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:
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