November 26, 2024 • 6 mins
Steve Harvey Morning Show Online: http://www.steveharveyfm.com/
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
For those of us that don't want to cook a
big Thanksgiving dinner this year, there is an alternative. It's
a pizza that has all the trimmings, guys. Is loaded
with turkey gravy. It has some dice sweet potatoes on it,
some green beans, some cranberries, crispy onions, lots of mozzarella
and cheddar cheese. Du Journo sells the pizza and it's
(00:23):
available in stores today.
Speaker 2 (00:25):
So here's my question. Would you, guys try this.
Speaker 1 (00:28):
Thanksgiving pizza with the turkey and the gravy and all that.
Speaker 3 (00:31):
No? You hope?
Speaker 1 (00:33):
Why not? No?
Speaker 4 (00:34):
I don't want all my stuff on one big old
pizza bread like that.
Speaker 2 (00:38):
No, you don't like for your food to Okay, No,
and I don't I wish it is. Yeah, go ahead
and get yourself a slice of pizza Thanksgiving.
Speaker 3 (00:47):
That's it.
Speaker 2 (00:49):
You're not even gonna try it, Steve.
Speaker 3 (00:51):
Nope, I don't give it.
Speaker 5 (00:52):
Damn who made banado on Rico? I don't care. I
don't care. It just don't ain't. Pizza is fine the
way it is. They got some great pizzas out there, man,
but you do not have to do it. As Chicago
is not playing with the pizza game as a constant
(01:13):
argument on my TV show between Tanya and uh Terrell.
One is from Chicago, one is from New York and
the big debate every year family feuds who got the
best pizza New York or Chicago?
Speaker 1 (01:27):
But okay, what about this this pizza, these ingredients, the toppings,
I should say, bothers you?
Speaker 2 (01:32):
Is it the green beans?
Speaker 3 (01:34):
Nobody putting no green grave. I don't want no gravy
on my pizza.
Speaker 2 (01:40):
That's like green beans.
Speaker 3 (01:42):
If I want no damn yams, no bread. You got
three different juices running.
Speaker 4 (01:48):
You got jams, that's got some juice in there, gravy.
Speaker 5 (01:52):
Tell me one correction. They yams don't have no juice.
Speaker 3 (01:58):
Then, I don't know what kind of damn yams?
Speaker 1 (02:00):
Nice sleepy ball them Tommy and they cut them.
Speaker 3 (02:04):
Up in the I wish my grandmother will say going in.
Speaker 1 (02:10):
Well, if you need help this year with roasting a
turkey for Thanksgiving dinner, Butterball has a solution for you.
The one eight hundred Butterball Turkey Talk Line is open
at your service with turkey experts that are ready to
answer any questions you might have, including how to pick
out a turkey to buy.
Speaker 2 (02:29):
How to cook it, and what to do with the leftovers.
What is all that breathe them for? They will also.
Speaker 3 (02:36):
Experts on the show Me and Tom.
Speaker 5 (02:40):
Calling that day a one eight hundred number four eating
that dry ass piece of meat.
Speaker 1 (02:44):
Somebody calls in and wants to know how to make
their turkey not dry?
Speaker 5 (02:49):
What do you get your ask a butter Ball electric
turkey fry and stuff. All the guests work out of
this mess. Butter Ball makes them. They are at Target,
they are at Walmart. It's four minutes per pound.
Speaker 3 (03:02):
Yep.
Speaker 5 (03:03):
You cut that thing on three seventy five when the
green light come on. They've got a big basket that'll
hold up to a nineteen pound turkey.
Speaker 3 (03:10):
You put that turkey in that basket.
Speaker 5 (03:12):
I'll interject, I inject line so it'll be extra flavorful.
Speaker 3 (03:17):
Drop it down in there, and close the lid. I
ain't just set that time.
Speaker 4 (03:22):
Huh, go ahead, I inject two days before.
Speaker 5 (03:25):
That's good and marinades in that good. That's a good idea.
