1 00:00:00,720 --> 00:00:04,080 Speaker 1: I am all in again. 2 00:00:09,880 --> 00:00:10,440 Speaker 2: Let's just you. 3 00:00:18,200 --> 00:00:22,840 Speaker 1: Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody, 4 00:00:22,880 --> 00:00:26,160 Speaker 1: Scott Patterson, I Am all in Podcast, want eleven productions. 5 00:00:26,160 --> 00:00:32,400 Speaker 1: iHeartRadio Media. iHeart Podcast. We're doing a special happy Thanksgiving 6 00:00:32,880 --> 00:00:38,680 Speaker 1: episode for you with somebody very interesting guest we have 7 00:00:38,840 --> 00:00:43,279 Speaker 1: this week. She is Nicole Johnson. She's the director of 8 00:00:43,400 --> 00:00:48,920 Speaker 1: the Butterball Turkey talk Line and we're doing a special 9 00:00:48,960 --> 00:00:52,599 Speaker 1: episode of Luke's Diner with her. We're celebrating Thanksgiving, obviously, 10 00:00:53,360 --> 00:00:57,120 Speaker 1: and we think Nicole is the perfect perfect guest. There's more, 11 00:00:57,920 --> 00:01:00,760 Speaker 1: so much more to your bio. But why there's so 12 00:01:00,760 --> 00:01:02,640 Speaker 1: many questions that we want to ask you, So let's 13 00:01:02,680 --> 00:01:05,560 Speaker 1: just get into it. Nicole, welcome, Hello, Thank you. 14 00:01:05,760 --> 00:01:07,959 Speaker 3: Thank you you having us. Oh we're good, Scott. We're 15 00:01:07,959 --> 00:01:12,200 Speaker 3: busy today. We're getting ready for our busiest week, so fantastic. 16 00:01:12,240 --> 00:01:16,040 Speaker 1: Well, thanks for taking the time. So before we get into. 17 00:01:15,840 --> 00:01:21,880 Speaker 4: The meat of it, little Turkey chuck between us Turkey folks, 18 00:01:22,400 --> 00:01:25,039 Speaker 4: tell me about what it means to be the director 19 00:01:25,200 --> 00:01:27,600 Speaker 4: of the Butterball Turkey talk Line. 20 00:01:28,000 --> 00:01:32,399 Speaker 3: Well, thanks for asking. The talk line itself started in 21 00:01:32,480 --> 00:01:36,600 Speaker 3: nineteen eighty one, so forty four years, the talk line's 22 00:01:36,640 --> 00:01:39,200 Speaker 3: been up and going. I joined the talk line in 23 00:01:39,200 --> 00:01:43,880 Speaker 3: two thousand and one and back then twenty plus years ago. 24 00:01:44,440 --> 00:01:47,039 Speaker 3: To join the talk line, it was a little bit 25 00:01:47,120 --> 00:01:50,520 Speaker 3: different of an interview process. We didn't have to advertise 26 00:01:50,600 --> 00:01:53,520 Speaker 3: for it. It was a word of mouth referral. So one 27 00:01:53,520 --> 00:01:57,680 Speaker 3: of my graduate instructors at the time, she also worked 28 00:01:57,680 --> 00:02:00,400 Speaker 3: on the talk line and thought you'd be a verat fit. 29 00:02:00,520 --> 00:02:05,320 Speaker 3: It's a seasonal position. You know, you're empathetic, you have 30 00:02:05,360 --> 00:02:08,639 Speaker 3: a great food background. Let me give you the referral. 31 00:02:08,880 --> 00:02:11,200 Speaker 3: So she did and I joined back in two thousand 32 00:02:11,200 --> 00:02:14,880 Speaker 3: and one. It's an amazing job. It is seasonal for 33 00:02:14,960 --> 00:02:18,000 Speaker 3: our team. We have over fifty men and women answering 34 00:02:18,800 --> 00:02:22,160 Speaker 3: consumers questions. You know, there's many ways to reach us. 35 00:02:22,560 --> 00:02:25,760 Speaker 3: But I'm year round leading the team in the in 36 00:02:25,800 --> 00:02:29,160 Speaker 3: the director position. So I truly love my job. 37 00:02:29,480 --> 00:02:33,359 Speaker 1: It's mainly people calling in to get instructions about how 38 00:02:33,360 --> 00:02:35,880 Speaker 1: to prep their turkeys and what kind of turkey to buy, 39 00:02:35,919 --> 00:02:38,720 Speaker 1: and you got it, got twenty coming over. How many 40 00:02:38,800 --> 00:02:41,440 Speaker 1: should how big a turkey should I have? Should I 41 00:02:41,480 --> 00:02:44,600 Speaker 1: have multiples? And then what do I do with this thing? 