November 28, 2024 • 24 mins
Happy Thanksgiving! The Fork Reporter Neil Saavedra hosts this Turkey Day edition of the Bill Handel Show. As an annual tradition, Neil takes your calls about Thanksgiving food, recipes, tips, and tricks.
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Speaker 1 (00:00):
You're listening to Bill Handle on demand from KFI AM
six forty KFI AM six forty Live everywhere on the
iHeartRadio app. Hey everybody, Neil Savadri here, Happy Thanksgiving. I'm
in for Bill Handle. You know him? Hi? That guy
Bill Why he spits when he talks. Yeah, I'm in
(00:21):
for him today. Just hanging out with you and doing
our thing and we're just kind of celebrating Thanksgiving together
because that's what we do every year, and I'm happy
to do it. If you have a question for me
about food, cooking, baking, whatever, eight hundred five to zero
one KFI, eight hundred five to zero one KF I,
(00:44):
let's talk to Let's talk to Susan. Hi, Susan, Hell Neo.
Speaker 2 (00:51):
Happy Thanksgiving to you.
Speaker 1 (00:52):
Oh Susan, Happy Thanksgiving to you. How are you good?
Speaker 3 (00:57):
Good?
Speaker 4 (00:58):
You may have already covered this, and I'm going to
ask again. I have a twenty one pound turkey, and yeah,
I know it's a big one.
Speaker 1 (01:08):
You got a football team coming or a big old turkey?
Speaker 2 (01:11):
Heard of?
Speaker 1 (01:12):
Okay?
Speaker 4 (01:13):
Sure?
Speaker 2 (01:14):
Both?
Speaker 4 (01:15):
And if I go online, some say to cook at
three twenty five. Some sites say three fifty one, at
three seventy five, So I'm calling the expert. What temp?
Speaker 2 (01:30):
How long?
Speaker 1 (01:31):
Okay, Well, here's the different thing. The temperature and the
time are going to be relative. They're going to work
towards each other. What you have is a big, big bird,
So time is of the essence. So you're gonna you're
you're going to look at cooking a bird that big
(01:56):
at you're looking at maybe between four and five. So
if you're doing the uh, you know, three twenty five
or you know something like that, you're you're looking at
almost knocking on the door of five hours. That's going
to keep it a little juicier because it's you're cooking
it at a lower temperature. Higher temperature is going to
(02:19):
cook it faster in less time. I mean, it's that's
really what you're dealing with. You're battling between the heat
and moisture there. So is it a brind bird? Did
you brind it? Dry? Brin it? How is it prepped?
I it? Okay? Wet Brian, Okay, wet Brian. How many days?
Speaker 4 (02:41):
Just twenty four hours? And then I rinsed it and
patted it dry, and it's been sitting in the refrigerator undercover.
Speaker 1 (02:53):
Just look at you Okay, you're good to go. You're
good to go. Yeah, you can, ye, you can do it.
If it's taking too much time. You know where to
check the temperature the thickest part of the bird. It's
right where the thigh and the breast meat there. You
don't want to be hitting any bone. But that temperature
needs to be one sixty and then you pull it
(03:16):
out of the oven and it's going to rise another
five ten degrees. So it's going to hit that one
sixty five, no problem, and then you don't overcook it.
So that's what you're hitting for. But you should expect
twenty one pound birds. Pretty big bird? Are you stuffing it?
Speaker 4 (03:33):
Okay? Yep, okay, I have dressing on this side. How
long should it rest before we carve it?
Speaker 1 (03:41):
Okay? So resting the easiest way. People go, oh, you
want to rest meat for this long? And I always go, well,
what kind of meat and all those things. So this
is the scientific rule. The scientific rule is you're taking
the temperature and the thickest part of the bird to
see when it's done right, and it goes I said
one sixty, you take it out and you let it rest.
(04:02):
You put that thermometer back in that same spot when
it drops down to one twenty. When it cools to
one twenty, then it has it's done constricting. So at
that point you cut the bird and it won't squeeze
the juices out. That's with any cut of meat. So
people always give you some sort of time and I'm like,
(04:24):
that doesn't that's not how it works. Basically, you're looking
for the protein to come back down. So if somebody
cooks their they like their steak, you know, very rare
and like one twenty five or something, then really it's
gonna come down five degrees before they can cut it,
(04:44):
because it hasn't heated up, it hasn't pulled itself together
as the heat tries to get to the center for
too long. The only time where that doesn't matter is
if you're cooking something souv'd because souvieede stays at the
same temperature, so it doesn't constrict in the same way
and that doesn't matter. But that's a very specific type
of cooking method. So if you're cooking in an oven
(05:06):
or a steak, searing it, doing all that stuff, basically
you want it to go from the top level of heat,
which in this case is one sixty that's going to
rise to one sixty five to make sure it's cooked.
It's going to start coming down. When that comes down
to one twenty. That means it is cooled down. It
is rested to the point where it's no longer constricting,
(05:29):
which you know ends up squeezing out the juices. Does
that make sense?
Speaker 4 (05:35):
Okay, yeah, it's yes. Can I asked you while roasting,
I have a convection oven. Do I put it on
bake or I can put it on roast or bake
or confection? Oh yeah, no, just a convection or roast.
Speaker 1 (05:55):
Yeah, I set here's the thing. The convection. All it
does is turn on a fan and to make it even,
which is nice and in that case it's really good
for the skin. You might want to split the difference
and start with roasting and then finish off with convection
if you want to dry out that skin some more.
