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Black Friday Shopping; Weather Outlook; The Good Stuff; Let's Talk Turkey

Aired November 28, 2013 - 08:30   ET


MARSHAL COHEN, CHIEF INDUSTRY ANALYST, NPD GROUP: Save your receipt. Stores, particularly now -


COHEN: Particularly now are saying, we'll give you up to 30 days and we'll credit you - you don't even have to bring the item back. Just bring the receipt in and they'll credit you the difference. They may give you a gift card or a store card, but they're going to give you the difference for the price. So even if you find something for less money later, you've already now had the perfect size, perfect color.

PEREIRA: Oh, OK. Act now. I always waffle. That's my problem.

JOHN BERMAN, CNN ANCHOR: Is there any proof that by opening on Thursday these companies, these stores are making more money?

COHEN: Well, it's really not about making more money. It's about protecting their space. The stores can't afford to let someone else get their business. Just like they couldn't let online do it, they don't want the competition to do it. So this year not everyone's open on Thanksgiving, but look for next year to have even more stores that will open.

PEREIRA: But do you think that we're going to see those lines? Do you think that the numbers we see from today will be significant?

COHEN: That's a great question. And the answer is, we will soon find out.


COHEN: But, however, what you're really doing is, how many more relatives do you have or how many more people do you have on your shopping list because there are more hours to shop or more days to shop? You don't. so the key is, all we're doing is we're seeing people spread out their shopping behavior, strategically deciding where to go, what day, what hour, what time to get what doorbuster item. And then the other key factor is, this will bring in some people who don't like to get up at 3:00 in the morning to get online to be the first one in at 6:00.

BERMAN: Who doesn't like to get up at 3:00 in the morning? That's all we know.


COHEN: Right. So, well, that's true, we all up.

PEREIRA: The perfect time of day to shop.

BERMAN: What about like Costco? Costco was famously saying, you know, we're not going to open on Thanksgiving Day. Do they suffer? What do they lose?

COHEN: That's a really - you know, that's a very good question. And people are really not understanding how the model works. Costco doesn't make money on the items they sell. Costco makes money on the memberships they sell. So when you think about it, Black Friday isn't a critical day for them. And they've already done a lot of business well ahead. The people go to Costco and warehouse clubs and shop much earlier than in seasons. One of the few retail outlets today that still sell product well ahead of the season that the people buy it in.

PEREIRA: Interesting. That is interesting.

BERMAN: They can afford to be magnanimous on this day.

COHEN: Correct.

PEREIRA: Well, Marshal Cohen, we appreciate you, we appreciate your insight. He has just told me to go shop, so --

BERMAN: I think that's what he just said, basically, get out, go, do it now.

PEREIRA: (INAUDIBLE) do. Good to see you. Thank you for joining us on Thanksgiving.

COHEN: Comfortable shoes.

PEREIRA: Comfortable shoes.

COHEN: Go shop. Save your receipt.

PEREIRA: Pace yourself. Save your receipt.

COHEN: And take advantage of the sales.

PEREIRA: Done. We got the info. Thanks so much, Marshal.

BERMAN: Marshal Cohen, thank you so much.

COHEN: A pleasure.

BERMAN: Next up on NEW DAY, this isn't "The Good Stuff," it is superhero stuff. We're going to introduce you to the New Jersey police officer who ran into a burning truck to save the driver. It's amazing, folks.

PEREIRA: Plus, season, baste, dial? Operators are standing by at the Butterball turkey talkline to help you prepare the perfect bird. We'll check in with one of them who has a very special distinction.


1ST LT. THEODORE YANG (ph), DELTA COMPANY 18 (INAUDIBLE): First Lieutenant Theodore Yang Delta Company one eight (INAUDIBLE). I just want to say to all the people at home, happy Thanksgiving.



BERMAN: This is the best Thanksgiving song ever.

PEREIRA: It really is. It may very well be the only one.

Welcome back to NEW DAY. We're watching all sorts of things today, in particularly the weather. If you're traveling today or if you're getting ready to watch a parade, Jennifer Gray is in for Indra Petersons with your Thanksgiving forecast.

