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Speaker 1: It's time for Foody Friday with Neil Savedra. Neil Tomorrow's

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Speaker 1: uh two to five pm. He's at fork. Reporter is

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Speaker 1: his handle, My handle is handle And let's do it.

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Speaker 1: Thanksgiving is coming and we always do this. Neil fills

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Speaker 1: in for me on Thanksgiving Day. And so the question

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Speaker 1: we do every year picking your turkey? Do we do

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Speaker 1: a fresh turkey? Do we do a frozen turkey? Do

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Speaker 1: do we do a previously frozen turkey? Do I do

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Speaker 1: you buy a gently used turkey? Which way?

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Speaker 2: Neil? I can't hear you.

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Speaker 3: You want to hunt your own this year?

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Speaker 1: Uh? No, no, I'm not. I don't do Thanksgiving. Uh

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Speaker 1: you know, I hate my family. My family hates me.

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Speaker 2: I don't. No.

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Speaker 1: Please everybody. Everybody goes around the table. Usually we were

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Speaker 1: with Thanksgiving and what are you grateful for? And uh,

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Speaker 1: I'm grateful for low ratings? Well I worre's gratitude there?

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Speaker 2: Neil?

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Speaker 1: What kind of turkey should I buy? If I were

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Speaker 1: buying a turkey?

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Speaker 3: So you break down food and wine?

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Speaker 4: Asked a bunch of chefs and what they look for

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Speaker 4: when you're going to a grocer or something like that

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Speaker 4: looking for a turkey and they break down some really

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Speaker 4: really basic insights that I've talked about many times on

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Speaker 4: the program on the Fork Report. When you're going to

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Speaker 4: the grocery store picking the right turkeys, you know it's

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Speaker 4: going to make or break how things go. And the

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Speaker 4: first thing you look for is don't go for those

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Speaker 4: massive birds.

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Speaker 3: Coming from a big family.

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Speaker 4: I know that that's like everyone goes, I gotta get

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Speaker 4: this massive twenty five pound turkey to feed everybody. You're

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Speaker 4: better off getting two smaller birds. They're going to taste better.

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Speaker 4: You don't have to wrestle with a twenty five pound

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Speaker 4: turkey roast two smaller ones. It's about a pound pound

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Speaker 4: and a half per person is the basic rule. But

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Speaker 4: you can always add like a turkey breast or a

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Speaker 4: turkey leg if you know you're gonna have people that

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Speaker 4: want dark meat or more white meat.

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Speaker 2: So, how about the feather issue?

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Speaker 1: Do you agree that turkeys with feathers are not as

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Speaker 1: good although they may be cheaper.

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Speaker 3: They call them the pellet cleanser. No, you don't want to.

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Speaker 4: You don't get that the turkeys don't have feathers on them.

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Speaker 4: You nut so do they do originally, but not when

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Speaker 4: you eat them. They also have heads and feet originally true,

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Speaker 4: but read the labels. Chefs will often recommend looking for

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Speaker 4: terms like humanely raised, pasture, rays organic, or air chilled.

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Speaker 4: These are signals of that they're not just this massive

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Speaker 4: farmed over. You know a lot of these big birds

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Speaker 4: they can't even breed naturally. They're just genetically messed with

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Speaker 4: to become huge.

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Speaker 2: The breast area, I mean, their center of gravity.

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Speaker 1: I mean I've heard about they barely walk because the

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Speaker 1: breasts are so big they actually can fall forward. Those are, yeah,

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Speaker 1: the Dolly Parton version of turkeys.

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Speaker 4: The dub it the double breasted white turkey. Yeah, they

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Speaker 4: get they do. They get pretty massive. So whether you're

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Speaker 4: buying fresh or frozen, also keep in mind look at

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Speaker 4: the packaging. Frozen birds can actually be a great choice.

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Speaker 4: It just depends how they're frozen. At peak freshness, you've

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Speaker 4: got to allow several days to thaw, and people don't

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Speaker 4: understand that.

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Speaker 3: You don't want any tears in the packaging, anything that

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Speaker 3: can get frost in there. Those types of things are

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Speaker 3: what you're looking for in a turkey. When you're buying

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Speaker 3: it in a grosser.

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Speaker 1: What do you do and you're serving turkey up for

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Speaker 1: our thanksgiving it your place, frozen fresh.

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Speaker 4: All I've done both, and you know fresh if you

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Speaker 4: can get it, it is great.

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Speaker 3: But like I said before, when it comes to like

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Speaker 3: our friends at Wildford Foods, the freezing process is what's

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Speaker 3: important in when what in one state the turkeys were

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Speaker 3: when they're frozen. I have zero problem with a frozen turkey.

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Speaker 3: But yes I've done both.

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Speaker 1: Okay, and the Giblet send the stuff inside the turkey

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Speaker 1: was right. You know you reach in there, you feel

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Speaker 1: like a gynecologist, say you're pulling out this unbelievable stuff

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Speaker 1: and that you don't cook. Well, you listen, let me

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Speaker 1: do this when stuffing inside the turkey, I have heard you.

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Speaker 1: Never I do stuffing inside the turkey because.