I told you had two turkey experts on this show
two days before. Do not drop your turkey in that
if it is frozen. Thank y'all, still gonna be hungry.
Speaker 4 (03:40):
Yes, take it out in morning and let it pretty
much get room temp and then drop it right before
it's dinner.
Speaker 2 (03:47):
Right, How long does it take? You said?
Speaker 3 (03:49):
Four minutes per pound? Four minutes per pound?
Speaker 1 (03:52):
Oh almost said four hours per pound? Okay, should That's
why I got to eat at your house. That's a
dry ass turkey. You have burned all the damn meat
and flave off your damn turkey.
Speaker 2 (04:06):
I know you said for something. I can remember four hours.
Speaker 5 (04:09):
So you the fried your turkey for thirty nine hours.
You got a jerky, you'll pull your you're you eating,
You're eating jerk turkey.
Speaker 4 (04:22):
And who is these turkey professionals that are answering the phone?
Speaker 2 (04:25):
Who is that?
Speaker 4 (04:26):
Yeah?
Speaker 2 (04:27):
Well, I mean they're from Butterball. They're from Butterball one
eight butter Well, Butterball.
Speaker 5 (04:32):
Has the best, and fried turkey tastes way better. It
tastes way bars.
Speaker 3 (04:37):
It beats the oven my fat.
Speaker 5 (04:39):
Yeah, it's hard to dry that turkey out because it
seals it in with the crust on the chicken. It's
just a better way to have turkey, y'all. I'm just
telling you. And we've had it, but we do both ways.
Every year we do fried turkey and roasted. Everybody likes
fried turk, love wings.
Speaker 4 (04:56):
Yeah, man, you don't, you don't want, you don't want.
Speaker 3 (04:58):
Nobody in my family called that.
Speaker 1 (05:00):
Man, I'm gonna be calling in that butter Burker Butterball
Turkey talk last man, How do I'll turn it on?
Speaker 5 (05:10):
Still?
Speaker 3 (05:10):
Plug it up? So click next call? All right, all right,
this is what we're gonna do.
Speaker 5 (05:15):
I'm the I'm the receptionist at the Butterball Turkey Line.
Y'all call in with questions.
Speaker 4 (05:20):
Go ahead, go all right, Hey, I got this fifteen
pound turkey, and now can I stuff the turkey and
with some dressing and then fried?
Speaker 3 (05:32):
Is that found? Hell? No? Click next question?
Speaker 2 (05:38):
Listen how you doing?
Speaker 4 (05:39):
I'm John, I'm just calling to ask listen, if you
can get the turkey?
Speaker 2 (05:43):
Can we cut the turkey up and drop it in
in pieces? Is that what we do?
Speaker 5 (05:46):
Yes? You could do that, but didn't we tell you
to just drop it in that hole? We eat the instructions.
That's what the basket is for. Drop it in hole.
Speaker 4 (05:54):
Next caller, Yeah, yeah, mister butter ball. Let me ask
some They got this little red thing on the turkey
that pops.
Speaker 3 (06:02):
I guess I don't know what the little red button. Hell,
but my little girl to pull that off of that?
Do I need that?
Speaker 5 (06:08):
Well, won't be no red ball popping on your turkey
this year. Thank you for calling.
Speaker 2 (06:13):
Next caller, How do I season my turkey? What do
I season it with?
Speaker 5 (06:19):
You said right there, that's why your ass don't need
to be cooking. Next caller, how long.
Speaker 3 (06:24):
Do I defross my turkey? How long? Excuse me till
this thall coming up?
Speaker 1 (06:33):
Coming up? Thank you?
Speaker 2 (06:35):
Turkey talk line coming up?
Speaker 5 (06:37):
He asked these questions. They ain't got no time, no
long ass inclination. Thank you for calling, But the ball.
Speaker 1 (06:42):
We'll have more of the Steve Harvey Morning Show coming
up right after this.
