The Rise of Deep Fried Turkey and Butterball's Legacy

Being tasked with the turkey on Thanksgiving can be a high-pressure, high-stakes job. Two Times writers share what they’ve learned.

Kim Severson takes listeners on a journey through some of the turkey-cooking gimmicks that have been recommended to Americans over the decades, and J. Kenji López-Alt talks about his foolproof method for roasting a bird.

Guest: Kim Severson, a food correspondent for The New York Times; and J. Kenji López-Alt, a food columnist for The Times. 

Background reading: 

• From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection. Here are the oddest and most memorable.
• The secret to great Thanksgiving turkey is already in your fridge, according to J. Kenji López-Alt. 

For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.

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