and then
you can dry it out with a paper towel or
something like that. When you say cavity, what is that
the cavity, it's the opening, thank you well, the neck,
But it's not the butt necessarily, it's the it's the carcass.
It's the entire bird is taken out the cavity. It's
(09:26):
where all the guts are taken out of. Yeah, it's
the innards KFI Am six forty. By the way, Neil
Sevadra and the morning crew here on this Thanksgiving morn.
You have a question, baking question, cooking question. How does
juj something up? You're looking for our cocktail, whatever it is,
give us a call. Eight hundred five two zero one
(09:46):
five three four. That's eight hundred five two zero one
five three four. Susan and Torrance, welcome to the show.
How can I help you?
Speaker 5 (09:57):
Hi?
Speaker 2 (09:57):
Neil, I purchased a couple of half turkeys bone in
at Trader Joe's. They're in a you know, cryal back
brind and season. There's a lot of butter.
Speaker 1 (10:13):
On it, Okay, yummy?
Speaker 8 (10:17):
Yes, any suggestions.
Speaker 2 (10:20):
I haven't looked at the instructions yet on the package,
but I wondered if you had already.
Speaker 8 (10:25):
Worked with a half turkey.
Speaker 4 (10:30):
Cut like that.
Speaker 1 (10:31):
And I work with Cono. He's al alrighty, I'll tell
you this. So I've used the term on the show
many times on the fork Port called the term is dispatchcocking,
and that's when you actually cut the bird and then
flay it like a butterfly. You break the spine and
you or break the breastplate and cut out the spine
(10:52):
and you lay it flat. So I would treat this
like that. You're going to put it on a rack,
a roasting rack or a cooking cookie sheet something like that,
and you're gonna roughly at about four hundred degrees or so.
You're gonna cook at about eight to ten minutes per pound.
That's basically it to ten minutes per pound, okay. And
(11:13):
then the thickest part of the bird you want to
test with a thermometer and you take it out when
it's about one fifty eight, and it'll continue to raise
in temperature to the one sixty five and that's when
you know that it's all the way cooked and you're
good to go, and it sounds perfectly lovely. But that
(11:33):
would be the easiest way to do it, and I
think you're going to have the best results.
Speaker 2 (11:39):
Okay, one other thing. I also bought a butter fall
a turkey breath. Okay, bone in.
Speaker 9 (11:49):
Any suggestions for just the breath.
Speaker 2 (11:52):
This is I'm having Thanksgiving tomorrow, Okay.
Speaker 1 (11:57):
I like that, you know, to dance to the to
your own drum. There the breast, you're gonna you're gonna
cook it like like you do the same. You're like
I said, you're gonna about four hundred degrees and uh,
you're gonna be looking at you know, uh eight to
ten minutes per pound, four hundred and four to twenty
five something like that, and uh, there you go. If
(12:20):
you I would go the butter route. I talked about
compound butters. You can buy them, but you can make
them simply by adding your favorite herbs and spices to butter,
mixing them in, thoroughly softening that butter. A nice high
fat butter like a European butter, Irish butter like Karry
Gold or something like that is lovely. And then and
(12:43):
then you just you, just like like you and some
handsome Italian guy are on a beach and you're just
lathering him up. Just get that all over and put
that in the oven and you're gonna be good to go.
But treat it like you know, spatchcockie. It's not the
whole bird. So eight to ten minutes per pound and
(13:06):
at about four four and you'll be you'll be golden,
just like that sexy Italian guy you're hanging out with you.
Speaker 8 (13:16):
All righty, that so good, Thank you, thank you so much.
Speaker 1 (13:19):
You're very welcome, Susan so much. Happy Thanksgiving to you.
Wow that took a turn. Huh she she got all sultry.
Uh went there from just a normal call? Or was
that me? Maybe that was me? Hey William, welcome to
the show. How can I help you?
Speaker 7 (13:38):
Thanksgiving greetings to you and Amy and Cono from the
Atlantic Beach turning outside of Jacksonville.
Speaker 1 (13:43):
Oh wow, look at that. That's a dream.
Speaker 7 (13:47):
I wanted to ask you about, specifically about reheating enough
of a macaroni and cheese. I noticed at anytime that
I try to reheat either macaroni and cheese or say
restaurant salmon, it never comes out good. Maybe you can
to gross both those things. I mean, there's not a
you know, thanksgetting food. But I always wondering about macaroni
and cheesecause I notice the spaghetti tastes, great, tastes great,
(14:08):
cold tastes, great reheated macarie cheese. It's just I just
can never get to work no matter what I do
to try to bring it back to life. Just what
can I do?
Speaker 1 (14:17):
Okay? So are you talking about a baked mac and
cheese or a stove top kind of extra you know,
sauce e type, Well, like I like.
Speaker 7 (14:27):
A baked macaroni cheese. Yeah, I like you you have it.
Speaker 5 (14:29):
Thanks.
