I'm here with Martha Stewart.

And you were going to show us how to make the perfect Thanksgiving turkey.

Well, here are some that are just They're survivors.

Aren't they beautiful?

Now, you should explain these air.

Your turkeys, is that right?

Yeah.

I live on Turkey Hill, and I always have turkeys at the turkey coop on.

They decided they would like to come and make an appearance on Conan eso.

Their mother is very proud of them.

Which one is the mother here, Actually?

Well, not that.

Not that one.

Okay.

All right.

So the boys now, I would think it would be difficult if you raise these turkeys, Don't you become emotionally attached to them, and then it's hard to kill them.

And these were pets.

So these will never be killed or eaten.

Never.

What happened to this guy here?

Well, that came that came from the store that came from Val.

Do.

Jeez.

Oh, ask Andy about that.

It's murder.

Do you ever do Ever When these ones are misbehaving?

Do you show them this one ever?

Uh uh huh.

Then they come and gobble at me.

Hello?

They gobbled.

They're so cute, aren't they?

Yeah, sure.

They're really cute.

Yeah, they're kind of gross looking, actually around the chin and looks I mean, they're just disgusting.

Um, they're men.

They're men, right?

Remember that.

Now he's getting mad at you.

He's so when you say things like that, look at him.

He's so beautiful.

All right, now what do we do here?

I wanted to show you because you expressed some interest in the putting the mosaic of sage under the skin of the turkey.

I was told that that just every boys adolescent fantasy, that's what eso You could do it.

You have to loosen the skin with your fingers.

And we've already loosen your for you so you can insert the sage leaves under the skin.

This is so gross.

All right.

Can you make a design revolution in here?

And when you reach way, way in, under the under the breast skin There.

It's so slimy.

This is why I go to Denny's.

Alright?

And then you put that there That doesn't you know you have to flatten it out.

It takes a while, but you have to slide it under and and then make a wonderful bread stuffing.

Do you like old fashioned bread stuffing with cranberries and celery apples?

Yeah, well, that's what this is.

This is already and we've even put some nuts in it with macadamia nuts and cashews.

And so you jam this in here?

Yeah.

You fill that in, tuck under the next skin.

You know, under here and you see cooking is cooking.

Is this is Thanksgiving?

It's offering.

Thanks, Thio, our Lord, for this wonderful holiday.

Oh, that's what it's about.

I just fixated on the eating part and then forgot, Right?

Right.

Be thankful for anyway.

Eso doing this?

It's not It's not really so hard, Koning.

You could do this.

It's better not to do with the fur jacket on.

So that's why I really wanted you to keep Okay, so you just keep jamming these leaves in here?

What do you mean?

You make a design?

You?

Well, you like that one.

If you look at it that the leaves air under the skin just perfectly.

You see that?

I thought those were legions of some kind of That's That's the sage.

I didn't know.

I thought it was a sick turkey.

No, no.

See that aren't they beautiful?

And then when you slice the turkey, you get this most delicious flavor of the sage leaves.

Oh, look under the skin.

So let them see this is really gross.

But how do you get that beautiful color, that golden, brown color way?

Have an article in our current issue?

The magazine called Turkey 100 to get a beautiful brown turkey like this hesitates.

He's really good, juicy and good crispy.

But she said, no.

It is very, very good, but I want to pick out the sage leaves.

Don't either.

Sage leaves and you baste the turkey.

You cover it with cheesecloth wallets roasting and based it with a mixture of white wine and a little bit of stock, and you just keep basting.

The secret to this turkey is basting all during the roasting time.

Now there are some people that cook foods for ridiculous amounts of time.

You know, sometimes people say, Oh, you've got to cook a turkey that's like a good month in the oven.

You gotta have it.

No, no, we do it for about 20 minutes a pound, and it's just succulent, delicious, juicy on.

You guys want some.

No, no, no.

They're vegetarians.

They never eat me.

He's got this one.

He's getting mad.

What's the matter?

Hey, baby, take it easy is getting mad.

Anything else we need to know?

Here.

I see you got gravy here?

Yes, and deglazing the pan for your gravy so that you have a gravy that doesn't have any fat.

That's very good to to no eso.

We try to make a real healthy Thanksgiving.

Is this healthy?

Is it really?

It's low in fat and everything.

That turkey is very low enough.

They say that, but the skin this thing is a heart attack right there.

Well, not the way, though.

This is pretty dried out and crispy.

You see, you're not eating a lot.

Does it taste fatty to you know?

Now it tastes good and I'm not allowed to have anything.

I have really high cholesterol.

I can't have anything that tastes good anymore.

Pretty much it's very sad.

I'm trapped in a spiral of hell that just won't stop.

But this is very good, though.

And do you want some turkey?

Sure.

Come here and come on over here.

Are you a good carver, Andy?

Because I can't do that with these gentlemen.

We're gonna take a break when we come back.

Mark Curry is gonna be here.

Squeezes coming up.

We'll see you a little bit, thanks to Marcus.