930in716 November 22, 2017 Attention turkey chefs

Wednesday, November 22nd

Transcript - Not for consumer use. Robot overlords only. Will not be accurate.

It's 930. In 716. Today it's all about the Turkey and specifically intended for the wind in your house responsible. For the cooking. Listen up. I'm a little unorthodox like to start my Turkey out upside down at 375. Degrees for an hour. And then flip them back over and then load it temperature to three and a quarter and you're looking at roughly around fifteen minutes per pound. I'm Tim Wenger seems everyone has a trick but this guy he's an expert so listen he's a chef. And it's the busiest day at a store that offers prepared. Thanksgiving meals yesterday as dazed by the business day of the week it's been a busy week all week on. I'm not a Turkey being caught that's probably and up cohort around 400 pounds of Turkey this week. Along with all the improvements on the stuffing mashed potatoes sweet potatoes shift in Mars and at the market in the square sometimes people are pretty and intimidated and that cook a Turkey it's it's a big. Imposing looking bird but it's really rather sounds simple look look like what. No mistakes to people make I was looking at FaceBook yesterday I have a friend who. Who's going through recipe books one by one and Lola do all these really fancy recipes in the post results on FaceBook. And even she admitted that the other day during batch of chicken soup she toss in what she thought was the knack. But it turned out to be that Bagwell. Shipments and stuff and it and it expanded and suddenly realize you look down you see oh my gosh there's a piece of plastic down there. I'd there's similar kind of mistakes that people need to worry about when their cooking a Turkey what what can go wrong I mean you you put it a roster to put in the oven your way right. I'm true I'm a lot of people have made that mistake and left the bag of give blitz in the Turkey when they they cook it. Lotta people don't cook it long enough and it comes time put on the table and is still raw you need to cook at approximately fifteen minutes per pound. Did you want to use a meat remembered to make sure. A lot of people have been terrible it's a pretty heavy birdie got to be careful make you got a panel with hands because many turkeys have ended up on the kitchen floor over the years. We're talking Turkey this morning's chef Tim Marsden is with us from the market in the square. Everything you need to know about that getting have prepped ready for the next day's big cooking of course if you have a question you'd like us to ask him. You can texted to us at 3930s. With us for a couple of segments spouse will get to those questions. Wanna go a little controversial here though. There's probably big debate many families where do you weigh in plain old roasted Turkey brine Turkey or put it on the friar and the and the India side here. I'm a traditionalist at Angel and women go with the roast Turkey have had fried turkeys they're good they're skins nice and crispy. On the inside is very moist. It's a dangerous thing to do we gotta be careful when you're fright and in your backyard Aaliyah. Making caused a lot of difficulties. Some people are very big in the brine and Brian is really just marinade. It's odd I've had it once or twice and that it does changes it makes a lot more oyster. But the flavors a little different side. At pioneer it's it's really just assault in the water sultan stock mixer so it does change so playwright like that traditional roast Turkey. You talk a little bit about the your shaft how does that work because to my mind salt would polled hold water out and then you'd have a drier Turkey. But it doesn't necessarily end up being the case I know is that the case that the assault mr. him for some reason sort of closes that this skin. And keep some moisture inside. Your Turkey ill take old less time to clock if you brine it using its Bryant from like eight to 24 hours. Now. Are you surprised. That so many people go the frying route you mention how dangerous it can be if you don't really know what you're doing. So many people don't know what they're doing cooking a Turkey in the other if they wants to get that deep Fryer it's been it's been a new wave for the past and all half a dozen years result. It's something different change up Holliday. On some people get bored with just a roast Turkey. All right here's a couple of questions coming in our text line and if our listeners out there that would like to add their two cents you can do it at 3930. Stuff first question how many pounds per minute to microwave Turkey would you even do that. Don't you must have a very large Mike waiver are really small Turkey. I don't have any clue to be honest with the how many minutes per pound in a microwave but if you're gonna attempt that. I think you probably should come see me at the market in the square let me help you out right now what about just a regular on stuff 35 pound Turkey another question here what in Tampa I'll law. I'm a little unorthodox elect to start might Turkey out upside down at 375. Degrees for an hour. And then flip back over. And then load it timers for the three and a quarter and you're looking at roughly around fifteen minutes per pound and send their technique and aired that flipping it around did is that something you recommend everybody does serve is gives us something like. Well what it would it does is like that. The aggressor UC dry and it gives a chance to defect from the guys in the and the lace the drip down into the Turkey it is for an hour and it just makes that white meat a little