1 00:00:00,320 --> 00:00:04,360 Speaker 1: But right now it's time for the big Thanksgiving turkey 2 00:00:04,400 --> 00:00:05,840 Speaker 1: recipe from Matt money Smith. 3 00:00:05,920 --> 00:00:11,440 Speaker 2: Come on, hello, turkey, just come right over here. Matt 4 00:00:11,480 --> 00:00:14,360 Speaker 2: wants you on the Petros and Money Show sort of 5 00:00:15,520 --> 00:00:16,720 Speaker 2: get out your base deck. 6 00:00:17,640 --> 00:00:20,120 Speaker 1: What a baster. Oh that's like a pillow. 7 00:00:20,920 --> 00:00:23,599 Speaker 2: Yeah, as it's time to give thanks to our King 8 00:00:23,640 --> 00:00:27,240 Speaker 2: of the kitchen, whose food nobody here has ever actually tasted. 9 00:00:29,760 --> 00:00:32,600 Speaker 2: It's Matt money Smith's turkey recipe. 10 00:00:34,120 --> 00:00:41,120 Speaker 3: Oh pee, from my humble beginnings. I was reminded yesterday 11 00:00:41,159 --> 00:00:44,040 Speaker 3: on a text chain with my cousins Jeff Back and Hammond, Indiana, 12 00:00:44,159 --> 00:00:46,559 Speaker 3: we'll spend Thanksgiving with my end Via, who just celebrated 13 00:00:46,560 --> 00:00:51,000 Speaker 3: her ninetieth It's crazy to think we crammed four sets 14 00:00:51,000 --> 00:00:55,080 Speaker 3: of parents along with four Zudoc kids, three Marshals, three Wambas, 15 00:00:55,080 --> 00:00:57,920 Speaker 3: and three Smiths and to no more than a one 16 00:00:57,920 --> 00:01:00,960 Speaker 3: thousand square foot house that belonged to and marry Zudoc. 17 00:01:02,640 --> 00:01:06,679 Speaker 3: Did we complain though, because Mary could really cook and 18 00:01:06,760 --> 00:01:07,360 Speaker 3: bake like a. 19 00:01:07,319 --> 00:01:08,759 Speaker 1: Mother scratch amazing. 20 00:01:09,319 --> 00:01:14,200 Speaker 3: And we ate and ate and ate, with eleven of 21 00:01:14,240 --> 00:01:17,080 Speaker 3: those thirteen cousins being boys. After the food was consumed, 22 00:01:18,080 --> 00:01:20,520 Speaker 3: the football on the television was over, we proceeded to 23 00:01:20,520 --> 00:01:22,200 Speaker 3: beat the living hell out of one another while our 24 00:01:22,240 --> 00:01:25,480 Speaker 3: parents got drunk on michelob or if it was a 25 00:01:25,480 --> 00:01:27,320 Speaker 3: good year at work, lowenbrow. 26 00:01:28,640 --> 00:01:30,600 Speaker 1: They were being really must have been a really special 27 00:01:30,680 --> 00:01:33,240 Speaker 1: night some cheap red wine. 28 00:01:34,200 --> 00:01:37,120 Speaker 3: What I'm getting at is one thing I learned from 29 00:01:37,480 --> 00:01:41,640 Speaker 3: uh my upbringing is the meal is what's most important, 30 00:01:42,360 --> 00:01:43,720 Speaker 3: not the company. 31 00:01:43,880 --> 00:01:44,760 Speaker 1: If the meal. 32 00:01:44,680 --> 00:01:47,960 Speaker 3: Sucks, everybody's in a bad mood. So let's make sure 33 00:01:47,960 --> 00:01:50,400 Speaker 3: we get that turkey right. And one thing I learned 34 00:01:50,400 --> 00:01:54,160 Speaker 3: from Grandma Zudoc. You can never use too much salt. 35 00:01:54,520 --> 00:01:57,320 Speaker 3: You can never use too much butter. You can never 36 00:01:57,480 --> 00:02:01,280 Speaker 3: use too much lard. To hell with galeries. On