Top 10 Craziest #DDD Turkey Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

So here I am in Aiea, Hawaii, and the locals have steered me to this joint, a bowling alley? It's called the Alley Restaurant, and it's here in the town of Aiea, right outside of Waikiki. This guy made an oxtail stew that is out of this world. But he promises me he has more tricks up his sleeve. Chef, what do we got? We're gonna make some cola turkey. Cola, like regular cola that everybody likes? Cola. Okay. We're gonna start off with a fresh turkey breast, and we're gonna make it into portions that we're gonna be marinating. Put it into our pot here. Let's make the marinade. Cola is what we're gonna start with. Straight off the tap. And then we're gonna do a little salad oil. Soy sauce. Fresh garlic. Fresh ground pepper. Watch the cola. Once I turn it in here, it's gonna change. It's gonna get all bubbly like that. Right. And that cola will tenderize this turkey. It's gonna taste like beef if you close your eyes. No. Yes. Really? You're gonna say, well, what is that beef, but it's turkey. And how long are we gonna let this marinate on the turkey? Overnight. All right. Overnight. So this is our overnight marinated turkey, and we will grill some. How many pieces do you get? Three. We have to turn it and turn it so it doesn't burn. And here we have our turkey right off the grill. All that's gonna go on that bun? All that's gonna go on this bun. Put some mayonnaise in here, both sides. I'll drop this lettuce right in here. This is your sandwich. I don't know exactly how to go after this, so I'm gonna have to get half of it. Look at the juice coming off of that. It doesn't taste like soda pop, and it's not super sweet, but that is rich flavor all the way through, and it is super tender. I mean, super tender. Mmm. It's like Thanksgiving. I'd eat till I pass out. That's seriously, it's simple, and it's to the point, but it is super flavorful. Dynamite, chef. Your cola turkey sandwich. It's dry, it's so moist, it's so tender. It's very hearty. You don't feel like you're eating a sandwich. You feel like you're eating a meal. Tasty chicken plate. People come from all over the island to eat here for the food and for bowling, but for the food. Order up. And the food's righteous. I mean, this food is ridiculously good. Ridiculous, yes. Ridiculous, yes. I concur. It's not bowling alley food, I'll tell you that much. The reputation is huge. The food is legit. You take the time. You put it in a really funky, fun atmosphere. Nice job. Thank you. Really nice. For folks who travel a lot, they have their oases, like favorite hotel, favorite car rental, and favorite restaurants. But for folks from the East Coast, it's not just favorite restaurants, it's favorite diners. And not just diners, but Greek family-run diners. Well, here's the oasis in Charlotte, North Carolina. Landmark Diner. Roast turkey. Turkey and stuffing. Makes me feel warm inside. I love the Reubens. Whatever you're in the mood for. From Italian to American, the Greek. Greek salad's up. There's really good home-cooked food here. That head chef, Milton Palomides. Home fries. Picked up from his father-in-law, John Kaltzounis. Give me a little space, buddy. An ex-New Yorker who opened this joint 20 years ago with his brother, Larry. A lot of Greek family diners here in Charlotte? We're the first one over here. The first to introduce Charlotte to Northeast diner classics. Split peas soup. Like Thanksgiving on a plate. Roast turkey. Done the landmark way. What is the big stockpot for? Well, that's the funny thing here. We boil our turkeys. You boil the turkey? Boil the turkey. We don't roast it. Start off with some onions, celery, then carrots. Sure gonna change your Thanksgiving, ain't it? Throw in a little bit of pepper and now salt. Put in our water. He picked up that five-gallon bucket of water like he was dumping over a cup of coffee. And now you're just gonna manhandle this over to the stove. This boils for about two, two and a half hours. Get done, cool down a little bit. How do we make a gravy if there's no pan drippings? From the stock. Butter. Let that melt. Add our flour. Mix. Let the flour cook a little bit. Add our turkey stock. Whisk it together. Add a little bit of salt. Black pepper. Whisk. Voila. Now what are we into? We're gonna make our stuffing. A little bit of vegetable oil. Onions. Celery. My carrot. I'm gonna let them cook down a pretty good bit. What else do we have going in there? Pound of butter. Apple mixture. This is made from my dear old baker. I really don't know where we're going at this point. Throw in my garlic. My sage. Whoa, the whole garden, huh, brother? A little bit of black pepper. Salt. A little bit of sugar. There wasn't enough in the apple pie filling? No. And a little bit of poultry seasoning. And we mix that. Sugar. Let that cook down. Now we're gonna start with the bread crumb