24: Vault: She brings in Thanksgiving food for The Bert Show to sample

Summary

The Bert Show

Episode 24 Vault: She brings in Thanksgiving food for The Bert Show to sample
Date: May 15, 2026

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Episode Overview

In this warm and humorous episode, The Bert Show discusses the joys and monumental stress of preparing Thanksgiving dinner for the very first time. Wendy, a self-professed novice in the kitchen, has just inherited the enormous family tradition of hosting the iconic meal. The cast and their listeners offer advice, discuss kitchen disasters, and sample a classic family casserole brought in by Wendy. The conversation highlights relatable anxieties, unexpected wisdom, and lots of comic relief as they dissect the art (and chaos) of Thanksgiving dinner prep.

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Key Discussion Points & Insights

1. Wendy’s Thanksgiving Challenge

• Wendy’s Inexperience: Wendy reveals her lack of cooking skills and minimal experience in the kitchen, admitting, “I don't own mixing bo. I don't own anything. To measure anything, I use the toaster oven or the oven that you just pop something in.” (01:49)
• Sudden Responsibility: The hosting responsibility was handed down by her mom only weeks in advance, giving Wendy little time to prepare.
• Basic Cooking Habits: Wendy typically relies on frozen meals, salads, or quick fixes on the George Foreman Grill: “The extent of your cooking is the George Foreman Grill? … Yes.” (02:26-02:28)

2. The Pressure and The Process

• Expectation Management: The cast likens Wendy’s sudden leap into Thanksgiving hosting to “just getting your driver's permit and then somebody from NASCAR says to you, look, you're driving at Atlanta Motor Speedway on Saturday in the big race.” (03:29)
• Stressful Logistics: Ronnie highlights timing as the biggest challenge for Thanksgiving: “To actually get it all to come out ready at the same time, I think is the biggest challenge.” (05:00)
• Family Traditions: Wendy shares that while she’s responsible for most dishes, her mother will assist and still make her special stuffing.

3. Listener Calls & Advice

• Oven Bags and Pop-up Timers: Listeners call in with practical tips, including using Reynolds oven bags for the turkey and ensuring the turkey has a pop-up timer (05:42–06:13).
  • Notable Quote: “Those Reynolds oven bags are really easy and really good.” — Caller Lisa (05:42)
• Cooking Lessons Passed Down: The show discusses the importance of family traditions and the symbolism of passing down holiday meals.
• Handling the Turkey: Wendy confesses she didn’t realize she needed to clean out the turkey, leading to laughs and advice about removing the “bag of all the, like, pieces, parts” (07:09).
• Secret Tricks: Ronnie suggests putting apple chunks inside the turkey to keep it moist, but Lisa wonders if that might be too advanced for Wendy. (07:23–07:41)

4. Sampling Wendy’s Thanksgiving Casserole (08:12–09:55)

• Recipe Overview: Wendy brings in a family vegetable casserole: “It has frozen vegetables. It has cream soup in it, shredded cheese, sour cream, and the French fried onions… and a little bit of bacon bit on the top.” (08:16)
• Cast’s Reactions: The hosts are kindly honest:
  • Lisa: “It's missing a little something. Like it needs some kind of flavoring. I don't know if it's salt.” (08:42)
  • Jen: “Yeah, it's missing something called flavor.” (08:46)
  • Ronnie offers a solution: “Put salt on the table. People can add their own salt and pepper.” (09:00)
• General Consensus: The dish is considered a good first attempt—bland, but edible and fixable with seasoning.

5. Balancing Tradition and Trying Something New (11:59–12:22)

• Family Recipes vs. New Experiments: The cast debates whether Wendy should stick to traditional recipes or add something new. Jen suggests, “You got to put at least one new thing in there.” (12:12)
• Stress Management: They advise Wendy to keep things simple to avoid overwhelm, and to expect at least one minor meltdown on Thanksgiving Day.

6. Backup Plans & Turkey Troubles (12:42–13:22)

• Contingency Planning: One caller suggests that Wendy have a backup plan: “In case the turkey doesn't turn out right, go to Popeyes today and get a Cajun fried deep turkey.” (12:45)
• Wendy jokes about fallback options like turkey sandwiches.