Thanksgiving, 37 00:02:01,320 --> 00:02:05,160 Speaker 3: don't you dare let your significant other, be it your 38 00:02:05,240 --> 00:02:07,680 Speaker 3: husband or your wife, or your mother or your your 39 00:02:07,680 --> 00:02:12,160 Speaker 3: in laws, don't you dare let them use low fat 40 00:02:12,840 --> 00:02:16,800 Speaker 3: or low carb or whatever hell that be organic f 41 00:02:17,400 --> 00:02:22,200 Speaker 3: that This is Thanksgiving and we're going full flavor, full fat, 42 00:02:22,400 --> 00:02:25,760 Speaker 3: full calories. We do it this day because this day 43 00:02:25,800 --> 00:02:30,120 Speaker 3: is about consuming food. It's year sixteen here, pee, we 44 00:02:30,120 --> 00:02:33,840 Speaker 3: started in seven, and we constantly get the well, you know, 45 00:02:35,160 --> 00:02:37,760 Speaker 3: I'm gonna put something in the cavity, some rosemary and 46 00:02:37,800 --> 00:02:41,639 Speaker 3: apples and uh, you know the Italian spice, some basil, 47 00:02:42,360 --> 00:02:43,000 Speaker 3: some basil. 48 00:02:43,280 --> 00:02:47,240 Speaker 1: Guess what that may be great, people don't. Some people 49 00:02:47,240 --> 00:02:48,919 Speaker 1: don't like the spice. 50 00:02:49,040 --> 00:02:51,880 Speaker 3: They may have an aversion to the Italian spice or 51 00:02:51,919 --> 00:02:55,000 Speaker 3: to the time. But everybody likes butter and salt. That's 52 00:02:55,000 --> 00:02:56,520 Speaker 3: why we like going out to eat. And you can 53 00:02:56,560 --> 00:03:00,880 Speaker 3: attest to this because restaurants use a un conscionable amount 54 00:03:00,880 --> 00:03:03,160 Speaker 3: of butter and salt in their dishes when you are 55 00:03:03,200 --> 00:03:04,680 Speaker 3: not watching them prepare something. 56 00:03:06,560 --> 00:03:07,720 Speaker 1: I don't know what you're talking about. 57 00:03:10,040 --> 00:03:13,880 Speaker 3: This recipe has a ton of butter and salt. And 58 00:03:13,919 --> 00:03:15,840 Speaker 3: that's the thing about having turkey. It's got to be 59 00:03:15,880 --> 00:03:18,560 Speaker 3: moist in buttery. So when you're cooking the bird, you're 60 00:03:18,600 --> 00:03:21,079 Speaker 3: gonna be asked to carve the bird. And that's why 61 00:03:21,120 --> 00:03:22,760 Speaker 3: you cook it. If you've got to carve it, you 62 00:03:22,840 --> 00:03:25,200 Speaker 3: better cook it because you're responsible for it. It's reflection of 63 00:03:25,240 --> 00:03:29,040 Speaker 3: you to your guests. There are pre bind birds out there. 64 00:03:29,040 --> 00:03:29,560 Speaker 1: That is fine. 65 00:03:29,720 --> 00:03:31,880 Speaker 3: If they are pre brined, you are good. You want 66 00:03:31,880 --> 00:03:33,680 Speaker 3: to go that route because it has become more popular 67 00:03:33,760 --> 00:03:35,040 Speaker 3: and so many people have learned that you got to 68 00:03:35,040 --> 00:03:38,680 Speaker 3: briind the bird because the salt. The nature's the protein 69 00:03:38,720 --> 00:03:41,280 Speaker 3: and the meat it traps and retains water. The pre 70 00:03:41,360 --> 00:03:44,120 Speaker 3: brind birds are fine. If you have one that is 71 00:03:44,160 --> 00:03:47,440 Speaker 3: not pre brind. It is one half cup of table 72 00:03:47,440 --> 00:03:50,120 Speaker 3: salt per gallon of water, which means for an average 73 00:03:50,120 --> 00:03:52,200 Speaker 3: sized bird, you're probably going two gallons of water one 74 00:03:52,240 --> 00:03:55,040 Speaker 3: cup of salt. Throw the turkey in there, refrigerated overnight. 