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Butcher and author of the everyday meet guy, good to see you, happy thanksgiving. each year it gets more exciting. >> nobody practicing all through the year. jillian: let's start out with what we start with here. >> 15, 20 minutes, absorbs the juices, use your hand when carting it, don't pierce it with a fork. it looks more natural juice and flavor out of the turkey. then you want to start and take the legs off first which allows the breast to keep pulling and opens up space to take your breast off and do it with no problem. >> on a cutting board, not a table. >> go to the table. then it is ro...

Smoke. and don't pierce the meat while grilling. that way less fat is going to drip. hope you enjoy your 4th. up next, have you ever been to the sistine chapel and looked up at the ceiling and seen a hidden part of the human anatomy? that's our medical mystery this week. you'll feel so smart after you watch this. we'll have it right after the break. that's two pills for a four hour drive. the drive is done. so it's metal benches, a day of games and two more pills. the games are over, her pain is back, that's two more pills. and when she's finally home, but hang on, just two aleve can keep ba...

Pancreatic cancer, colo rectal cancer, even breast cancer. compounds can form when you cook meat at high temperatures. researchers suggest these chemicals could pose an increased cancer risk. first of all, clean your grill with soapy water. get rid of the burned meat residue. also, don't burn your meat. if you do burn part of the meat, cut that part off. you can precook your meats a little ahead of time on the microwave or stove and they won't sit on the grill too long. another potential risk that comes from the fat dripping on the charcoal, the smoke that contains chemicals which have caused ...