Last-Minute Thanksgiving Tips from Bobby and Friends

Hear from Bobby and friends as they share good-to-know turkey day tips ahead of the upcoming Thanksgiving holiday.

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Thanksgiving at Bobby's

Micheal Symon arrives with the dessert as Bobby Flay, Katie Lee, Alexandra Guarnaschelli and Sunny Andersonas look on as seen on Food Network's Thanksgiving at Bobby's.

Photo by: Rich Freeda ©2014, Television Food Network, G.P. All Rights Reserved

Rich Freeda, 2014, Television Food Network, G.P. All Rights Reserved

With just days left until Thanksgiving, Bobby Flay and a few of his Food Network friends are coming together this afternoon to host the ultimate holiday feast and share their secrets for an easy, enjoyable turkey day. Before you tune in to Thanksgiving at Bobby's at 12|11c today to see Bobby, Katie Lee, Sunny Anderson, Alex Guarnaschelli and Michael Symon cooking together in the spirit the season, check out the chefs' top turkey day tips to help you get set for the feast. From the basics of menu holiday planning to the need for chicken stock on Thanksgiving, read on below to hear from Bobby and the cast as they reveal last-minute advice.

Tradition vs. Creativity

On a day that's rooted in tradition, Katie admits, "people want familiarity" when it comes to the expected trimmings, like the turkey and stuffings. Bobby's solution to trying new dishes? Add a few "surprises here and there in flavor." Just a few ingredient swaps in the classics can offer subtle yet impressive updates in taste.

To Brine or Not to Brine?

Just as everyone has a preference for dark meat turkey or white, stuffing inside the bird or dressing outside, jelled cranberries or fresh, so, too, do many about whether or not to brine the turkey. While doing so may indeed add a boost of flavor and promise a moist texture to the meat, the process adds an extra step to the turkey-making process.

Embrace Stale Bread

Don't toss that day-old bread that’s sitting on the counter; in fact, stale bread is just the right ingredient to use in your stuffing and dressing, and it will better absorb the liquid in the casserole.

Chicken Stock: More Is Better

Bobby considers this pantry staple his go-to ingredient on Thanksgiving, as he puts it to work in five different ways throughout the meal prep: "In the bottom of the turkey roasting pan, for the gravy, to reheat the turkey when it’s sliced, to put it in the stuffing and also to reheat the stuffing," he explains.

Guarantee Smooth Gravy

"The only way to rescue lumpy gravy, in my opinion," Alex says, "is to strain your gravy once again. Just get a strainer of any kind and just get those lumps out of there."

Take Comfort

If you're feeling overwhelmed by the Thanksgiving-prep process, take comfort in knowing that, according to Bobby, "it's hard for everyone." Try to enjoy the holiday and relish the meal with your family and friends.

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