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Speaker 4: It has to get to one hundred and sixty five

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Speaker 4: in the center of that and you're gonna risk the

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Speaker 4: bird at that point.

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Speaker 3: It's not worth the batchelism and the and.

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Speaker 2: The other thing. Uh. You cannot cook.

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Speaker 1: An entire turkey where it's evenly cooked because very hard.

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Speaker 4: Most chefs will say, don't try and cook the turkey altogether.

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Speaker 4: You're gonna spatch cock. It is when you you slice

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Speaker 4: it and break the breast. Now cono, it's an actual

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Speaker 4: cooking term, you wing nut.

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Speaker 1: I used to pay big money to be spatch cocked.

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Speaker 1: I just want to know that.

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Speaker 3: You know about wine, the bungholes, cono and wine.

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Speaker 2: Yeah, yeah, the punch you know, lot.

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Speaker 4: Load is actually the actual term of measurement in wine. Okay,

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Speaker 4: keep doing this all day, dirty terms, I know, all right, Neil,

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Speaker 4: you know, let's go right to it.

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Speaker 1: A new Costco salad.

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Speaker 3: So put out.

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Speaker 2: Yeah, no, it's uh yeah. Strangely enough, I'm getting a

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Speaker 2: little tired of Costco stories.

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Speaker 3: I have to tell the show is for everyone else.

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Speaker 3: It's not for you.

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Speaker 4: I know, it's not no wrong, and some of us

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Speaker 4: actually care about the listener no, and do a little

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Speaker 4: research as to what they're interested in.

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Speaker 2: That's wrong too.

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Speaker 3: Oh my gosh, your gravitational pull too much.

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Speaker 1: Costco salad quickly because I'm tired of Costco already.

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Speaker 3: Listen.

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Speaker 4: People love the Costco rotisserie chicken. Yes you're oh yeah, exactly.

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Speaker 4: So here's the deal. That famous rotisserie chicken that everybody loves,

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Speaker 4: a staple there in the warehouse deli is okay, but

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Speaker 4: now they're using that same chicken in their uh in

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Speaker 4: a new chef salad that's at the food court, and

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Speaker 4: that's kind of a big deal. They're utilizing that beloved

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Speaker 4: chicken in because I like, a chef salad really is

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Speaker 4: just like a deconstructed sandwich. I mean, you've got everything

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Speaker 4: you could possibly want in there, so the cherry tomatoes, bacon, bitch,

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Speaker 4: you got crumbled boiled eggs, You've got shredded cheddar cheese,

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Speaker 4: creamy peppercorn ranch dressing. And now it's got that rotisserie

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Speaker 4: chicken in there as well. So look for the rotessty

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Speaker 4: rabinery chicken chef salad on the menu now in the

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Speaker 4: food court.

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Speaker 1: Done done, I will do so. This one's for Amy

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Speaker 1: pumpkin pie pop tarts.

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Speaker 2: Okay, a lot of all there.

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Speaker 3: These are not new, They've been around for a while.

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Speaker 4: But I got to tell you, my wife brought some

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Speaker 4: of these home the other day, and we kind we

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Speaker 4: always joke about how something sounds better than it actually is.

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Speaker 4: Most of the time you go for a treat or something,

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Speaker 4: you go, oh, this sounds like an interesting combination, and

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Speaker 4: then it's not so great. But holy pumpkin pie, batman,

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Speaker 4: These pumpkin pie toaster treats are really tasty and they

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Speaker 4: hit the spot warm or cold, and you can find

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Speaker 4: them all over the place, and again they're new, they

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Speaker 4: just are seasonal and you can't always find them a

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Speaker 4: place but Vaughn's, Walmart, Target, Albertson's, take a look, and

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Speaker 4: you can find these and they're pretty.

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Speaker 3: They're pretty damn taste.

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Speaker 1: Well, Amy, I want to you're you're a big fan. Obviously,

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Speaker 1: do you do the toaster or not?

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Speaker 2: Or both?

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Speaker 3: Okay, So when I do have pop tarts I used

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Speaker 3: to just go grab them and eat them, and then

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Speaker 3: one time I thought, oh, it'd be nice if they're

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Speaker 3: warmed up you toast them. They're like one hundred times better. Yeah,

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Speaker 3: and you put butter on top even better. Yeah, because

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Speaker 3: it makes the crust flaky a little bit warm and

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Speaker 3: toasted warm and toast. Yeah. I can't wait to try

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Speaker 3: the pumpkin pie ones. I've never even heard of those.

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Speaker 3: They're very, very good. I was surprised.

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Speaker 1: Smoked salmon, Wow, a little bit of cream cheese, a

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Speaker 1: little bit of smoked salmon on it?

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Speaker 3: Who you.

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Speaker 2: Guys just don't understand.

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Speaker 4: Oh yeah, yeah, that's it. It's weird about the taste

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Speaker 4: buds like smoked salmon.

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Speaker 2: We are No, smoked salmon is wonderful.

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Speaker 3: I love smoked salmon. Just a podcast breakfast crea.

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Speaker 1: Why not French toasts with smoked salmon? Okay, We're done

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Speaker 1: with the foody Friday Friday