Speaker 1 (14:30):
Here's here's the issue. Baked macaroni and cheese. Depending on
how it's made, it can have egg in it and
that reheats well. But cheese is it goes from its
solid form and then it melts, and as it melts,
the oils and the fats start to separate, and that's
(14:52):
a really hard thing to kind of re imbibe back
into it. If it's a sauce style with what they
call a mornaise sauce and cheese sauce and you're doing
it on the stovetop, much easier. You add a little
cream or some milk in there, maybe a little butter,
and you slowly warm that up much easier. If you're reheating,
(15:14):
the best thing you can do to reheating anything is
inject freshness. So in this case, it is go for
the reheat and then near the very very end is
where you want to put some fresh cheese on there
and you put some fresh grated cheese on top, and
(15:35):
that's going to add that freshness, that fresh cheese element
to the top. Now, you could also put some bread
crumbs on it, and the way to do that you
can buy crumbs as well, but you put them in
a little saute pan with some butter over medium heat
and just stir them until they just kind of get
(15:57):
toasty and put that on top of the fresh cheese
and just let that melt and that'll absolutely freshen it up.
Speaker 7 (16:08):
You recommend like a sharp shadar or something like that.
Speaker 1 (16:10):
Yeah, depending on what your tastes are, but sure that
something that's gonna make it pop and you're putting it
just on the top and it's going to give you
that goodness there. But also you know, like I said,
the breadcrumbs are going to add like kind of a
new fresh crunch to it, and these things kind of
the best way to jug anything up that's been pre
made is always fresh herbs, fresh cheese, these types of things,
(16:35):
you know, maybe a little pepper on top or something
like that. These things are going to make your you
feel like there's some freshness to it, and that's the
best way. But for a mac and cheese, a baked
mac and cheese, that's that's the way I do it,
my friend, And that should take care of you.
Speaker 7 (16:51):
That's great. Could you take a second just to talk
about the restaurant salmon that never tastes good?
Speaker 1 (16:55):
Okay, restaurants say, awesome.
Speaker 7 (16:57):
Steak place here in town, who makes just a great
grilled sam. It's just terrific, But for some reason heat
it comes out rubbery, just just doesn't taste good.
Speaker 1 (17:04):
Yeah, it's it can be a tough one. It's a
fatty fish. I will tell you this. The way I
would cook it depending if it's poached. If it's poached,
it's kind of a hard thing because you're going to
try and now use dry heat to reheat it. And
that could be.
Speaker 7 (17:19):
Put on the grill.
Speaker 1 (17:20):
If it's on the grill at the way I would
do it is in a an air fryer. Yeah, okay,
that's just what the setting be.
Speaker 7 (17:29):
What would what would you?
Speaker 1 (17:30):
You know, I don't air fry that much, but really
what you're looking for is about three point fifty and
you just want to circulate it until it's it's heated through.
I think for something like that, probably one should do
you in the center. But that's really the.
Speaker 7 (17:49):
Weird air fiersmely goes down the three hundred and then
it goes up to three fifteen. Only says like fifteen
degree like set it like a three h five or
something like that.
Speaker 1 (17:57):
That's that's fine. You get it there around there and
get it to uh temp in the middle one or
so and you should be good to go. But that's
going to get that crispy outside. But you know, reheating
fish is always going to be reheating fish, is it? Chanelle?
Speaker 5 (18:15):
Yes?
Speaker 9 (18:16):
It is?
Speaker 2 (18:17):
Now?
Speaker 1 (18:17):
What a lovely name?
Speaker 9 (18:19):
Why? Thank you? Happy? No? But let's just tell it
am I face?
Speaker 1 (18:26):
Uh oh did you dump out there here? Let me there?
Speaker 6 (18:29):
You are?
Speaker 1 (18:31):
Well, thank you for calling. How can I be of
assistance to you today? Chanel?
Speaker 9 (18:36):
Okay, so I have a couple little shoulder lamb wrecks.
They're like a pound apiece. I've never cooked a lamb before.
On the packet that says good for grilling, roasting and
slow cooking, but you know that mean I can put
it in a slow cooker or a roaster. I need
(18:57):
some help.
Speaker 1 (18:58):
Okay, So where did you pick these up?
Speaker 9 (19:01):
Treat Joe's or are you preseason?
Speaker 1 (19:03):
Oh yeah, oh no, easy, peasy lemon squeeze. Okay. So
if you're doing them low and slow, as we say,
then you're cooking them about three hundred put them in
an oven, roast them at three one hundred, you're looking
at about two and a half hours or so.
Speaker 9 (19:21):
Okay, would I be able to put them in a
I have one of those like roaster oven things in
that as well.
Speaker 1 (19:30):
Sure?
Speaker 9 (19:31):
Okay about three hundred? Yeah, that's amazing. I appreciate you,
thank you.
Speaker 1 (19:38):
Very much for being here on no my pleasure. And
those are going to be delicious. What a I love
lamb and the shoulder is just such a great cut.
So you're going to have a wonderful feast today, and
just keep checking the temperature and like I said, it's
going to be the same you know, you're gonna depending
(19:58):
on how you want it cooked. You got to make
sure that it's just below the temperature you want it
to be, because it's going to raise a little bit
in temperature by five or ten degrees afterwards.
Speaker 9 (20:11):
And what is the what is the time temperature?
Speaker 7 (20:14):
Right?
Speaker 9 (20:14):
You know? I beef, that's medium. I didn't know of lamb.
You know, like you have to cook it to it
dies like chicken or no.
Speaker 1 (20:22):
No, no, you're good. You can cook it to medium,
rare or medium okay, around so.
Speaker 9 (20:29):
One for a couple of hours and that three hundred.
Speaker 1 (20:33):
In the thickest part. Yeah, oh but that sounds absolutely lovely.
So enjoy your Thanksgiving.
Speaker 9 (20:40):
Thank you so much. You have a great day yourself,
you as well.