mixture that I made with challah bread, which is made here. Throw this in my pot. Then we'll add the eggs. A little bit of turkey stock. And we'll mix it a little bit. Do you wanna hold it? No, actually, I'll leave it. Oh. I'll leave it so I turn it as I need it. Now we're gonna add the veggie mixture. Get it all? Combine everything. Rowing down the river right now? Exactly. Ready to go. All right. So it's stuffing loaf. How long's it gonna go? It's gonna go about 45 minutes to an hour. 45 to an hour, bring it out. That nice crunch on top. Let's cut the stuffing. That is dense. We always cook this with a little bit of gravy. All right. We're gonna go ahead and clean the turkey. Okay. Now this is the non-roasted turkey. This is boiled. I'll carve you off a piece, I'll dip it in the stock that it cooked in, make sure it's nice and hot, and then we put it on top. Right now, your gravy, top it one more time. A little bit of gravy on top. That's a good night meal right there. Wow, that's big flavor, man. Tender turkey, big flavor in the gravy. How's the stuffing? I tell you, man, it's good. I didn't think you were gonna pull it off with those apples. You know what I'm picking up is the cinnamon. That's Thanksgiving on a plate every day. Way to go. To Murphy's Bar and Grill. What can I get you guys? A goose pineapple. Goose pie? I just wanted to be in the bar business. So Don Murphy bought this local landmark more than 22 years ago. Keeps us busy. And then he got hungry. Medium rare, in the window. If the Murph likes to eat it, then he makes it on the menu. Things I like to eat. From salad. Caesar with the blackened ahi. To burgers. One of their classic signatures here at Murphy's. So this. Open-faced turkey sandwich is my favorite. So Murph, what are we working on, cranberry sauce? Or the open-faced turkey leg sandwich? Hit it, dude. Hit it, all right. Water, sugar, cranberries, cinnamon stick. Little orange zest. Splash of orange juice. And that's all she wrote? That's it. Let it sit there and simmer? Yep. Okay, and this is gonna go on top of the turkey leg? Exactly. What are we on? The turkey leg's off of this turkey. So the bone's not gonna make it in there, right? No. I think turkey leg's a very good choice. It's got some nice texture, got a lot of fat there. So you get the thigh, the leg, wings too? Wings too. The whole thing, all gonna go on here. We usually cook two at a time. Put on a little olive oil, salt and pepper, more of your thyme. You and that thyme, do you have a thyme garden? No. You've been doing thyme with thyme? Carrots and onions, some celery underneath there. And we're gonna sit there and just roast it off? About an hour, 45, two hours. Convection oven that never stops. That's it. Now it comes out, you cool it down, someone shreds it all off and makes up a sandwich. You got it. Are we gonna hit any gravy on this? Oh yeah, we'll hit some gravy. And you make this from the stock? Yep. Did I do something wrong? I forgot. I mean, I didn't. You think I got this by running here? I'm gonna have some of the cranberry sauce. This is Thanksgiving sandwich, brother. This is it. Here you go. I wanna let the shovel fest begin. That'll set you free, huh? Wow. You didn't hit Flaming Rock, you drove right up on it. The turkey's roasted perfectly. This was cooked down, rendered down, all the fat's out. It's got great flavor. Then you make the gravy out of the bones, which is the only way to play a ball. And then you make this really tangy, true cranberry sauce. That's good night food right there. When I roll into San Fran for a concert or a game or just hanging out with the crew, one of my favorite places to go is this, Tommy's Joint. It's been a local neighborhood favorite for over 60 years. Definitely one of mine. And you are so gonna dig this. Step up, step in, come in and win. It's a German half brow and it's like eclectic. Where you can get roast beef. Turkey sandwich. Pastrami. Sliced incredibly. This is like an oasis. It is. Pastrami, brisket, ham, corned beef, turkey, roast beef. Sandwich a la carte or dinner plate. Thank you, my friend. And they've been doing it this way since 47. Absolutely delicious. Melts in your mouth. Perfect. What are you having, Sunshine? A turkey sandwich. Fresh roasted turkey sliced in front of you on a sourdough roll for $5.50. That's right. Is this crazy? $5.50. Yeah, it's good. How big of a turkey is this? 28 pounder. I could work out with this guy. So what's gonna happen with these guys? Seasoning with a little salt, black pepper. That's it, nothing in the cavity, no other seasonings, nada? No, nothing more. Into the oven. Just plain and simple? Are they done? It is done, yeah. That's a big bird bonanza. Look at those things. Can I have a slice? A little dark meat, too? Look at that. So you make the gravy from scratch? Yes. That's tender turkey, not dried out. I've been at fancy restaurants that don't make things