Speaker 2 (06:47):
You're listening Steve Harvey Morning Show
For those of us that don't want to cook a
big Thanksgiving dinner this year, there is an alternative. It's
a pizza that has all the trimmings, guys. Is loaded
with turkey gravy. It has some dice sweet potatoes on it,
some green beans, some cranberries, crispy onions, lots of mozzarella
and cheddar cheese. Du Journo sells the pizza and it's
(00:23):
available in stores today.
Speaker 2 (00:25):
So here's my question. Would you, guys try this.
Speaker 1 (00:28):
Thanksgiving pizza with the turkey and the gravy and all that.
Speaker 3 (00:31):
No? You hope?
Speaker 1 (00:33):
Why not? No?
Speaker 4 (00:34):
I don't want all my stuff on one big old
pizza bread like that.
Speaker 2 (00:38):
No, you don't like for your food to Okay, No,
and I don't I wish it is. Yeah, go ahead
and get yourself a slice of pizza Thanksgiving.
Speaker 3 (00:47):
That's it.
Speaker 2 (00:49):
You're not even gonna try it, Steve.
Speaker 3 (00:51):
Nope, I don't give it.
Speaker 5 (00:52):
Damn who made banado on Rico? I don't care. I
don't care. It just don't ain't. Pizza is fine the
way it is. They got some great pizzas out there, man,
but you do not have to do it. As Chicago
is not playing with the pizza game as a constant
(01:13):
argument on my TV show between Tanya and uh Terrell.
One is from Chicago, one is from New York and
the big debate every year family feuds who got the
best pizza New York or Chicago?
Speaker 1 (01:27):
But okay, what about this this pizza, these ingredients, the toppings,
I should say, bothers you?
Speaker 2 (01:32):
Is it the green beans?
Speaker 3 (01:34):
Nobody putting no green grave. I don't want no gravy
on my pizza.
Speaker 2 (01:40):
That's like green beans.
Speaker 3 (01:42):
If I want no damn yams, no bread. You got
three different juices running.
Speaker 4 (01:48):
You got jams, that's got some juice in there, gravy.
Speaker 5 (01:52):
Tell me one correction. They yams don't have no juice.
Speaker 3 (01:58):
Then, I don't know what kind of damn yams?
Speaker 1 (02:00):
Nice sleepy ball them Tommy and they cut them.
Speaker 3 (02:04):
Up in the I wish my grandmother will say going in.
Speaker 1 (02:10):
Well, if you need help this year with roasting a
turkey for Thanksgiving dinner, Butterball has a solution for you.
The one eight hundred Butterball Turkey Talk Line is open
at your service with turkey experts that are ready to
answer any questions you might have, including how to pick
out a turkey to buy.
Speaker 2 (02:29):
How to cook it, and what to do with the leftovers.
What is all that breathe them for? They will also.
Speaker 3 (02:36):
Experts on the show Me and Tom.
Speaker 5 (02:40):
Calling that day a one eight hundred number four eating
that dry ass piece of meat.
Speaker 1 (02:44):
Somebody calls in and wants to know how to make
their turkey not dry?
Speaker 5 (02:49):
What do you get your ask a butter Ball electric
turkey fry and stuff. All the guests work out of
this mess. Butter Ball makes them. They are at Target,
they are at Walmart. It's four minutes per pound.
Speaker 3 (03:02):
Yep.
Speaker 5 (03:03):
You cut that thing on three seventy five when the
green light come on. They've got a big basket that'll
hold up to a nineteen pound turkey.
Speaker 3 (03:10):
You put that turkey in that basket.
Speaker 5 (03:12):
I'll interject, I inject line so it'll be extra flavorful.
Speaker 3 (03:17):
Drop it down in there, and close the lid. I
ain't just set that time.
Speaker 4 (03:22):
Huh, go ahead, I inject two days before.
Speaker 5 (03:25):
That's good and marinades in that good. That's a good idea.
I told you had two turkey experts on this show
two days before. Do not drop your turkey in that
if it is frozen. Thank y'all, still gonna be hungry.