Speaker 1 (20:44):
I love that. So he's switching up a little bit
doing a little lamb. All right, Monica, welcome to the show.
How can I help you out?
Speaker 9 (20:51):
Hi?
Speaker 4 (20:52):
My friend? How are you? I am great?
Speaker 1 (20:55):
Are you?
Speaker 3 (20:57):
I'm good?
Speaker 4 (20:58):
I actually am just your pick up my grandma. But
I've been up since about four point thirty. I made
some pecan bars, but I need another dessert, and I
was wondering if you had a you know, some quick
ideas that I could pull together.
Speaker 1 (21:14):
First of all, you're one of the most put together
people I know on the planet. How come you didn't
prep for your dessert?
Speaker 4 (21:23):
You know what my schedule is? Like?
Speaker 1 (21:24):
Oh, yes, I knew it. Here comes with the schedule business. Well,
here's the thing. I'm really a big fan of having
a couple things on hand at all times for sweet
and savory. One of them is puff pastry. You have
punk pastry, you can do any freezes and you can
(21:46):
do anything you want with it. But if you don't
have something like that, making a quick crust is super
simple with butter, some water and you know, ap flower,
So I'll purpose flower the house easy. You get apples,
anything that you have. A real simple apple dish is
just to chop up some apples. You want to make
(22:07):
sure you take the skins off and throw them in
a pan with some butter and some cinnamon, a little
bit of vanilla in there as well, maybe a bit
of brown sugar too, and you just let them caramelize
in there and you dump that on top of a
(22:27):
simple pie dough, bake that off. Oh good night, Irene.
You could put it, make them a pocket. You can
do something like that and they just are so it's
so good. Maybe a little whipped cream on top, but
the apple and the cinnamon goes really good with a
Thanksgiving meal and it takes nothing to do.
Speaker 4 (22:47):
Well. I have puff pastry, So now I'll just go
pick up some apples and I'll.
Speaker 5 (22:51):
Kick to it.
Speaker 1 (22:52):
The best thing. I love puff pastry because and I
keep it in the freezer at all times for a
couple of reasons. It's someone you could do something you
know simple, like you know, pigs in a blanket or
something for snacks, or you can, you know, put some
filet mignon in there and some you know, olive top
a nod wrapped up and bag it off. You can,
(23:15):
like you can make it as sexy as you want,
or for things like hand pies or simple it's just
little tarts with some fresh fruit on top. Is another
thing you can do. You take and you cut it
into squares and you just let them puff up, and
(23:35):
then you just get a little cookie cutter around cookie
cutter and cut the center and push it down so
it makes it like a little bowl and you put
fresh fruit in there and easy peasy. You can glaze
the outside with a little egg wash and some sugar
like it's It is the most utilitarian thing you can
(23:57):
have in the house to make anything sweet and savory.
But those are some of my favorite favorite things. You
could also put pumpkin filling in there as well. Any
of that stuff is easy peasy, I know.
Speaker 4 (24:10):
Right, I know. Well, I'm gonna I'm going to get
to it because of course I have to hit the
grocery store for all those little accoutrements. But it'll be fine.
Speaker 5 (24:19):
Happy, make it work.
Speaker 1 (24:20):
Happy Thanksgiving to you, and I'll be over shortly to
taste that.
Speaker 4 (24:25):
All right, sounds good? Happy Thanksgiving?
Speaker 1 (24:27):
All right? Of course that is a councilwoman Monica Rodriguez,
my dear friend from District seven here in Los Angeles,
and she's a good cook too. She thought I was joking.
I just invited myself. I'm going to leave my family
to go hang out with Councilwoman Monica Rodriguez. Okay, up,
(24:49):
what time are we? Okay, we can do this, Hi, Laura,
welcome to KFI.
Speaker 5 (24:57):
Real help.
Speaker 1 (25:00):
Here to help Laura. Yes, okay, two things.
Speaker 8 (25:04):
I added one real quick. I bought cheese and hulap
t Maal's. I reheated one in microwaves. It exploded, but
it's hard on the edges. I don't want to waste
the two dozens that I have. How do I heat
them up?
Speaker 1 (25:20):
Okay?
Speaker 8 (25:21):
You want to say, then my second, my second quickness,
I have a bag of yams or sweet potatoes, whatever
you call them. My husband used to make the the
the yam cast real things, but he's been gone for
three years now. I want to make it.
Speaker 9 (25:38):
Okay, but I want to make it.
Speaker 8 (25:41):
I don't know how well.
Speaker 1 (25:44):
I'm thankful that you called. Okay. Let's look at a
couple of things here. First of all, to your Tamal
or you Tamali's. Yeah, the the microwave is perfectly fine.
The thing is, you don't want to blast them, and
you want to wrap them in a get like just
(26:07):
a paper towel, and you run it under the water
so it gets and then you squeeze a little bit out.
You don't want it wet wet, but you can get
it moist. You wrap it in that and you do
them one at a time that way, and that that'll
be absolutely fine. Just don't overcook up. Yeah, So you're
basically resteaming them preferably the best that and I do
(26:28):
one offs but when I do that, I often will
have them for breakfast. So I take them out after
they've been steamed like that, I put butter on a
komal or a griddle and put butter on there, and
then I toast them them on both sides.
Speaker 5 (26:44):
Butter, Oh yeah, sister.
Speaker 1 (26:46):
Butter makes everything good. So I do that, and then
sometimes I'll put a fried egg on top, and they're
absolutely delicious. But the best way, obviously, I know, right,
you know, a little bit of that fat goodness on there.