nearly as good as this. I gotta take, I gotta walk away from that. One of the best places in San Fran, don't you think? I don't think it gets much better than that. And oh, let's not forget, the same prices. Yes. Since like 1962. Well, not quite, but close. People are gonna come to San Francisco and say, hey, I've been to Tommy's joint. Isn't there a Golden Gate Bridge here, too? So here I am in Cape May, exit zero. The last exit on the Garden State Parkway. Now this shore town is known for its Victorian homes and is a great family vacation destination. Now right in the middle of it all, on the corner of Beach and Perry, is a 42-year-old neighborhood joint that's serving up breakfast, lunch, and dinner with a little Greek twist. This is George's Place. Even though these days. How's it going, you good? John and Pete are running the joint. Pass it down when it's ready. The Carapano Jotjes brothers. Doing what a lot of Greek families do come November. Good, over here. We celebrate Thanksgiving Greek style. You think you're getting turkey and stuffing and what you're getting is a whole lot more. Turkey confit. Turkey submerged in duck fat. That's great. Where did you come up with this idea? Thanksgiving came around and we're like, what else can we do with the turkey? Why not turkey confit? So how do we start this? A little kosher salt right into the food processor. A little? Yeah, just a little. It's tarragon, rosemary, parsley. Italian flat leaf. And what do we call this mixture that you're making? Green salt. There we go. Take a look at that. It's like a savory snow cone. Oh, that is awesome. I am so stealing this. That green salt right there is gonna get rubbed on the turkey breast? Yes, it is. Skin on and everything? Yep, skin on. Go for it. You don't want too much on there because then it's gonna get over salted. Put this in the fridge for two to three hours. Wash it off with some cool water. Back into the fridge for 24 hours and then we go to the confit method. That's correct. Submerge these turkey breasts into duck fat to like this. A cross between deep frying and poaching. In the oven at 250 for three hours. Yes. All right, turkey breasts. You just break off a big piece. We're just getting it a little bit darker on the one side. Look at the shreddo turkey. Hey Pete, somebody at the door. It's not super ducky. That's not what it's quacked up to be. Let's get that stuff in. There we go. Let's give it a quick slice. The piece right there, right on the center. Turkey coming off the grill right on there with it. And finally, cranberries, a simple syrup and a little bit of honey. And my trusty snow pea shoots. Put a spin on the classics. This is definitely a turkey dinner gone wild. Nice. Savory, sweet, salty. Then you get the acid from the cranberry. You've got that complexity. It's very contemporary. It's got its components of old school with what I will honestly say, dude, is the bomb dressing. When I think of Boston, I think of the tea party. I think of the socks, of course. And now a place called Mike's City Diner. Now it's not because the owner's an immigrant living the American dream or because President Clinton's eating here. It's because of the way they're cranking out an American favorite, turkey. Here you go, folks. All right, Jay. Thank you, Jay. Turkey's fantastic. Food is just amazing. Did you just see this plate? That should be almost semi-illegal. And I remember the first time I came in here, I said, is that real or is that a prop? Oh, it's real, all right. One of four home-cooked turkeys they're doing up and serving up every day here. The all-American meal. Nice to meet you. From a guy who's telling you he's living the all-American dream. How old were you when you came to the States? Eight. Eight years old. And you came from? Lebanon. Jay Hodge fell into the food biz as a dishwasher in his teens, then worked his way up. He bought this place 12 years ago, left the original name, but got right to work on his own menu. Can I have some more fries? Filled with fresh, homemade, local favorites. We got some good turkey dinner today. When he tried his hand at turkey, it was an instant hit. It kind of happened by accident. I had no place to put the turkey's butt in the steamer, on top of the steamer. And because it was an open kitchen, just it blew, it just got out of control. I was like, oh my God, he's got real turkeys up there on the bone. And on the plate and in huge sandwiches, turkey salad, turkey meatloaf, turkey everything, all made fresh every day. Here we go, grab them now. Jay's way. But the real magic. Here we go. Is when it's all on one plate. Wow. The turkey's super money tender. The gravy, which is money, stuffing, can still taste the texture of the vegetables, but it's creamy. That's really good. Have you eaten the Thanksgiving Athon here before? Thanksgiving in July. Yeah, Thanksgiving in September, February, about anytime