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