(06:17):
That's kind of the method I would go. Some people
might say, ah, well, you're gonna the air is going
to be circulating, and you might get it cooked faster.
That's something you could do as well. But either way,
you're going.
Speaker 2 (06:28):
To cook that bird.
Speaker 4 (06:30):
Okay, breast up or breast down.
Speaker 1 (06:33):
I'm a breast up kind of guy. Wink wink, AnyWho.
I'll tell you why. Here's the thing. I'll tell you
where that comes from. Actually, Susan, is that the assumption
is that if it's breast down, then all the juices
are going to the breast and therefore it's going to
make them juicier. But you did everything right, and you
(06:58):
did your brine and all of that. I wouldn't worry
about it. Plus, it is really especially such a large bird,
a twenty one pound bird, to move it from breastside
down to breast side up. Some people turn it halfway through.
I don't mess with it. I don't think you're going
to notice, especially with a proper brine, And it's just
a pain. Make it as simple as possible.
Speaker 4 (07:18):
Keep breast up, Okay, got it. One more thing?
Speaker 2 (07:22):
Tenting to tent or not?
Speaker 3 (07:25):
Yes, tent during.
Speaker 1 (07:28):
You mean during bullet's in there or for during resting both? Well, yeah,
you want to tint it lightly when it's resting because
you don't want to steam the skin that you got
that beautiful crust and crispiness on. And sure you can
do the first part of the bird with foil on it,
(07:48):
and then you're going to want to do the last
part because it's going to be kind of pale with
the foil off.
Speaker 4 (07:54):
Okay, perfect, Thank you so much.
Speaker 2 (07:57):
Really reduce the anxiety for it.
Speaker 1 (08:01):
Oh well, I'm sorry. I know how much people like
anxiety these days. But I'm happy to help, and in
no way I can. Susan have a happy Thanksgiving, my friend,
and thanks for calling. Alrighty, let's go to Virginia. Hi, Virginia.
How are you out there in Oxnard? A delay?
Speaker 5 (08:23):
Yeah, yeah, My question is Okay, so I have to
cook the turkey and then I got to go someplace.
How do I reheat it or store it so that
it's still tastes decently?
Speaker 1 (08:35):
Okay, So there's a couple of things. Now, you're going
to cook the turkey and then take it to where
you're you're going to eat it with family friends.
Speaker 5 (08:41):
No, No, I'm going to cook the turkey and then I
have to go someplace for a couple of hours and
come back and serves a turkey.
Speaker 1 (08:52):
Okay, A couple of things here. So there is a
danger zone, and that is between the tempts of forty
degrees and one hundred and forty degrees, So forty degrees
and below is refrigeration or freezing, and then one hundred
(09:14):
and forty and above is cooking. So in between that
space there is problematic in the sense that if it
goes if it drops below the safety net, which is
one forty, if it drops below one forty and is
in that zone for more than two hours, it's going
(09:35):
to go back. So you are you going to cook it,
let it rest and then and then just leave. Are
you going to toss it in the fridge?
Speaker 5 (09:48):
I was going to cook it, let it rest, and
then put it in the refrigerator with boiled Okay.
Speaker 1 (09:52):
Now are you planning on, you know, doing the Norman
Rockwellian carve it at the table? Are you gonna carve
it and serve it carerved?
Speaker 5 (10:01):
I was gonna carve it at the table.
Speaker 1 (10:06):
Yeah. I think you're probably better off, uh, carving it
when you get home and then warming it up carved okay,
And that way I would put it into. I would
(10:27):
put it into foil at three point fifty and warm
it until it's one sixty.
Speaker 5 (10:34):
In Even if it's already.
Speaker 1 (10:36):
Cooked, Yes, you still have to get it up to
temperature because that temperature is going to kill bacteria. That's why,
you know, even microwaving things, it says, you know, cook
until it's one sixty five in the center, you still
have to reseat to the same temperature.
Speaker 5 (10:53):
Okay, okay. Second question, then what if I dress it
and do all the stuff that I need to do
to it, and then cook it, put it in a refrigerator,
and then come home and cook it.
Speaker 1 (11:10):
Well, how big of a bird is it?
Speaker 5 (11:13):
Just ten pounds?
Speaker 1 (11:14):
Ten pounds? Well, you're still looking at roughly and it's
you're not putting stuffing in it. No, okay, so you're
looking at probably twelve minutes a pound roughly.
Speaker 5 (11:25):
Yeah, it's about three hours.
Speaker 1 (11:26):
Yeah, So if that worked for you, that would be
the preferred method.
Speaker 3 (11:30):
Okay, I'll do that.
Speaker 5 (11:31):
That works for your time and I get home.
Speaker 1 (11:33):
Yeah that different.
Speaker 5 (11:34):
We'll eat later.
Speaker 1 (11:36):
Yeah, screw them, you're the one busting your eye.
Speaker 5 (11:38):
Yeah, we'll just eat later. I'll you know, I'll turn
the TV on.
Speaker 1 (11:43):
Yeah and watch TV.
Speaker 5 (11:45):
Yeah, we'll play scrabble.
Speaker 1 (11:47):
Yeah, don't fill up on rolls and you're good to go.
Speaker 6 (11:50):
Yeah.
Speaker 1 (11:50):
Yeah, no, I thought that's.
Speaker 2 (11:52):
What I'll do.
