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Speaker 1: Hey, it's Niel Savedri.

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Speaker 2: You're listening to kfi EMI the four Report on demand

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Speaker 2: on the iHeartRadio app. Hey, Kayla, ya Neil, what are you?

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Speaker 1: What do you? What? A weird day? Today is?

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Speaker 2: What do you get when you cross a turkey with

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Speaker 2: a centipede? What drumsticks?

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Speaker 1: For everybody? That's the legs? Ah, It's not as funny

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Speaker 1: when you got to explain it. But good one. Well,

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Speaker 1: I'm not used to working with kindergarteners. Let me teach

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Speaker 1: you got it.

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Speaker 2: Let me teach you how it, Condam Marin Nathan, let

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Speaker 2: me teach you at it.

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Speaker 1: It's a culinarition. Let me teach you about it. Let

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Speaker 1: me teach you out of six forty live everywhere in

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Speaker 1: that art radio app.

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Speaker 2: Good Saturday afternoon to you boy, what a rainy day.

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Speaker 2: It's the Fork Report all things food, beverage and beyond

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Speaker 2: in this November fifteenth day as we are heading face

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Speaker 2: first into Thanksgiving, which is like the super Bowl of cooking,

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Speaker 2: baking and all that great stuff. I am your friendly

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Speaker 2: neighborhood folk reporter Neil Sevadra.

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Speaker 1: How do you do? So?

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Speaker 2: Here's a little bit high the scenes, Poor Kayla and

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Speaker 2: crew at all.

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Speaker 1: What a weird day.

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Speaker 2: So it's raining right and pretty torrentially depending on where

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Speaker 2: you are, So that's one thing. And having guests come from,

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Speaker 2: you know, from a distance sucks for one, and we

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Speaker 2: feel for them because these are hard working people that

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Speaker 2: are in the hospitality industry and the like. And then

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Speaker 2: we find out that the elevators are down at the station,

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Speaker 2: so that puts another crick in it. And I've been

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Speaker 2: feeling like my body's trying to come down with something,

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Speaker 2: and it gets worse midday. So I'm like, all right,

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Speaker 2: the universe is saying, let's just keep everybody separated, and

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Speaker 2: so that's what we're doing. We're shifting to some phone

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Speaker 2: interviews and I'm here at home today and hopefully whatever

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Speaker 2: I am my body's trying to come down with won't

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Speaker 2: be spread to anybody and nobody will have to bring

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Speaker 2: food up four or five flights and all that. But

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Speaker 2: we are missing out on homemade tamalis from one of

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Speaker 2: our guests and some really good food. Yeah all right,

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Speaker 2: really yeah, no, I just found that out. I know

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Speaker 2: it goes to get in hand with the rain.

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Speaker 1: It's just I'm sorry, I said by lunch, what if

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Speaker 1: you guys want.

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Speaker 2: What if you guys want, I'll have it brought in

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Speaker 2: at least, but then we will pay for it and

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Speaker 2: they'll have to I'll give them a heavy tip.

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Speaker 1: And they won't mind coming out in the rain.

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Speaker 2: But anyway, so it's a little bit of a weird day,

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Speaker 2: but I think it actually worked out for the best

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Speaker 2: because I don't want to get anybody sick either. So

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Speaker 2: but thanks to Kayle for being flexible and Mario as well.

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Speaker 2: All right, so let's get into turkeys a shall we.

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Speaker 2: Turkeys are one of those things.

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Speaker 1: You know. Poultry as a whole is difficult because.

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Speaker 2: The you know, it's an animal, and in the case

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Speaker 2: of trying to cook an animal hole there are different

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Speaker 2: hoops that need to be jumped through, and a lot

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Speaker 2: of chefs will tell you they're not thrilled about cooking

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Speaker 2: whole turkeys. So here's the battle. The logical thing to

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Speaker 2: do is to parse or fabricate. Continue to fabricate the animal, right,

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Speaker 2: break down the dark meat from the light meat, because

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Speaker 2: they cook differently.

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Speaker 1: One has more fat.

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Speaker 2: Of course, the dark meat comes from a couple of things,

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Speaker 2: not only the fat content, but also the use of

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Speaker 2: those parts of the animal. So the legs get oxygen

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Speaker 2: differently because they're holding up a hold on a sneeze standby.

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Speaker 1: Sorry, oh yeah, it's coming. I can feel it. I'm

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Speaker 1: glad you see.

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Speaker 2: I'm gonna be ground zero for another round of COVID

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Speaker 2: or something the station.

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Speaker 1: No, I just know it. Anyways, Sorry about that.

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Speaker 2: So the oxygen is, you know, being sent to those

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Speaker 2: areas that are holding the broad up, that are using

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Speaker 2: it to move, to run, to do these things.