42 00:02:44,720 --> 00:02:49,079 Speaker 1: This suction thing in how do I work? So you're 43 00:02:49,120 --> 00:02:52,600 Speaker 1: doing all the basic stuff right and telling people how 44 00:02:52,639 --> 00:02:57,280 Speaker 1: to have a better Thanksgiving experience, right, Okay. 45 00:02:57,200 --> 00:02:58,880 Speaker 3: Do get a lot of questions like that? 46 00:02:59,080 --> 00:03:03,120 Speaker 1: Yes, we do, because I don't know either. I mean, 47 00:03:04,160 --> 00:03:06,120 Speaker 1: let me ask you this. Do people carve with a 48 00:03:06,160 --> 00:03:10,040 Speaker 1: carving knife more to the because we have those electric knives? Yes, 49 00:03:10,560 --> 00:03:13,520 Speaker 1: so it's more carving knives now, not so much the 50 00:03:13,600 --> 00:03:16,160 Speaker 1: electric saws that you saw the turkey up with. 51 00:03:16,520 --> 00:03:19,120 Speaker 3: I think it's I think it's personal preference, and I 52 00:03:19,160 --> 00:03:23,520 Speaker 3: think it's family tradition. I'm nearing my fifties and my 53 00:03:23,760 --> 00:03:27,760 Speaker 3: dad because I work every Thanksgiving, my folks will host 54 00:03:27,800 --> 00:03:31,960 Speaker 3: my four little butterballs, my four kiddos, and they always 55 00:03:32,200 --> 00:03:34,200 Speaker 3: kind of tease my dad a little bit because he 56 00:03:34,240 --> 00:03:36,560 Speaker 3: comes down with this. He takes it out once a year. 57 00:03:36,560 --> 00:03:40,000 Speaker 3: And yeah, you're right, it's at electric carver and that's 58 00:03:40,040 --> 00:03:43,160 Speaker 3: his personal preference, right, kind of family tradition. He's always done. 59 00:03:43,040 --> 00:03:43,520 Speaker 1: It that way. 60 00:03:44,080 --> 00:03:47,200 Speaker 3: But a lot of folks will ask for instructions, you know, 61 00:03:47,280 --> 00:03:49,840 Speaker 3: to carve their turkey with with the knife. We have 62 00:03:49,880 --> 00:03:52,520 Speaker 3: a couple tips and tricks for that. So you're right, 63 00:03:52,560 --> 00:03:56,760 Speaker 3: we get questions. You know, how should I go about carving? 64 00:03:57,080 --> 00:03:59,240 Speaker 3: Should I stuff my turkey? Should I not stuff it? 65 00:03:59,280 --> 00:04:01,080 Speaker 3: And that's where we really like tell people, how did 66 00:04:01,400 --> 00:04:03,640 Speaker 3: what's your family tradition? Right? How did how did you 67 00:04:03,680 --> 00:04:06,360 Speaker 3: grow up? Because we have advice for quite a bit, 68 00:04:06,640 --> 00:04:07,440 Speaker 3: quite a bit of waste. 69 00:04:07,680 --> 00:04:11,880 Speaker 1: I would like to make a turkey statement. Yeah, I'm 70 00:04:12,120 --> 00:04:16,080 Speaker 1: on the side, and I will always advocate for stuffing 71 00:04:16,520 --> 00:04:20,400 Speaker 1: the turkey. The quality and the flavor. 72 00:04:21,279 --> 00:04:24,400 Speaker 3: It's phenomenal. So did you grow up like that? 73 00:04:24,680 --> 00:04:29,000 Speaker 1: My mom was a turkey stuffer? Ditto likewise, I mean 74 00:04:29,480 --> 00:04:33,440 Speaker 1: she didn't mester, she didn't play. Yeah, yeah, she's and 75 00:04:33,600 --> 00:04:34,880 Speaker 1: it was delicious. 76 00:04:35,560 --> 00:04:35,800 Speaker 3: Yeah. 77 00:04:35,839 --> 00:04:38,680 Speaker 1: And it's amazing how much stuffing she could pack in there. 78 00:04:39,120 --> 00:04:40,760 Speaker 1: It's like it just kept coming out, you know what 79 00:04:40,800 --> 00:04:44,799 Speaker 1: I mean. I let's start with the basics. How do you, Nicole? 80 00:04:44,920 --> 00:04:46,719 Speaker 1: How do you choose a turkey? 