Speaker 5 (11:53):
I want to be safe. I do have safe sort
of certification, and I'm thinking, oh no, okay, well.
Speaker 1 (12:00):
It's all you know, it's easy to second guess, but
that's the best way is to do that. Let it
rest and you know, serve it in that state is
probably the best.
Speaker 5 (12:10):
Okay, I'll just put it in the fridge and took
it when I get home.
Speaker 1 (12:14):
There you go, all right, Vickio, happy, thank you. Hey,
look at this. Got a text from my buddy John
fueling over there at a corner butcher shop there in Laverne.
You know what, They're open eight to two, so you
got to get you know, ConA when you're on your
way home to the Ie swing. Buy there off of
(12:36):
the two ten. Go see see Johnny and say, uh,
I want a turkey for a hat, and he'll go,
we don't sell them for hats. You can go, I know,
Neil Savadrin, He'll go who and he'll call the police.
And now have you thrown out? Great story, Neil, Yeah,
(12:57):
well that's kind of riffing. No good, good folks over there.
I'm actually eating his food today as a matter of fact,
because my mother in law I'm going over to her
house and she lives near there. And picked up stuff.
If you're in Orange County looking for a place, I
highly recommend you if you need any of your stuffs
(13:19):
to check out the butchery. There's multiple locations the butchery.
Those guys were are friends of the show as well,
and they'll take care of you. I love it. We've
got we've got butcher friends all over the place that'll
take care of you. You're over there in Los Angeles,
the Foothills, got corner butcher. You're out and about. Maybe
(13:42):
you're in Breo, or you're in Newport. What is that
Eric Crystal Cove area? You know some of those places.
I think Coasta, Mesa. You got the butchery. They'll take
care of you. They got sides, they got meats's whatever,
whatever you need, they got got you taken care of. Okay,
(14:04):
let's talk to Chloe. Okay, she just left. That worked
out nicely. Let's go to Steve. Steve, welcome, Hey.
Speaker 3 (14:16):
Hey Neil, happy Thanksgiving to you and the fambam. How
you doing?
Speaker 1 (14:20):
Oh good sir? And right back at you. How can
I help you today?
Speaker 3 (14:24):
Thank you? I got my first air fryer two three
months ago. Look at you. I know I'm into that.
I'm out of the stone age.
Speaker 1 (14:35):
You get a microwave and a VCR as well.
Speaker 3 (14:38):
Please come on, I believe it. Yeah, I won't. I
won't mention the brand on the air. But I got
an eight court basket unless you want me to mention
and I have. Oh, I've got a gor Mia eight
court got from Costco. Nice great deal basket type. Okay, So, Neil,
(15:00):
a couple of questions. And by the way, I've only
cooked French fries and chicken boneless and bone in, and
that's my only experience. But I'm looking to expand my
experience first and foremost, Neil, and I've spoken to everybody,
I've done my research. What's the difference between cooking on
(15:21):
air fry, cooking on bake, and cooking on broil. I
don't get that yet.
Speaker 1 (15:26):
Okay, broil is going to punch the temperature up. Broil
is usually from a single source, meaning it's above usually above.
A broil is above they call them in salamanders in
the business when you go to a restaurant, but it
is high heat, usually five hundred degrees from above, and
(15:46):
that's good for melting cheese or to crisping up the
top of something. You don't want to do that. And
you said baking or roasting.
Speaker 3 (15:56):
Baking or air frying, and I've also cooked on air fry.
Speaker 1 (15:59):
The air Okay, air fry is going to turn on
the convection. It's going to turn on the air that
circulates around around So frying in oil is a wet
cooking method, but what it does is extracts the water.
That's what makes things crispy. So those bubbles you see,
is it pulling the water out of the food to
(16:20):
make it crispy. So although air fryers are not frying
because that's a wet method, what they are doing is
using heat and the circulation of air to dehydrate. Because actually,
strangely enough, even though deep frying is a wet method,
it is you're basically extracting the liquid out of something.
(16:46):
You're dehydrating, So it's doing that to make things crispy.
So that is that method. If you're baking with it,
it probably turns off the convection portion and is at
a temperature around three fifty, so it's going higher temperature
and circulating the air for the air fry. And that's
what I would recommend if you're going to do a
(17:08):
small turkey in an air fryer is I would do
it on air fry neil.
Speaker 3 (17:13):
When I purchased the air fryer, it came with literally
one piece of parchment paper which was at the bottom.
And I've done my research and spoken to people about
do you need parchment paper, a piece of aluminum foil,
nothing at the bottom just because of simplicity, I've been
(17:33):
using aluminum foil. Do you have an opinion on what
should be at the bottom of the air frier.
Speaker 1 (17:39):
No, I think that's fine. Some people have the only
thing difference between parchment and foil, like Martha Stewart, for instance,
never uses foil because she has concerns about foil and
aluminum touching your food. I personally don't, although I know
the dangers of it are the concerns that people might
(17:59):
think with some study, you know, studies is showing aluminum
and ties with Alzheimer's. But if it's not touching and
you're just using it to I personally use both. But
in this particular case, you could use if it's just
catching the drippings, as foil or parchment is absolutely fine.