bit. Moist now here is so one question that's probably a pretty important one that a lot of people are of little unsure of where do you put the thermometer in the Turkey because I'm guessing placements pro he pretty key in getting an accurate read. You wanna take more than one reading you wanna take a reading in the open the breast deep into the center of the press but you also really wanna put it into the the thigh and it makes her doesn't go all the way into the cavity. Because that'll be the last part that really cook's talent. We're talking Turkey at a tomorrow chef Tim Morris him from the market in the square. Answering all your Turkey related questions and Tim I didn't know there could be so many Turkey related questions are you surprised that all you turn around so all the questions pouring in is this a typical Thanksgiving. I think is typical everybody has questions like I said that there are people get really nervous as an imposing com bird to cook although it's a rather simple process but people always have a lot of. Questions and read before the outbreak before we stereotypes Karen at the White House there. You said you sort of use this on orthodox way some people are having us wanting to have us repeat it. Butcher bird and take me through the process time on one side in the flippant tiny more to. Is how much again for Islamic he rants of bird really good put it in grossing panda has Iraq so it's above the juices. Heather oven preheated 375. Degrees. Put it breasts down cook it for an hour. Flip it over lower temperature at three and a quarter. And and that flipping does what. That's slipping does for allows that moisture that fat from the of this size in the lace it drip down in the press and helps keep that that burden. Moist. Now there's some questions as to stuffing the Turkey people want something maybe besides stopping to put in the Turkey making it moist it is there anything besides stuffing. Not downward that you can use a rice. When I'm cooking and I always cook this topic on the side so yours is addressing that stuffing so to speak. No it's stuffing and dressing goes on sale I'll I'll check ferret out it's still the stuffing even if it's not stuff the gravy is something you mentioned is. Being something people kind of take for granted in mess up every now a man. It can be hard to make on the gravy from there drip means you gotta make carried the green so stripping so it's wiser. You're gravy is going to be heavy and oily. You can make it simple that the degrees it seasonable salt and pepper and of those Jews that down below the Turkey and a little Turkey stack. Stick with a little cornstarch. But it's always good. Have a couple guitars are packets in Turkey gravy on the site as you never have been upgraded one of the questions are text line what to do with the jobless my mother in law uses them in her gravy. The gravy is great the tablets I'm not a real fan up for what you do with Jim let's. If any isn't just like your mother in law does you can use him as a pace to make a stock. So enhancer gravy but does else ties his his poem out and throw away and there's no such thing as a stupid questions somebody asks. Howell you flip the Turkey do you just grab it was a mother met some flip it over you could on this is if you take a long handle spoon put it inside the cavity. Grab the back candidate Turkey with the parrot Ponce and just quickly just flip it over we're joined by market in the square shaft Tim Mars and talking all about your Thanksgiving dinner and taking your questions on the tax line this morning we won it trying gates whose many of your questions as we can so. That's him while we just start with this the best way when you're all done to refrigerate. The Turkey I mean is this person over thinking it to just put a plea stick in the fridge. Well you could put the plate and stick indifference for a day but that has hub bigger crowd you're having your house. You can deep bone it ticket separate the lakes and the wings. A separate the press meet. Put impact is that appropriate for your your family and pop right in the freezer. We've got to know a couple more questions coming in on the tax by two of them are similar here. One person asking Kenny Turkey breast of Turkey. Be slow cooked overnight if so what temperature. Another person says that they've basically taken a 27 palm bird put in the oven at eleven at night and then cook it 200 degrees over the entire overnight. Slow cooking is that something that that you would even recommend. What let recommended it it would probably work good that the cook the Turkey breasts well overnight and lowered all depends how heavy that is. On that made dry out you know you have to have a lot of stock in the bottom of that pain in those ways it might dry out a whole Turkey good duet you're gonna have to lump. If you want that brown Chris outer skin you're gonna have to turn up somewhere at the end of the process. Now when I made that Turkey last year my wife did something that I'd never heard of before it slammed their day in mandate somebody's texting in. That there wife is always had them rub softened butter all over the Turkey. He says I thought it was just oil. There's really a million ways to do this there there's a hundred always a good I have been asked and never heard of the man race and I didn't either until last year I turned out great I have heard of it like with grilled cheese because the mayonnaise burns at a a different point than the oil someone your frying something in the skillet I've heard of using managed to kind of adjust that I've never heard Turkey's. Well hey I guess it it works. Well