Talk turkey to me
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What is the main topic discussed in this episode?
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Introducing Odoo. It's the only business software you'll ever need. It's an all-in-one, fully integrated platform that makes your work easier. CRM, accounting, inventory, e-commerce, and more. And the best part? Odoo replaces multiple expensive platforms for a fraction of the cost. That's why over thousands of businesses have made the switch. So why not you? Try Odoo for free at Odoo.com. That's O-D-O-O dot com.
It's a finicky, dry bird.
I think he gets a horrendous reputation.
He brines the turkey overnight. in a paint bucket.
You guys, I love Thanksgiving. I'm what you would call a professional guest. I show up to my cousin's house with a side dish, my sparkling personality, and a to-go container. Because I'm leaving here with something. Of course, the centerpiece for most Thanksgivings is the turkey. And if you're unsure of what you're doing, taking on that bird can feel daunting.
That turkey is so lucky. I've never seen such a beautiful turkey.
But friends, this time, it's going to go great. Because this week on Explain It To Me, we'll cover it all. Why we eat turkey, how not to feel disgusting afterwards, and what it takes to make a turkey they'll talk about for years to come. To start, we got a professional chef.
My name is Hamil Whaley, and I'm a chef, a recipe developer, a video creator, and an author.
And he's worked on some pretty high-profile Thanksgivings.
So I worked at this restaurant that was along the parade route for the Macy's Thanksgiving Day Parade.
Oh, my gosh.
We're not talking about Santa Claus. It's Kool-Aid Man, presented by Kraft Foods.
Well, he's left his pineapple under the sea and has traded it for flying high above the parade. There he is at SpongeBob SquarePants.
So for their one year, I had to cook almost 80 turkeys.
80?
Yeah, 80 turkeys. And that's not even counting the sides and the mash and the stuffing. And that was a light year. The year prior, I think it was, they needed 160 turkeys.
Yeah. Can you walk me through what that's like? Like, is there a point where you're just like, oh, my gosh, how do I manage this? Let me pull a bear and lock myself in the freezer.
And just a lot of crying yourself to sleep at three in the morning. Yes, sure. But it's all about planning, just like Thanksgiving at home. Thanksgiving in a restaurant is all about planning.
Yeah, if this is someone's first time doing the turkey or they're trying to redeem themselves from a turkey fail from a prior year, what are some tips they can use to do this successfully?
Write a very solid game plan. take a piece of paper, write out everything you need to make, write out approximately how much time it's gonna take, write out if it needs to go into the oven, if so, at what temp and how long. And from there, you kind of are building a puzzle. So things come out hot at the same time and you're not stuck waiting for potatoes. There's nothing worse than just waiting for potatoes, because I feel like often at home, when we're just having dinner, we're waiting for potatoes. And when it comes to your turkey, low and slow is your friend. So you want to cook it in a really, really low oven until the different parts of your turkey are at the temp that you're looking for. And then you're going to pull it out, crank your oven up, and then you're going to glaze your bird or you're going to baste it in some butter and then throw it back into the oven.
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Chapters
5 chapters
1
What is the main topic discussed in this episode?
0:00–10:01
2
How do professional chefs prepare dozens of turkeys for big events?
10:01–15:43
3
What step-by-step game plan does a chef recommend for a stress-free Thanksgiving?
15:43–17:50
4
How should you brine and cook a turkey to avoid dryness?
17:50–24:45
5
What common thawing and timing mistakes do Butterball experts help callers fix?
24:45–31:39