The Survival Podcast Thanksgiving Prep with Chef Ken Daniels- Epi-3762
Nov 19, 2025
Chef Ken Daniels, a seasoned professional chef and caterer, shares his expertise on Thanksgiving cooking. He covers crucial tips on thawing turkey, brining methods, and spatchcocking for even cooking. Ken emphasizes using the carcass to make rich stock and gravy, and offers advice on clever side dishes like apple-pomegranate slaw and crispy roasted potatoes. He also shares dessert recommendations and festive beverage pairings, ensuring your holiday meal is a hit while keeping it stress-free.
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Thaw And Prep Early
- Take frozen turkeys out of the freezer several days before cooking so they fully thaw in the refrigerator or a cooler with ice.
- Clean and prepare your fridge, pans, and coolers ahead of time so Thanksgiving day isn't spent finding space and supplies.
Choose Brine Based On Space
- Use wet or dry brines to season and retain moisture; dry brines save fridge space and create drier skin for crisping.
- If wet-brining in a cooler, add ice to keep the bird chilled and safe during the soak.
Part The Bird For Control
- Part out the bird (breasts, leg quarters, wings) to cook pieces to their ideal temps and monitor with probes.
- Hold cooked pieces in a cooler wrapped to keep them hot without overcooking until serving.
