today she's at the restaurant balthazar in london. what are you doing there? >> i'm checking out the thanksgiving scene here overseas. traditionally it's a u.s. holiday, but no longer the just like with halloween and valentine's day, as well as thanksgiving is here to stay. the last thursday of november it's held, balthazar is putting on a feast of a menu. you were talking about the prices and how much it cost, including everything, the stuffing, turkey, pumpkin, pie, drinks, that will pkut you back about 58 pounds here. i was talking to the head pastry chef about what he's been doing for the festivities today. >> i'm here at balthazar on one of the busiest days of the year, namely thanksgiving, thanksgiving, who knew, has also come to europe. it's not just a u.s. celebration any longer. we like to adopt it for the sake of these delicious thanksgiving meal meals. what are you doing? >> making pecan pies. >> and how many would you make? >> around 300. >> just putting on the finishing touches? >> yeah, before they go in the oven. >> how long do they need in the

i'm here at balthazar. it's a huge day for them. we have pecan pies, pumpkin pies, they make dozens of these for people who order them. you have cheesecake pumpkin pies. an intimate mix here. as we walk backwards, we have cornbread being made. everybody is really, really busy. trying to stay out of their way. as said, it is one of the most busiest days of the year. careful. very slippery here. let me find the head chef, rob, who is working super hard in here, in the kitchen. we have all the prep going on. we have around 500 plates of the turkey feast, anticipated to happen today. rob, if i could grab you for one second. i know you're super busy. we spoke last hour, all the prep is well underway. the first serving goes out at noon? >> noon. 12:00. >> is it basically for lunch or dinner? >> lunch is smaller service. dinner is the main event. >> you're saying it's still turkey people want. what is the key to getting the perfect turkey? >> the way we do it, we soak it in brian overnight, leave it for a day to dry out. slow roast it unti