So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I feel like being on Broadway will convince my mother that my theater degree was worth it.

If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].

I keep the "ThunderCats" thermos safely in the kitchen.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and so I'm pretty grateful for that and I thank him for that. But I'm also thankful for the people that put the food on the table.

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!