81 00:04:47,320 --> 00:04:50,560 Speaker 3: Well, it depends on if I am looking to fall 82 00:04:50,920 --> 00:04:53,920 Speaker 3: my frozen turkey. You know that's our number one question 83 00:04:54,000 --> 00:04:56,839 Speaker 3: here at the Butterball Turkey Talk Line. How do I 84 00:04:56,839 --> 00:04:57,560 Speaker 3: thaw my turkey? 85 00:04:57,720 --> 00:04:57,880 Speaker 1: Right? 86 00:04:57,920 --> 00:05:00,560 Speaker 3: And so you want to remember it takes twenty four 87 00:05:00,560 --> 00:05:03,000 Speaker 3: hours for every four pounds of turkey meat to thaw 88 00:05:03,000 --> 00:05:05,240 Speaker 3: on your fridge. So if you do the math, if 89 00:05:05,240 --> 00:05:07,520 Speaker 3: you have a twenty four pound turkey, that's a good 90 00:05:07,560 --> 00:05:11,080 Speaker 3: six days to thaw on the fridge. You can also 91 00:05:11,160 --> 00:05:13,760 Speaker 3: use a cold water back method, So if I want 92 00:05:13,760 --> 00:05:16,919 Speaker 3: to thaw the turkey, I'll use that method. But you know, 93 00:05:16,960 --> 00:05:19,960 Speaker 3: I'm working some pretty long hours right now, so I 94 00:05:20,040 --> 00:05:22,680 Speaker 3: may choose something that doesn't require thawing. We have some 95 00:05:22,720 --> 00:05:25,839 Speaker 3: turkeys that are they're just that they're just cooked and frozen. 96 00:05:26,440 --> 00:05:29,680 Speaker 3: It's about convenience, which is, you know, oftentimes what I 97 00:05:29,720 --> 00:05:32,600 Speaker 3: need with my four kiddos. Maybe I want to do 98 00:05:32,640 --> 00:05:34,760 Speaker 3: a turkey breath, Maybe I want to do ground turkey. 99 00:05:35,120 --> 00:05:36,640 Speaker 3: Kind of just depends on what, you know, what my 100 00:05:36,680 --> 00:05:39,480 Speaker 3: work schedule looks like, but they're all good options. 101 00:05:40,040 --> 00:05:43,640 Speaker 1: How do people figure out what sized turkey they need? 102 00:05:43,920 --> 00:05:47,440 Speaker 1: Is there a like a poundage for per person or 103 00:05:47,480 --> 00:05:50,360 Speaker 1: per two people? How does what's what's the metric there? 104 00:05:50,600 --> 00:05:53,000 Speaker 3: Yeah, we usually tell folks a pounds and a half 105 00:05:53,000 --> 00:05:57,240 Speaker 3: to two pounds per person, So you know, your family 106 00:05:57,320 --> 00:06:00,480 Speaker 3: of five or six, you're looking ten to twelve pounds turkey. 107 00:06:01,000 --> 00:06:03,760 Speaker 3: If you want to have leftovers, definitely go more towards 108 00:06:03,800 --> 00:06:07,560 Speaker 3: that two pound range and you can store your leftovers 109 00:06:07,600 --> 00:06:10,240 Speaker 3: in the refrigerator for three days and then in the 110 00:06:10,320 --> 00:06:12,440 Speaker 3: freezer for up to three months. 111 00:06:12,640 --> 00:06:16,559 Speaker 1: I don't know if there's a better lunch the next day, 112 00:06:17,760 --> 00:06:20,320 Speaker 1: the next to two days, because it's that weekend, right, 113 00:06:20,400 --> 00:06:23,360 Speaker 1: because if Thanksgiving falls on Thursday or Friday, right now, 114 00:06:23,400 --> 00:06:26,600 Speaker 1: you got all weekend to watch football? Yes, just and 115 00:06:26,720 --> 00:06:31,720 Speaker 1: just grind on on turkey sandwiches with stuffing. Yes, there's 116 00:06:31,880 --> 00:06:33,600 Speaker 1: there's no better lunches. 117 00:06:33,440 --> 00:06:37,800 Speaker 3: Turkey nachos, what yes? What? Yes? And my kids love 118 00:06:37,880 --> 00:06:40,760 Speaker 3: that because they can just add their own toppings, right. 