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Speaker 1: And I really like dark meat.

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Speaker 2: Now I love poll and I know to a lot

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Speaker 2: of people doesn't have flavor, but it depends if you're

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Speaker 2: getting a twenty five pound turkey. That is not normal.

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Speaker 2: Turkeys don't get to twenty five pounds.

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Speaker 1: Now. Growing up, my mom would have to.

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Speaker 2: Get big turkeys because there's seven kids in the family

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Speaker 2: plus parents, plus my nephew Chris grew up with us

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Speaker 2: and he's basically like a younger brother to me, so

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Speaker 2: you know, as a big family. But as I learned

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Speaker 2: more about turkeys growing up, and of course having a

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Speaker 2: love for food, I will tell you this one of

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Speaker 2: the best tips I can give you is better to

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Speaker 2: do two smaller turkeys, roast two smaller turkeys, or deep

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Speaker 2: fry or retisserie whatever you're however, you're going to be

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Speaker 2: cooking than it is to do one large one one

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Speaker 2: Now your cook the cooking time is going to be,

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Speaker 2: you know, not exactly the same as cooking just one

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Speaker 2: fifteen or twelve pound turkey, but pretty close, which is

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Speaker 2: going to be easier and better to manage than a

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Speaker 2: large bird. Plus just manipulating the size of the bird.

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Speaker 2: So that's going to be one of my first tips.

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Speaker 2: A couple of things that you're gonna want to look

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Speaker 2: for when it comes to picking a turkey out at

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Speaker 2: a local grocer. Now, if you have a butcher shop nearby,

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Speaker 2: then obviously you're going to be able to communicate what

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Speaker 2: you're looking for. We have some of our favorites. Of course,

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Speaker 2: you have the butchery. They're all over southern California. They

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Speaker 2: have a handful. That guys are great. We love them.

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Speaker 2: They've been on the show many many times. They know

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Speaker 2: what they're doing and they can walk you through any

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Speaker 2: of those things. They have their sides as well. Of course,

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Speaker 2: the Corner butcher Shop. We love John and the boys

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Speaker 2: there and everything that they do for the community in Laverne.

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Speaker 2: They've been very kind, and these are both places that

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Speaker 2: KFI hosts have gone out to. Now a sponsor and

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Speaker 2: partners that I love as well is Wildfork Foods. The

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Speaker 2: thing is with Wildfork Foods, a lot of people aren't educated.

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Speaker 1: On them yet.

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Speaker 2: And when I say that, that's because they aren't educated

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Speaker 2: about the freezing process. So people think I want fresh,

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Speaker 2: not frozen. Both two different have two different connotations and connotations,

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Speaker 2: and that frozen is not fresh. Now I realize it

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Speaker 2: seems like an oxymoron, but the reality is if you

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Speaker 2: freeze something, flash freeze food at its peak, then it

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Speaker 2: is a snapshot, a photo of that in time. So

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Speaker 2: imagine a picture of you when you're fresh faced at eighteen.

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Speaker 2: That doesn't change. You will always be eighteen in that moment,

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Speaker 2: and flash freezing does the same thing. It freezes in

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Speaker 2: that moment, and when properly cooked or defrosted, you're going

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Speaker 2: to get the fresh results. I wouldn't say that if

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Speaker 2: I didn't believe it, And the big change for me

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Speaker 2: has been Wild Fork Foods. Their meat and their poultry

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Speaker 2: are fantastic. Having said all of that, if you go

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Speaker 2: to your standard grocer and I put those in the

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Speaker 2: same categories, the butchers and wild fork foods. The difference

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Speaker 2: is if you're going to your local grocer. There's some

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Speaker 2: tips and understanding that you should have when you're picking

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Speaker 2: out your birds. When we come back back, i'll explain

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Speaker 2: what those are, give you some tips because you can

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Speaker 2: still get great birds. So stick around and we'll get

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Speaker 2: back more into picking your turkey for technique of the

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Speaker 2: week on the Fork Report. Stick around, We got more

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Speaker 2: to come. It's the Forkport of Neil Sevadra KFI AM

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Speaker 2: six forty. Obviously a lot going out with in the

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Speaker 2: south Land with rain and the like.

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Speaker 3: Lit you're listening to the Fork Report with Neil's on

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Speaker 3: demand from KFI AM six forty.

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Speaker 1: I'm Neil Savedra. Thanks for hanging out today.