Speaker 3 (18:22):
And speaking of the drippings, neil, and this is my
second to last question, Thank you so much. I've done
some of my chicken cooking with bone in chicken thighskay,
And I've done it both ways where I put the
bone in chicken thighs in the air fryer the entire time,
and I've also done it where I've done the bone
(18:43):
in chicken thighs where I've cooked them on the skillet,
just just to have those drippings for like ten or
fifteen minutes fall into the skillet so all of those
drippings don't fall into the air fryer. Do you have
an opinion on bone in chicken, whatever size, whatever the
case may be, to cook it one hundred percent in
(19:03):
the air fryer or maybe part of it on a
skillet and part of it out.
Speaker 1 (19:07):
No, it depends. If you're going to make a gravy.
That sounds like a smart idea to do that, And
so you have the drippings in the pan, just make
sure since it's not it's only partially cooked, make sure
you cook those drippings all the way through in a
gravy or what have you to bring them up to
one hundred and sixty five degrees. But other than that, yeah,
I'd probably do the same thing. If I was going
(19:28):
to do a gravy, I'd do the drippings because they
might dry out more with the convection on in an
air fryer, and then you have a different situation there.
So that's that's my thoughts on that. My friend, Sorry, Steve,
got to go. Kfi Neil Svader in for Bill Handle.
Happy Thanksgiving to you, Happy to be with you, answering
(19:48):
your questions, hanging out being buds. Let's talk to Chloe.
Hey there, thanks for calling back. How can I help?
Speaker 2 (19:56):
I am in charge of the turkey, Yeah you are,
You're little tin pounder. Got to take it about thirty
minutes across town, so I'm not sure how to travel it.
And do I make the gravy before? Do I take
the pan with me when I get there to make
the gravy?
Speaker 1 (20:14):
Yeah, you could make the gravy before. You may have
to reheat it and loosen it up a bit, but
you know, if if you have some chicken stock or
something like that to loosen it up there, otherwise it
might just be fine. Even a little water would do
it quite honestly. But as far as the turkey, you
should be good. This is what I would do, is
(20:36):
I would cook it, let it rest cool down a
little bit because you don't want it steaming itself. Then
i'd wrap it really well in foil and then I
you know, really tight and foil, and then i'd wrap
that with a clean towel, and then i'd put it
into a cooler, shut the cooler, and drive thirty minutes.
(20:58):
And it's probably not going to lose any temperature at.
Speaker 2 (21:00):
All, Okay, So I'm going to let it rest before
I wrap it.
Speaker 1 (21:05):
I would let it rest for a little bit because
got to cool down. You don't want it steaming the
skin or steaming itself, So i'd let it cool down
a little bit beforehand. You don't need to let it
rest completely to one hundred and twenty in the thickest
part of the bird when it cools down, as we
talked about earlier. But yeah, and then you should be
good to go.
Speaker 2 (21:26):
All right, Well, then I need to get it in
the oven a little bit earlier.
Speaker 1 (21:28):
Than I planned. Yeah, if if you weren't planning on
letting it rest a little bit, I think that's probably best.
You don't want it to rest on the way per
se because you're wrapping it up, So that would be
that would be my thought on that.
Speaker 2 (21:45):
Great, fantastic, Thank you so much.
Speaker 1 (21:47):
You're very welcome. Thanks for calling. Let's talk to Luigi
Neil Hap happy thanksgiving to you. Luigi. How can can
I help you? My friend?
Speaker 6 (22:02):
Thanks? About a couple of those big pies at Costco.
I got a pumpkin and an apple O nice. Yeah,
they've been in the fridge for about three days. Okay,
how do I warm them up? Can I warm them up?
Speaker 1 (22:15):
Well? I would warm up that apple pie. The best
way to do it is in a three one hundred
and fifty degree oven, and I would put foil over
the top so you don't burn that crust and let
that heat up. But the pumpkin pie, you don't need
to do anything. You could come to a room temp
and you'll be fine. Great, you could eat a cold
even I mean, you know I like cold pumpkin pie
(22:36):
with some whipped cream on there.
Speaker 6 (22:39):
Yeah. Yeah, the apple Now you said three hundred and
fifty per hello.
Speaker 1 (22:45):
Well, it's basically you want it to be at one
sixty five in the center, to be completely reheated, and
the foil is going to protect that crust from you know,
over cooking or browning again. So that is what you do.
They might even have their own designations on the package.
(23:06):
I can't remember you last time I had a Costco pie,
but I know them. I know them well, it's just
been a minute. But that's what you do. Roughly, reheating
stuff around three point fifty is pretty normal.
Speaker 6 (23:21):
Thanks Neil, Happy Thanksgiving.
Speaker 1 (23:23):
You're very welcome. Happy Thanksgiving to you, my friend by
we talk to Oh, you know what, I'm right up
against the clock and I should probably go to the
top of the hour, but I will give the numbers
out again. Eight hundred five to zero one five three four,
eight hundred five two zero one five three four. If
(23:43):
you're waiting online, we'll get to you when we return
eight hundred five to zero one five three four. And
I'd love for you to join me on Instagram at
fourk reporter at fork reporter on Instagram. We have fun there,
learn things and get to know each other and make
the world a better place. It's a lot for a
social media outlet, but we do it. Part of my goal.
(24:10):
More of a calling really, seven fifty seven here on
Thanksgiving more and happy to be with you. Let's don't
do it. I swear you do it. Cono, you dump
me and I will come in there and I will
knock with that poor excuse for a beard right off
your face. Neil Svader in for Bill Handle. This I'm
thankful for you. Cono. This is KFI heard everywhere.
Speaker 2 (24:34):
On the Happy Thanksgiving.
