Thanksgiving Live: Ask Your Question by FN Dish Editor in Holidays, October 18th, 2011
Home cooks and Thanksgiving dinner guests have another reason to be thankful this year. Ted Allen, Sunny Anderson, Anne Burrell, Melissa d’Arabian, Bobby Flay, Alex Guarnaschelli and Rachael Ray will come together to answer some of the toughest questions about holiday meal making on Thanksgiving Live!, a two-hour call-in show hosted by Turkey master Alton Brown on Nov. 20 from 12 pm to 2 pm.
From solutions to dry turkey and lumpy gravy to Food Network stars demonstrating helpful tips and delicious recipes, experts will be on hand to address perennial problems.
Do you have a question you need answered? Leave your question in the comment section below, and then tune in to FoodNetwork.com on Nov. 20 from 12 pm to 2 pm to see if your question has been answered.
After the on-air broadcast concludes, the cast will sit down to enjoy the Thanksgiving feast they prepared during the show, and the online streaming video will continue with post-show coverage. Each guest will contribute a signature dish — covering everything from starters to desserts — and Alton will carve the turkey.
Do you want to be on Thanksgiving Live! on Food Network?
We are soliciting Skype viewers and callers throughout the country who would like to be part of our show: Sunday, November 20, 12 pm to 2pm EST.
Email the following information to thanksgivinglive@foodnetwork.com and a Thanksgiving Live! Producer may contact you for more information:
Name
Location
Email
Home telephone number
Skype name
Your Thanksgiving question
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Tags: Thanksgiving
I am cooking away and watching your show!!! Awesome!! Only I want to make all that your are showing today!! Yum!! You have answered my questions from the other viewers asking. Keep up the wonderful show!!! Happy Thanksgiving to our wonder chefs!!!
is it best to boil yams or bake for candied yam recipe?
Avocado
I ran across a vegan turkey loaf recipe video on YouTube last year. You should check it out!! http://www.youtube.com/watch?v=npw2LKpag5o&fe…
Today's (Monday) forecast: Clouds and sun, high 61 degrees, low 47 degrees
Wednesday: Rain and snow, high 46 degrees, low 27 degrees
Welcome to southeastern Pennsylvania.
It seemed like RI sold out to Sysco to me. Seems disparate.
How in the world did Soup to Nuts pass any health inspection? Ever?
I agree with all regarding the filth in the kitchen. I felt like I was watching an episode of Hoarders. I am assuming that being a Health Inspector is a paying job. Do they answer to anyone? And regarding the owner. Does she have any pride at all? Unless she has a genuine problem with her eyesight she has no excuse for the condition of her restaurant. Outdated decor is excusable. Outright filth is not. My condolences to anyone who has had the misfortunate to step foot in that lame excuse for an eatery.
I am being deleted because I am noting that I did google Alina and she is in fact an actress.
Food network is screening posts
Brine and Deep Fry it, perfect turkey every time.
I agree; Gavin did a better dessert and did a better job altogether
go see your local butcher and get some turkey bones he will have heaps roast them off and make a stock then reduce to a jus
Last year I had the same issue. I saw a show on the cooking channel that gave me the idea to go to the grocery and just buy turkey wings, roast them off and use that to make your gravy. You can make it ahead of time and "tweek" it as needed. It came out really delicious!
Run to the store and pick up a package of neck, wing and back bones…along with a large onion, 4 large carrots, 4 stalks of celery w/ leaves plus a bunch of thyme, 3 toes of garlic and a few bay leaves. Now…run home and grab a very large stock pot filled with a gallon of water. Bring to a boil; add turkey parts plus 2 tea spoons salt, reduce to simmer. Skim the gunk off the top then add 1 table spoon peppercorns. Cover and cook for 2 hours. While the bones are simmering rough chop all the veggies and herbs…add them AFTER the first 2 hours to avoid over cooking the veggies. Continue to simmer, with a tilted lid, for 45 min. to 1 hour. Test for salt to taste. Remove from heat, cool and strain using a heavy colander, smash all the juices out of the veggies. Now…fine strain the broth using cheese cloth or other fine sieve. Store over night in the fridge, skim off the top fat the following day. This broth is thick, rich, and makes a great substitute for drippings. It also freezes great. (idea!)…For the smoked turkey gravy try a drop or two of liquid smoke.