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Speaker 2: It is a gloomy, rainy Saturday for sure, probably gonna

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Speaker 2: get some rain some more tomorrow. Of course, this impacts

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Speaker 2: the roads the fire areas from January and we're keeping

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Speaker 2: an eye on that in the KFI news room. Of course,

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Speaker 2: Eileen Gonzalez is here. She will jump in if there's

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Speaker 2: anything you need to know and any road closures, any

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Speaker 2: of that stuff. So don't worry, stay here. We will

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Speaker 2: infotain you hopefully in addition to making sure that you

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Speaker 2: get all the information you needs no reason to go

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Speaker 2: anywhere else. All right, So Thanksgiving is coming and it's

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Speaker 2: going to come quick. Also want to remind you that

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Speaker 2: with that time and the holidays comes to Pastathon. So

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Speaker 2: Pastathon season is upon us, and this is where we

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Speaker 2: raise not only pasta and sauce for kids and two

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Speaker 2: feet hungry kids in the Southland here along with Katarina's

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Speaker 2: Club and our friend Brunos Serrata from the Anaheim White House.

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Speaker 2: But we start that off with some broadcasts. You've got

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Speaker 2: Conway's going to be broadcasting next Friday, I believe, and

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Speaker 2: we'll make sure we get that information for you. And

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Speaker 2: then next Saturday, I'll be broadcasting at Wendy's in Mission

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Speaker 2: via Ho. I think Conway's going to be out at

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Speaker 2: a smart and final. So Saturday, a week from today,

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Speaker 2: I'll be at Wendy's and Mission via Ho. That's two

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Speaker 2: three zero, two to two Alicia Parkway, Mission via Ho

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Speaker 2: and we'll be there two to five next week. I

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Speaker 2: hope you come out. I'm going to have some swag.

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Speaker 2: I think I'll do some cutting boards and things like

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Speaker 2: that for you. First come first served. Of course we're

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Speaker 2: talking about turkeys now going to if you're buying from

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Speaker 2: a grocer, just a couple things to think about size,

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Speaker 2: Like I said, better to go with two small or

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Speaker 2: two not too small, tw small turkeys like twelve to

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Speaker 2: fifteen pounds.

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Speaker 1: And it is to try and get a bigger bird.

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Speaker 2: The bigger the bird gets, really you're losing a lot

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Speaker 2: of flavor in that process, so keep that in mind

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Speaker 2: as you're choosing your bird. Second is you know, look

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Speaker 2: at the label. You want to know by how the

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Speaker 2: bird was raised and fed and all these things, because

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Speaker 2: that's going to change the flavor and the quality. So

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Speaker 2: looking for pasture raised birds, birds were you know, roaming

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Speaker 2: and forage outdoors. Free range is also in that. Typically

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Speaker 2: again smaller limited areas is make them that allows them

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Speaker 2: to do that. Organic always a good sign if you

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Speaker 2: can no added water solution or brind preferably air chilled

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Speaker 2: unless you want to prebind brind bird. When I do

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Speaker 2: pre brind birds at you know, anywhere at a butcher

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Speaker 2: shop or anything like that, one of the things that

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Speaker 2: I look for is I like the dry brine, and

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Speaker 2: there's some people are like, well that's not a bright Yeah.

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Speaker 1: The chemical reaction is the same. Salt pulls the fluids.

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Speaker 2: Out of the bird, breaks down the salt, and then

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Speaker 2: the bird reabsorbs it through osmosis and you get that

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Speaker 2: really wonderful taste in there. Things like that are important.

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Speaker 2: You know, you don't want any of the packaging opened,

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Speaker 2: you don't want any tears, anything that in the process

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Speaker 2: of freezing may have changed the integrity of the bird.

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Speaker 2: Keeping these things that in mind and trusting your instincts

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Speaker 2: are really going to be the best if you want

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Speaker 2: to bypass a lot of hassle. The first time that

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Speaker 2: I saw this at wild Fork again sponsors and partners

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Speaker 2: of the program, but they just have I'm a fan

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Speaker 2: of their products. This was the first time when we

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Speaker 2: were out there last week that I saw that they

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Speaker 2: have a fully cooked one and I think it's somewhere

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Speaker 2: around five hours from frozen, already seasoned, all of those things,

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Speaker 2: And if that's the process you want to go, I

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Speaker 2: think that's an awesome option. If you don't want to

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Speaker 2: mess with those things, all right, stick around. We have

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Speaker 2: just a metric butt ton of great people we want

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Speaker 2: to introduce you to or bring back to the show,

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Speaker 2: including our friend Karen Ross from talling Rand down the

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Speaker 2: street from the station which does a big to do

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Speaker 2: for Thanksgiving. Stick around, go no where. It's The Fork Report.

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Speaker 2: I'm Neil Savadri k I AM six forty.

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Speaker 3: You're listening to The Fork Report with Nil Sevadra on

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Speaker 3: demand from KFI AM six forty