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With Thanksgiving almost here, we are bringing back one of our favourite episodes, and if turkey is on your menu this year, this one is a must-listen.
When we first recorded this episode, I had never really cooked a turkey. Well, I am very happy to report that I have now successfully cooked a turkey, and in this episode, you can hear exactly how I got there. Jody and Kirstie share their best turkey tips, including how big a bird you really need, why a good thermometer is your best friend, and how to make lots of homemade gravy. Plus, the tip that surprised me most: you can cook your turkey a day or two ahead, so you can spend less time stressing and more time enjoying the people around your table. Whether you are a seasoned pro or roasting your very first bird, there is something here for everyone!
Key Topics & Takeaways:
- Kitchen Stories: Kirstie shares a "Weekly Win" recipe for a Zucchini Meat and Cheese Lasagna, perfect for using up garden gluts or eating gluten-free..
- The Turkey Manifesto: Jody introduces the ultimate guide to decision-making for your bird. This includes choosing between fresh or frozen and determining the right size (aim for 1.5 lbs per person).
- Brining Basics: The chefs explain the difference between wet and dry brining.
- Tip: Dry brine with 1 teaspoon of kosher salt per pound of turkey for 24 to 48 hours.
- Temperature Matters: Stop guessing and use a thermometer.
- Breast meat should reach 157°F to 160°F.
- Thigh meat should reach 175°F.
- The Make-Ahead Hack: Jody’s secret to a relaxed holiday is cooking the turkey the day before, carving it cold, and reheating it in stock and butter.
- Gravy Gold: How to use turkey necks and roasted bones to create a rich stock, ensuring you never run out of gravy.
Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.
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