JENNIFER GRAY, AMS METEOROLOGIST: Yes, and it is cold across a large portion of the country, but at least we are staying dry. There is a lot of sunshine out there and the parade looks like a go as far as those balloons go. We have sustained winds of about 18 miles per hour, with gusts up to 29. That's the forecast. And that is definitely underneath the criteria for letting those balloons fly. So I think we're good to go. It's just going to be cold. Temperatures, 31 degrees and feeling even colder. Right now, temperatures in New York City, 30 degrees, 31 in Philly, temperatures in D.C. around 30 degrees, and 32 in Boston.

Winds at New York right around nine miles per hour right now with gusts up to 25. And we're seeing winds about 10 to 15 miles per hour across the northeast, with gusts anywhere from 25 to 30 miles per hour. When you factor in the temperature plus the winds, you get the windchill, and it is cold along that parade route. Twenty-two degrees is what it feels like in the city right now, feeling like 22 in Washington. Pittsburgh, you feel like 9 degrees right now. And even the deep south feeling the chill, anywhere from San Antonio all the way across the I-10 corridor to Jacksonville, freeze watches and warnings in effect, and the temperatures, 27 degrees in Mobile, freezing in Jacksonville, temperatures around 23 in Memphis.

And so it is going to stay chilly throughout the weekend, but very dry air in place. And we are going to see a lot of sunshine because of that for your Thanksgiving and we're going to stay cold through the weekend, guys. However, temperatures will start to warm up just a little bit by Sunday.

BROWN: Great.

BERMAN: Thanks.

BROWN: I'll bring lots of sweater, going home to Kentucky today.

PEREIRA: Yes, it's going to be chilly there. BROWN: Yes. All right. Well, Thanksgiving, of course, is about good food, good people and, of course, "The Good Stuff." In today's edition, a cop who risked his own life to rescue a man from a burning truck. Have you seen this video? Take a look at this dash cam video. Cape May, New Jersey, Police Officer Scott Krissinger runs toward the burning vehicle, drags the driver to safety, as we see, and then, without a thought for himself, runs back toward the flames to look for other victims. And he is here with us, the hero himself in the flesh, Scott Krissinger.



BROWN: It was so funny, before the interview he said, I'd rather go do that again than this. But we are so happy to have you here with us, Scott, to talk about this. Obviously the video is incredible. What were you thinking or did you even have time to think when you saw that burning vehicle?

OFFICER SCOTT KRISSINGER, RESCUED MAN FROM BURNING TRUCK: A million things were going through my head. I just wanted - I wasn't sure if anyone was in the vehicle. I just - if someone was, I just wanted to get them out.

BERMAN: Any fear, any hesitation at all?

KRISSINGER: It's definitely in the back of my mind. I wanted to get away from the truck as soon as I could.

BROWN: You didn't know if anyone was in there or not, correct?

KRISSINGER: No. When I first arrived, I really wasn't 100 percent sure.

PEREIRA: Refresh our memories on this, because there are folks that may be seeing the video for the first time. This was a car accident? Or what happened that set this truck on fire?

KRISSINGER: At this point we're not exactly 100 percent sure. The vehicle was just stopped in the lane of travel and we had a call, a 911 call, that there was a vehicle on fire.

BERMAN: So walk me through what's going on here? First of all, as you watch this video, are you getting heart palpitations, or is it - is it pride?

KRISSINGER: I've seen it so many times, I don't know what to think.


BERMAN: So you're running to - you know, what are you thinking right now? You're opening that door. You're looking in there.

KRISSINGER: I just had no -

BROWN: Not knowing if the car's going to blow up, by the way. I mean, you don't know what's going to happen.

KRISSINGER: Yes, when I opened the door, I didn't know what to expect. I couldn't really see anything. I just reached my hand in and I felt him and I just pulled him out.

BERMAN: Is he hard to move?

KRISSINGER: To be honest, I don't - I don't remember.