you want it. Well, that's one of the cool things, you can get it anytime you want. And if Thanksgiving on a plate isn't your thing. Those are our pilgrim sandwiches, you guys. That's like Thanksgiving dinner. That's right, it is Thanksgiving. All in a roll. We're gonna make a pilgrim sandwich. Okay, so cranberries. Put stuffing in it. That's a nice giddy up. Usually it's all white meat, unless the customer asks for. So you pretty much make and do and give whatever they want? They want. Holy enchilada, how much you gonna give them? Should call that sandwich the good night. How many of these you sell a day? About 45, I would say. 45 a day? 45, 50, yeah. No wonder you go do 700,000 turkeys a year. Now, do you eat this with a, is there like a contraption? Well, when there's gravy in it, it's best to eat it with a fork and knife. I got the gravy, the stuffing. That's awesome. Thanks. That stands up there in the best turkey sandwiches I've ever had. Wow. So it's Thanksgiving time. Now, on Diners, Drive-Ins and Dives, I have traveled all over this great country, meeting all types of folks, celebrating this holiday their own way. So here I am in Albuquerque, New Mexico, where a father and son team have been baking up New Mexican specialties since 1972. And wait till you see the type of turkey they bake. This is Golden Crown Panaderia. And they definitely know how to make a guy feel welcome. It all began at 72, when military man, Pratt Morales, got after what he really loved to do. I always wanted to be a baker. And everywhere in the world that I traveled in the military, I would wind up at the local bakery. And it took just another 30 years to get a reliable business partner. Couldn't afford a CEO, so I raised my own. Together, they turned out a one-of-a-kind menu. It's all about the Bisco Cheetos here. I like the pumpkin empanadas. But when it comes to Thanksgiving. Ain't that beautiful? It's no surprise that the bird is absolutely the word. Okay, what are we gonna make? I wanna make some dough. And this is gonna be the wheat part of the turkey. The wheat part? Which is the drumsticks and the wings. Got some nice stone ground wheat flour. This is bread flour, a lot of gluten in here. Put a little bit of salt in there. A little bit of shortening. And let it mix for a little bit. Some molasses. That's gonna give us some of the color, but also some of the sweetener too. And to soften up the dough a little bit, we're gonna put some honey. Darling. Beautiful. And now we're going to add some water to it. I'm gonna add it slowly. Little by little by little. Time for the yeast. We got all the mixes in there, so here we go. Stop it. Bring it all out here. And what I'm gonna do now to make our turkey is gonna be made in three parts. I'm gonna cut the drumsticks. The wings is gonna be about half a pound. There you go. I have another dough that I need to make. The white part of the turkey, which is the breast. White flour. A little bit of sugar. Salt. The shortening. Gotcha. Water. And add the yeast. Well, here we go. Okay. How long have you been doing this? About 40 years. 40 years you've been making these? Yes. Oh, this is gonna be the drumsticks. I see it. The dark meat. And then we're gonna do the body, which is the white part of the turkey. The breast. And this is gonna go right in here. Seriously. Okay. Twist it like this. Now, we're gonna do the wings. Now, we're gonna cut the top part of the turkey. Separate it. There you go. And then the wings. Separate them over here also. The bone. A bit of taxidermy. Giving it a little texture. There you go. And I'm gonna do a very light egg wash. Give it the golden color. Some rosemary. A little bit of parsley. Let it rise as high as you will. Okay. Wait for it. Ready? There you go. Here we go, guys. Look at that. That's beautiful. Isn't that beautiful? There you are. How many people would like to have a turkey that looked that good? I'm gonna slice you a piece. Okay. How's that? I'd like to have some of the knee. The little knee right there. Big crust on there. I get a little bit of that molasses. There you go. Try some of the breast. There's a good part right there. It has huge crust on it, but then it's just pillowy soft on the inside. On the inside. I get a little bit of that rosemary on that, on that bread. Tastes like holiday right off the bat. A single mom has got an all-female staff, and her restaurant is her way, her style, her energy, her attitude. It's kind of like right out of a storybook. This is Joy's What's Upon a Time. We have a bountiful beef for table four. Joy is totally whimsical. She does amazing things with food. I have a curried cashew coconut carrot coming up. What she feeds you, what you walk into, really is her life story. Portobello paninis coming up. I think one of the things I love about this place is that it's all women chefs. It's really about helping women, because I was a single mom. I think