75 00:03:55,080 --> 00:03:59,240 Speaker 3: All right, that's tonight tomorrow. Get your oven ready, you 76 00:03:59,280 --> 00:04:01,240 Speaker 3: know the whits. You got to pull it out. Make 77 00:04:01,240 --> 00:04:04,000 Speaker 3: sure you have it at the lowest position. Let's say 78 00:04:04,040 --> 00:04:05,760 Speaker 3: you got a twelve to eighteen pound bird. That oven 79 00:04:05,840 --> 00:04:07,880 Speaker 3: is going to be at four hundred. If it's bigger 80 00:04:07,920 --> 00:04:10,760 Speaker 3: than eighteen, go four twenty five. The one thing if 81 00:04:10,800 --> 00:04:12,800 Speaker 3: you don't have that you may struggle to find today 82 00:04:12,920 --> 00:04:15,560 Speaker 3: is that v rack to put in the roasting pan. 83 00:04:15,640 --> 00:04:17,960 Speaker 3: To put that bird on. You line it with tinfoil 84 00:04:18,360 --> 00:04:21,279 Speaker 3: heavy duty, preferably, poke a bunch of holes all over 85 00:04:21,320 --> 00:04:22,240 Speaker 3: at twenty five of them. 86 00:04:22,480 --> 00:04:25,279 Speaker 1: Yeah, got to be confused with the iron cross. 87 00:04:26,040 --> 00:04:28,240 Speaker 3: But that could work if you get creative. 88 00:04:30,160 --> 00:04:31,479 Speaker 1: Put it in a large roasting pan. 89 00:04:32,400 --> 00:04:34,000 Speaker 3: And if you don't want to turn your bird halfway 90 00:04:34,000 --> 00:04:35,200 Speaker 3: through and just leave it in there, the whole time. 91 00:04:35,240 --> 00:04:36,680 Speaker 3: Don't put on the foil, just use the rack and 92 00:04:36,760 --> 00:04:40,200 Speaker 3: roasted breast up. But here we go. Now we're onto Thursday. 93 00:04:40,240 --> 00:04:42,520 Speaker 3: Grab the stock pot, pull the turkey out, rinse it 94 00:04:42,520 --> 00:04:44,719 Speaker 3: out inside and out. Pad it dry with paper tiles, 95 00:04:45,400 --> 00:04:48,240 Speaker 3: you know. Tuck and tie the drumsticks in the wingtips 96 00:04:48,279 --> 00:04:50,559 Speaker 3: with the kitchen twine. You're good there. Butter lots of butter. 97 00:04:51,600 --> 00:04:55,880 Speaker 3: I like doing at least two tablespoons. Personally, I like 98 00:04:55,920 --> 00:04:58,680 Speaker 3: to do three melted butter on the breasts. Use it all, 99 00:04:59,240 --> 00:05:01,440 Speaker 3: flip it over, brush the back with another two or 100 00:05:01,440 --> 00:05:04,839 Speaker 3: three tablespoons of melted butter, and you're gonna start with 101 00:05:04,880 --> 00:05:08,120 Speaker 3: the breast down. You're going to roast that thing for 102 00:05:08,120 --> 00:05:10,840 Speaker 3: forty five minutes at four hundred if it's eighteen or 103 00:05:10,920 --> 00:05:13,599 Speaker 3: under an hour if it's bigger. Pull it out. Keep 104 00:05:13,640 --> 00:05:17,159 Speaker 3: the oven door closed. Don't let that heat escape. Very important. 105 00:05:18,320 --> 00:05:21,800 Speaker 3: Reduce the heat to three twenty five. Don't burn your hands. 