Christopher Kimball’s Milk Street Radio 2025 Thanksgiving Show! Q&A, Uncommon Pies and José Andrés's Turkey Paella
Nov 21, 2025
This week, Jet Tila, a Food Network personality and culinary expert, shares his tips on carving turkey while keeping it crispy and shares innovative appetizer ideas like samosas. Jesse Griffiths, a passionate turkey hunter, recounts his unique field experiences and recommends cooking wild turkey. José Andrés adds a twist by suggesting a delicious turkey paella, while other chefs advocate for creative alternatives to traditional turkey. Listeners also share their own quirky Thanksgiving traditions, making this a lively and informative discussion!
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Dry-Brine And Glaze For Better Turkey
- Dry-brine your turkey overnight in the fridge instead of wet brining to avoid excess steam and sogginess.
- Glaze with soy and maple for a shiny, flavor-packed finish.
Remove Breasts To Keep Skin Crispy
- Remove whole breasts before carving to preserve skin and crispness.
- Take the skin off, crisp it on a plate, then slice meat and serve skin strips on top.
Knife Technique To Avoid Skin Tearing
- Use a thin, straight-edge non-serrated knife and start cuts with light, fast sawing motions to avoid tearing skin.
- Apply more pressure only after cutting through the skin.
