Deep Frying Turkeys for Thanksgiving

Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine if a turkey gets golden, mashed potatoes turn fluffy, or a pie gets that crisp crust.

As the weather gets cooler and the holidays approach, chef Dan Souza from Cook’s Illustrated and America’s Test Kitchen joins Ira to answer listener questions about the science behind holiday cooking.

Ready for even more cooking science? Listen to a past episode about an oft-overlooked protein source—complete with the Science Friday staff’s favorite recipes. Plus, learn about six foods that might fill our plate in a warming climate. 

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