BERMAN: You had the strength of a thousand men.

BROWN: Got the adrenalin going.


BROWN: Now, was he - was he trapped in the vehicle? What was the scenario with that?

KRISSINGER: He was just unconscious. I --

BROWN: He was unconscious?


PEREIRA: Do we know anything about that driver now and how he's doing?

KRISSINGER: I hear he's in critical but stable condition.


BERMAN: Have you heard from his family at all?

KRISSINGER: I have not.

BERMAN: I'm sure they're very grateful. Do you train for this kind of thing?

KRISSINGER: Not exactly something like this. I -- nothing like this.

BROWN: What kind of reaction have you been getting from people like us who have watched this video?

KRISSINGER: It's crazy. Everyone --

BROWN: And your colleagues, I'm sure.

KRISSINGER: Oh, they -- they're very proud. And it was a team effort on our squad and what you don't see is the other officers were there as well after the fact and they helped pull him further from the scene.

PEREIRA: Well, that's one of the things that makes you our "Good Stuff" is that when we first heard of your story, you told our affiliate that you didn't do anything that you think that your other - your fellow officers would have hesitated to do either. That you all would have jumped in. KRISSINGER: Yes, absolutely. I think any police officer would have done the same thing.

BROWN: Do you consider yourself a hero?

KRISSINGER: Not at all.


BERMAN: When it was all over - I mean when was it over? How many minutes did it take you to start breathing again?

KRISSINGER: It was quick. Our sergeant arrived - Sergeant (INAUDIBLE) arrived on scene and he just started giving us orders. So we - I mean it was - it was quick. It was done and over.

PEREIRA: And were you hurt at all? I mean there was a fair amount of smoke, and toxic smoke, too?

KRISSINGER: NO, I wasn't hurt at all.

BROWN: Well, what I find so fascinating too is, not only did you run up, you dragged him out of the vehicle, but you actually went back, right?

KRISSINGER: Yes. I just wanted to make sure no one else was in the truck.

BROWN: I mean -- were you just going off of instinct at this point or you just had the -

PEREIRA: Adrenalin probably, right?

BROWN: Adrenalin and -

KRISSINGER: I just wanted to make sure - I didn't want to find out after the fact that someone else was in there.

BERMAN: I've got to say, I feel very safe right now being here with you.

PEREIRA: (INAUDIBLE) if we combust all of a sudden?

BERMAN: If anything goes wrong, he's going to take care of it.

BROWN: Let's hope not.

PEREIRA: How long have you been on the force, Scott?

KRISSINGER: Since 2006.

PEREIRA: So you've been in the force. You've seen your share of calls. Every call you get, every one is different.

KRISSINGER: Every one is different, absolutely.

PEREIRA: And you don't really know what kind of scene you're going to arrive upon.

KRISSINGER: That's correct.

PEREIRA: And that's where your training does kick in.

KRISSINGER: Absolutely. Yes.

BROWN: Do you hope to meet him one day?

KRISSINGER: I do. I hope everything turns out OK for him.

BROWN: Yes. Well, a true public servant. Thank you so much.

PEREIRA: Cape May, proud, proud, proud right now.

BROWN: I know.

BERMAN: Thank you so much for everything and being here. We appreciate it.

KRISSINGER: Thank you very much, guys.

PEREIRA: And I bet you've just made a family - I know that the patient is critical -

BROWN: Oh, yes.


PEREIRA: But he's alive.


PEREIRA: And I know you've made them very thankful for this Thanksgiving Day.

KRISSINGER: I hope so.


PEREIRA: Thanks for joining us.

KRISSINGER: Happy Thanksgiving. Thank you very much.

PEREIRA: You too.

BROWN: Thank you.

KRISSINGER: Thank you.

PEREIRA: That's some "Good Stuff" right there, people.


PEREIRA: Next up on NEW DAY, when -- why Google it when you can Butterball it? We've got tips from the expert. The first man to work for the Butterball hotline for cooking that perfect bird. We'll have that for you when we come back. Now are you a deep fryer?


