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In this Thanksgiving special, Laurie and Chef Michael Forster tackle the turkey myths that trip up even seasoned home cooks. From those sneaky pop-up timers you shouldn’t trust to the real magic number for juicy perfection (hint: it’s 155°F), they dish out the truth behind a flawless bird. Plus, Laurie pours her top wine picks for the holiday table and the duo answers listener questions that’ll make your feast the best yet. 

Thanksgiving Recipes & Videos: https://thewinecoach.com/index.php/thanksgiving/

Takeaways:

•  Those pop-up timers? Cute, but not trustworthy.
• Check the temp near the thickest part of the rear leg for the real story.
• Pull that bird at 155°F carryover cooking will do the rest, taking it right to 165°F safely.
• Carving the bird is not what you might think. Check out Chef's video tutorial on how to carve like a pro here: https://youtu.be/cGTGzPw15A4
• With the right prep, holiday cooking can actually be fun.

Wines Tasted:

Dr Frank Dry Riesling, Finger Lakes, NY

One Stone Pinot Noir, San Luis Obispo, CA

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