106 00:05:21,880 --> 00:05:24,280 Speaker 3: Use the potholders. Grab the bird. Flip the breast side up. 107 00:05:24,640 --> 00:05:27,599 Speaker 1: We've had at least three or four listeners have terrible burns. 108 00:05:27,960 --> 00:05:31,200 Speaker 3: Exactly potholders. Make sure you got that right. Add another 109 00:05:31,880 --> 00:05:34,560 Speaker 3: grip of butter. When you flip it breast side up, 110 00:05:34,600 --> 00:05:37,480 Speaker 3: more butter on them breasts. Roast it for another fifty 111 00:05:37,520 --> 00:05:41,240 Speaker 3: minutes to an hour for the smaller bird, hour fifteen 112 00:05:41,360 --> 00:05:43,880 Speaker 3: for like fifteen to eighteen, and another two hours if 113 00:05:43,880 --> 00:05:46,080 Speaker 3: it's above eighteen pounds. The thing is now Hopefully you 114 00:05:46,080 --> 00:05:48,400 Speaker 3: have one of those instant read thermometers. They're pretty affordable now, 115 00:05:48,480 --> 00:05:50,040 Speaker 3: not like two hundred bucks when they first came out, 116 00:05:50,040 --> 00:05:51,520 Speaker 3: so it's easy. You don't have to worry about that 117 00:05:51,560 --> 00:05:56,160 Speaker 3: red thing popping out. It's really temperature because they're so accurate. Now, 118 00:05:56,160 --> 00:05:58,080 Speaker 3: you want the thickest part of the breast and thigh 119 00:05:58,279 --> 00:06:01,480 Speaker 3: to be at least one sixty five. I should say 120 00:06:01,520 --> 00:06:03,480 Speaker 3: the breast one sixty five to thigh one seventy five. 121 00:06:03,520 --> 00:06:06,520 Speaker 1: There you go. This is a big key. Though. 122 00:06:07,760 --> 00:06:10,240 Speaker 3: I know that bird looks delicious. I know it is 123 00:06:10,279 --> 00:06:13,600 Speaker 3: golden brown, and there is so much butter you are salivating. 124 00:06:14,640 --> 00:06:17,000 Speaker 3: But when you pull it out of the oven, put 125 00:06:17,000 --> 00:06:18,920 Speaker 3: some foil on top. I like to put a nice 126 00:06:18,960 --> 00:06:22,800 Speaker 3: big beach towel over the foil as well, and let 127 00:06:22,880 --> 00:06:25,719 Speaker 3: the turkey stand. You gotta let it to cook in 128 00:06:25,760 --> 00:06:28,679 Speaker 3: its own juice, in its own juices for thirty minutes, 129 00:06:28,720 --> 00:06:30,240 Speaker 3: forty minutes if it's a bigger bird, because if you 130 00:06:30,240 --> 00:06:31,440 Speaker 3: pull it out and you cut it right away, all 131 00:06:31,480 --> 00:06:33,360 Speaker 3: that moisture is just gonna come spilling out. Now yet 132 00:06:33,400 --> 00:06:33,920 Speaker 3: dry turkey. 133 00:06:34,600 --> 00:06:37,479 Speaker 1: Oh you can't have that, man now my screen people 134 00:06:37,480 --> 00:06:38,440 Speaker 1: get really mad. 135 00:06:38,560 --> 00:06:40,120 Speaker 3: Right, They're like, wait, I did everything and it was 136 00:06:40,120 --> 00:06:43,719 Speaker 3: still dry. Yet you cut it too soon. My secret 137 00:06:43,760 --> 00:06:47,919 Speaker 3: move right before I carve it, stick of butter. Lube 138 00:06:47,920 --> 00:06:51,599 Speaker 3: it up, lubid up, fresh out. It's nice and warm, 139 00:06:51,640 --> 00:06:53,800 