Talking Turkey: A Holiday Special Edition

<p>Being tasked with the turkey on Thanksgiving can be a high-pressure, high-stakes job. Two Times writers share what they’ve learned.</p><p>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.</p><p>Guest: <a href="https://www.nytimes.com/by/kim-severson">Kim Severson,</a> a food correspondent for The New York Times; and <a href="https://www.nytimes.com/by/j-kenji-lopez-alt">J. Kenji López-Alt</a>, a food columnist for The Times. </p><p>Background reading: </p><ul><li>From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection.<a href="https://www.nytimes.com/2022/11/14/dining/turkey-in-a-bag-thanksgiving-cooking-gimmicks.html"> Here are the oddest and most memorable</a>.</li><li>The secret to great Thanksgiving turkey<a href="https://www.nytimes.com/2022/11/07/dining/thanksgiving-turkey-mayonnaise.html"> is already in your fridge</a>, according to J. Kenji López-Alt. </li></ul><p>For more information on today’s episode, visit <a href="http://nytimes.com/thedaily?smid=pc-thedaily">nytimes.com/thedaily</a>. Transcripts of each episode will be made available by the next workday.</p>