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I have nothing against turkey. We eat turkey for Thanksgiving in my house.

If you are buying a larger turkey than usual, make sure it will fit in the oven.

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!

My sense of humor is a turkey, and I pull it out of the oven and baste it in reality.

Turkey is fine, but if I don't have the sides, forget about it. And cornbread stuffing is at the center of my plate. I will have about six sides and then a little bit of turkey and gravy.

Most turkeys taste better the day after, my mother's tasted better the day before.

Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.

Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.