>> doing great. >> rocco and to tackle side dishes, amanda freitag, judge on "chopped." come on out, amanda. [ applause ] >> nice. >> and our dessert doctor and former nfl player eddie jackson in the house. [ applause ] very exciting. >> all right, so each of us is teaming up with each of the chefs so, dan and lara, we'll all move around to our positions here. i'm with you, rocco. so, let's take a look at our football play-by-play to see who is up first in our thanksgiving 911 stadium, so go ahead and oh, it looks like that is a turkey. so, rocco -- >> that's me. i'm the turkey. >> you're the turkey. >> i'm the turkey. [ applause ] >> and laurie is asking us brine or not to brine. >> i say, no brine. don't waste your time. there's enough to do. there's enough to do. >> you're getting booed. >> i have a much better solution, bacon. literally enrobe your entire turkey with bacon top to bottom. it will keep it moist. turkey. >> it's like the most obscene cordon blew you've ever seen in your life and then you use the bacon in the gravy. >> do you have a defibrillator standin

rocco dispirito, amanda freitag and eddija >> good luck with these folks. they are freaky. >> i'm looking forward to it. we've been getting tweets and people posting questions at "gma's" facebook question and our chefs are here to answer. tweeted by tonya, do have a quick go to recipe for cranberry sauce? >> of course, i do. it's a raw cranberry it does not need to be cooked. stevia and orange zest and good to go. >> amanda, robin posted this question. green bean casserole can be heavy. do you have a lighter version? >> yes, of course, just make green beans almondine traditional style and a little bit of crouton, put it on top, a little fried shallot to keep it light. >> samantha tweeted how do i cut prep time on desserts? i like where you are going. >> i know there is a grandmother rolling around in her grave right now but store bought crust is fine. they have so many different options out there now so you can cut a little time. getting ready for the football stuff. getting the for bought time. >> how do you make the edges so pretty? >> all with your thumb

it's time for our thanksgiving dream team of expert chefs, rocco dispirito, amanda freitag and eddie jackson will answer your questions throughout the morning. a few quickies here. my producers are trying to embarrass me so made the first question from sondra on facebook would asks, where should i put the turkey thermometer and does it stay in the whole time? want to answer that? >> you as a demonstration? >> before we get into anything is watching. >> relax. everything is okay. put the turkey in the oven now by the way, now before we get to the thermometer so the thermometer question is really important. good way to know if a turkey is done and cook it till about 155 an let it rest for an hour or half hour until it reaches 160 and put the thermometer right here, right there. right there. in the thigh. >> so in the thigh. >> all the way in. all tay minutes until it adjusts and it captures the temperature. >> that wasn't too bad. >> wish me luck. this is my last morning here at -- >> oh, my gosh. >> thank you very much. i'm not sure if these guys will be back either but it says our ex

this looks delicious. >> rocco to tackle side dishes, amanda freitag, judge on "shocked." come on out, amanda. [ applause ] >> nice. >> and our dessert doctor and former nfl player eddie jackson in the house. [ applause ] very exciting. >> each of us is teaming up with each of the chefs so dan and lara, we'll all move around i'm with you, rocco. let's take a look at our football play-by-play to see who is up first in our thanksgiving 911 stadium so go ahead and let's see, what is it? looks like that is a turkey, so, rocco -- >> i'm the turkey. i'm the turkey. [ applause ] >> and laurie is asking us to brine or not to brine. >> don't waste your time. much better solution, bacon. literally enrobe your entire turkey with bacon top to bottom. it will keep it moist. >> cordon bleu. >> it's the most obscene cordon bleu. >> do you have a defibrillator standing by? >> i do and i was merciful on the calories and using turkey bacon. >> do you put olive oil or anything on top -- >> i do a rub. >> that's all you have to do. >> throw it in the oven. >> question from the dessert table.

author of "the negative calorie diet" and amanda freitag, judge on "shocked" and our dessert jackson, judge. we have our turkey on the football field as well so that means, rocco, it's you. you're up and we have a question from la toya in our audience. stand up and ask your question. >> what's a quick way to make my turkey -- >> hi, la toya. >> how are you? >> if you don't have enough space, take anything that doesn't need to be in the oven out like the stuffing that you can make on your stovetop. otherwise cook your turkey on the stovetop. this takes 40 minute, rolle roll it, tie up, tie it up. goes into 1 0 degree olive oil and -- >> like a deep frying way. >> poaching. 180 degrees so doesn't absorb as much fat. if you cook something in fat you know it's not going to be dry. for sure. you end up with this. >> nice. >> amazing. >> that's beautiful. >> like i'm never going to do that. >> good job. play-by-play. >> we'll have something coming up that says desserts. the show, by the way, clash of the grandmas. eddie is a rock star. we have a question. a video question from grace and cam