119 00:06:40,839 --> 00:06:42,240 Speaker 3: Kids want to do that, They kind of want to 120 00:06:42,240 --> 00:06:44,920 Speaker 3: make it their own. Those are delicious, right. So, if 121 00:06:44,960 --> 00:06:47,320 Speaker 3: you guys have shreded turkey leftover, throw it in a 122 00:06:47,320 --> 00:06:50,360 Speaker 3: plastic baggie and try it. It's pretty good. 123 00:06:51,200 --> 00:06:53,640 Speaker 1: Let check it out. What's the best way to tell 124 00:06:54,480 --> 00:06:56,560 Speaker 1: if the turkey is done ready to go? 125 00:06:57,320 --> 00:06:59,719 Speaker 3: The safest way we're all about food safety year at 126 00:06:59,720 --> 00:07:03,279 Speaker 3: the top, is to use a meat thermometer to check 127 00:07:03,320 --> 00:07:03,640 Speaker 3: for done. 128 00:07:03,720 --> 00:07:03,800 Speaker 2: This. 129 00:07:04,000 --> 00:07:06,400 Speaker 3: You don't want to overcook the turkey, but you definitely 130 00:07:06,400 --> 00:07:08,920 Speaker 3: don't want to undercook it either, Right, So it's going 131 00:07:08,960 --> 00:07:12,480 Speaker 3: to register one seventy in the thigh and one seventy 132 00:07:12,560 --> 00:07:16,240 Speaker 3: in the breast for best eating quality. But for folks 133 00:07:16,280 --> 00:07:18,480 Speaker 3: like us who like the stuff and carry on our 134 00:07:18,520 --> 00:07:21,520 Speaker 3: mom's tradition, you can take that meat thermometer, insert it 135 00:07:21,600 --> 00:07:23,560 Speaker 3: right in the center of the stuffing, and when it 136 00:07:23,600 --> 00:07:25,880 Speaker 3: registers one sixty five, your turkey's done. 137 00:07:26,360 --> 00:07:28,280 Speaker 1: Huh fantastic? 138 00:07:28,320 --> 00:07:28,640 Speaker 2: All right? 139 00:07:28,680 --> 00:07:32,880 Speaker 1: So what is the number one turkey mistake people will 140 00:07:32,880 --> 00:07:35,040 Speaker 1: make every Thanksgiving? 141 00:07:35,320 --> 00:07:38,960 Speaker 3: Well, As a working mom and having four kids and 142 00:07:39,120 --> 00:07:42,360 Speaker 3: a lot of different schedules, I think people need to plan. 143 00:07:42,720 --> 00:07:45,200 Speaker 3: You know, ideally, I'm a little bit of a paper 144 00:07:45,240 --> 00:07:48,400 Speaker 3: and pen girl myself. But regardless if it's paper and 145 00:07:48,480 --> 00:07:50,640 Speaker 3: pen or you know, you keep your list on your phone, 146 00:07:51,320 --> 00:07:54,040 Speaker 3: try to plan in advance. Right, even though I have 147 00:07:54,160 --> 00:07:56,520 Speaker 3: cooked a lot of turkeys, I will go ahead and 148 00:07:56,600 --> 00:07:59,640 Speaker 3: list out everything that I'll need in advance. I'm also 149 00:07:59,680 --> 00:08:02,720 Speaker 3: all about convenience too, so I may opt for a 150 00:08:02,760 --> 00:08:05,920 Speaker 3: throwaway disposable pan saves it a little bit of a 151 00:08:06,200 --> 00:08:09,000 Speaker 3: cleanup saves with a lot of the cleanup, Or if 152 00:08:09,000 --> 00:08:11,240 Speaker 3: you want to use an oven cooking bag, we can 153 00:08:11,240 --> 00:08:14,400 Speaker 3: give you instructions for that. It's more of a moistic method. 154 00:08:14,480 --> 00:08:17,600 Speaker 3: It's it's tender, juicy, delicious and all of the mass 155 00:08:17,720 --> 00:08:21,320 Speaker 3: is contained right in that in that bag. A lot 156 00:08:21,360 --> 00:08:25,480 Speaker 3: of folks will want to put their own stamp, I 157 00:08:25,520 --> 00:08:29,280 Speaker 3: guess on there, you know, Thanksgiving turkey. So they're very 158 00:08:29,320 --> 00:08:32,240 Speaker 3: grateful when they call and we have instructions. Yet we 159 00:08:32,280 --> 00:08:35,120 Speaker 3: have the traditional oven, that tried and true method, but 160 00:08:35,280 --> 00:08:38,480 Speaker 3: maybe they want to try outdoor grill. You know, we're 161 00:08:38,520 --> 00:08:42,320 Speaker 3: here in Chicago, so it's weather permitting on Thanksgiving. Deep 162 00:08:42,360 --> 00:08:47,120 Speaker 3: frying that's been popular since for years. It's been very popular. 163 00:08:47,640 --> 00:08:50,280 Speaker 3: There's some safety, there's some safety things you want to remember, 164 00:08:50,400 --> 00:08:52,680 Speaker 3: but it's a delicious turkey. 165 00:08:53,160 --> 00:08:56,080 Speaker 1: Deep deep frying a turkey is its actually a good method. 