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Memorable Quotes & Moments

• Wendy on Her Cooking Skillset:
  “I don’t even like cooking. I don’t own mixing bo. I don’t own anything to measure… I use the toaster oven or the oven that you just pop something in.” (01:49)
• Lisa on Expectation Management:
  “This to me is seriously like just getting your driver's permit and then somebody from NASCAR says to you, look, you're driving at Atlanta Motor Speedway on Saturday in the big race.” (03:29)
• Wendy’s Realization:
  “I didn't even know I had to clean the turkey. I mean, I didn't know you had to get in there, get the gizzard salad.” (07:04)
• Jen’s Brutal Honesty:
  “Yeah, it's missing something called flavor.” (08:46)
• Ronnie on Thanksgiving Timing:
  “To actually get it all to come out ready at the same time, I think is the biggest challenge.” (05:00)
• Advice on Perfection:
  “Set the bar lower for yourself.” (08:01)

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Timestamps for Important Segments

• Wendy Introduces Her Thanksgiving Challenge: 01:28–03:12
• Cast Discusses Thanksgiving Cooking Stress: 03:12–04:57
• Listener Advice Segment: 05:32–07:04, 09:37–10:36, 10:36–11:38
• “How to Handle a Turkey” Comedy: 07:04–07:55
• Sampling the Casserole: 08:12–09:55
• Debate: Traditions vs. New Dishes: 11:59–12:22
• Backup Plan Suggestions: 12:42–13:22

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Episode Tone & Atmosphere

• The show is light-hearted, supportive, and filled with authenticity. The teasing is good-natured and relatable, with an undercurrent of encouragement for Wendy’s brave leap into Thanksgiving hosting. Listener participation adds to the fun, making the kitchen chaos feel universal and unintimidating.

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Conclusion

This episode is a must-listen for anyone who’s ever faced the pressure of Thanksgiving dinner, blending practical advice, family nostalgia, and plenty of laughs. Wendy’s journey from kitchen novice to holiday host perfectly captures the anxiety—and joy—of keeping family traditions alive, one questionable casserole at a time.

Transcript

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[Host 1 (possibly Lisa)]

This is the bird show. Wendy. This is gonna be really cool for Wendy this weekend. I'm not sure she's viewing it that way at this point. That it's gonna be a cool weekend?

[Wendy]

Well, yeah, well, kind of. I mean, I guess it's a tradition being passed down to me. But I'm cooking Thanksgiving dinner for the first time and my mom, I said sprung it on me. Cause it's three weeks ago, a month

[Host 2 (possibly Jen)]

ago, sprung it out her mom again.

[Wendy]

Three weeks is not a lot of time for me because I don't go to the grocery store. I don't like shopping. I don't even like cooking. I don't own mixing bo. I don't own anything. To measure anything, I use the toaster oven or the oven that you just pop something in.

[Host 1 (possibly Lisa)]

So do you go out to dinner every night? Like are you heading to Taco Mac every night?

[Wendy]

Either that or I just make something that's really easy frozen, like a hot Pocket, like a salad. Like you can make a salad in two seconds. You just pour the lettuce that's already pre packaged into a bowl and throw some dressing on it. That's easy but. Or the George Foreman. You just put the chicken on the thing and it Cooks for you. But I mean, nothing mixing wise or having to do multiple ingredients, I don't do.

[Host 1 (possibly Lisa)]

So the extent of your cooking is the George Foreman Grill?

[Wendy]

Yes.

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[Wendy]

I use that almost every day.

[Host 2 (possibly Jen)]

How long would it take to cook a turkey on a George Foreman?

[Host 3 (possibly Ronnie)]

Four years.

[Wendy]

Well, if you get those little turkey breasts, I mean, five minutes, they want you.

[Host 1 (possibly Lisa)]

Has your mom set up parameters? Like, look, it needs to be a 12 pound turkey. We need to have stuffing there. We need to have green beans. Are you doing everything yourself?

