. >> and with us is geoffrey zakarian. exciting. >> thank you, jeffrey, and we are so excited because his new restaurant called the national is opening this week. >> tomorrow. >> and you are giving me e a private preview, baby. >> yes, we will test the machine >> looking forward to it. >> that is why i can't go with you to adele. >> i can't wait for this tonight. i am busting about adele. busting. >> i didn't think that i would like it, but it is quite interesting. i don't thit eea aah de. > eanvte nr. >s have you ever woken up with perfect hair? the answer is no, and so we are figuring out a way to go to sleep with your hair and arson is going to hem us style it so you will wake up in the the morning with good hair. and we have breaking news. >> i am very, very excited a bt this and remember last year when we did the "let it shine" -- >> " s." >> yes, and i did a book called "heart of the home" an anyw it did so well, and all of the profits go to the salvation army and we raised more than $600,000 and so what i did is a that they asked us if i would put it out again and i said if we

. >> and so we called in our favorite chef geoffrey zakarian, and he is a partner this the new restaurant in greenwich, connecticut, and it opens tomorrow, t i am going there tonight. >> yes, you are. >> and a couple of them in new york city? >> i couldn't help it. let's have a cocktail, and this is vodka, potato vodka -- a ha! and the syyp and cheerer. >> and you know, you could do that drink with a potato. >> it is a lot of vodka going on, which make ss it delicious. >> it is your show, right? >> it is reay delicious and not too strong. i don't like it too strong. >> and let's get started on the potatoes and the turkey is dry everything is good. this is a dish no-fail. i like to do a few tips to make >> all right.. >> onions, and have it a scalloped potato or potato grattin. whip, are they, because they are starchy. >> right. >> you take these with the onion and put them a pan, and you do not wash them, because you want the starch. it issyour friend. >> so you donn wash them after you peel them. >> it looks like a lot. >> well, it is not. add some butter, and what we are going to do is

alex guarnaschelli, geoffrey zakarian and amanda freitag. give yourself a big round of applause. inside we have questions from viewers, let's start with you, ms. guarnaschelli, you're doing turkey. the question. >> i'm always afraid to undercook the turkey and don't have a thermometer. how long should i cook a 14-pound turkey. >> the answer is. >> i count about 12 minutes per pound which means you should go for maybe 2, 2 1/2 hours and then pull away that thigh and just watch for those juices to run clear. the thigh is the thickest part of real estate on the turkey. once that's cooked, take it out. make your gravy and have a glass of wine. >> i always say that, the thigh is the thickest part of real estate. before we talk sides and desserts, let me get one more turkey question. >> no, this is really good. why is my turkey dry? help? >> you know what, i'm going to cut you off there. this is a bit of a tease. we'll get back to that answer a little later because we got to get it out to ginger who at the macy's thanksgiving day parade and got another look at the forecast. hey, ginger

and i had a great night last night rare, rare night, and i went to our friend geoffrey zakarian's international opening in greenwich, connecticut, and i went with friend, and there is geoffry, and the food is delicious and unusual and affordableer and they have my stuff stuff. >> of course, they do. >> and everything is perfect and fresh and delicious and i want to wish him and his beautiful wife margaret with the best of success there. and good eating. >> and a lot of people know the song by carly simon "you're so vain." and people wanted to know who it was that she was talking about. >> and she finally revealed it. she told it to "people" magazine. >> and she said that one of verses is about warren beatty, but he probably thinks that the whole thing is about him. years ago when i was quite naive when you said that we made such a pretty pair and that you would never leave but you gave away the things you love and one of them was me i had some dreams and there were clouds in my coffee they were clouds in my coffee >> and she says that the two other verses were two other men. >> who could they b

we ask these guys from "the kitchen," katie lee, gz, i call him, geoffrey zakarian, best-dressed man ever, and sunny anderson here. we wanted them to do not a "human lab" for us, but a "turkey lab," gobble, gobble. [cheers and applause] >> rachaelel so -- so basically we assigned each of them a different method and a different tool to prepare those big old turkeys. before we get to your research assignments and how that went, i doing this thanksgiving? >> i'm actually opening a new restaurant inconnecticut, i'm working. >> rachael: whoo!