James Beard–nominated chef Paul Smith joins Dave Weekley on Hotline for a deep dive into Thanksgiving cooking — from the right way to brine a turkey to exactly how much bird you should buy per guest. Paul breaks down foolproof brining techniques, safe stuffing alternatives, make-ahead prep strategies, and how to avoid the classic “dry turkey” disaster. The conversation also touches on holiday restaurant trends, Virginia Tech’s surprising coaching shakeup, and listener questions on thawing and roasting the perfect bird