[Wendy]

I'm doing everything myself. I think she's gonna. There's like one dish that my mom just normally makes every year by herself, and it's just her stuffing that she has. So I think that's all she's making.

[Host 3 (possibly Ronnie)]

But mom's got the stuffing.

[Wendy]

Well, one stuffing. We have more than one stuffing. So I'm gonna be doing a stuffing, but just not that one.

[Host 1 (possibly Lisa)]

Wow.

[Host 3 (possibly Ronnie)]

Okay.

[Wendy]

So, yeah, I had the turkey. I bought the turkey on Sunday and forgot to put it in the refrigerator. So I put it in the refrigerator on Monday.

[Host 2 (possibly Jen)]

But you put it in the freezer, right?

[Wendy]

I put it in the freezer when I got home, but then I put it in the refrigerator. So that's taken care of. That's thawing, I guess. And then all the ingredients, everything else for my dishes are sitting on my counter. So I'm all set.

[Host 4 (possibly Dawn)]

Okay.

[Host 1 (possibly Lisa)]

Okay.

[Host 3 (possibly Ronnie)]

Just gotta start putting it together today, right?

[Wendy]

I do. Yeah. I guess.

[Host 1 (possibly Lisa)]

This to me is seriously like just getting your driver's permit and then somebody from NASCAR says to you, look, you're driving at Atlanta Motor Speedway on Saturday in the big race. I mean, there's no in between for you.

[Host 4 (possibly Dawn)]

But I don't think anybody that hosts Thanksgiving for the first time is ever truly prepared. I mean, unless you're like a gin hobby foodie or Tracy Kenney foodie. Even then, I think you're still the average person.

[Host 3 (possibly Ronnie)]

I think it's. It's a lot of food to prepare because you're preparing for multiple people. And yeah, you're going to need stressful for health.

[Host 2 (possibly Jen)]

And if you're, if you're a foodie, if you're like a Food Network watcher, whatever. Like, if you're Wendy, you just want to make sure the turkey's cooked all the way through and that the, you know, gravy isn't too runny and the potatoes aren't because everybody's gonna lump. If you're Jen, then that's when you wanna have like the, you know, the more gourmet the Presentation has to be right. That's pressure.

[Host 1 (possibly Lisa)]

No matter how good you are, I think that you're. I think the level of success for your Thanksgiving is this it. Actually. You won't be able to tell if it's a successful Thanksgiving till about four hours after dinner when everybody's gone. If you start to get calls one by one from people that are sick and are going to the hospital, then you know, you didn't cook the turkey all the way through. At this point, I. I would sacrifice taste for safety.

[Wendy]

Well, I just want it to look good. I mean, I don't care how it tastes. You could fake it, but I just want it to look nice.

[Host 4 (possibly Dawn)]

And Jen, I wanted to say that she told us yesterday her mom's gonna be there with her, helping her prepare.

[Host 3 (possibly Ronnie)]

Oh, good.

[Host 4 (possibly Dawn)]

So she's not gonna be in the kitchen by herself.

[Host 3 (possibly Ronnie)]

Well, I think the hardest part, honestly, when I first did Thanksgiving for my family and extended family and everything else, is the timing of it all. Figuring out the space in your oven and, you know, where the racks need to be and what time all the casseroles need to go in, what time you need to get the turkey in, what time the turkey's gonna come out, and make sure, you know, because it's all gotta come out and be hot at the same time. That's. I think that's probably the most challenging because you can follow the recipes and measure it out and put it all together in this casserole and that one and whatever. But to actually get it all to come out ready at the same time, I think is the biggest challenge.

[Host 1 (possibly Lisa)]

Here comes some advice calls for you. Good morning, Lisa.

[Wendy]

Hi.

[Host 1 (possibly Lisa)]

Hey. Wendy is cooking Thanksgiving dinner for the very first time for her family. She doesn't cook at all. So what can you tell her?

[Caller 1 (Lisa)]

Right. The first time I ever did a turkey, those Reynolds oven bags are really easy and really good.

[Host 1 (possibly Lisa)]

Reynolds oven bag?

[Caller 1 (Lisa)]

Yeah, the oven bag.