But one of the best ways is obviously going to
be the way that you cook them in the first place,
(27:06):
and that's going to be a double boiler and steaming them.
I mean, that's that's ultimately going to be the best way,
is to steam them again, just like you would when
you cook them. As far as the sweet potatoes, it
can be any different ways. One of the ways that
is a really you know, is just roasting them on
(27:28):
a sheet pan. You can roast them on a sheet
pan with a little bit of olive oil and salt
and pepper on them, a little bit of time and
and some cinnamon, and they roast wonderfully. If you do
them in a stacked castrole dish. You could do them
the same way and then you put near the end
you put the marshmallows on there. What's that do I
(27:54):
slice them up?
Speaker 8 (27:55):
Cuba?
Speaker 1 (27:55):
Oh yeah, you want to cube them?
Speaker 8 (27:57):
The key is Cuba.
Speaker 1 (27:59):
Yeah, key is you want them all to be around
the same size because you want them to cook around
the same time, and so you want them to be
the same time. You can parboil them if you want,
kind of like you know, before you make a mashed
potatoes type thing, you can boil them for a little
bit and then put them in there. But roasting low
(28:21):
and slow is a way to get really great flavor
out of them. I love yams that way, Laura. God
bless you. Sorry for your loss, my friend. Thankful that
you are here to celebrate and give thanks on a
day like today. This is KFI heard everywhere on the
iHeartRadio app.
Speaker 7 (28:39):
You've been listening to the Bill Handle Show. Catch my
Show Monday through Friday six am to nine am, and
anytime on demand on the iHeartRadio app.
You're listening to Bill Handle on demand from kf I
A M six forty. You are listening to Bill Handle show.
Here's Neildra. Come on, ester.
Speaker 2 (00:23):
Man.
Speaker 1 (00:23):
You should see the party going on over here. Man,
I do believe Amy K King. That's what they call
cutting a rub.
Speaker 3 (00:32):
Good for you, O.
Speaker 1 (00:32):
KFI AM six forty Heart everywhere on the iHeartRadio app.
Happy Thanksgiving More Neil Savedra in the morning. Crew here.
If you've got any of your questions for Thanksgiving and
the Thanksgiving meal, give us call eight hundred five to
zero one five three four. That's eight one hundred and
five to zero one five three four. So I was
(00:53):
talking with Kno and uh, you know, six o'clock hour.
You know I've done this a pa jillion times. Don't
expect a lot of calls. Yeah, people waking up, they're
doing their thing. And I told them, I said, seven
o'clock and on the dot. On the dot. Baby, It's
just the way it works every year. People you know,
(01:16):
they're doing their thing. But now, look, it was impressive.
It was right right at seven. Everyone's household was like,
I need to call Neil for advice. Right, this is
how we do it here but I'm happy to be
These are our people right here. All right, let's get
to some phone calls. Eight hundred five to zero one
five three for Christine, Welcome to KFI.
Speaker 4 (01:39):
Hello, Hi, I.
Speaker 5 (01:40):
Had a question. Sheid you first cook your turkey breast
side down. They say it's a good idea, so that
you could have the juices flow into the breast, then
turn it halfway over after. What is your opinion?
Speaker 1 (01:58):
I think that's too much nastics for me, and for
a bigger bird it can become even dangerous, so I
don't do it. I think if you prepare your bird
properly and it brust up is fine. I know Martha.
I think Martha Stewart's real big on breast down and
all that. But I find that there's no need to
(02:19):
do that. And the key for me, Christine, is to
the way I prep my bird. So I do a
compound butter. Compound butter is really simple. You get a
nice high end butter like a you know, carry gold
or something in Irish. Butter's got a lot of butterfat
in there. I get it to a state where it's soft,
(02:40):
and then I mix fresh herbs in it. You can
do Parsley. You can do, you know, any of your
freshirt some time, and there is wonderful maybe some rosemary,
these types of things. You mix it in there and
then I slowly pull the skin away, using two hands,
one to lift it, the other slowly to poke my
fingers through or push between the skin and the flesh
(03:03):
of the bird, just loosening it up. You don't want
your fingers go through the skin. You want the skin
to stay whole. And you rub that compound butter all
over it, the breast and the legs and all that,
and then you rub more on top of the bird
and put it in and you'll be just fine. You
don't need to be flipping back and forth. I really
do get concerned because it can get, you know, tricky,
(03:27):
and then you're dealing with this big hot bird trying
to flip it to and fro. Chris, Welcome to KFI.
Happy Thanksgiving?
Speaker 6 (03:39):
Yeah?
Speaker 7 (03:39):
How you doing now?
Speaker 1 (03:40):
I'm doing good, sir. What's up?
Speaker 4 (03:43):
Well?
Speaker 6 (03:43):
I got two hours left on my bird, okay, and
I was wondering if I could pull it out, put
it in the fridge and then when I get home,
continue to cook it.
Speaker 1 (03:54):
No, you can't, you yeah, you can't par cook a turkey.
You can't partially cook a turkey. You could effectively cook
the turkey and then put it in the fridge and
reheat it later, but you can't partially. You have to
cook it to one hundred and fifty one hundred and
(04:15):
sixty five degrees in the thickest part.
Speaker 5 (04:17):
Of the bird.
