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Worry free.boom boom! get free next business day shipping or .1 hour in-store pick up shopping season solved at office depot officemax or officedepot.com. rob: a live look at manhattan, look at that big bird, the macy s thanksgiving day parade will kickoff hopefully without any problems in a few hours. jillian: everyone keeping a close eye on windss, gametime decision this morning to see if those floats will fly. in the meantime. rob: all the stuff you can buy. ....
Turkey so the breast area registers 170 ° and the side is 180. when you exceed those temperatures that is when your turkey dries out. if you have those temperatures it will be moist for you. jillian: what if you lost your meat thermometer or don t have one? ask guests if they can bring one or ask your neighbors if you can borrow one. usually you can find one and there are convenience stores that are open on holidays if you have to make a last-minute grocery run. rob: my family we do turkey medium rare. jillian: there is always the thing you can t find in the morning. rob: how do you deep fry a turkey from susan in louisville, kentucky? we answer all kinds of different cooking questions, deep frying, air frying is a ....
Rob: the but above talk line expert has the answers. here is george from reno, nevada asking if he should buy a fresh or frozen turkey. if you are able to get your hands on a fresh turkey, gopher that because it is obviously going to be when we are ready to cook today which is easier. they are both pretty easy. if you buy in advance you put it in the refrigerator, no more work than buying a fresh turkey so it is a preference on how early you buy your turkey versus how long you want to store it. jillian: jason asks my turkey is dry, how do i avoid that? they don t want him admixture. a common question we get on the talk line. what you need to do is use a meat thermometer as your cooking to make sure you cook your ....
It will come off in one nice piece. rob: right up against the breast bone. that enables you to put it down followed. this is the grain part. look at the way the lines are running and cut across that and make your slice. turn it to your knife side so you can squeeze a little bit and go against the grain, according to a native and in, too thin and it will dry when you bring it to the table. then it is an actual bite and it enables you to slice up against the grain as it should be which is why it is tender. rob: you still get gravy. jillian: why do you want to go against the grain or with the grain? we don t have cutting, we have that if you shorten those fibers that is why it seems so tender. ....
Jillian: jill welcome back.happ. butcher gave us tips on how to carve the perfect turkey. rob: now he is putting us to the test in our annual turkey carveoff. but, ray, real quick, is going to give us a refresher on what we are doing. you are starting with. after your turkey has rested. start alongside the breast. take the leg off. leg, separate the drum and thigh, take the bone out of the thigh and prove to the breast take it one whole piece. put it on cutting board and slice it against the grain at least a quarter to an 8-inch thick. jillian: i m the judge. [laughter] jillian: what s everyone laughing at. ready? 30 seconds on the clock? go. all right. ....