PEREIRA: Welcome back to NEW DAY.

You have the table all set, the family is on their way over. There's just one little thing left to handle, how to prepare and cook that turkey. This year we're going to give you a little help from a man staking out brand new territory at the Butterball Turkey Company, RJ Jaramillo, he's the first male turkey talk line spokesman, OMG. That is an OMG, don't you think?

RJ JARAMILLO, TURKEY TALK LINE SPOKESMAN: Thank you Michaela. It is. It is an OMG all right.

PEREIRA: We connected in Los Angeles. It's so nice to see you again. Let's talk about this. We know that you are the founder of a Web site called Cook Like a Dad.


PEREIRA: So you're happy and comfortable in the kitchen. But this is a whole new and exciting opportunity for you.

JARAMILLO: Believe it or not, Michaela, there's a lot of dads out there that are involved in the kitchen process --


JARAMILLO: -- and the cooking process. And I'm honored to be part of Butterball and this is an American Thanksgiving tradition, what better way to say than Butterball and Thanksgiving.

PEREIRA: No pressure -- you're the first male.


PEREIRA: Do you talk to some of the ladies that gave you some tips on how to handle this?

JARAMILLO: I went to Butterball University --

PEREIRA: Butterball University.

JARAMILLO: Yes -- out in Chicago.

PEREIRA: Do you have a fight song in the Butterball --

JARAMILLO: No, but if I don't get the answers right believe me there is a fight song.

PEREIRA: There's trouble to be paid.


PEREIRA: So is there an approach -- I have a theory. My dad does the honors. Actually my mom and dad do it together. My dad is one of the cooks in the house. Do men approach the cooking of the bird a little differently than we do?

JARAMILLO: You know, I think we pretty much are all the same. We do have our own strategy. We like to make in terms of my family and how we cook, it's kind of like a game plan.


JARAMILLO: We have a team. My daughter's involved with the side dishes. My son is my right-hand man, my backup quarterback and we all get involved in the cooking process for Thanksgiving.

PEREIRA: It seems as though there's an app for everything. And I understand there is an app for cooking the turkey?

JARAMILLO: There is a turkey app. And if you go on iTunes you can find a Butterball app.

PEREIRA: Ok. So let's talk about this. I think there's some -- I'm going to talk to you at home the viewers that are trying to do this bird, maybe for the first time it's intimidating. I'm terrified of cooking a bird. What are some of the tips that you can give folks that may be trying this out for the first time?

JARAMILLO: You know, Michaela, people get intimidated by the size of the turkey.


JARAMILLO: And it's really an easy process.

PEREIRA: Really?

JARAMILLO: Every Butterball comes complete with directions. I like to use the plain and simple open roasting method.

PEREIRA: Really?

JARAMILLO: Very simple, just follow the directions. They're all spelled out on the Butterball label.

PEREIRA: Well, now it's gotten kind of deep, you can brine, you can deep fry, you can smoke. What do you think of some of those new methods that people -- well they're not really new, they've been around a long time, what do you think about it?

JARAMILLO: You know across both coasts everyone has a preference, smoking it, deep frying it. I prefer the open roasting because it's so much simpler and comes out with a consistent moist Butterball turkey. So I enjoy open roasted.

PEREIRA: There's a couple of controversies I want to get to.

JARAMILLO: Ok. PEREIRA: Turkey controversies if you will -- breast up, breast down. I've heard that if you put the breast down it actually allows some of the flavor to go into the breast. Is that true?

JARAMILLO: Well, that is true but I prefer the breast up and two- thirds through the recipe I use tenting. Tenting is just using aluminum foil over the breast.


JARAMILLO: That way it's shielded from direct heat and traps in the moisture --

PEREIRA: And it keeps some of that moisture.


PEREIRA: Because you don't want a dry --

JARAMILLO: You don't want it dry.

PEREIRA: No, we don't want that.

Ok, next controversy -- or not. I'm making it up. This is a non- troversy, stuffing inside or outside of the bird. I believe stuffing inside because it's called stuffing people. What do you think -- inside or outside?