Speaker 1 (04:19):
Okay, Yeah, it just it's one of those things you
just can't do. Like I said, you can cook it
fully for the rest of the other two hours you
got let it cool down, maybe for about an hour
or so. Let it cool down, not too much longer
than that, and then you can put it in the
(04:39):
fridge covered and pull it out and reheat it. It's
going to take some time to reheat it, obviously, but
you can't partially cook a bird. It's just not safe. Okay.
Speaker 7 (04:51):
Yeah, that's I'm glad I called you.
Speaker 1 (04:52):
Yeah, also to repeat it. You don't want to get
the green apple two steps or make anybody sick, obviously
on that's important day. So yeah, save yourself some some
grief there, buddy. Happy Thanksgiving to you. Rudy. Welcome to KFI.
(05:12):
How can I help you?
Speaker 7 (05:17):
Are you doing?
Speaker 1 (05:17):
Hey, Rudy, what's shaking? Buddy?
Speaker 3 (05:19):
There we go. Sorry, I learned the rock if I
lose you, But I just want to know, like keep
frying a turkey, and I want to know like how
hot should the oil be? And then like how do
I make sure that at dun tamp will be like
one fifty five guests and the breads well, I know,
like keep lifting it up and taking to tamp.
Speaker 1 (05:38):
Okay, So this is a combination of guidelines. You're going
to do guidelines and then you're going to test that
at some point. So the guidelines general guidelines for keep
frying a turkey. You want it to be at least
about three hundred and fifty degrees Okay, so three hundred
(05:59):
and fifty degree oil maybe a little higher than that.
You're looking at about three to four minutes per pound.
That's your guideline, right, So you're going to do your
calculations based on that. Don't go off of color of
the skin because the deep frying is a it's a
(06:19):
dehydration process and it's going to darken that skin pretty quickly.
Only a thermometer can guarantee it. So three to four
minutes per pound is your god guideline. Then you want
to check it and when you be very careful, you
want to pull it up and you want to check
(06:40):
between in the thickest part of the bird, which is
where the breast and the thigh meet. You do not
want to touch bone with your thermometer because the bone
is going to read hotter than the rest of the
than the flesh. So you want to make sure that
you are getting it in the flesh, the thermometer in
the flesh and not hitting the bone. That's going to
(07:00):
be key. But those are your guidelines. You use the
guidelines to kind of set how the You know roughly
how the bird's going to cook, and then you're going
to use the thermometer to verify that it is cooked.
I would say because residual cooking, the heat actually goes
up a little bit when you pull the bird out,
(07:21):
So I'd probably take it to about one one fifty
eight in that in the thickest part of the bird,
and then let it rest and as it rests going
to go up to that one sixty five. That way,
you're not going to overcook it and it's going to
come out a thing of beauty. Okay, cool, thank you,
(07:41):
you're welcome. I hope that works out nicely for you,
my friend, and have yourself a very happy Thanksgiving. That's
a the You've got to be careful when you're frying
your bird. I mean a lot of people the process
can be very dangerous, so you should have something to
lower the bird in slowly and to pull the bird
(08:03):
out slowly. You're dealing with a lot of oil, usually
something like a peanut oil that has a high smoke point.
The smoke point is when the oil starts to break
down and lose some of itch properties chemically. So when
you're doing you know, high heating of oil three hundred
(08:23):
and fifty and up three hundred and sixty three hundred
and seventy degrees, you want something like a peanut oil
that's going to give you that high smoke point. You
wouldn't use like an olive oil or something like that
to deep fry, but keep it away from wood and
anything that can start a fire. Obviously, be very careful
(08:44):
and make sure if it was frozen at some point,
that there are no ice crystals in the cavity of
the bird. They pop when they hit oil. It can
be explosive, So if there are any ice crystals in
the middle of the bird. Just run it under cool water.
(09:04):
Cold water. You just run into the cavity and that
should melt any of the crystals in there, and then
you can dry it out with a paper towel or
something like that. When you say cavity, what is that
the cavity, it's the opening, thank you well, the neck,
But it's not the butt necessarily, it's the it's the carcass.
It's the entire bird is taken out the cavity. It's
(09:26):
where all the guts are taken out of. Yeah, it's
the innards KFI Am six forty. By the way, Neil
Sevadra and the morning crew here on this Thanksgiving morn.
You have a question, baking question, cooking question. How does
juj something up? You're looking for our cocktail, whatever it is,
give us a call. Eight hundred five two zero one
(09:46):
five three four. That's eight hundred five two zero one
five three four. Susan and Torrance, welcome to the show.
How can I help you?
Speaker 5 (09:57):
Hi?
Speaker 2 (09:57):
Neil, I purchased a couple of half turkeys bone in
at Trader Joe's. They're in a you know, cryal back
brind and season. There's a lot of butter.
Speaker 1 (10:13):
On it, Okay, yummy?
Speaker 8 (10:17):
Yes, any suggestions.
Speaker 2 (10:20):
I haven't looked at the instructions yet on the package,
but I wondered if you had already.
Speaker 8 (10:25):
Worked with a half turkey.
Speaker 4 (10:30):
Cut like that.
Speaker 1 (10:31):
And I work with Cono. He's al alrighty, I'll tell
you this. So I've used the term on the show
many times on the fork Port called the term is dispatchcocking,
and that's when you actually cut the bird and then
flay it like a butterfly. You break the spine and
you or break the breastplate and cut out the spine
(10:52):
and you lay it flat. So I would treat this
like that. You're going to put it on a rack,
a roasting rack or a cooking cookie sheet something like that,
and you're gonna roughly at about four hundred degrees or so.
