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Speaker 1: For those of us that don't want to cook a

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Speaker 1: big Thanksgiving dinner this year, there's an alternative. It's a

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Speaker 1: pizza that has all the trimmings, guys, is loaded with

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Speaker 1: turkey gravy. It has some dice sweet potatoes on it,

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Speaker 1: some green beans, some cranberries, crispy onions, lots of mozzarella

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Speaker 1: and cheddar cheese. Du Yourno sells the pizza and it's

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Speaker 1: available in stores today. So here's my question. Would you,

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Speaker 1: guys try this Thanksgiving pizza with the turkey and the

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Speaker 1: gravy and all that.

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Speaker 2: No? Will?

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Speaker 1: Why not? No?

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Speaker 3: I don't want all my stuff on one big old

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Speaker 3: a pizza bread like that.

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Speaker 1: No, you don't like for your food to.

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Speaker 2: No, and I don't want to visit it.

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Speaker 1: Go in there and get yourself a slice of pizza Thanksgiving.

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Speaker 2: That's it.

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Speaker 1: You're not even gonna try it, Steve.

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Speaker 4: Nope, I'll give it. Who made it? Dern No, Bernardo

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Speaker 4: on Rico, I don't care. I don't care.

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Speaker 2: It just don't know. Ain't.

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Speaker 4: Pizza is fine the way it is. They got some

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Speaker 4: great pizzas out there, man, But you do not have

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Speaker 4: to do it. As Chicago is not playing with the

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Speaker 4: pizza game as a constant argument on my TV show

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Speaker 4: between Tanya and uh Terrell. One is from Chicago, one

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Speaker 4: is from New York. And the big debate every year

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Speaker 4: family few is who got the best pizza in New

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Speaker 4: York or Chicago.

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Speaker 1: But okay, what about this this pizza, these ingredients, the toppings,

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Speaker 1: I should say bothers you, is that the green beans?

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Speaker 4: Nobody putting no green grave. I don't want to gravy

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Speaker 4: on my pizza.

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Speaker 2: That's like green beans.

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Speaker 3: If I want yams, no bread. You got three different

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Speaker 3: juices running. You got jams that's got some juice in there.

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Speaker 4: Gravy Tommy. One correction, they yams don't have no juice on.

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Speaker 1: Then I don't know what kind of all them dice.

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Speaker 2: They ball them, Tommy, and they cut them up in

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Speaker 2: the wish going in and get you a.

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Speaker 1: Well. If you need help this year with roasting a

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Speaker 1: turkey for Thanksgiving dinner, Butterball has a solution for you.

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Speaker 1: The one eight hundred Butterball Turkey Talk Line is open

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Speaker 1: at your service with turkey experts that are ready to

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Speaker 1: answer any questions you might have, including how to pick

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Speaker 1: out a turkey to buy, how to cook it, and

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Speaker 1: what to do with the leftovers? What is all that

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Speaker 1: breathe them for?

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Speaker 2: They will also experts on the show Me and Tommy.

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Speaker 4: Calling that one eight hundred number four eating that dry

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Speaker 4: piece of meat.

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Speaker 1: Somebody calls in and wants to know how to make

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Speaker 1: their turkey not dry.

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Speaker 2: What do you do?

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Speaker 4: Show a butter Ball electric turkey fry and stuff. All

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Speaker 4: the guests work out of this mess. Butter Ball makes them.

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Speaker 4: It's four minutes per pound. Yep, you cut that thing

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Speaker 4: on three seventy five when the green light come on.

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Speaker 4: They've got a big basket that will hold up to

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Speaker 4: a nineteen pound turkey. You put that turkey in that basket.

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Speaker 4: I'll interject. I inject mine so it'll be extra flavorful.

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Speaker 4: Drop it down in there, and close the lid. I

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Speaker 4: ain't just set that time.

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Speaker 2: Huh, go ahead, I inject two days before.

