If you roast your turkey on a pre-heated pizza stone, you can avoid the dreaded task of flipping the piping hot bird midway through the cooking process, says Lan Lam of 'America's Test Kitchen.' This episode originally aired on Nov. 16, 2023. Learn more about sponsor message choices: podcastchoices.com/adchoices NPR Privacy Policy
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Hey, everybody, it's Marielle.
I have gotten through several decades of my life without ever having to make a Thanksgiving turkey.
Yes, I have mooched off the toils of my family repeatedly and shamelessly gobbling up turkey legs and mashed potatoes and a little corn, too.
And I'm not planning to stop anytime soon.
But I know there are those of you whose time is up who are now the ones in charge of cooking Thanksgiving dinner.
And look, I just gotta say, there's a lot of lore out there about how dang hard it is to make a turkey.
Oh, I had to wake up at 2am or the thing lit on fire, or it was time for dinner and I took it out of the oven, but it was still raw inside.
It's not exactly encouraging stuff, but lan Lam says I'm overthinking this.
A turkey in the grand scheme of things, not actually that hard.