Best thanksgiving ever, time. Thank god bobby flay is here. That will be. We're twisting up our classic holiday piece. We asked you to vote on the thanksgiving meal you wanted bobby to prepare.... See More
Best thanksgiving ever, time. Thank god bobby flay is here. That will be. We're twisting up our classic holiday piece. We asked you to vote on the thanksgiving meal you wanted bobby to prepare. Without further ado, here's the winner. Again, it was either the southwest, the pacific northwest, or the northeast. And the winning was, the northwest here, bob. And so, it's cedar plank roasted turkey breast with pino noir gravy. We think salmon. You can buy a cheat of plank in a home improvement store or in a place like william sonoma. Be sure to buy the untreated. This is not for a house. It's for your turkey. Put it in a roasting pan while you're roasting your turkey. And you'll get a subtle flavor on your turkey. This is going to create a different kind of thanksgiving. It sounds hard. It's really easy. I'm using a turkey breast, which is going to take about an hour and a half. 45 minutes at 400 degrees. 45 minutes at 350 and it's done. We'll use some pacific northwest to give it flavor. We're going to make our gravy. Cranberry juice and pino noir. You get a lot of fantastic pino noir. A little bit of flour. And chicken stock. You're going to have a good flavor from the cranberries and your pino noir. That cranberry is sharp. And a little of the smoky flavor from the cedar. The pacific northwest, is known for their great seafood. But it's also known for things like hazelnuts, mushrooms. We're making a stuffing. I do it on the side. It gets nice and crusty on the outside. A good quality french bread. And cracked wheat. And your secret to the potatoes. Hazelnuts, baked in the northwest. Toasted hazelnuts, brown butter and let it roll. We're lucky to have bobby here. New restaurants in miami and las vegas. Also one here in new york, gotto, which I'm excited to go to. And you're doing your own thanksgiving special, airing on the food network saturday. Thank you for squeezing us in. And don't you have like 25 shows? I'm always here at "gma." I love coming here. Thanks so much for having me. And I have to say, thanksgiving, favorite day of the year. It's food. It's football. Guys, we can't get in trouble on that day. Bobby flay, everybody. Go to goodmorningamerica.Com on yahoo! All the recipes.
This transcript has been automatically generated and may not be 100% accurate.