Emeril Lagasse, Mario Batali and More Chefs Answer All Your Thanksgiving Cooking Questions

11/19/2015 at 03:06 PM ET

Mario
Virginia Sherwood/Bravo; Craig Sjodin/ABC

We are so lucky to have the Internet to consult when Thanksgiving preparation goes horribly wrong.

We are even luckier to have top chefs on Twitter, answering all of our burning Thanksgiving cooking questions out of the kindness of their hearts.

RELATED: The Absolute Best Thanksgiving Side Dishes

With the holiday fast approaching, it’s time to start making the big decisions: Is brining worth it? How big should your turkey be? What do you do with the neck? Is everything going to be okay? Here’s what chefs like Mario Batali, Emeril Lagasse, Michael Symon and more have to say about making your dinner a success.

Mario Batali instructs on defrosting pies … and his inexperience with “turkey roaster ovens.”

Alton Brown demystifies the distinction between stuffing and dressing, plus the age old debate of whether or not to brine a turkey.

RELATED: Your New Favorite Thanksgiving Side Dish: Twice-Baked Sweet Potatoes

Michael Symon dives deep into the perfect techniques. He also expresses his extreme anti-brining position.

Haylie Duff gives you permission to cook a practice turkey.

RELATED: 13 Terribly Terrific Thanksgiving Pinterest Fails We Are Eternally Grateful For

Alex Guarnaschelli talks seasoning and technique.

And Emeril Lagasse talks serving sizes.

Thanks guys! Truly makes us feel like all the hours we spend on Twitter is worthwhile.

—Maria Yagoda, @mariayagoda

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Showing 4 comments

Djojk Sberjling on

Where are the neeples on the turkey breast. I must know.

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I like this website so much, saved to bookmarks. “American soldiers must be turned into lambs and eating them is tolerated.” by Muammar Qaddafi.

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Anonymous on

My question is how many pounds of the turkey can serve 7 people?

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