Speaker 1 (24:36):
To some of you, you've been listening to the Bill
Handle Show.
Speaker 3 (24:39):
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 KFI AM
six forty KFI AM six forty Live everywhere on the
iHeartRadio app. Hey everybody, Neil Savadri here, Happy Thanksgiving. I'm
in for Bill Handle. You know him? Hi? That guy
Bill Why he spits when he talks. Yeah, I'm in
(00:21):
for him today. Just hanging out with you and doing
our thing and we're just kind of celebrating Thanksgiving together
because that's what we do every year, and I'm happy
to do it. If you have a question for me
about food, cooking, baking, whatever, eight hundred five to zero
one KFI, eight hundred five to zero one KF I,
(00:44):
let's talk to Let's talk to Susan. Hi, Susan, Hell Neo.
Speaker 2 (00:51):
Happy Thanksgiving to you.
Speaker 1 (00:52):
Oh Susan, Happy Thanksgiving to you. How are you good?
Speaker 3 (00:57):
Good?
Speaker 4 (00:58):
You may have already covered this, and I'm going to
ask again. I have a twenty one pound turkey, and yeah,
I know it's a big one.
Speaker 1 (01:08):
You got a football team coming or a big old turkey?
Speaker 2 (01:11):
Heard of?
Speaker 1 (01:12):
Okay?
Speaker 4 (01:13):
Sure?
Speaker 2 (01:14):
Both?
Speaker 4 (01:15):
And if I go online, some say to cook at
three twenty five. Some sites say three fifty one, at
three seventy five, So I'm calling the expert. What temp?
Speaker 2 (01:30):
How long?
Speaker 1 (01:31):
Okay, Well, here's the different thing. The temperature and the
time are going to be relative. They're going to work
towards each other. What you have is a big, big bird,
So time is of the essence. So you're gonna you're
you're going to look at cooking a bird that big
(01:56):
at you're looking at maybe between four and five. So
if you're doing the uh, you know, three twenty five
or you know something like that, you're you're looking at
almost knocking on the door of five hours. That's going
to keep it a little juicier because it's you're cooking
it at a lower temperature. Higher temperature is going to
(02:19):
cook it faster in less time. I mean, it's that's
really what you're dealing with. You're battling between the heat
and moisture there. So is it a brind bird? Did
you brind it? Dry? Brin it? How is it prepped?
I it? Okay? Wet Brian, Okay, wet Brian. How many days?
Speaker 4 (02:41):
Just twenty four hours? And then I rinsed it and
patted it dry, and it's been sitting in the refrigerator undercover.
Speaker 1 (02:53):
Just look at you Okay, you're good to go. You're
good to go. Yeah, you can, ye, you can do it.
If it's taking too much time. You know where to
check the temperature the thickest part of the bird. It's
right where the thigh and the breast meat there. You
don't want to be hitting any bone. But that temperature
needs to be one sixty and then you pull it
(03:16):
out of the oven and it's going to rise another
five ten degrees. So it's going to hit that one
sixty five, no problem, and then you don't overcook it.
So that's what you're hitting for. But you should expect
twenty one pound birds. Pretty big bird? Are you stuffing it?
Speaker 4 (03:33):
Okay? Yep, okay, I have dressing on this side. How
long should it rest before we carve it?
Speaker 1 (03:41):
Okay? So resting the easiest way. People go, oh, you
want to rest meat for this long? And I always go, well,
what kind of meat and all those things. So this
is the scientific rule. The scientific rule is you're taking
the temperature and the thickest part of the bird to
see when it's done right, and it goes I said
one sixty, you take it out and you let it rest.
(04:02):
You put that thermometer back in that same spot when
it drops down to one twenty. When it cools to
one twenty, then it has it's done constricting. So at
that point you cut the bird and it won't squeeze
the juices out. That's with any cut of meat. So
people always give you some sort of time and I'm like,
(04:24):
that doesn't that's not how it works. Basically, you're looking
for the protein to come back down. So if somebody
cooks their they like their steak, you know, very rare
and like one twenty five or something, then really it's
gonna come down five degrees before they can cut it,
(04:44):
because it hasn't heated up, it hasn't pulled itself together
as the heat tries to get to the center for
too long. The only time where that doesn't matter is
if you're cooking something souv'd because souvieede stays at the
same temperature, so it doesn't constrict in the same way
and that doesn't matter. But that's a very specific type
of cooking method. So if you're cooking in an oven
(05:06):
or a steak, searing it, doing all that stuff, basically
you want it to go from the top level of heat,
which in this case is one sixty that's going to
rise to one sixty five to make sure it's cooked.
It's going to start coming down. When that comes down
to one twenty. That means it is cooled down. It
is rested to the point where it's no longer constricting,
(05:29):
which you know ends up squeezing out the juices. Does
that make sense?
Speaker 4 (05:35):
Okay, yeah, it's yes. Can I asked you while roasting,
I have a convection oven. Do I put it on
bake or I can put it on roast or bake
or confection? Oh yeah, no, just a convection or roast.
Speaker 1 (05:55):
Yeah, I set here's the thing. The convection. All it
does is turn on a fan and to make it even,
which is nice and in that case it's really good
for the skin. You might want to split the difference
and start with roasting and then finish off with convection
if you want to dry out that skin some more.
(06:17):
That's kind of the method I would go. Some people
might say, ah, well, you're gonna the air is going
to be circulating, and you might get it cooked faster.