Speaker 4 (03:40):
Yes, take it out in morning and let it pretty
much get room temp and then drop it right before
it's dinner.
Speaker 2 (03:47):
Right, How long does it take? You said?
Speaker 3 (03:49):
Four minutes per pound? Four minutes per pound?
Speaker 1 (03:52):
Oh almost said four hours per pound? Okay, should That's
why I got to eat at your house. That's a
dry ass turkey. You have burned all the damn meat
and flave off your damn turkey.
Speaker 2 (04:06):
I know you said for something. I can remember four hours.
Speaker 5 (04:09):
So you the fried your turkey for thirty nine hours.
You got a jerky, you'll pull your you're you eating,
You're eating jerk turkey.
Speaker 4 (04:22):
And who is these turkey professionals that are answering the phone?
Speaker 2 (04:25):
Who is that?
Speaker 4 (04:26):
Yeah?
Speaker 2 (04:27):
Well, I mean they're from Butterball. They're from Butterball one
eight butter Well, Butterball.
Speaker 5 (04:32):
Has the best, and fried turkey tastes way better. It
tastes way bars.
Speaker 3 (04:37):
It beats the oven my fat.
Speaker 5 (04:39):
Yeah, it's hard to dry that turkey out because it
seals it in with the crust on the chicken. It's
just a better way to have turkey, y'all. I'm just
telling you. And we've had it, but we do both ways.
Every year we do fried turkey and roasted. Everybody likes
fried turk, love wings.
Speaker 4 (04:56):
Yeah, man, you don't, you don't want, you don't want.
Speaker 3 (04:58):
Nobody in my family called that.
Speaker 1 (05:00):
Man, I'm gonna be calling in that butter Burker Butterball
Turkey talk last man, How do I'll turn it on?
Speaker 5 (05:10):
Still?
Speaker 3 (05:10):
Plug it up? So click next call? All right, all right,
this is what we're gonna do.
Speaker 5 (05:15):
I'm the I'm the receptionist at the Butterball Turkey Line.
Y'all call in with questions.
Speaker 4 (05:20):
Go ahead, go all right, Hey, I got this fifteen
pound turkey, and now can I stuff the turkey and
with some dressing and then fried?
Speaker 3 (05:32):
Is that found? Hell? No? Click next question?
Speaker 2 (05:38):
Listen how you doing?
Speaker 4 (05:39):
I'm John, I'm just calling to ask listen, if you
can get the turkey?
Speaker 2 (05:43):
Can we cut the turkey up and drop it in
in pieces? Is that what we do?
Speaker 5 (05:46):
Yes? You could do that, but didn't we tell you
to just drop it in that hole? We eat the instructions.
That's what the basket is for. Drop it in hole.
Speaker 4 (05:54):
Next caller, Yeah, yeah, mister butter ball. Let me ask
some They got this little red thing on the turkey
that pops.
Speaker 3 (06:02):
I guess I don't know what the little red button. Hell,
but my little girl to pull that off of that?
Do I need that?
Speaker 5 (06:08):
Well, won't be no red ball popping on your turkey
this year. Thank you for calling.
Speaker 2 (06:13):
Next caller, How do I season my turkey? What do
I season it with?
Speaker 5 (06:19):
You said right there, that's why your ass don't need
to be cooking. Next caller, how long.
Speaker 3 (06:24):
Do I defross my turkey? How long? Excuse me till
this thall coming up?
Speaker 1 (06:33):
Coming up? Thank you?
Speaker 2 (06:35):
Turkey talk line coming up?
Speaker 5 (06:37):
He asked these questions. They ain't got no time, no
long ass inclination. Thank you for calling, But the ball.
Speaker 1 (06:42):
We'll have more of the Steve Harvey Morning Show coming
up right after this.
Speaker 2 (06:47):
You're listening Steve Harvey Morning Show
Hosts And Creators
Steve Harvey
Shirley Strawberry
Thomas "Nephew Tommy" Miles
Carla Ferrell
Kier "Junior" Spates
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