Meet Butterball's First Turkey Talk-Line Men

The first men working the Turkey Talk-Line take your Thanksgiving cooking questions.
4:37 | 11/15/13

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Transcript for Meet Butterball's First Turkey Talk-Line Men
We're counting down. Talking turkey. What about joey? Joey's going to stick around for it. Anytime -- we are excited, as well. You've seen them all morning long. The great men of butterball here. Tony, jim, stan, and r.J. And, r.J., I understand, very exciting. The first time ever it's a male voice as the official butterball spokesperson for the turkey help me cook my meal line. What's it feel like? I'm just thrilled. In fact, the thanksgiving table is changing. And believe it or not, josh, one at of four turkey calls are for men. I'm excited to be part of this team. And butterball is a great resource for thanksgiving. Awesome. Great to have you all. Are you ready to play? All right. Here is how it's going to go. We have two teams. R.J., Tony, team lara. Jim and stan, team joey. I'm going to ask you the first question. You answer correctly, you get a point. And if you get it wrong, team joey gets to steal and get a point. Away we go. Lara, the first question is -- what is the best -- and by that, I mean safest way, to thaw a turkey. One day in a fridge every four pounds. One hour in the fridge for every four pounds? Or leave it on the counter overnight? "A." Judges, is it "a"? You have one on the board. Which is more popular. White meat? Dark meat? Or is it both? We will go with "c." That is a personal choice. Yes, it is. Tied at 1-1. Lara, the minimum size to feet eight people. 20 pounds? 18? 16? That's what I was going to say. 16. Okay. All right. Here we go. Joey, question four. Temperature turkey is fully cooked at. Breast 170? Breast 190? Breast 175 degrees fahrenheit? I'm going with "a," 170. Lara, here we go. I wanted the giblet question going to you. Thank you. The turkey parts of said giblets are -- liver, gizzard, neck and a -- heart? Intestines? Kidney? "B" or "c"? Heart. I was not right. Now I am. "C." All right. Very nice. Very nice. Butterball folks. Joey, you have to keep up. We got it. If you're watching your weight, which should you avoid? Dark meat? Is it skin? Or "c" both? We're going to go with skin. For the final two, butterball experts, step aside. Oh. Here we go. How long should you wait before carving? Hold on. I need to think about this. Should you weight -- you shouldn't wait. Carve immediately. 15 to 30 minutes? Or one hour to allow juices to drain properly? That's easy. "C." Judges? Joey? Joey? I'm going to give you a new question. Here we go. It's only fair. Which should be carved first? Should it be, breasts? Drumsticks? Should it be "c," wings? Think it through. I would want to go with "a." Breast. Of course you would. It is "b," drumstick. Lara, you want to wait 15 to 30 minutes. And the answer to question nine, the turkey hot line phone number is 1-800-butterball. All right. We have to go. We tied. We tied. I believe we tied. Everybody's a winner. Bring it on in. Everybody's a winner. Meanwhile, we need some -- we need -- it's all yours, joey. I can't wait to take it home.

This transcript has been automatically generated and may not be 100% accurate.

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