That's something you could do as well. But either way,
you're going.
Speaker 2 (06:28):
To cook that bird.
Speaker 4 (06:30):
Okay, breast up or breast down.
Speaker 1 (06:33):
I'm a breast up kind of guy. Wink wink, AnyWho.
I'll tell you why. Here's the thing. I'll tell you
where that comes from. Actually, Susan, is that the assumption
is that if it's breast down, then all the juices
are going to the breast and therefore it's going to
make them juicier. But you did everything right, and you
(06:58):
did your brine and all of that. I wouldn't worry
about it. Plus, it is really especially such a large bird,
a twenty one pound bird, to move it from breastside
down to breast side up. Some people turn it halfway through.
I don't mess with it. I don't think you're going
to notice, especially with a proper brine, And it's just
a pain. Make it as simple as possible.
Speaker 4 (07:18):
Keep breast up, Okay, got it. One more thing?
Speaker 2 (07:22):
Tenting to tent or not?
Speaker 3 (07:25):
Yes, tent during.
Speaker 1 (07:28):
You mean during bullet's in there or for during resting both? Well, yeah,
you want to tint it lightly when it's resting because
you don't want to steam the skin that you got
that beautiful crust and crispiness on. And sure you can
do the first part of the bird with foil on it,
(07:48):
and then you're going to want to do the last
part because it's going to be kind of pale with
the foil off.
Speaker 4 (07:54):
Okay, perfect, Thank you so much.
Speaker 2 (07:57):
Really reduce the anxiety for it.
Speaker 1 (08:01):
Oh well, I'm sorry. I know how much people like
anxiety these days. But I'm happy to help, and in
no way I can. Susan have a happy Thanksgiving, my friend,
and thanks for calling. Alrighty, let's go to Virginia. Hi, Virginia.
How are you out there in Oxnard? A delay?
Speaker 5 (08:23):
Yeah, yeah, My question is Okay, so I have to
cook the turkey and then I got to go someplace.
How do I reheat it or store it so that
it's still tastes decently?
Speaker 1 (08:35):
Okay, So there's a couple of things. Now, you're going
to cook the turkey and then take it to where
you're you're going to eat it with family friends.
Speaker 5 (08:41):
No, No, I'm going to cook the turkey and then I
have to go someplace for a couple of hours and
come back and serves a turkey.
Speaker 1 (08:52):
Okay, A couple of things here. So there is a
danger zone, and that is between the tempts of forty
degrees and one hundred and forty degrees, So forty degrees
and below is refrigeration or freezing, and then one hundred
(09:14):
and forty and above is cooking. So in between that
space there is problematic in the sense that if it
goes if it drops below the safety net, which is
one forty, if it drops below one forty and is
in that zone for more than two hours, it's going
(09:35):
to go back. So you are you going to cook it,
let it rest and then and then just leave. Are
you going to toss it in the fridge?
Speaker 5 (09:48):
I was going to cook it, let it rest, and
then put it in the refrigerator with boiled Okay.
Speaker 1 (09:52):
Now are you planning on, you know, doing the Norman
Rockwellian carve it at the table? Are you gonna carve
it and serve it carerved?
Speaker 5 (10:01):
I was gonna carve it at the table.
Speaker 1 (10:06):
Yeah. I think you're probably better off, uh, carving it
when you get home and then warming it up carved okay,
And that way I would put it into. I would
(10:27):
put it into foil at three point fifty and warm
it until it's one sixty.
Speaker 5 (10:34):
In Even if it's already.
Speaker 1 (10:36):
Cooked, Yes, you still have to get it up to
temperature because that temperature is going to kill bacteria. That's why,
you know, even microwaving things, it says, you know, cook
until it's one sixty five in the center, you still
have to reseat to the same temperature.
Speaker 5 (10:53):
Okay, okay. Second question, then what if I dress it
and do all the stuff that I need to do
to it, and then cook it, put it in a refrigerator,
and then come home and cook it.
Speaker 1 (11:10):
Well, how big of a bird is it?
Speaker 5 (11:13):
Just ten pounds?
Speaker 1 (11:14):
Ten pounds? Well, you're still looking at roughly and it's
you're not putting stuffing in it. No, okay, so you're
looking at probably twelve minutes a pound roughly.
Speaker 5 (11:25):
Yeah, it's about three hours.
Speaker 1 (11:26):
Yeah, So if that worked for you, that would be
the preferred method.
Speaker 3 (11:30):
Okay, I'll do that.
Speaker 5 (11:31):
That works for your time and I get home.
Speaker 1 (11:33):
Yeah that different.
Speaker 5 (11:34):
We'll eat later.
Speaker 1 (11:36):
Yeah, screw them, you're the one busting your eye.
Speaker 5 (11:38):
Yeah, we'll just eat later. I'll you know, I'll turn
the TV on.
Speaker 1 (11:43):
Yeah and watch TV.
Speaker 5 (11:45):
Yeah, we'll play scrabble.
Speaker 1 (11:47):
Yeah, don't fill up on rolls and you're good to go.
Speaker 6 (11:50):
Yeah.
Speaker 1 (11:50):
Yeah, no, I thought that's.
Speaker 2 (11:52):
What I'll do.
Speaker 5 (11:53):
I want to be safe. I do have safe sort
of certification, and I'm thinking, oh no, okay, well.
Speaker 1 (12:00):
It's all you know, it's easy to second guess, but
that's the best way is to do that. Let it
rest and you know, serve it in that state is
probably the best.
