The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.

I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about

Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

I'm prickly. I fuss over every single detail.

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!

The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.