Speaker 3: and that stick as your hold knit just starts melting 140 00:06:53,839 --> 00:06:57,280 Speaker 3: all over the place. Uh again, really not my secret move, 141 00:06:57,320 --> 00:07:00,600 Speaker 3: but Mary Zudoc special. By the way, leave the oven on. 142 00:07:00,880 --> 00:07:02,920 Speaker 3: More on that in a moment. Carbon if you've never 143 00:07:02,920 --> 00:07:04,480 Speaker 3: done it, you bend the legs away from the body. 144 00:07:04,480 --> 00:07:07,560 Speaker 3: They'll pop. Cut with your knife along the natural line. 145 00:07:07,600 --> 00:07:10,760 Speaker 3: You'll expose the joint and it'll come off easily. The 146 00:07:10,840 --> 00:07:13,200 Speaker 3: keel bone right there in the middle where the breast is. 147 00:07:13,720 --> 00:07:16,320 Speaker 3: Make that slit and then just pull that breast ride 148 00:07:16,400 --> 00:07:17,920 Speaker 3: off the bone with your knife. It should come off 149 00:07:17,960 --> 00:07:19,640 Speaker 3: real easy. Keep the skin on it all the way 150 00:07:19,640 --> 00:07:21,880 Speaker 3: to the joint wings. Last thing you pull off again 151 00:07:21,960 --> 00:07:24,160 Speaker 3: natural separation at the joint, break it off, cut it off. 152 00:07:27,040 --> 00:07:30,840 Speaker 3: It will be moist. I promise if you follow these instructions. 153 00:07:30,920 --> 00:07:33,560 Speaker 3: After you put all that meat on the platter, I 154 00:07:33,640 --> 00:07:35,080 Speaker 3: like to throw it back in the oven for like 155 00:07:35,080 --> 00:07:37,160 Speaker 3: three to four minutes, get a little bit of heat. 156 00:07:37,000 --> 00:07:39,520 Speaker 1: On there, nice and warm. 157 00:07:39,000 --> 00:07:42,600 Speaker 3: And then you serve it up and everybody wins. And 158 00:07:42,640 --> 00:07:43,720 Speaker 3: that's our turkey recipe. 159 00:07:46,080 --> 00:07:51,320 Speaker 1: There are a couple questions now, Matt. Okay. This one says, wait, pee, 160 00:07:51,320 --> 00:07:54,840 Speaker 1: please ask money for me? How much cocaine? Again? 161 00:07:56,240 --> 00:07:59,840 Speaker 3: I like to do a gummer. Okay, I like to 162 00:07:59,840 --> 00:08:04,000 Speaker 3: do a little little gummer there right before, like right 163 00:08:04,080 --> 00:08:05,760 Speaker 3: after I pull it out of the brine. Just give 164 00:08:05,760 --> 00:08:07,680 Speaker 3: you a little pep in your step, and then I 165 00:08:08,320 --> 00:08:09,680 Speaker 3: think you can blow a line right when you put 166 00:08:09,720 --> 00:08:11,840 Speaker 3: it in. Okay, you know, blow a line. Or you 167 00:08:11,880 --> 00:08:13,320 Speaker 3: may want to wait till you flip it over, because 168 00:08:13,320 --> 00:08:15,040 Speaker 3: that's when you get like your hour hour fifteen. So 169 00:08:15,040 --> 00:08:17,000 Speaker 3: it gives you a nice little little bit of time 170 00:08:17,040 --> 00:08:18,920 Speaker 3: to just kind of come down off the initial rush 171 00:08:19,880 --> 00:08:20,200 Speaker 3: before it. 172 00:08:20,320 --> 00:08:25,760 Speaker 1: Do you sugar the turkey with the this? There's some 173 00:08:26,120 --> 00:08:29,120 Speaker 1: one guy asks what's more important potholders or the beach towel. 