166 00:08:56,480 --> 00:09:01,880 Speaker 3: It's delicious, really, it really is. Have you ever prepared? Okay, 167 00:09:02,280 --> 00:09:05,520 Speaker 3: So just from a food safety perspective, you do want 168 00:09:05,559 --> 00:09:07,599 Speaker 3: to keep in mind that, you know, you want to 169 00:09:07,640 --> 00:09:10,480 Speaker 3: have the right oil of choice because of that higher 170 00:09:10,840 --> 00:09:13,160 Speaker 3: smoke point that you need. Peanut oil is a great 171 00:09:13,160 --> 00:09:15,880 Speaker 3: option you want, you know, you want to remind people 172 00:09:15,880 --> 00:09:20,280 Speaker 3: to do it outside and their their fryer outside. Make 173 00:09:20,280 --> 00:09:22,640 Speaker 3: sure that turkey is fully thawed, right. We don't want 174 00:09:22,640 --> 00:09:25,960 Speaker 3: those ice crystals to to you know, spatter on that 175 00:09:26,000 --> 00:09:28,320 Speaker 3: hot oil. That's that's where you could have, you know, 176 00:09:29,000 --> 00:09:31,040 Speaker 3: an issue. But it's delicious. 177 00:09:31,320 --> 00:09:32,240 Speaker 1: It's very good. 178 00:09:32,480 --> 00:09:36,560 Speaker 3: Usual, your fourteen pound turkey or less is the most 179 00:09:36,640 --> 00:09:39,360 Speaker 3: ideal size for that fryer. It's delicious. 180 00:09:39,400 --> 00:09:51,040 Speaker 1: So what's the largest turkey you can get? 181 00:09:51,440 --> 00:09:55,920 Speaker 3: Well, we do get a lot of phone calls usually 182 00:09:55,960 --> 00:09:58,520 Speaker 3: twenty six to twenty eight pounds. That's a that's a 183 00:09:58,559 --> 00:10:02,439 Speaker 3: pretty large sized turkey. It's it's yeah, it's a it's 184 00:10:02,480 --> 00:10:07,040 Speaker 3: a good sized turkey. But if you're looking for a 185 00:10:07,080 --> 00:10:09,000 Speaker 3: lot of yield of meat, what you can go ahead 186 00:10:09,000 --> 00:10:12,600 Speaker 3: and do is purchase purchase two smaller turkeys. You can 187 00:10:12,640 --> 00:10:15,040 Speaker 3: even cook them side by side in the oven as 188 00:10:15,080 --> 00:10:18,800 Speaker 3: long as they fit side by side. And we can 189 00:10:18,800 --> 00:10:21,200 Speaker 3: give you instructions on that too. So some people might 190 00:10:21,240 --> 00:10:23,400 Speaker 3: do that, or maybe they just want some more white meat, 191 00:10:23,520 --> 00:10:24,920 Speaker 3: so we can tell them to get a bone in 192 00:10:25,040 --> 00:10:26,760 Speaker 3: or a boneless breast. That's a great option. 193 00:10:28,480 --> 00:10:28,800 Speaker 2: All right. 194 00:10:28,880 --> 00:10:33,640 Speaker 1: Let's say somebody overcooks their turkey. Is there any way 195 00:10:33,640 --> 00:10:34,160 Speaker 1: to save it? 196 00:10:36,040 --> 00:10:40,560 Speaker 3: Well, we're always thankful that if we get that phone call. 197 00:10:40,720 --> 00:10:43,360 Speaker 3: Really it's not a food safety issue, right, you haven't 198 00:10:43,440 --> 00:10:46,720 Speaker 3: undercooked it. Because we do have some of those conversations 199 00:10:46,840 --> 00:10:49,920 Speaker 3: if you overcook it. You know, you may just want 200 00:10:49,920 --> 00:10:52,960 Speaker 3: to use a we may talk through some gravy recipes 201 00:10:54,960 --> 00:10:57,360 Speaker 3: it up, right, Yeah, and maybe what not to do 202 00:10:57,520 --> 00:10:59,440 Speaker 3: next time. Right. We just kind of walked through it 203 00:10:59,480 --> 00:10:59,959 Speaker 3: a little bit. 204 00:11:01,480 --> 00:11:03,600 Speaker 1: Try to help them as best we can, right, make 205 00:11:03,640 --> 00:11:05,840 Speaker 1: them feel good. There's a little bit of helpe there 206 00:11:05,840 --> 00:11:11,079 Speaker 1: with the grid. Yes, So what's the wildest or most 207 00:11:11,320 --> 00:11:15,320 Speaker 1: humorous call that you've ever taken, like