you empower people. Makes my heart sing. Pretty storybook here, girl. If you know this place, you know that it's good. You're never afraid to eat anything on the menu. Turkey artichoke paninis both coming up. The turkey artichoke panini with the basil dressing is just to die for. The artichoke tapenade is different than anything I've ever tried before. So what are we gonna make? The turkey artichoke panini. So we're going to season our turkey breast with some salt and pepper. Put it in our bag. Put her in. Teamwork. Vacuum seal it. Into the sous vide. And while we're doing that, we'll make the artichoke tapenade. Sounds perfect. Artichokes, green stuffed olives in there. Parmesan, Asiago, and Romano. Garlic. Parsley, but it's Italian. Salt and pepper. Rind and lemon juice. We're on the edge today, folks. California olive oil. Some basil. And you must grow this. I grow all my herbs. Yes. Yeah. So that's done, last but not least. My famous fresh basil dressing. Famous. People wanna drink it out of the things they tell me, so yeah. Grape seed oil. California olive oil. Local honey. Brown rice vinegar. White wine vinegar. A little bit of water. A little bit of onion. Garlic. She moves fast, folks, stick with it. Oregano. Dry mustard. Italian parsley. And then our basil. And then a little bit of salt. The chugging it thing, that's 1,000% drinkable. That's a savory milkshake. Okay, are we ready to make the sandwich? Let's make the sandwich. Fantastic. We're gonna start with a really nice rustic bread. Sous vide turkey. Nice and tender. Artichoke tapenade. Be generous with that. The fresh basil dressing's gonna go over our tomatoes and the Swiss. All right, let's go to the panini press. Can't believe there's cement here. There must be a path worn out where she's run back and forth. Smell and food trigger the most memory, in my opinion. Absolutely. So I was raised in a little town called Ferndale. I'm biting into this sandwich, and it took me back to Ferndale as a 10-year-old kid. The bread, the tapenade, the turkey, these are the kind of flavors I love. You either have to do each one of those pieces and do them exactly right, or it's not gonna work. You do it all right, with great ingredients, and the right technique, you're gonna get this. Delicious. Let's work on table three. Turkey artichoke panini. The turkey is sliced thin, but there's plenty of it. The basil dressing. My favorite dressing. I have filled a kiddie pool in the back of my Camaro. The bread is always so yummy and perfectly toasted. I love coming down to Atlantic City. Always a good time down here, and I'm about a mile away from the boardwalk and also where my restaurant, The Chop House, is to check out what I hear is a real-deal Southern restaurant. This is Kelsie Kibb's Southern Cafe. It's just all-around good. Fried white meat chicken. Put the soul in soul food. Bread, bubble waffle, and chicken. So this is my buddy Robert. He's the valet at the Bally's Hotel, actually where my restaurant is. This guy's been doing it forever. He's saying this place is legit. Kelsie's number one. He bring the South to South Jersey. That'd be local chef Kelsie Jackson and his wife Kim, who started with takeout only back in 96, then upgraded to sit-down here in 09. There's all kind of flavors just coming out of that kitchen. Makes your mouth water. How do you describe soul food restaurants to people? Food that you was raised up on, like collard greens, fried chicken, turkey chops, pork chops. What's a turkey chop? Frees a whole turkey breast. You slice it down on a bandsaw and make chops. You get them fried or smoked. I've been in the food business all my life. I mean, that's all I know is how to cook and how to do restaurants. I've never heard of turkey chop. Smothered turkey chops. Have you ever had a turkey chop? I have not had a turkey chop. It doesn't look like she has such a small, petite portion either. They're definitely one of my favorites. We're going to make the gravy for the turkey chop. Start off with a little clarified butter, a little flour. So we're making the roux. We're going to brown our roux. All right, we're getting this going. Onions. We're going to whisk that in real good. OK. Now we're going to add our chicken stock. So there's the gravy for it. We're going to add a little black pepper. And a little ketchup bouquet. It's a nice color for it. OK. Now we're going to add a little salt. And a little ketchup bouquet. It's a nice color for it. OK. Next up, time for the turkey chop. And that is, man, you're right. Now we're going to do our seasoning. A little seasoning salt, granulated garlic, Cajun seasoning, and black pepper. Got you. Mix it nice and good. Add it to the flour. Got you. And that's it, no wash or anything, just putting a little light coating on them. Light, nice little coating on them. Now they're ready for the fryer. Dig it. How long do they cook for? Three to five