Christopher Kimball’s Milk Street Radio 2025 Thanksgiving Show! Q&A, Uncommon Pies and José Andrés's Turkey Paella
17 snips
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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Wild, Heritage and Store Birds Differ
- Farm-raised and store-bought turkeys cook differently than wild birds; adjust recipes and timing accordingly.
- Heritage birds that exercised mimic wild texture better than mass-raised Butterballs.
Roast Duck As An Easier Centerpiece
- Roast duck as an easier, self-basting centerpiece that feeds six and yields usable duck fat.
- Tighten skin with boiling water and prick to release fat for crisp skin.
Whole Roasted Vegetables As Centerpiece
- Skip turkey and make a whole roasted vegetable (cauliflower, cabbage, maitake) as a carved centerpiece.
- Pair with bold sauces like port to give it gravitas and carving theater.