something like a 208 00:11:15,360 --> 00:11:18,160 Speaker 1: screaming emergency or something or yes. 209 00:11:18,600 --> 00:11:21,640 Speaker 3: And some of our callers, some of our team rather 210 00:11:21,800 --> 00:11:24,720 Speaker 3: they have ten years of almost forty years almost you know, 211 00:11:24,760 --> 00:11:27,160 Speaker 3: the entire existence of the talk line itself, and we 212 00:11:27,200 --> 00:11:30,880 Speaker 3: get those repeat callers who call and want to speak 213 00:11:30,880 --> 00:11:35,280 Speaker 3: to those specific individuals every year. And sometimes it's you know, 214 00:11:35,320 --> 00:11:38,200 Speaker 3: for turkey advice, or sometimes it's the creative ways. You know, 215 00:11:38,280 --> 00:11:41,480 Speaker 3: we'll hear the people will fall and we've heard electric blanket. 216 00:11:42,120 --> 00:11:46,640 Speaker 3: We've heard you know, countertop thawing, which is not ideal. 217 00:11:48,280 --> 00:11:50,360 Speaker 3: But those are some of the really nice calls that 218 00:11:50,400 --> 00:11:54,400 Speaker 3: we get. Sometimes people call for for the turkey advice, 219 00:11:54,440 --> 00:11:57,400 Speaker 3: but a lot of times some folks are lonely on 220 00:11:57,480 --> 00:12:02,560 Speaker 3: Thanksgiving week too, so there's something to be said about 221 00:12:03,040 --> 00:12:05,120 Speaker 3: And I just got done saying this to one of 222 00:12:05,120 --> 00:12:07,600 Speaker 3: my colleagues. There's something to be said about that human 223 00:12:08,000 --> 00:12:11,640 Speaker 3: connection and what we offer here at the talk line. 224 00:12:11,640 --> 00:12:14,760 Speaker 3: When we talk to our cooks on the phone. You 225 00:12:14,800 --> 00:12:18,599 Speaker 3: can get our information, yes, on email, chat, text, and 226 00:12:18,640 --> 00:12:21,480 Speaker 3: social media, and that's all great. You know, my kids 227 00:12:21,520 --> 00:12:26,520 Speaker 3: love making text. That's very cool. But the phones, you know, 228 00:12:26,520 --> 00:12:29,319 Speaker 3: they're really the hard of the talk line. We all 229 00:12:29,400 --> 00:12:32,760 Speaker 3: work on Thanksgiving Day, we dedicate our Thanksgiving Day. We're 230 00:12:32,760 --> 00:12:37,560 Speaker 3: doing eight, nine, maybe even ten hour shifts here on Thanksgiving. Yes, 231 00:12:37,679 --> 00:12:40,640 Speaker 3: we're super busy. You know that there's always a way 232 00:12:40,720 --> 00:12:43,200 Speaker 3: to reach us. So we have a callback feature. You 233 00:12:43,200 --> 00:12:45,199 Speaker 3: can enter your phone number and we'll call you back 234 00:12:45,240 --> 00:12:47,360 Speaker 3: when it's your place in line, which is kind of nice. 235 00:12:47,640 --> 00:12:50,040 Speaker 3: But then when we do call them back, they are 236 00:12:50,520 --> 00:12:55,000 Speaker 3: so grateful oftentimes kind of surprise. I think that you know, 237 00:12:55,040 --> 00:12:57,079 Speaker 3: we'll here, you're a real person on the other line, 238 00:12:57,160 --> 00:12:57,600 Speaker 3: You're not. 239 00:12:57,640 --> 00:12:58,560 Speaker 2: Just a you know. 240 00:13:00,480 --> 00:13:05,480 Speaker 3: So yeah, and it feels pretty dark good to have 241 00:13:05,520 --> 00:13:09,400 Speaker 3: that kind of job, right and and and hear that 242 00:13:09,559 --> 00:13:12,200 Speaker 3: from from callers over the day. 243 00:13:12,320 --> 00:13:17,200 Speaker 1: Have you noticed any kind of regional differences in the 244 00:13:17,280 --> 00:13:20,080 Speaker 1: kind of questions people ask like person from New York 245 00:13:20,200 --> 00:13:24,319 Speaker 1: or person from the Midwest or South Dakota or Montana. 246 00:13:24,320 --> 00:13:26,760 Speaker 1: They also get a different kind of question somebody from 247 00:13:26,840 --> 00:13:27,880 Speaker 1: Florida or whatever. 