minutes in the fryer. Now we can saute our onions, add our turkey chops. Now we add in some of our homemade gravy we made. Sure love your onions, man. Yeah, nice onion flavor. Let that simmer for a minute. Ready to be served. So I'll right the peel off, strain bang. Some other turkey chops. That's a real deal right there, bud. Tastes like a light pork chop. Breading's not too heavy. Nice little bit of onion flavor. You do like your onions. Yes. Nice job. This is the first time I've ever seen it. Nicely done, Kels. Thank you. We're going to have some pig's feet on triple D. Charles, how do we do it? First you start off with some clean pig feet. Good idea on the cleaning part. Got to clean them. Cut in half, split. I'm just going to parboil them. We're going to start them up. How long are they going to go? I'm going to cook them like this for like 45 minutes to an hour. Drain the water off. Yeah, so that takes all the impurities out. There you go. Got it. Now we're going to start off with some nice ham stock. Add some celery in here. Eat the skin and everything? Eat it all. You suck it down. A little chopped garlic. A little crushed red pepper. I like a little spice. OK. Guess what we're going to put in next? Onion. Then we're going to go in some green peppers. And then finish off with some vinegar. And we're going to let these cook for like another hour, hour and a half until the trotters get tender. Bam, they ready. Was that a bam you just did? I'm going to call Emeril. The trotters are nice and tender. I've had pigtails, pig ears, head cheese, head snout. I think I've had about every part of the pig. And you're just loaded up, aren't you? I'm going to get some stock. Nothing like a little foot juice. There you go. Wasn't Kevin Bacon in a movie called Foot Juice? Some parsley. Jump in there. That piece right there. They're delicious. Yes, they are. Tastes like pork butt. Kind of got that same texture. It's super tender. The broth is great with it. Good dynamite, man. I've enjoyed all the parts of the pig now, I think. I just wrapped it up with some pig's feet. It's called a turducken. Just one of the handmade, homemade specialties. Transplanted New Yorker Mark Revhan and his son Matt are cranking out. Need some fries down. At the restaurant and butcher shop first opened by Mark's dad 32 years ago. Well, basically, I mean, you have a chicken, a duck, and a turkey. So what I'm going to do is I'm going to take this chicken and cut it right down the back. I call this a scissor cut here. You want to get your knife tip in here. This is the oyster meat of the chicken, best part. All right, now the duck. Same way. I like this. All right. This is kind of like culinary Disneyland for a dude like me. All right, big turkey. If I'm down far enough, this is going to pull right out. Stock pot. That was money, dude. OK, can I try this one? Sure, absolutely. Be my guest. I feel a good finger cutting coming in. And you're just going to kind of go down, pull the meat. There it is. Good job. We're going to take the duck and the chicken. I'm going to hit it with a little Cajun seasoning. Throw the duck down. Same with the chicken. Chicken goes on a little, this is the super hot side, little less hot. Right, right. OK, now what I'm going to do, put some of them blackening seasonings on there. Virgin olive oil here. Get it into the seams, the pockets where you took the thigh bones out. A little blackening on this guy. I'm going to take some of this cornbread stuffing here. Now you're going to go to your spinach stuffing here. I'm going to put some andouille sausage. Can you guys make the andouille sausage also? Here on premises. Some roasted red bell peppers. Oh, that looks good. And now you're going to take your duck inside this turkey. You're not doing as much now. He's kind of hiding him in there now. Yeah, now we're going to go to the chicken. I bet you have a lot of friends come Thanksgiving and Christmas time. You're just going to take it, and you're going to bring it up, and turn it like this. Sometimes it's best to have a friend help you hold it. I grab it. Let me see if I can find somebody. When is your spring clothing line coming out? You're really doing a Mac job. Dude, you make that look so easy. That might be one of the best looking uncooked food items I've ever, I mean, it's just beautiful. You just want to kind of set it up in here. Now, how long does Super Bird take? This Super Bird here is going to take about 12 to 13 hours at 200 degrees. How many? 12 to 13 hours. 1, 2, 3. I feel better. You do? I'm going to cut it right down the middle. Steam coming off that. Oh, you should smell that. Holy moly. How's that look for you? Oh, man. It's a good combination. Definitely the richness of the duck and the fat. And then, you know what I pick up in there is the andouille. And the chicken has such a lighter texture than the turkey. That is a flavor fest right there.