At the Food Network NYC Wine and Food Festival [1] last month, my favorite demonstration was Bobby Flay [2]'s. Although it was early October, Flay had Thanksgiving [3] on the mind. He loves the food-centric holiday so much that every year, he wakes up at 5 a.m. and cooks a feast for 40 friends and family members. To find out how Flay makes his Thanksgiving a delicious success, .
- The most important ingredient on Thanksgiving is chicken stock. Make sure to stock up on a good quality, store-bought brand. Flay keeps a pot of it heated on the stove all day and uses it to moisten the stuffing and turkey.
- If you can afford it, buy a good, free-range turkey.
- Prioritize! Do the cranberry a couple of days before Thanksgiving.
- Be sure to put chicken stock in the bottom of the pan. The stock will steam the meat and make for a juicy turkey.
- Don't rely on the minutes per pound rule when cooking turkey. The turkey is done when a temperature says 160°F.
- Don't stuff the bird. Cook the stuffing outside in a separate dish.
- Don't put eggs in the dressing. It doesn't need it.
- Avoid cornstarch when making gravy. Flay prefers to make a separate sauce instead of the classic gravy.
- Don't be afraid of salt. Flay says he "would rather die from salt than eat bland food."
- Season and taste everything. According to Flay, "If you aren't tasting the food, you're not cooking."
- After dinner play a girls vs. guys game of Trivial Pursuit!
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What do you think of Bobby's tips? Do you have plenty of chicken stock on hand when making Thanksgiving dinner?
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