Chef Paul Smith joins Dave Weekley for a post-Thanksgiving edition of Hotline, answering a surge of listener questions on food safety, holiday prep, and Christmas dinner strategy. Paul explains the safest way to thaw a turkey in brine, whether brining meaningfully increases sodium, and why he saves compound butter for the finished slice of prime rib rather than the roast itself. The conversation shifts to Christmas cooking as Paul outlines the four knives every home cook should own, how much to spend on a good chef’s knife, block vs. bag storage, carbon steel vs. stainless, and why dull knives are the most dangerous tool in your kitchen. A practical, engaging, and highly educational segment for home cooks heading into the holidays.