KTLA 14th Annual Turkey Phone Bank With Lillian Zacky, Chef LaLa and the Food Dude

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KTLA 14th Annual Turkey Phone Bank with Veteran Turkey Phone Bank Expert Lillian Zacky of Zacky Farms

Zacky Farms currently employs more than 1,500 people in Los Angeles, Fresno, Tulare, Kings & San Joaquin Counties. Zacky Farms' continued capital investment reinforces its commitment to growth and development in its primary production area of Central California. Zacky Farms has grown from a small, family-run retail business to a completely integrated poultry operation.

Products Now Available: LillianZ Chicken;  Zacky Turkeys; Zacky Hot Dogs

Featured Food Demo and Tips:

Lillian Zacky’s recipe for the best tasting most juicy turkey:

1 Zacky Farms Turkey
1 onion peeled and quartered
1 orange quartered
1 lemon quartered
5 cloves garlic
Season Salt
Season Pepper
Garlic Powder
Turkey Stock  to cover bottom of pan
Roasting Pan with V rack

Preheat Oven to 325 degrees

Wash turkey thoroughly, and place onion, orange, lemon cloves of garlic and seasoning in the cavity of the bird.

Place garlic under the skin, along with more seasoning

Place garlic in the neck cavity, and onion, for added flavor along with seasoning.

Add Turkey Stock to the bottom of the Roasting pan, and place the Zacky Farms Turkey BREAST SIDE DOWN on the V rack in the pan...... If you desire place celery, and carrots in the bottom of the roasting pan for more flavor.

Roast the Zacky Farms turkey at the 325 degree temperature for fifteen minutes to the pound... It is important to have a meat thermometer, for when it reaches 165 degrees when placed between the thigh and breast portion of the turkey your turkey is done. It is also important to baste the turkey every 30 minutes.  If you wish the breast of the bird to be beautiful and brown when carving, turn it over the last half hour of roasting... Another hint is if you feel that it is browning to fast then cover it with a foil tent.  A convection oven will cook faster and brown sooner than a conventional oven.

Another way to test your bird for doneness if you do not have a meat thermometer is to puncture the thigh with a fork, and if clear juices appear your bird is done.

After removing your turkey from the oven, I have a wonderful secret that I happened upon because I was taking my turkey away from home to a relative's  house for dinner:

Completely encase your turkey in foil, so that no steam can escape.... Your bird will continue to marinate in it's own juices, and it will be moist and flavorful. Do this for about one half hour,  remove from foil, let rest for about

20 minutes.... and carve.


KTLA 14th Annual Turkey Phone Bank with Veteran Turkey Phone Bank Expert Chef LaLa

Chef LaLa trained at Le Cordon Bleu College of Culinary Arts. Chef Lala is determined to share with the world what she knows about nutritious yet delicious cooking. The Cordon Bleu-trained chef is also a cookbook author, certified nutritionist and motivational speaker who has brought her message to the Today Show, Martha Stewart, Dr. Oz, Discovery Health National Body Challenge and The Biggest Loser

Chef LaLa
Chef Nourish
Personalized Meals Delivery Service
(213) 478-0668
Chef LaLa Facebook

Featured Food Demo and Tips:

Queso Crêpes with Guava Syrup
Crepas de Queso y Guayaba
11 ounces guava nectar
1 cup dried, unsweetened and
Finely chopped nectarines
1 cup all-purpose flour
2 eggs
1 cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, softened
6 ounces queso fresco
11/4 cups orange-flavored liqueur

1. Combine guava nectar and nectarines in small saucepan. Simmer over low heat 25 minutes or until syrupy.

2. Whisk together flour and eggs in large mixing bowl. Gradually add milk and water, stirring to combine. Add salt and butter; beat until smooth. Heat lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto griddle, using approximately ¼ cup for each crépe. Tilt pan in a circular motion so that batter coats the surface evenly. Cook crépe about 2 minutes, until bottom is light brown. Loosen with spatula; turn and cook other side.

3. Sprinkle one-fourth of each crêpe with queso fresco. Fold into quarters. Transfer crêpes to warm serving plate. Flambé guava sauce and pour over crepes.

Serve immediately.

Makes 6 servings

Per Serving: 340 calories, 9.7g fat (5.3g saturated, 2.9g monounsaturated, .7g polyunsaturated),

96mg cholesterol, 214mg sodium, 55.8g carbohydrate (1.9g dietary fiber), 11g protein

KTLA 14th Annual Turkey Phone Bank with Veteran Turkey Phone Bank Expert Chef Kevin Roberts, aka The Food Dude

Kevin Roberts is a Chef,  Author and Restaurateur.

He is currently working on the opening of his new sports bar,

3311 Cahuenga Pass
(where Venture Blvd turns into the Pass as you go into Universal)

Featured Food Demo and Tips:


Recipe courtesy of The Food Dude.

If you don’t want to use beer, use chicken stock.

Serves 4.

½ pound PORK BELLY, grilled, smoked or sauted
½ cup, chopped ONIONS
2 cloves, GARLIC, minced
1 tablespoon, HOT SAUCE, if you like a little kick
SALT and PEPPER to taste
1 pound GREEN BEANS, washed and ends cut
1 can BEER (12 ounces) or CHICKEN STOCK, dark beer works best


  1.  Cut pork belly into cubes, cook in a large skillet, on a  grill or smoke until done.
  2.  Add onions, garlic, hot sauce, salt and pepper. Mix well and cook for 1-2 minutes.
  3.  Stir in green beans and beer or chicken stock. Mix well and cook until green beans are nice and tender.
  4.  Serve on a nice big plate and let your guests enjoy!