You're gonna cook at about eight to ten minutes per pound.
That's basically it to ten minutes per pound, okay. And
(11:13):
then the thickest part of the bird you want to
test with a thermometer and you take it out when
it's about one fifty eight, and it'll continue to raise
in temperature to the one sixty five and that's when
you know that it's all the way cooked and you're
good to go, and it sounds perfectly lovely. But that
(11:33):
would be the easiest way to do it, and I
think you're going to have the best results.
Speaker 2 (11:39):
Okay, one other thing. I also bought a butter fall
a turkey breath. Okay, bone in.
Speaker 9 (11:49):
Any suggestions for just the breath.
Speaker 2 (11:52):
This is I'm having Thanksgiving tomorrow, Okay.
Speaker 1 (11:57):
I like that, you know, to dance to the to
your own drum. There the breast, you're gonna you're gonna
cook it like like you do the same. You're like
I said, you're gonna about four hundred degrees and uh,
you're gonna be looking at you know, uh eight to
ten minutes per pound, four hundred and four to twenty
five something like that, and uh, there you go. If
(12:20):
you I would go the butter route. I talked about
compound butters. You can buy them, but you can make
them simply by adding your favorite herbs and spices to butter,
mixing them in, thoroughly softening that butter. A nice high
fat butter like a European butter, Irish butter like Karry
Gold or something like that is lovely. And then and
(12:43):
then you just you, just like like you and some
handsome Italian guy are on a beach and you're just
lathering him up. Just get that all over and put
that in the oven and you're gonna be good to go.
But treat it like you know, spatchcockie. It's not the
whole bird. So eight to ten minutes per pound and
(13:06):
at about four four and you'll be you'll be golden,
just like that sexy Italian guy you're hanging out with you.
Speaker 8 (13:16):
All righty, that so good, Thank you, thank you so much.
Speaker 1 (13:19):
You're very welcome, Susan so much. Happy Thanksgiving to you.
Wow that took a turn. Huh she she got all sultry.
Uh went there from just a normal call? Or was
that me? Maybe that was me? Hey William, welcome to
the show. How can I help you?
Speaker 7 (13:38):
Thanksgiving greetings to you and Amy and Cono from the
Atlantic Beach turning outside of Jacksonville.
Speaker 1 (13:43):
Oh wow, look at that. That's a dream.
Speaker 7 (13:47):
I wanted to ask you about, specifically about reheating enough
of a macaroni and cheese. I noticed at anytime that
I try to reheat either macaroni and cheese or say
restaurant salmon, it never comes out good. Maybe you can
to gross both those things. I mean, there's not a
you know, thanksgetting food. But I always wondering about macaroni
and cheesecause I notice the spaghetti tastes, great, tastes great,
(14:08):
cold tastes, great reheated macarie cheese. It's just I just
can never get to work no matter what I do
to try to bring it back to life. Just what
can I do?
Speaker 1 (14:17):
Okay? So are you talking about a baked mac and
cheese or a stove top kind of extra you know,
sauce e type, Well, like I like.
Speaker 7 (14:27):
A baked macaroni cheese. Yeah, I like you you have it.
Speaker 5 (14:29):
Thanks.
Speaker 1 (14:30):
Here's here's the issue. Baked macaroni and cheese. Depending on
how it's made, it can have egg in it and
that reheats well. But cheese is it goes from its
solid form and then it melts, and as it melts,
the oils and the fats start to separate, and that's
(14:52):
a really hard thing to kind of re imbibe back
into it. If it's a sauce style with what they
call a mornaise sauce and cheese sauce and you're doing
it on the stovetop, much easier. You add a little
cream or some milk in there, maybe a little butter,
and you slowly warm that up much easier. If you're reheating,
(15:14):
the best thing you can do to reheating anything is
inject freshness. So in this case, it is go for
the reheat and then near the very very end is
where you want to put some fresh cheese on there
and you put some fresh grated cheese on top, and
(15:35):
that's going to add that freshness, that fresh cheese element
to the top. Now, you could also put some bread
crumbs on it, and the way to do that you
can buy crumbs as well, but you put them in
a little saute pan with some butter over medium heat
and just stir them until they just kind of get
(15:57):
toasty and put that on top of the fresh cheese
and just let that melt and that'll absolutely freshen it up.
Speaker 7 (16:08):
You recommend like a sharp shadar or something like that.
Speaker 1 (16:10):
Yeah, depending on what your tastes are, but sure that
something that's gonna make it pop and you're putting it
just on the top and it's going to give you
that goodness there. But also you know, like I said,
the breadcrumbs are going to add like kind of a
new fresh crunch to it, and these things kind of
the best way to jug anything up that's been pre
made is always fresh herbs, fresh cheese, these types of things,
(16:35):
you know, maybe a little pepper on top or something
like that. These things are going to make your you
feel like there's some freshness to it, and that's the
best way. But for a mac and cheese, a baked
mac and cheese, that's that's the way I do it,
my friend, And that should take care of you.
Speaker 7 (16:51):
That's great. Could you take a second just to talk
about the restaurant salmon that never tastes good?
Speaker 1 (16:55):
Okay, restaurants say, awesome.
Speaker 7 (16:57):
Steak place here in town, who makes just a great
grilled sam. It's just terrific, But for some reason heat
it comes out rubbery, just just doesn't taste good.