JARAMILLO: I like it stuffing inside.

PEREIRA: Ok. But there are some people are concerned that you're not cooking it long enough. You just have to be careful right? Like even with the temperature of the bird, you want to use one of those meat thermometers?

JARAMILLO: I like to use two meat thermometers -- one inside the stuffing and one at the deepest part of the turkey which is the thigh. 165 for the stuffing, have the meat thermometer in the stuffing or you have it in the turkey and then directly on the thigh at 180, so 180 for thigh, 165 for stuffing.

PEREIRA: Easy, you can write that down. Or the app would have it. Now here is another topic, my sister swears by injecting the bird and putting all sorts of flavorings under the skin. What other tips do you have for people that might want to add a little extra flavor to their turkey?

JARAMILLO: You know, I like to pack some butter in between the skin.

PEREIRA: Butter -- butter never hurts.

JARAMILLO: Absolutely. A little more butter doesn't hurt but the Butterball turkey comes seasoned.

PEREIRA: Oh, it does? Oh.

JARAMILLO: Absolutely. If you're not full of supplies, spray a little cooking oil on it, put it in the roaster and you're done.

PEREIRA: And Dad, let's be honest, you're often the guy that has to settle some of the battles especially around the kitchen, especially at Thanksgiving. What can we do to kind of alleviate some of that stress?

The family is all gathered. There's pressure to get the meal on the table. Help make this a little less stressful for us.

JARAMILLO: Enjoy the process. There's no such thing as a perfect turkey, it's a family tradition, enjoy Thanksgiving. That's the best advice I can offer.

PEREIRA: I love that. RJ Jaramillo, he's the first male turkey line phone -- I guess you're emergency call. I guess you're the guy that's called when people are feeling like things are not going well?

JARAMILLO: The Butterball Turkey Talk Line, 1-800-Butterball.

PEREIRA: You might be calling today.

It's really good to see you again. And happy Thanksgiving to you darling.

JARAMILLO: Same to you.

PEREIRA: Back to you guys.

JOHN BERMAN, CNN HOST: We'll all be calling no doubt.

Next -- what are you thankful for, a reflection this Thanksgiving morning.



LT. CMDR. RICH LAWRENCE: Hi. I'm Lieutenant Commander Rich Lawrence with the NATO Roll 3 MMU here at Kandahar Air Field. I'd like to give a shout out to my family -- Christina and William. I'd like to say happy Thanksgiving and I love you guys and I'll see you soon.

JAMES GRAVES: This is (inaudible) First Class James Graves, stationed at Camp La Salvia (ph) in Doha, Qatar. I want to wish my wife, Artia Graves (ph) and family back in Fayetteville, North Carolina a very happy Thanksgiving. I wish I could be there with you but unfortunately I'm not. But I want to wish you a very happy Thanksgiving, to say I love you and at the same time I wish you a very happy anniversary, baby. I love you.


PEREIRA: Many families apart this Thanksgiving holiday and our thanks to all the military families out there that are having to do this from a distance. We send you our love. Today of course is the day to share what you're thankful for. It's every day but today particularly. We asked and boy did you answer. Kate Bolduan threw them a challenge to her Instagram followers. Reply to #thankful. And she found out from the funny to the heartwarming to the inspiring, the responses came flooding in.


KATE BOLDUAN, CNN HOST: What are you thankful for heading into this holiday season? Me -- coffee, alarm clocks and family.

The challenge was simple, show us what you're thankful for. Your responses, so special that in the spirit of Thanksgiving we wanted to share and hopefully inspire.

UNIDENTIFIED FEMALE: I'm thankful for my students here at Lee Academy's especially our seniors who are doing whatever it takes to get into college. They'll be the first graduating class from Lee Academy High School. Class of 2014.

BOLDUAN: You are thankful for family.

UNIDENTIFIED FEMALE: This Thanksgiving and every day I just wanted to say how grateful I am to have such a great twin, Jen, as my partner in crime, basically she is like the rock of the family.