174 00:08:30,200 --> 00:08:32,840 Speaker 3: I like the beach towel because people put foil on 175 00:08:32,920 --> 00:08:34,440 Speaker 3: it and it's just a little too thin, and I 176 00:08:34,480 --> 00:08:37,520 Speaker 3: feel like the heat escapes. The beach towel is kind 177 00:08:37,520 --> 00:08:41,320 Speaker 3: of something I learned from smoking smoke at six, from 178 00:08:41,360 --> 00:08:44,240 Speaker 3: smoking those briskets and stuff on the smoker. You wrap 179 00:08:44,280 --> 00:08:45,400 Speaker 3: it in a beach towel and you throw it in 180 00:08:45,440 --> 00:08:47,400 Speaker 3: like a cooler, and man, it just keeps it warm 181 00:08:47,440 --> 00:08:49,960 Speaker 3: for hours. And so I noticed that it ends up 182 00:08:50,000 --> 00:08:52,520 Speaker 3: holding heat in a lot better when you put the 183 00:08:52,520 --> 00:08:54,360 Speaker 3: foil on it, because obviously you can't wrap a beach 184 00:08:54,400 --> 00:08:56,439 Speaker 3: towel over an exposed bird. And then I like to 185 00:08:56,520 --> 00:08:58,760 Speaker 3: roll that beach toll on there, but don't burn yourself. 186 00:08:58,760 --> 00:09:00,439 Speaker 3: I mean, it's hard to flip that bird when it's 187 00:09:00,440 --> 00:09:02,360 Speaker 3: been cooking for an hour at four hundred and twenty 188 00:09:02,400 --> 00:09:04,000 Speaker 3: five degrees. You're gonna burn your hands if you don't 189 00:09:04,040 --> 00:09:04,760 Speaker 3: use the potholders. 190 00:09:05,040 --> 00:09:07,520 Speaker 1: Does the salt water from the beach towel add to 191 00:09:07,559 --> 00:09:10,400 Speaker 1: the flavor? Yes, that's does. 192 00:09:10,440 --> 00:09:12,400 Speaker 3: The sand gives it a little bit of a crunch. 193 00:09:12,520 --> 00:09:17,880 Speaker 1: Oh good, some texture, now, this is important, Matt. Salted 194 00:09:18,000 --> 00:09:18,959 Speaker 1: or unsalted butter. 195 00:09:20,160 --> 00:09:24,640 Speaker 3: I like to go personally salted, but that's. 196 00:09:24,440 --> 00:09:27,320 Speaker 1: Sad, really killing two birds with one stone, I really am. 197 00:09:28,200 --> 00:09:31,440 Speaker 3: I personally like salted, but I think that's to me 198 00:09:31,600 --> 00:09:34,280 Speaker 3: like salted versus unsalted is a preference of taste. I 199 00:09:34,760 --> 00:09:37,680 Speaker 3: happen to like salted butter, the wife likes unsalted. We 200 00:09:37,840 --> 00:09:38,800 Speaker 3: rarely meet in the middle. 201 00:09:39,240 --> 00:09:40,880 Speaker 1: A lot of beach towel, Like. 202 00:09:41,480 --> 00:09:45,800 Speaker 3: I'll be honest, like, this is something I recently discovered 203 00:09:45,800 --> 00:09:50,200 Speaker 3: because again from the smoking the meat the brisket, bringing 204 00:09:50,240 --> 00:09:52,160 Speaker 3: it off and wrapping it in that beach towel and 205 00:09:52,160 --> 00:09:55,959 Speaker 3: throwing throwing it in the cooler, and it really blew 206 00:09:56,000 --> 00:09:58,640 Speaker 3: my dome how well it is able to contain the heat? 207 00:09:59,440 --> 00:10:04,640 Speaker 1: Blue R don't mom, that really did Just whoa wow. 208 00:10:05,240 --> 00:10:09,280 Speaker 1: May Well, there you have it, Matt's turkey recipe