Speaker 1 (17:04):
Yeah, it's it can be a tough one. It's a
fatty fish. I will tell you this. The way I
would cook it depending if it's poached. If it's poached,
it's kind of a hard thing because you're going to
try and now use dry heat to reheat it. And
that could be.
Speaker 7 (17:19):
Put on the grill.
Speaker 1 (17:20):
If it's on the grill at the way I would
do it is in a an air fryer. Yeah, okay,
that's just what the setting be.
Speaker 7 (17:29):
What would what would you?
Speaker 1 (17:30):
You know, I don't air fry that much, but really
what you're looking for is about three point fifty and
you just want to circulate it until it's it's heated through.
I think for something like that, probably one should do
you in the center. But that's really the.
Speaker 7 (17:49):
Weird air fiersmely goes down the three hundred and then
it goes up to three fifteen. Only says like fifteen
degree like set it like a three h five or
something like that.
Speaker 1 (17:57):
That's that's fine. You get it there around there and
get it to uh temp in the middle one or
so and you should be good to go. But that's
going to get that crispy outside. But you know, reheating
fish is always going to be reheating fish, is it? Chanelle?
Speaker 5 (18:15):
Yes?
Speaker 9 (18:16):
It is?
Speaker 2 (18:17):
Now?
Speaker 1 (18:17):
What a lovely name?
Speaker 9 (18:19):
Why? Thank you? Happy? No? But let's just tell it
am I face?
Speaker 1 (18:26):
Uh oh did you dump out there here? Let me there?
Speaker 6 (18:29):
You are?
Speaker 1 (18:31):
Well, thank you for calling. How can I be of
assistance to you today? Chanel?
Speaker 9 (18:36):
Okay, so I have a couple little shoulder lamb wrecks.
They're like a pound apiece. I've never cooked a lamb before.
On the packet that says good for grilling, roasting and
slow cooking, but you know that mean I can put
it in a slow cooker or a roaster. I need
(18:57):
some help.
Speaker 1 (18:58):
Okay, So where did you pick these up?
Speaker 9 (19:01):
Treat Joe's or are you preseason?
Speaker 1 (19:03):
Oh yeah, oh no, easy, peasy lemon squeeze. Okay. So
if you're doing them low and slow, as we say,
then you're cooking them about three hundred put them in
an oven, roast them at three one hundred, you're looking
at about two and a half hours or so.
Speaker 9 (19:21):
Okay, would I be able to put them in a
I have one of those like roaster oven things in
that as well.
Speaker 1 (19:30):
Sure?
Speaker 9 (19:31):
Okay about three hundred? Yeah, that's amazing. I appreciate you,
thank you.
Speaker 1 (19:38):
Very much for being here on no my pleasure. And
those are going to be delicious. What a I love
lamb and the shoulder is just such a great cut.
So you're going to have a wonderful feast today, and
just keep checking the temperature and like I said, it's
going to be the same you know, you're gonna depending
(19:58):
on how you want it cooked. You got to make
sure that it's just below the temperature you want it
to be, because it's going to raise a little bit
in temperature by five or ten degrees afterwards.
Speaker 9 (20:11):
And what is the what is the time temperature?
Speaker 7 (20:14):
Right?
Speaker 9 (20:14):
You know? I beef, that's medium. I didn't know of lamb.
You know, like you have to cook it to it
dies like chicken or no.
Speaker 1 (20:22):
No, no, you're good. You can cook it to medium,
rare or medium okay, around so.
Speaker 9 (20:29):
One for a couple of hours and that three hundred.
Speaker 1 (20:33):
In the thickest part. Yeah, oh but that sounds absolutely lovely.
So enjoy your Thanksgiving.
Speaker 9 (20:40):
Thank you so much. You have a great day yourself,
you as well.
Speaker 1 (20:44):
I love that. So he's switching up a little bit
doing a little lamb. All right, Monica, welcome to the show.
How can I help you out?
Speaker 9 (20:51):
Hi?
Speaker 4 (20:52):
My friend? How are you? I am great?
Speaker 1 (20:55):
Are you?
Speaker 3 (20:57):
I'm good?
Speaker 4 (20:58):
I actually am just your pick up my grandma. But
I've been up since about four point thirty. I made
some pecan bars, but I need another dessert, and I
was wondering if you had a you know, some quick
ideas that I could pull together.
Speaker 1 (21:14):
First of all, you're one of the most put together
people I know on the planet. How come you didn't
prep for your dessert?
Speaker 4 (21:23):
You know what my schedule is? Like?
Speaker 1 (21:24):
Oh, yes, I knew it. Here comes with the schedule business. Well,
here's the thing. I'm really a big fan of having
a couple things on hand at all times for sweet
and savory. One of them is puff pastry. You have
punk pastry, you can do any freezes and you can
(21:46):
do anything you want with it. But if you don't
have something like that, making a quick crust is super
simple with butter, some water and you know, ap flower,
So I'll purpose flower the house easy. You get apples,
anything that you have. A real simple apple dish is
just to chop up some apples. You want to make
(22:07):
sure you take the skins off and throw them in
a pan with some butter and some cinnamon, a little
bit of vanilla in there as well, maybe a bit
of brown sugar too, and you just let them caramelize
in there and you dump that on top of a
(22:27):
simple pie dough, bake that off. Oh good night, Irene.
You could put it, make them a pocket. You can
do something like that and they just are so it's
so good. Maybe a little whipped cream on top, but
the apple and the cinnamon goes really good with a
Thanksgiving meal and it takes nothing to do.