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Speaker 4: But that's good and marinades in that good. That's a

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Speaker 4: good idea. I told you had two turkey experts on this.

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Speaker 2: Show two days before.

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Speaker 4: Do not drop your turkey in that If it is frozen,

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Speaker 4: thank y'all still gonna be hungry.

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Speaker 3: Yes, take it out in the morning and let it

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Speaker 3: pretty much get room temp and then drop it right

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Speaker 3: before its dinner.

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Speaker 2: Right.

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Speaker 1: How long does it take? You said?

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Speaker 2: Four minutes per pound? Four minutes per pound?

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Speaker 1: Oh almost said four hours per pound. Okay, I should

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Speaker 1: have been.

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Speaker 2: That's why I got to eat at your house. That's

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Speaker 2: a dry turkey.

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Speaker 4: You know, burned all the meat and flave off your turkey.

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Speaker 1: I know you said for something.

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Speaker 2: I can remember four hours. So you the fried your

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Speaker 2: turkey for thirty nine hours.

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Speaker 4: You got a jerky you'll pull your you eating you

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Speaker 4: eating jerk turkey?

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Speaker 3: Who was these turkey professionals that are answering the phone?

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Speaker 2: Who is that? Yeah?

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Speaker 1: Well, I mean that they're from Butterball. They're from Butterball

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Speaker 1: one eight hundred butter Well, butter Ball.

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Speaker 4: Has the best, and fried turkey tastes way better.

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Speaker 2: It tastes way bars. It beats the oven, my pat.

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Speaker 4: It's hard to dry that turkey out because it seals

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Speaker 4: it in with the crust on the chicken. It's just

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Speaker 4: a better way to have turkey, y'all. I'm just telling you.

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Speaker 4: You know, we've had it, but we do both ways.

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Speaker 4: Every year we do fried turkey and roasted. Everybody likes

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Speaker 4: fried turkey, Ye love wings.

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Speaker 2: Yeah, man, you don't, you don't want. You don't want

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Speaker 2: nobody in my family calling that line. It's gonna be

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Speaker 2: many be calling in that but Butterball Turkey talk. Last man,

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Speaker 2: how did I turn it on? Plug it up? So click?

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Speaker 2: Next call? All right, all right, this is what we're

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Speaker 2: gonna do.

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Speaker 4: I'm the receptionist at the Butterball Turkey line.

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Speaker 2: Y'all call in with questions. Go ahead, go all right?

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Speaker 3: Hey, I got this fifteen pound turkey, and now can

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Speaker 3: I stuff the turkey and with some dressing and then fried?

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Speaker 2: Is that pound? Hell? No? Click? Next question? Listen, how

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Speaker 2: you doing? I'm John. I was just calling to ask

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Speaker 2: listen if you can get the turkey? Can we cut

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Speaker 2: the turkey up and drop it in in pieces?

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Speaker 3: Is that what we do?

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Speaker 2: Yes?

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Speaker 4: You could do that, but didn't we tell you to

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Speaker 4: just drop it in that hole? Read the instructions. That's

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Speaker 4: what the basket is for. Drop it in hole? Next caller? Wow, yeah, yeah,

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Speaker 4: mister butter ball.

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Speaker 3: Let me ask some They got this little red thing

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Speaker 3: on the turkey that pops. I guess I don't know

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Speaker 3: what the little red button, but my little girl to

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Speaker 3: pull that off of there?

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Speaker 4: Do I need that well, won't be no red ball

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Speaker 4: popping on your turkey this year.

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Speaker 2: Thank you for calling. Next caller, how do I season

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Speaker 2: my turkey?

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Speaker 1: What do I season it with?

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Speaker 2: You said right there, that's why you don't need to

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Speaker 2: be cooking. Next collar, How long do I defrost my turkey?

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Speaker 2: How long? Excuse me till it thall coming up?

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Speaker 1: Coming up? Thank you, Turkey talk Lines. You're listening, Steve

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Speaker 1: Harvey Morning Show