Martha Stewart Living Radio: The Radio Blog

Thanksgiving Hotline: Day 1 Highlights

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With a stacked lineup of some of the nation's top chefs, our annual Thanksgiving Hotline kicked-off today! Check out some photos from the event and the answers to some of our favorite listener questions.

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Emily Luchetti and Sandy Gluck

1 Emily Luchetti and Sandy Gluck

Cornbread Sausage Stuffing courtesy of David Burke.

2 Cornbread Sausage Stuffing courtesy of David Burke.

Crab Stuffing courtesy of David Burke.

3 Crab Stuffing courtesy of David Burke.

David Burke and Betsy Karetnick.

4 David Burke and Betsy Karetnick.

Anne Burrell

5 Anne Burrell

Christophe Tassan and Michael White

6 Christophe Tassan and Michael White

Michael White's dad, Gerry White shares some great childhood stories about Michael with listeners.

7 Michael White's dad, Gerry White shares some great childhood stories about Michael with listeners.

A selection of wines from the Rhone Valley courtesy of Christophe Tassan

8 A selection of wines from the Rhone Valley courtesy of Christophe Tassan

Michael White and Christophe Tassan

9 Michael White and Christophe Tassan

Amanda Freitag and Terri Trespicio

10 Amanda Freitag and Terri Trespicio

Q: Can I use the Turkey carcass to make a stock?
Frank Stitt:
Yes you can. Use a cleaver, chop up the pieces, cover them with water, add herbs and veggies, and simmer.

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Q: I want to make potatoes ahead of time? How do I make sure they stay moist?
Tom Douglas:
By putting them in a crock pot, they should maintain their moisture. Also, add a lot of fat and cream and that will help to keep them moist.

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Q: What is the right ratio of roux to liquid for gravy?
Mikey Price:
One ounce of roux (mixture of butter/flour) to one quart of stock.

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Q: I have guests who are lactose intolerant, but I have a lot of recipes that call for heavy cream. Is there a substitute I can use?
Michael White:
There is lactic friendly milk that you can purchase. You can also add egg yolks instead of cream (which are full of protein).

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Q: Can you provide a recipe for brining a turkey?
Anne Burrell:
2:1 ratio of salt to sugar. You want your brine to feel like salt water. The sugar is there to offset the salty flavor. Definitely use salt and sugar and then add aromatics.

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Q: What do you think about using an oven bag to cook a turkey?
Anne Burrell:
I've never used an oven bag but if you want a moist turkey, I recommend brining it.

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Q: Do you have suggestions for a yummy green bean casserole?
Charlie Palmer:
We took haricot vert and blanched them, then tossed them with caermelized shallots and a bechamel. For the top, we added panko breadcrumbs and corn nuts.

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Q: How do you debone a turkey breast?
Martha:
Take a sharp knife, cut next to the bone from one end to the other. All of a sudden, the meat falls off.

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Q: What makes a turkey kosher?
Martha:
The way it is killed is what determines whether it is kosher or not. It should also be brined.

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Q: I usually use the Reynolds oven bags to make my turkey. Are they safe to use?
Martha:
I don't know if they are safe to use. I don't like cooking in plastic because it's not natural.

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