248 00:13:28,559 --> 00:13:31,920 Speaker 3: I don't know if I necessarily notice like a regional difference, 249 00:13:33,520 --> 00:13:36,880 Speaker 3: but you were mentioning earlier. If we get phone calls 250 00:13:36,880 --> 00:13:40,280 Speaker 3: where people are kind of kind of in a panic, right, 251 00:13:41,080 --> 00:13:43,240 Speaker 3: and those are the real cute ones. We'll be on 252 00:13:43,320 --> 00:13:46,320 Speaker 3: speakerphone right out of the gate. And a lot of times, 253 00:13:46,360 --> 00:13:50,080 Speaker 3: maybe it's you know, two siblings kind of bickering back 254 00:13:50,120 --> 00:13:53,240 Speaker 3: and forth and and and they're calling us because we're 255 00:13:53,760 --> 00:13:56,120 Speaker 3: going to determine, you know, one way or another, and 256 00:13:56,280 --> 00:13:59,160 Speaker 3: like our word is is goal to them, which also 257 00:13:59,160 --> 00:14:02,319 Speaker 3: feels very impowers. Maybe it's a husband and wife and 258 00:14:02,360 --> 00:14:04,120 Speaker 3: they're kind of going back and forth a little bit. 259 00:14:04,840 --> 00:14:07,800 Speaker 3: We get over Thanksgiving break, before the kiddos get out 260 00:14:07,800 --> 00:14:09,920 Speaker 3: of school, we get a lot of classrooms that we'll 261 00:14:09,960 --> 00:14:12,920 Speaker 3: call and you hear the teacher okay, okay, she's on 262 00:14:13,120 --> 00:14:16,000 Speaker 3: and and and we're talking to like a classroom full 263 00:14:16,000 --> 00:14:19,800 Speaker 3: of kids. And I love those calls. I probably because 264 00:14:19,800 --> 00:14:22,640 Speaker 3: I have, you know, four kiddos of my own, but 265 00:14:22,680 --> 00:14:26,040 Speaker 3: those are really cute, very cute calls with all the 266 00:14:26,240 --> 00:14:27,400 Speaker 3: with the classrooms. 267 00:14:27,960 --> 00:14:31,400 Speaker 1: All right, so you watched, uh the show the Thanksgiving 268 00:14:31,440 --> 00:14:35,720 Speaker 1: episode deep Fried Korean Thanksgiving for thanks for Thanksgiving dinners 269 00:14:36,160 --> 00:14:40,920 Speaker 1: one day? Yes, one days? How did we do? What? 270 00:14:40,920 --> 00:14:42,400 Speaker 1: What's the verdict on each Turkey? 271 00:14:42,800 --> 00:14:44,720 Speaker 3: Well? I thought it was pretty cute that you had 272 00:14:44,720 --> 00:14:48,280 Speaker 3: to toss the roles to her after the fact because 273 00:14:48,320 --> 00:14:51,640 Speaker 3: she's thinking right that she that that was very cute. 274 00:14:52,520 --> 00:14:56,680 Speaker 3: But it was very cute. And I thought much like 275 00:14:56,840 --> 00:15:02,480 Speaker 3: them accommodating four different you know, gatherings or Thanksgivings. I 276 00:15:02,520 --> 00:15:04,120 Speaker 3: feel like that's kind of what we do here at 277 00:15:04,120 --> 00:15:06,840 Speaker 3: the talk line, kind of what you guys represent in 278 00:15:06,880 --> 00:15:12,000 Speaker 3: your show, right, just trying to make everybody really as 279 00:15:12,040 --> 00:15:14,800 Speaker 3: happy and just kind of give them as memorable. I 280 00:15:14,880 --> 00:15:16,280 Speaker 3: think of a Thanksgiving as we can. 281 00:15:17,120 --> 00:15:21,960 Speaker 1: Would you you wouldn't recommend people eating four different Thanksgiving dinners? 282 00:15:22,360 --> 00:15:24,280 Speaker 1: I mean, I mean, that's that's a lot. 283 00:15:24,480 --> 00:15:27,640 Speaker 3: It is a holiday. You probably wouldn't do it every day. 284 00:15:27,680 --> 00:15:28,880 Speaker 3: But if you can do it, why not? 285 00:15:29,320 --> 00:15:29,800 Speaker 1: Wow? 286 00:15:31,040 --> 00:15:31,520 Speaker 2: Why not? 287 00:15:31,920 --> 00:15:33,040 Speaker 1: I like your attitude? 288 00:15:33,040 --> 00:15:33,320 Speaker 2: All right? 