2 chapters across the catalog
The hosts recount their Thanksgiving celebrations, specifically detailing a nine-pound heritage turkey smoked in a Masterbuilt smoker. The bird was brined and reportedly tasted more like pheasant or peacock than traditional turkey. One host notes this cooking method was a previous "tip of the day" from a year prior.
A lengthy segment features the reading of producer donations and the granting of "karma" to listeners. In anticipation of Thanksgiving, the hosts discuss the merits of brining turkeys to prevent them from drying out. John C. Dvorak shares a specific recipe for candied yams involving garnet yams, butter, cream, and bourbon.