Speaker 4 (22:47):
Well. I have puff pastry, So now I'll just go
pick up some apples and I'll.
Speaker 5 (22:51):
Kick to it.
Speaker 1 (22:52):
The best thing. I love puff pastry because and I
keep it in the freezer at all times for a
couple of reasons. It's someone you could do something you
know simple, like you know, pigs in a blanket or
something for snacks, or you can, you know, put some
filet mignon in there and some you know, olive top
a nod wrapped up and bag it off. You can,
(23:15):
like you can make it as sexy as you want,
or for things like hand pies or simple it's just
little tarts with some fresh fruit on top. Is another
thing you can do. You take and you cut it
into squares and you just let them puff up, and
(23:35):
then you just get a little cookie cutter around cookie
cutter and cut the center and push it down so
it makes it like a little bowl and you put
fresh fruit in there and easy peasy. You can glaze
the outside with a little egg wash and some sugar
like it's It is the most utilitarian thing you can
(23:57):
have in the house to make anything sweet and savory.
But those are some of my favorite favorite things. You
could also put pumpkin filling in there as well. Any
of that stuff is easy peasy, I know.
Speaker 4 (24:10):
Right, I know. Well, I'm gonna I'm going to get
to it because of course I have to hit the
grocery store for all those little accoutrements. But it'll be fine.
Speaker 5 (24:19):
Happy, make it work.
Speaker 1 (24:20):
Happy Thanksgiving to you, and I'll be over shortly to
taste that.
Speaker 4 (24:25):
All right, sounds good? Happy Thanksgiving?
Speaker 1 (24:27):
All right? Of course that is a councilwoman Monica Rodriguez,
my dear friend from District seven here in Los Angeles,
and she's a good cook too. She thought I was joking.
I just invited myself. I'm going to leave my family
to go hang out with Councilwoman Monica Rodriguez. Okay, up,
(24:49):
what time are we? Okay, we can do this, Hi, Laura,
welcome to KFI.
Speaker 5 (24:57):
Real help.
Speaker 1 (25:00):
Here to help Laura. Yes, okay, two things.
Speaker 8 (25:04):
I added one real quick. I bought cheese and hulap
t Maal's. I reheated one in microwaves. It exploded, but
it's hard on the edges. I don't want to waste
the two dozens that I have. How do I heat
them up?
Speaker 1 (25:20):
Okay?
Speaker 8 (25:21):
You want to say, then my second, my second quickness,
I have a bag of yams or sweet potatoes, whatever
you call them. My husband used to make the the
the yam cast real things, but he's been gone for
three years now. I want to make it.
Speaker 9 (25:38):
Okay, but I want to make it.
Speaker 8 (25:41):
I don't know how well.
Speaker 1 (25:44):
I'm thankful that you called. Okay. Let's look at a
couple of things here. First of all, to your Tamal
or you Tamali's. Yeah, the the microwave is perfectly fine.
The thing is, you don't want to blast them, and
you want to wrap them in a get like just
(26:07):
a paper towel, and you run it under the water
so it gets and then you squeeze a little bit out.
You don't want it wet wet, but you can get
it moist. You wrap it in that and you do
them one at a time that way, and that that'll
be absolutely fine. Just don't overcook up. Yeah, So you're
basically resteaming them preferably the best that and I do
(26:28):
one offs but when I do that, I often will
have them for breakfast. So I take them out after
they've been steamed like that, I put butter on a
komal or a griddle and put butter on there, and
then I toast them them on both sides.
Speaker 5 (26:44):
Butter, Oh yeah, sister.
Speaker 1 (26:46):
Butter makes everything good. So I do that, and then
sometimes I'll put a fried egg on top, and they're
absolutely delicious. But the best way, obviously, I know, right,
you know, a little bit of that fat goodness on there.
But one of the best ways is obviously going to
be the way that you cook them in the first place,
(27:06):
and that's going to be a double boiler and steaming them.
I mean, that's that's ultimately going to be the best way,
is to steam them again, just like you would when
you cook them. As far as the sweet potatoes, it
can be any different ways. One of the ways that
is a really you know, is just roasting them on
(27:28):
a sheet pan. You can roast them on a sheet
pan with a little bit of olive oil and salt
and pepper on them, a little bit of time and
and some cinnamon, and they roast wonderfully. If you do
them in a stacked castrole dish. You could do them
the same way and then you put near the end
you put the marshmallows on there. What's that do I
(27:54):
slice them up?
Speaker 8 (27:55):
Cuba?
Speaker 1 (27:55):
Oh yeah, you want to cube them?
Speaker 8 (27:57):
The key is Cuba.
Speaker 1 (27:59):
Yeah, key is you want them all to be around
the same size because you want them to cook around
the same time, and so you want them to be
the same time. You can parboil them if you want,
kind of like you know, before you make a mashed
potatoes type thing, you can boil them for a little
bit and then put them in there. But roasting low
(28:21):
and slow is a way to get really great flavor
out of them. I love yams that way, Laura. God
bless you. Sorry for your loss, my friend. Thankful that
you are here to celebrate and give thanks on a
day like today. This is KFI heard everywhere on the
iHeartRadio app.
Speaker 7 (28:39):
You've been listening to the Bill Handle Show. Catch my
Show Monday through Friday six am to nine am, and
anytime on demand on the iHeartRadio app.
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