How to Survive Thanksgiving | Episode 11

Cannonball with Wesley Morris

The New York Times

News, News Commentary, Arts, Society & Culture

4.7 • 9.4K Ratings

🗓️ 17 November 2016

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

To nourish your souls this week, we’re serving up some serious comfort food live from the kitchen of the New York Times food editor Sam Sifton. Sam literally wrote the book on Thanksgiving, and he walks us through how to make the perfect gravy, his tips for carving the turkey and his most important rules for the meal. And because this year’s Thanksgiving is going to be different for many families, we talk about how to navigate postelection tensions and practice radical acceptance. Plus: the case for replacing turkey with fried chicken and Jenna’s tips for traveling.

Transcript

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0:00.0	Do you guys hear that?
0:05.0	That is the sound of turkey drippings sizzling in a pan.
0:10.2	We're here with Sam Sifton by the way, we're in his kitchen in Red Herb Brooklyn.
0:12.9	I'm Wesley Morris.
0:14.3	I'm Jenna Wortham and this is still processing.
0:18.2	I think it's giving episode.
0:24.0	So Sam Sifton, welcome, food editor at The New York Times, author literal wrote the book
0:31.5	on Thanksgiving which you should buy in 2012.
0:35.4	It's delightful.
0:36.4	It's amazing.
0:37.4	A lot of rules, few recipes, awesomeness.
0:40.5	Go to guide.
0:41.5	And you've got a column in the magazine.
0:43.0	Yeah, man.
0:44.0	That I use frequently.
0:45.0	Anyway, The New York Times magazine, by the way.
0:48.0	We're making gravy.
0:49.0	Yes, we are.
0:50.0	What was the sizzling?
0:51.0	So that was a bunch of turkey fat, essentially, that rendered out of a turkey thigh that I cooked
0:57.1	for us to eat for lunch today.
1:00.8	And it's just sitting here in the pan sizzling away.
	...

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