Speaker 5 (12:10):
Okay, I'll just put it in the fridge and took
it when I get home.
Speaker 1 (12:14):
There you go, all right, Vickio, happy, thank you. Hey,
look at this. Got a text from my buddy John
fueling over there at a corner butcher shop there in Laverne.
You know what, They're open eight to two, so you
got to get you know, ConA when you're on your
way home to the Ie swing. Buy there off of
(12:36):
the two ten. Go see see Johnny and say, uh,
I want a turkey for a hat, and he'll go,
we don't sell them for hats. You can go, I know,
Neil Savadrin, He'll go who and he'll call the police.
And now have you thrown out? Great story, Neil, Yeah,
(12:57):
well that's kind of riffing. No good, good folks over there.
I'm actually eating his food today as a matter of fact,
because my mother in law I'm going over to her
house and she lives near there. And picked up stuff.
If you're in Orange County looking for a place, I
highly recommend you if you need any of your stuffs
(13:19):
to check out the butchery. There's multiple locations the butchery.
Those guys were are friends of the show as well,
and they'll take care of you. I love it. We've
got we've got butcher friends all over the place that'll
take care of you. You're over there in Los Angeles,
the Foothills, got corner butcher. You're out and about. Maybe
(13:42):
you're in Breo, or you're in Newport. What is that
Eric Crystal Cove area? You know some of those places.
I think Coasta, Mesa. You got the butchery. They'll take
care of you. They got sides, they got meats's whatever,
whatever you need, they got got you taken care of. Okay,
(14:04):
let's talk to Chloe. Okay, she just left. That worked
out nicely. Let's go to Steve. Steve, welcome, Hey.
Speaker 3 (14:16):
Hey Neil, happy Thanksgiving to you and the fambam. How
you doing?
Speaker 1 (14:20):
Oh good sir? And right back at you. How can
I help you today?
Speaker 3 (14:24):
Thank you? I got my first air fryer two three
months ago. Look at you. I know I'm into that.
I'm out of the stone age.
Speaker 1 (14:35):
You get a microwave and a VCR as well.
Speaker 3 (14:38):
Please come on, I believe it. Yeah, I won't. I
won't mention the brand on the air. But I got
an eight court basket unless you want me to mention
and I have. Oh, I've got a gor Mia eight
court got from Costco. Nice great deal basket type. Okay, So, Neil,
(15:00):
a couple of questions. And by the way, I've only
cooked French fries and chicken boneless and bone in, and
that's my only experience. But I'm looking to expand my
experience first and foremost, Neil, and I've spoken to everybody,
I've done my research. What's the difference between cooking on
(15:21):
air fry, cooking on bake, and cooking on broil. I
don't get that yet.
Speaker 1 (15:26):
Okay, broil is going to punch the temperature up. Broil
is usually from a single source, meaning it's above usually above.
A broil is above they call them in salamanders in
the business when you go to a restaurant, but it
is high heat, usually five hundred degrees from above, and
(15:46):
that's good for melting cheese or to crisping up the
top of something. You don't want to do that. And
you said baking or roasting.
Speaker 3 (15:56):
Baking or air frying, and I've also cooked on air fry.
Speaker 1 (15:59):
The air Okay, air fry is going to turn on
the convection. It's going to turn on the air that
circulates around around So frying in oil is a wet
cooking method, but what it does is extracts the water.
That's what makes things crispy. So those bubbles you see,
is it pulling the water out of the food to
(16:20):
make it crispy. So although air fryers are not frying
because that's a wet method, what they are doing is
using heat and the circulation of air to dehydrate. Because actually,
strangely enough, even though deep frying is a wet method,
it is you're basically extracting the liquid out of something.
(16:46):
You're dehydrating, So it's doing that to make things crispy.
So that is that method. If you're baking with it,
it probably turns off the convection portion and is at
a temperature around three fifty, so it's going higher temperature
and circulating the air for the air fry. And that's
what I would recommend if you're going to do a
(17:08):
small turkey in an air fryer is I would do
it on air fry neil.
Speaker 3 (17:13):
When I purchased the air fryer, it came with literally
one piece of parchment paper which was at the bottom.
And I've done my research and spoken to people about
do you need parchment paper, a piece of aluminum foil,
nothing at the bottom just because of simplicity, I've been
(17:33):
using aluminum foil. Do you have an opinion on what
should be at the bottom of the air frier.
Speaker 1 (17:39):
No, I think that's fine. Some people have the only
thing difference between parchment and foil, like Martha Stewart, for instance,
never uses foil because she has concerns about foil and
aluminum touching your food. I personally don't, although I know
the dangers of it are the concerns that people might
(17:59):
think with some study, you know, studies is showing aluminum
and ties with Alzheimer's. But if it's not touching and
you're just using it to I personally use both. But
in this particular case, you could use if it's just
catching the drippings, as foil or parchment is absolutely fine.
Speaker 3 (18:22):
And speaking of the drippings, neil, and this is my
second to last question, Thank you so much. I've done
some of my chicken cooking with bone in chicken thighskay,
And I've done it both ways where I put the
bone in chicken thighs in the air fryer the entire time,
and I've also done it where I've done the bone
(18:43):
in chicken thighs where I've cooked them on the skillet,
just just to have those drippings for like ten or
fifteen minutes fall into the skillet so all of those
drippings don't fall into the air fryer. Do you have
an opinion on bone in chicken, whatever size, whatever the
case may be, to cook it one hundred percent in
(19:03):
the air fryer or maybe part of it on a
skillet and part of it out.
