I just might have to try a whole turkey now, hmmmm.
Also audio notes would be great! You're such an expressive person that it's fun to hear you talk plus audio would be another accessible way for people to get your notes! :)
Hello Sohla! Really looking forward to trying this! What would the browning steps be without the molasses? Unfortunately, my family doesnāt like to experiment with thanksgiving š thanks!!!
when taking the temp in a few locations, is it just a big deal that all these juices come gushing out? Whenever I see that, I can't helpt but think that all the juiciness is escaping!
I made your broken down turkey for friendsgiving last year (REALLY big hit. And it was a religious experience to make and eat and share. Thank you, Sohla!). I'm making the turkey again this year, but I'm a lot busier this time around ā so I'm grateful to have a simpler, Sohla-sanctioned method to try this weekend!
Quick question: I'm nervous about moisture seeping down the sides of the foil and falling to the oven floor abyss. Did the crimping prevent that completely or was there some leakage?
We have been crushing the Big Brunch, it seems like a blast to film, and I would love to see a Sohla's favorite whiskey edition of the newsletter.
(and p.s. we broke down our turkey because we were having a small thanksgiving and wanted to make sausage from the dark meat but we did make your pumpkin dal thanksgiving week).
I just might have to try a whole turkey now, hmmmm.
Also audio notes would be great! You're such an expressive person that it's fun to hear you talk plus audio would be another accessible way for people to get your notes! :)
I was visiting NYC and had the privilege to see you make the omelette with Seth live!
Perfect! Iām already have the Substack app!
I want to know whatās in the squash? ā¤ļø
Can we talk about the honey nut squashes in the Turkey photo? What is the luscious filling theyāre stuffed with? š
Hello Sohla! Really looking forward to trying this! What would the browning steps be without the molasses? Unfortunately, my family doesnāt like to experiment with thanksgiving š thanks!!!
If one of my guests can't eat butter, could I smear the turkey with a neutral oil? Or a store-bought poultry fat? Similarly for the glaze...
Do we lose and moisture leaving the bird out for 2 hours before glazing and browning at a high heat?
Welcome to the Substack family! LMAO! I don't know why I said that.
Yes voice memos!
re: using probe thermometer
when taking the temp in a few locations, is it just a big deal that all these juices come gushing out? Whenever I see that, I can't helpt but think that all the juiciness is escaping!
Where did you get that fabulous dress from the first episode of The Big Brunch?
You might be saving me from spatchcocking this yearā¦ looks fabulous!
Audio notes sound fun too!!
I made your broken down turkey for friendsgiving last year (REALLY big hit. And it was a religious experience to make and eat and share. Thank you, Sohla!). I'm making the turkey again this year, but I'm a lot busier this time around ā so I'm grateful to have a simpler, Sohla-sanctioned method to try this weekend!
Quick question: I'm nervous about moisture seeping down the sides of the foil and falling to the oven floor abyss. Did the crimping prevent that completely or was there some leakage?
FYI- the big brunch is the best show Iāve watched in years. Thank you
We have been crushing the Big Brunch, it seems like a blast to film, and I would love to see a Sohla's favorite whiskey edition of the newsletter.
(and p.s. we broke down our turkey because we were having a small thanksgiving and wanted to make sausage from the dark meat but we did make your pumpkin dal thanksgiving week).