[Host 3 (possibly Ronnie)]

So it keeps it all juicy.

[Host 1 (possibly Lisa)]

Okay.

[Host 2 (possibly Jen)]

And also, if people do get sick, they can get sick right in the oven bag. And it makes cleanup easier when all is said and done.

[Host 4 (possibly Dawn)]

Much like an airline.

[Host 1 (possibly Lisa)]

Ronnie, good morning. You're on Q100.

[Wendy]

I just can tell Wendy to make

[Caller 2 (Ronnie)]

sure our turkey has a pop up timer.

[Host 1 (possibly Lisa)]

That pop up timer is really important.

[Wendy]

We got one of those. I got one of those because I didn't have one of those either.

[Host 3 (possibly Ronnie)]

Good stuff.

[Wendy]

That's all set. This is like my mom's holiday. This is my mom's super bowl because she loves to cook. So this is her dinner. So the Fact that she's passing it down to me is kind of a big deal.

[Host 1 (possibly Lisa)]

It is a big deal because, yeah, what you're. You're going to learn, and then allegedly, you know, you'll pass it down to your kids, and they'll pass it down to their kids. And this is the way that grandma always gets to stay alive. Kind of, you know, their legacy.

[Host 4 (possibly Dawn)]

Well, I found it fascinating yesterday when Wendy and I were talking about how she is clueless going into this, And I said, well, did you never watch your mom do this when you were a kid? And she said, not at all. Because. At least. Because I said, well, my experience was that I was there and helping out as I grew up with mom doing all these things. And so I just found. So Wendy's going in this completely.

[Wendy]

I didn't even know I had to clean the turkey. I mean, I didn't know you had to get in there, get the gizzard salad.

[Host 3 (possibly Ronnie)]

I thought that was a bag of all the, like, pieces, parts.

[Host 4 (possibly Dawn)]

She don't want to even touch the turkey.

[Host 3 (possibly Ronnie)]

Oh, you gotta reach your hand in there. You gotta get in there with it.

[Host 4 (possibly Dawn)]

Yeah, you gotta.

[Host 3 (possibly Ronnie)]

You know, you gotta salt it.

[Wendy]

They gotta prepackage that stuff with nothing in it. You gotta.

[Host 4 (possibly Dawn)]

Thank you.

[Host 3 (possibly Ronnie)]

You gotta, like, reach on up in there. Here's a little tidbit for you. My mom always did this, is she would chop up an apple.

[Wendy]

Okay.

[Host 3 (possibly Ronnie)]

And put the pieces of the apple inside the turkey because it keeps it moist in there. Don't you have to keep the turkey from drying out?

[Host 1 (possibly Lisa)]

But isn't that, like, an advanced move right there? Like, shouldn't Wendy just be doing the basics here? Because.

[Host 3 (possibly Ronnie)]

No.

[Host 1 (possibly Lisa)]

Okay.

[Host 2 (possibly Jen)]

Oh, Lord.

[Host 3 (possibly Ronnie)]

That's not advanced. Chop up an apple. Put it in there.

[Wendy]

Okay. Then I gotta go to bag.

[Host 4 (possibly Dawn)]

She didn't even know to take the bag out.

[Host 2 (possibly Jen)]

Yeah, that's advanced, Jen.

[Host 4 (possibly Dawn)]

All right.

[Host 1 (possibly Lisa)]

We really. I mean, I think you have to also set the expectation low for yourself. Like, this can't. This is not gonna be your mom's Thanksgiving.

[Host 4 (possibly Dawn)]

Right?

[Caller 1 (Lisa)]

Right.

[Host 1 (possibly Lisa)]

It's not gonna taste like that. It's not gonna. It can't.

[Host 4 (possibly Dawn)]

And nobody expects it.

[Host 1 (possibly Lisa)]

And nobody expects it to. It doesn't have to.

[Caller 1 (Lisa)]

Your mom.

[Host 1 (possibly Lisa)]

Perfect. Set the bar lower for yourself.

[Wendy]

I just want something to taste good. One dish has got to tast.

[Host 1 (possibly Lisa)]

People throw up, and they remain healthy for 24 hours afterwards. You've won.

