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<\/figure>\nThe November 24 edition of the AgNet News Hour kicked off Thanksgiving week with a fun, flavorful conversation as hosts Nick Papagni<\/strong> and Josh McGill<\/strong> welcomed one of their favorite guests \u2014 Darren Hill<\/strong>, five-star chef, longtime restaurateur, and sales manager at JD Foods<\/strong>. Hill, who\u2019s been cooking turkeys professionally for decades, delivered a masterclass on choosing, thawing, seasoning, and safely preparing the perfect Thanksgiving bird.<\/p>\n Hill began by explaining why whole turkeys aren\u2019t common in stores during summer months. Retailers avoid carrying slow-moving frozen inventory, he said, so most whole birds arrive in stores only during the holiday season. Deli turkey, on the other hand, remains a year-round staple because it\u2019s processed differently and doesn\u2019t follow the same seasonal pattern.<\/p>\n As for how growers plan production, Hill said turkey processors ramp up months in advance. Orders from major retailers are often placed in July or August so that birds can be grown, processed, and frozen in time for the Thanksgiving rush. \u201cIt\u2019s all done way ahead of November,\u201d he said.<\/p>\n When it comes to cooking the perfect turkey<\/strong>, Hill is proudly traditional. \u201cI love a classic oven roast,\u201d he said. \u201cThat\u2019s what I grew up with \u2014 the smell of turkey, the sides, the memories.\u201d But he also shared a standout recipe he discovered years ago: the Marco Polo Turkey<\/strong>, a fusion-style brined bird flavored with soy sauce, olive oil, orange juice, ginger, sherry, garlic, paprika, and cracked pepper. The marinade blends Mediterranean and Asian influences, creating a deeply flavorful, incredibly moist turkey that shines whether roasted or barbecued.<\/p>\n Hill walked listeners through his preferred cooking method: start the oven hot at 375\u00b0F<\/strong> for 45 minutes, then gradually taper down to 350\u00b0F<\/strong> and finish around 320\u00b0F<\/strong>. Cooking times vary by size, but Hill stressed that the only truly reliable method is a food thermometer. \u201cYou want 165\u00b0F<\/strong> in the thickest part of the thigh, breast, and wing joint,\u201d he said. \u201cThat\u2019s how you know it\u2019s safe.\u201d<\/p>\n He also recommended using a foil tent<\/strong> to prevent over-browning and shared a pro tip: on larger birds, make a lateral cut where the drumstick meets the body. \u201cIt helps heat penetrate the joint, especially on those big 24\u201330 pounders.\u201d<\/p>\n Food safety was another major theme. Hill emphasized that frozen birds should thaw in the refrigerator \u2014 24 hours for every five pounds<\/strong> \u2014 or, if necessary, in cold running water that is changed every 30 minutes. And once Thanksgiving dinner is over, food should be refrigerated within two hours<\/strong>, not left on the counter while guests chat for hours. \u201cThat\u2019s when people get sick around the holidays,\u201d he said. \u201cBacteria grows fast at room temperature.\u201d<\/p>\n Beyond turkey, Hill discussed holiday meats like ham and prime rib, noting that demand spikes for ribeye roasts this time of year. He encouraged families to consider buying a whole ribeye, roasting half for Thanksgiving, then cutting the other half into steaks for New Year\u2019s. \u201cIt stretches the value,\u201d he said. Papagni and McGill wrapped up the show with classic Thanksgiving banter \u2014 football on TV, favorite sides, and the power of tradition \u2014 before thanking Hill for sharing years of professional insight. As Papagni put it, \u201cIf you want your turkey done right, listen to Darren.\u201d<\/p>\n