Top chefs answer 'GMA' viewers' Thanksgiving questions

Chefs David Rose, Jamika Pessoa and Lorena Garcia serve up the expert advice to viewers who need last-minute help in the kitchen for their big Thanksgiving feast.
1:17 | 11/24/22

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Transcript for Top chefs answer 'GMA' viewers' Thanksgiving questions
- Chefs David, Jamika, and Lorena standing by with the best tips in our Thanksgiving 911 chef's firehouse headquarters. Let's get right to it. David, we're starting with you. Carlynn on Facebook asks, "My turkey is always drying out. Any way to prevent that from happening?" - Yes, tips keep coming. What we have right here, you want to inject flavor into it. So you got a marinade, broth, or any type of stock. You put that right into the turkey breast. You ready, Jamika? Not Jamika, into the turkey we go. And you just let that go like so to keep it nice and juicy. And me, I love a good chicken wing. I don't like them burnt. So I wrap it up, a little bit of aluminum foil. Wrap that up. The last 15 to 20 minutes, take it off. Perfect turkey wings every single time. Boom. - All right, next, Laura has a big question for our experts about gravy, posting on Twitter, "Do you have any ideas for an alternative sauce for my gravy-- my turkey besides gravy?" Jamika? - Yes. I say let's sauce it up this year. Get those condiments off your fridge door and mix up like a tangy honey mustard sauce. If you have any leftover herbs, make a chimichurri with parsley, and garlic, and olive oil. And if you're feeling really spicy, melt some butter, Cajun spices, and lemon, and make that Cajun honey butter. Nobody's asking for any gravy this year. Forget the gravy. We don't need it. We don't need it-- Cajun butter. - And Lorena, we know you've got some advice for butter. We're going to come back to you because our chefs are sticking around. They aren't going anywhere. Much more ahead to get through your Turkey Day emergencies.

This transcript has been automatically generated and may not be 100% accurate.

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