[Host 4 (possibly Dawn)]

That's right.

[Host 1 (possibly Lisa)]

So what have you brought in? Rundy brought in one cooked dish for us this morning.

[Wendy]

This is a casserole that we have every year at Thanksgiving. So it's a vegetable casserole, and it has the frozen vegetables. It has cream soup in it, shredded cheese, sour cream, and the French fried onions. And then you put a little bit of bacon bit on the top, and you just cook it. I mean, the oven.

[Host 3 (possibly Ronnie)]

Can we taste?

[Wendy]

Yeah, taste it. I don't know. I hope it's good.

[Host 4 (possibly Dawn)]

I know listeners are like, I'm just eating breakfast, but we're. It's lunchtime for us.

[Host 1 (possibly Lisa)]

All right, do you want us to be honest or do you want us.

[Wendy]

Oh, honest, yes. Because I don't even know if it's warm enough.

[Host 1 (possibly Lisa)]

It's missing a little something. Like it needs some kind of flavoring. I don't know if it's salt.

[Host 2 (possibly Jen)]

Yeah, it's missing something called flavor.

[Host 1 (possibly Lisa)]

It's a little bland.

[Wendy]

Okay.

[Host 1 (possibly Lisa)]

But you know what? It won't matter. It won't matter on Thanksgiving Day because, again, you're not looking for perfection here. I mean, I think it's doable. It's just not. It doesn't have a lot of flavor to it.

[Host 2 (possibly Jen)]

That definitely needs salt.

[Host 3 (possibly Ronnie)]

Okay, everybody, you can put salt on the table. People can add their own salt and pepper.

[Host 2 (possibly Jen)]

Put a lot of salt on the table.

[Host 1 (possibly Lisa)]

But it's warm.

[Wendy]

Well, that's. I mean, at least that's a good thing. But I mean, it's melted.

[Host 2 (possibly Jen)]

And you know what?

[Host 4 (possibly Dawn)]

It's the fork and everything's.

[Host 2 (possibly Jen)]

I mean, seriously, the fork works.

[Host 1 (possibly Lisa)]

Yeah, the fork is fine. It slid right into my and out of my mouth.

[Host 4 (possibly Dawn)]

I think it's fine because I agree with them that there's not a lot of taste to it, but some. I mean, I agree that a lot of times with salt and pepper, like, I can't stand things that are over salted. Where my mother, on the other hand, is. Would take the entire container and dump it on her food. You know what I'm saying? So now a whole bunch of these

[Host 1 (possibly Lisa)]

calls are coming in wanting to give you advice. I'm not sure which ones to take, though, because some of them seem kind of advanced to me. Like, Terry wanted to tell you to cook the turkey overnight. And that seems like a pretty advanced move. No, that's a good move. Okay, hold on.

[Host 4 (possibly Dawn)]

Yeah.

[Host 1 (possibly Lisa)]

Hey, Terry.

[Caller 1 (Lisa)]

Hey, good morning. Hey. My mom used to cook the turkey overnight years ago, and she just puts it on really low and cook it all night long. And then you have all morning Thursday to do all of your casseroles and everything.

[Host 1 (possibly Lisa)]

So at what temperature are you supposed to cook that at?

[Caller 1 (Lisa)]

If it's Cooking all night, like 300 or 250 even.

[Host 4 (possibly Dawn)]

That's what my mom did. And that way, the oven's free on Thanksgiving day for everything else.

[Host 2 (possibly Jen)]

And then how do you keep the turkey hot between the time you take it out of the oven and the time you have to serve it to family?

[Host 3 (possibly Ronnie)]

A lot of times it's not a lot of times the turkey isn't warm by the time you serve it. And it's okay. You can tent it with some aluminum foil.

[Wendy]

Okay.

[Host 2 (possibly Jen)]

But it's okay to serve cold. Turkey is okay.

[Host 3 (possibly Ronnie)]

You can tent it with some aluminum foil. And then also, once your casseroles and stuff come out, you can put the turkey back in for maybe 30 minutes to rewarm it.