depending on what your recipe calls do you trust the recipe even if it's something that you might not be used it. If it's a new recipe never tried before you gotta you gotta try it out I'll have to try the man is just it just to see what is it it looks like and how it taste. Hmmm I used just out of oil salt and pepper on the outside the Turkey you can use butter. It's really a more of a personal choice I think two more off the text line here one person saying other than stuffing look that put the Turkey to enhance the flavor. Another person asking about using aromatic things like celery and onions. I used to doing we had to get talked about values he wants type flip to Turkey back over. I use he put paramedics around and values salary. Carrots and onions big news and garlic cloves if you prefer and that will just enhance the flavor of the Turkey and also the trip means down below. In studio with this is chef Tim Morris in the mark kick in this square take your questions on everything having to do with Turkey in the spread tomorrow Tim a lot of questions and I'm pouring into our tax line. All morning long and a couple of them happened to do with. Cooking the Turkey in an oven bag now personally. Is it weird it out anytime an oven bag has to be used there's something about putting a bag in the oven just doesn't seem right says the had any experience with a Turkey in a bag before. Yes that I've caught many hold on boneless Turkey breast and bank. On it's an official way cook and I don't see any downside to food except. You have to at some point toward the end open that bag up on the keeps that Turkey nice and moist but you wanna and that brown color to the outside the Turkey for appearance sake. Talk a little bit about side dishes we haven't had a chance to touch on that what you big secret or is there a special recipe that you do that to the average home cooked. Doesn't necessarily think of there is there's a lot of different recipes out there I keep it fairly basic. I don't like the basics stopping with the celery and onion and butter you can add just about any ago agreeing to the stuffing. All right have used to work for a gentleman and always an Italian sausage and walnuts and apples and raisins. I'm so you can take that and just about any direction you like to go I just. I think you've touched on a controversy in an in our household and and I hope relatives analysts think. We like many families will go to one family one side and the in laws later and and and one side in particular there's always kind of battle. Everyone wants things to be traditional with and one personal brings something that's really out of the box. And sometimes it works for other times people get him and say. You know just where is where's the green beans in the Campbell's soup stick with it stick with the regular stuff how do you weigh in. I I use he stick with the regulars up is that I can't do the green beans and and it that much from soup. Comment like my green beans is lately glance inside Tate was little salt separate Tutsi garlic maybe. But you've got to have the basic sweet potatoes whether their mass with the one roast him in the oven as a different apps and gotta have mashed potatoes. Of course you gotta have cranberry in my house we've got to have the old. And can Kelley blue ribbons on the plate they're absolutely ring I don't play it seems like a clip that it. The recipes might differ from family to family but around Thanksgiving time it's always the same traditional things you see on the table every year. Yes and as it used to always traditional I think most people considered as an holiday it's that holiday for family and friends to get together. And using keep it fairly basic and simple and some continuity aren't the desserts the only time people get kind of exotic it's always the mystery you know what time is going to be on the table. If Giambi almost always have to have a pumpkin pie and now hi. And it might my dad was still alive he always had to have a mincemeat pie but we use him mix it up you know for me a four haven't dessert I need chocolate. You'll have look at chocolate fudge cake I'm more have opposed cheesecake on the table but you've got to have the pumpkin pie for. Those people that are a 100% traditional here's another one for the tax like how do you prevent it by from sticking to that by play. I am Seth not a paper. Why don't I don't have that secret necessary to have to ask filled out how to market. But I think if you pay us pray that little panned release. Is to come out without no problem is that isn't the best way to do it to pick up a time somewhere like the market in the square I mean how many times how Y easy is it we're been talking Turkey but. Messing up up high seas way easier than messing up the Turkey. It probably has once again not a baker but you know we have a great scratch bakery at the market in the square and they've got just about any kind of variety of high you'd be looking for. I wanted to jump back to what appears to be a controversy brewing here on the tax line Joba TA or no one says if he throws up the gym but he's not a cook. Another says they like to give the simplest of cat they deserve it people don't and a third person says no eat the jobless. Well again you're gonna have your opinion there we've talked briefly earlier you hate to throw out food city could use again bliss to make a stock. I'm too used for a soup down the line curves something different with some. Back Monday happy Thanksgiving and happy holidays everyone. That's 930 and 716. We're back tomorrow with another edition from the studios of WD EA and buffalo all.