289 00:15:33,320 --> 00:15:37,920 Speaker 1: All right? If Butterball Turkey talk Line existed in the 290 00:15:37,960 --> 00:15:42,680 Speaker 1: Gilmore Girls universe, which character do you think you would 291 00:15:42,680 --> 00:15:44,600 Speaker 1: call you most often. 292 00:15:45,600 --> 00:15:50,200 Speaker 3: Well, I have three boys and one daughter, and I 293 00:15:50,240 --> 00:15:56,240 Speaker 3: watch that show and I see the bonding that that 294 00:15:56,240 --> 00:15:59,040 Speaker 3: that the two of them have, and it instantly makes 295 00:15:59,040 --> 00:15:59,880 Speaker 3: me think of my daughter. 296 00:16:00,440 --> 00:16:01,200 Speaker 1: She's fifteen. 297 00:16:01,480 --> 00:16:04,680 Speaker 3: She's an absolute sweetheart, but she's smart as a whip 298 00:16:05,280 --> 00:16:08,120 Speaker 3: and she's stay on my toes right. So I think 299 00:16:08,160 --> 00:16:13,640 Speaker 3: that I definitely relate to the show because of the bonding. 300 00:16:13,320 --> 00:16:15,240 Speaker 1: Of the two of them. 301 00:16:15,280 --> 00:16:18,120 Speaker 3: You know, it's such a wholesome show too, which I love. 302 00:16:19,320 --> 00:16:22,000 Speaker 3: But it's fast paced too, and I love that, and 303 00:16:22,120 --> 00:16:26,400 Speaker 3: my household is fast paced with my kiddos, And I thought, 304 00:16:26,880 --> 00:16:30,760 Speaker 3: there it is so that I have. Yeah, that's a 305 00:16:30,800 --> 00:16:31,840 Speaker 3: good that's my answer for that. 306 00:16:32,240 --> 00:16:33,640 Speaker 1: You know, you know who I think it would be. 307 00:16:33,760 --> 00:16:36,280 Speaker 1: I think it would be Kirk. I think Kirk. I 308 00:16:36,320 --> 00:16:39,560 Speaker 1: think Kirk would call you and you would say something 309 00:16:39,640 --> 00:16:42,120 Speaker 1: like do you have a fire extinguisher in the house? 310 00:16:43,280 --> 00:16:44,360 Speaker 1: You know that kind of a thing. 311 00:16:44,680 --> 00:16:46,840 Speaker 3: But I would stay calm, But I would stay calm. 312 00:16:46,920 --> 00:16:50,560 Speaker 1: Calm, rightly. I think Kirk would be calling you on 313 00:16:50,560 --> 00:16:55,600 Speaker 1: on the on the half hour. Nicole Johnson, it was 314 00:16:56,120 --> 00:17:02,400 Speaker 1: been a delight, good luck, just Thanksgiving, and keep doing 315 00:17:02,440 --> 00:17:04,960 Speaker 1: what you do. Helping out people who don't have a 316 00:17:05,119 --> 00:17:08,240 Speaker 1: clue what to do with the turkey, uh, and some 317 00:17:08,400 --> 00:17:10,480 Speaker 1: that do and just need a little assistance. 318 00:17:10,560 --> 00:17:13,440 Speaker 3: All the best, Thank you, thank you very much. 319 00:17:13,640 --> 00:17:18,879 Speaker 1: You got it. And and she's listen, everybody, give Nicole 320 00:17:18,920 --> 00:17:22,640 Speaker 1: a call. Okay, she can help you out. She knows 321 00:17:22,640 --> 00:17:25,080 Speaker 1: her she knows when it comes to turkey and parenting. 322 00:17:25,160 --> 00:17:27,240 Speaker 1: She knows her stuff, all right, so she can. She's 323 00:17:27,320 --> 00:17:29,960 Speaker 1: kind of like a turkey therapist, a little bit right 324 00:17:31,040 --> 00:17:34,399 Speaker 1: turkey social worker, kind of kind of a deal. She 325 00:17:34,880 --> 00:17:38,040 Speaker 1: can make your day better, all right. And best fans 326 00:17:38,080 --> 00:17:40,040 Speaker 1: on the planet, Thanks for all your downloads and cards 327 00:17:40,040 --> 00:17:43,600 Speaker 1: and letters. Keeping coming please, we really really do appreciate it. 328 00:17:44,640 --> 00:17:49,040 Speaker 1: And remember where you lead, we will follow. Stay safe everybody. 329 00:18:17,560 --> 00:18:18,639 Speaker 2: Everybody, and don't forget. 330 00:18:18,640 --> 00:18:22,720 Speaker 1: Follow us on Instagram at I Am all In podcast 331 00:18:22,800 --> 00:18:35,840 Speaker 1: and email us at Gilmore at iHeartRadio dot com.