[Host 1 (possibly Lisa)]

Hey, Angela, Good morning. You're on Q100.

[Caller 1 (Lisa)]

Good morning. Happy Thanksgiving.

[Wendy]

Happy Thanksgiving.

[Host 2 (possibly Jen)]

Gobble, gobble.

[Caller 1 (Lisa)]

Thank you. I just wanted to tell Wendy that the caller before that talked about those oven bags was so right on. Those things are absolutely amazing oven bass. But what you can do is about 10 minutes before you serve the turkey, turn the turkey upside down in that bag so all the juices flow back into, like, the breast.

[Host 3 (possibly Ronnie)]

That's a good trick.

[Host 1 (possibly Lisa)]

It's a great thought.

[Caller 1 (Lisa)]

And another thing to make your turkey flavorful is you can stuff it with, like, thyme and lemons and oranges.

[Host 2 (possibly Jen)]

Kitten,

[Host 1 (possibly Lisa)]

what the hell is the matter with you?

[Host 2 (possibly Jen)]

What?

[Host 1 (possibly Lisa)]

Do you understand what she's saying, though? Like, different flavors inside of it.

[Wendy]

Yeah. I mean, I don't know what I'm doing. So all this is gonna be great advice. And my turkey will just be a fruit turkey. It's just gonna have everything stuffed in. There's gonna be apples, oranges, lemons.

[Host 4 (possibly Dawn)]

I think for a first go around, I think this casserole, I mean, it's great. I think it's not great job.

[Host 2 (possibly Jen)]

Give her honest advice for a first.

[Host 1 (possibly Lisa)]

No, I think it's great for a first one. Again, the bar is set lower, Jeff. I mean, forget about other casseroles you had. Forget about the food you canoe the other night. This is her very first casserole.

[Wendy]

And it's a casserole.

[Host 4 (possibly Dawn)]

I ate the whole thing.

[Host 3 (possibly Ronnie)]

And it's the one that her family makes every year, too.

[Wendy]

And I put some salt on it. I'll put some seasoning on it.

[Host 1 (possibly Lisa)]

See, that was my debate yesterday, and I know we don't have a lot of time to talk about this. Should she continue the same foods that have been in the family for years, that they already know what it tastes like, or should she try something entirely new where they have no comparison.

[Host 2 (possibly Jen)]

You got to put at least one new thing in there.

[Host 3 (possibly Ronnie)]

I was going to say maybe one new thing, but I think for the most part, people expect what the family usually has.

[Host 1 (possibly Lisa)]

So maybe start your own tradition with one dish, but for the most part, keep it in the family.

[Wendy]

Yeah.

[Host 4 (possibly Dawn)]

Because she has the recipes for everything. So I think when you start searching for this dish that you want to do yourself, that may be adding extra stress. Just do keep it as simple as possible because you're going to have a breakdown on Thanksgiving Day for a little bit. Expect that you're going to be fine.

[Host 3 (possibly Ronnie)]

Stress is going to do great.

[Host 1 (possibly Lisa)]

And dawn is here with just a safety net. That's all I'm saying. Just as a safety net. Go ahead, Dawn.

[Caller 2 (Ronnie)]

Hi. Love your show, guys.

[Wendy]

Thank you.

[Caller 2 (Ronnie)]

In case the turkey doesn't turn out right, go to Popeyes today and get a Cajun fried deep turkey.

[Host 2 (possibly Jen)]

I've heard from.

[Wendy]

I've already got turkey breast meat. I mean, sandwiches are the last resort.

[Host 2 (possibly Jen)]

You're not going to make turkey or you're using. Oh, yeah.

[Caller 2 (Ronnie)]

Oh, yeah. We're smoking two and deep frying one, too. But just in case. This is our first one. I thought that'd be a good idea.

[Host 2 (possibly Jen)]

Yeah, that Popeyes deep fried cave the deep fried. I've heard that from more than one person at that Popeye's.

[Host 1 (possibly Lisa)]

Put it in a room where you don't even. There's not even a possibility unless everything goes to crap else fails, and then Popeyes will save you. Okay, listen, it's the vert show.

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