Tapesearch Logo

Talking Turkey: A Holiday Special Edition

The Daily

The New York Times

News, Daily News

4.597.8K Ratings

🗓️ 23 November 2022

⏱️ 27 minutes

🧾️ Download transcript

Summary

Being tasked with the turkey on Thanksgiving can be a high-pressure, high-stakes job. Two Times writers share what they’ve learned. Kim Severson takes listeners on a journey through some of the turkey-cooking gimmicks that have been recommended to Americans over the decades, and J. Kenji López-Alt talks about his foolproof method for roasting a bird. Guest: Kim Severson, a food correspondent for The New York Times; and J. Kenji López-Alt, a food columnist for The Times.

Audio player

Transcript

Click on a timestamp to play from that location.

Note: Timestamps may have shifted due to changing advertisements

0:00.0

Today, a special Thanksgiving episode of The Daily.

0:05.1

Have you come across Turkey in your research?

0:08.6

About the high stakes quest to cook the perfect turkey.

0:13.8

Two foodwriters at the time, Kim Severson, cooking a turkey can be one of the most pain-in-the-ass

0:20.7

exercises in the American kitchen, and Jay Kenji Lopez-Alt.

0:25.6

So the mayo, you know, that one is all about getting the skin sort of flavorful and dark-brown

0:30.6

and sort of extra crispy.

0:32.4

On the hard-fought lessons that they've learned, it's Wednesday, November 23rd.

0:45.0

First, Kim Severson.

0:47.8

So why is Turkey such a vexing culinary challenge?

0:53.5

Okay, first of all, it is a giant bird.

0:57.0

Most people don't even know how to roast a chicken, and this is like five times the size

1:00.6

of a chicken.

1:02.4

Second of all, you only do it once a year.

1:04.5

So even if you made a killer turkey last year, you've probably forgotten what you did

1:08.6

and you have to start from scratch.

1:12.8

The other issue is that Turkey is notorious for needing the white meat to be cooked at

1:18.1

a different temperature than the dark meat, but it's all one bird and it can take hours.

1:23.2

So inevitably, you either have that kind of a gross, chickeny, raw thigh, or you have

1:30.5

breast meat that essentially turns to sawdust when you try to cut it.

1:36.0

And you have to imagine that screwing up the turkey gives all of your in-laws and all

1:41.5

of your friends who don't like you a great opportunity to come down on you.

...

Please login to see the full transcript.

Disclaimer: The podcast and artwork embedded on this page are from The New York Times, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of The New York Times and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.

Copyright © Tapesearch 2024.