Speaker 1 (19:07):
No, it depends. If you're going to make a gravy.
That sounds like a smart idea to do that, And
so you have the drippings in the pan, just make
sure since it's not it's only partially cooked, make sure
you cook those drippings all the way through in a
gravy or what have you to bring them up to
one hundred and sixty five degrees. But other than that, yeah,
I'd probably do the same thing. If I was going
(19:28):
to do a gravy, I'd do the drippings because they
might dry out more with the convection on in an
air fryer, and then you have a different situation there.
So that's that's my thoughts on that. My friend, Sorry, Steve,
got to go. Kfi Neil Svader in for Bill Handle.
Happy Thanksgiving to you, Happy to be with you, answering
(19:48):
your questions, hanging out being buds. Let's talk to Chloe.
Hey there, thanks for calling back. How can I help?
Speaker 2 (19:56):
I am in charge of the turkey, Yeah you are,
You're little tin pounder. Got to take it about thirty
minutes across town, so I'm not sure how to travel it.
And do I make the gravy before? Do I take
the pan with me when I get there to make
the gravy?
Speaker 1 (20:14):
Yeah, you could make the gravy before. You may have
to reheat it and loosen it up a bit, but
you know, if if you have some chicken stock or
something like that to loosen it up there, otherwise it
might just be fine. Even a little water would do
it quite honestly. But as far as the turkey, you
should be good. This is what I would do, is
(20:36):
I would cook it, let it rest cool down a
little bit because you don't want it steaming itself. Then
i'd wrap it really well in foil and then I
you know, really tight and foil, and then i'd wrap
that with a clean towel, and then i'd put it
into a cooler, shut the cooler, and drive thirty minutes.
(20:58):
And it's probably not going to lose any temperature at.
Speaker 2 (21:00):
All, Okay, So I'm going to let it rest before
I wrap it.
Speaker 1 (21:05):
I would let it rest for a little bit because
got to cool down. You don't want it steaming the
skin or steaming itself, So i'd let it cool down
a little bit beforehand. You don't need to let it
rest completely to one hundred and twenty in the thickest
part of the bird when it cools down, as we
talked about earlier. But yeah, and then you should be
good to go.
Speaker 2 (21:26):
All right, Well, then I need to get it in
the oven a little bit earlier.
Speaker 1 (21:28):
Than I planned. Yeah, if if you weren't planning on
letting it rest a little bit, I think that's probably best.
You don't want it to rest on the way per
se because you're wrapping it up, So that would be
that would be my thought on that.
Speaker 2 (21:45):
Great, fantastic, Thank you so much.
Speaker 1 (21:47):
You're very welcome. Thanks for calling. Let's talk to Luigi
Neil Hap happy thanksgiving to you. Luigi. How can can
I help you? My friend?
Speaker 6 (22:02):
Thanks? About a couple of those big pies at Costco.
I got a pumpkin and an apple O nice. Yeah,
they've been in the fridge for about three days. Okay,
how do I warm them up? Can I warm them up?
Speaker 1 (22:15):
Well? I would warm up that apple pie. The best
way to do it is in a three one hundred
and fifty degree oven, and I would put foil over
the top so you don't burn that crust and let
that heat up. But the pumpkin pie, you don't need
to do anything. You could come to a room temp
and you'll be fine. Great, you could eat a cold
even I mean, you know I like cold pumpkin pie
(22:36):
with some whipped cream on there.
Speaker 6 (22:39):
Yeah. Yeah, the apple Now you said three hundred and
fifty per hello.
Speaker 1 (22:45):
Well, it's basically you want it to be at one
sixty five in the center, to be completely reheated, and
the foil is going to protect that crust from you know,
over cooking or browning again. So that is what you do.
They might even have their own designations on the package.
(23:06):
I can't remember you last time I had a Costco pie,
but I know them. I know them well, it's just
been a minute. But that's what you do. Roughly, reheating
stuff around three point fifty is pretty normal.
Speaker 6 (23:21):
Thanks Neil, Happy Thanksgiving.
Speaker 1 (23:23):
You're very welcome. Happy Thanksgiving to you, my friend by
we talk to Oh, you know what, I'm right up
against the clock and I should probably go to the
top of the hour, but I will give the numbers
out again. Eight hundred five to zero one five three four,
eight hundred five two zero one five three four. If
(23:43):
you're waiting online, we'll get to you when we return
eight hundred five to zero one five three four. And
I'd love for you to join me on Instagram at
fourk reporter at fork reporter on Instagram. We have fun there,
learn things and get to know each other and make
the world a better place. It's a lot for a
social media outlet, but we do it. Part of my goal.
(24:10):
More of a calling really, seven fifty seven here on
Thanksgiving more and happy to be with you. Let's don't
do it. I swear you do it. Cono, you dump
me and I will come in there and I will
knock with that poor excuse for a beard right off
your face. Neil Svader in for Bill Handle. This I'm
thankful for you. Cono. This is KFI heard everywhere.
Speaker 2 (24:34):
On the Happy Thanksgiving.
Speaker 1 (24:36):
To some of you, you've been listening to the Bill
Handle Show.
Speaker 3 (24:39):
Catch my show Monday through Friday, six am to nine am,
and anytime on demand on the iHeartRadio app
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