UNIDENTIFIED FEMALE: I love you so much with all my heart.

UNIDENTIFIED FEMALE: I love you, too. I hope everyone has a great Thanksgiving.

UNIDENTIFIED FEMALE: Happy Thanksgiving.

BOLDUAN: And who could resist giving thanks for these little faces?

UNIDENTIFIED FEMALE: Hi. My name is Laura. I'm here with my kids, Connor and Lucy. This is Connor, he's 4 months old, drinking a bottle, and this is my daughter, Lucy, she's 4 years old. Can you say hi, Lucy?


UNIDENTIFIED FEMALE: Can you wave? They bring me so much joy and so much love every single day and they add so much meaning to my life, more than I ever thought was imaginable.

BOLDUAN: Mary Margaret is grateful 21-month-old Tory got a second chance at life.

UNIDENTIFIED FEMALE: This past July at the age of 17 months, Tory underwent not one but two liver transplants. Going into this adventure I would have never thought that a one-year-old would be able to teach me anything, but it's turned out to be one of the most invaluable experiences of my life.

BOLDUAN: You even sent photos of your furry friends, always by your side.

UNIDENTIFIED FEMALE: Good morning, NEW DAY. My name's Justine, and this is my 11-month-old puppy, Theodore. I'm grateful to have him in my life because he puts a smile on my face every day.

BOLDUAN: From coast to coast, you are thankful for grandkids, role models and thankful for loved ones, like this couple celebrating 65 years of lasting love.

And there's Blake and Melissa, thankful for each other and the many years together to come.

UNIDENTIFIED MALE: She has been my rock, my one and only for almost two years. She's been my best friend for almost four, and there isn't a day that goes by that I'm not incredibly thankful for her.


PEREIRA: Thank you for sharing all of your gratitude. It's so wonderful to see our NEW DAY family be such a part of sharing this special day.

I'm thankful for the two of you sitting in with me today and making my first Thanksgiving at CNN a very special one.


LEMON: Thank you. So nice to be here with you. What a lovely day. You know Don Lemon tweeted something earlier today. Our friend Don Lemon, we're thankful for Don also, he said go out and do something good for someone today. And I thought that was so sweet.

PEREIRA: It's important to do that.

PETERSONS: Very true.

PEREIRA: That's a great way to show gratitude -- family, friends, food.

We're so glad you could join us on this Thanksgiving. Our first NEW DAY Thanksgiving together.

It is time for NEWSROOM with Carol Costello. We hope there's some turkey in your future, my dear.

CAROL COSTELLO, CNN ANCHOR: I am making my executive producer, Brian Bell, who is in the control room right now --

PEREIRA: Hi, Brian.

COSTELLO: -- hi Brian, he's going to be cooking me Thanksgiving dinner. Isn't that absolutely --


BERMAN: That is a powerful anchor, way to go, Carol. PEREIRA: Good relationship.


PETERSON: We might have a talk with him after this.

PEREIRA: Exactly.

COSTELLO: Happy Thanksgiving.

PEREIRA: You too, darling.

PETERSONS: Same to you.


Good morning and happy, happy Thanksgiving. I'm Carol Costello. Thank you so much for being with me.

Let's start in New York City, shall we, with a holiday tradition. The 87th Macy's Thanksgiving day parade just getting under way, despite fears of strong winds Macy's confirmed just last hour that all 16 giant helium balloons will be allowed to fly. We'll see several new balloons up in the air today including a holiday themed Spongebob Squarepants.

Those balloons will flow through Manhattan with 8,000 parade participants, 3.5 million people will be watching in New York and 50 million more will be watching on television.

CNN's Jason Carroll has a front row seat. He's along the parade route, happy Thanksgiving -- Jason.

JASON CARROLL, CNN CORRESPONDENT: Yes. And happy Thanksgiving to you. And take a look behind me the start of the parade now just getting under way and look the first helium balloon making its debut, Snoopy and Woodstock. And I have to tell you there have been so many people out here, we were out here -- what -- since like 6:00 a.m. this morning.