Last-minute cooking advice from Atlanta chefs

If we could choose just one meal a year to come off perfectly, this would be the one.

Thanksgiving dinner, so steeped in family tradition and American lore, is also immersed in expectations. Our loved ones gather ‘round our table, fork and knife in hand, and await the precision-timed arrival of an 18-pound turkey, all the trimmings, and a pie or two. We cooks expect perfection of ourselves, too — even if we only roast giant birds and bake pastries once a year.

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Phil Skinner/pskinner@ajc.com

For better mashed potatoes? Kenneth Bills, chef at Fleming’s restaurant suggests adding warmed-up ingredients right to ensure potatoes won’t be lumpy when creamed.

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Becky Stein/AJC Special

For an easier cut on the turkey, Sawicki’s owner Lynne Sawicki recommends cutting all the way down to the breast bone, then slice crosswise.

Planning your feast
• A simple Thanksgiving menu: Feeding a crowd is easier with simple recipes, and a schedule
• How to carve a turkey (Photos)
• The secret to perfect mashed potatoes (Photos)
• Related recipes Japanese Sweet Potato and Apple Tart | Flemings' Garlic Mashed Potatoes | Maple and Rosemary Scented Turkey Gravy
• Last-minute tips for a happy Turkey Day
• Make a list: Print out this handy organizer for your holiday shopping list (PDF)
• Helpful turkey Web sites and hot lines
• 5 healthy foods for Thanksgiving from dietitian Chris Rosenbloom
• John Kessler's fool-proof checklist for a stress-free feast
• More Thanksgiving recipes to choose from

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This time, we’re getting a little help from the pros.

We asked area chefs to share their tips for creating the perfect feast. While we were at it, we asked them to share some favorite recipes, too. Let’s hope their suggestions help all of us create the Thanksgiving dinner of our dreams.

Mashing the potatoes

Expert: Kenneth Bills, chef partner, Flemings Prime Steakhouse & Wine Bar (4501 Olde Perimeter Way, Atlanta, 770-698-8112)

Common error: Letting the potatoes cool too much before adding the other ingredients, or adding cold liquid. This can cause the potatoes to lump.

Tip: “Once your potatoes have boiled 30-35 minutes, you want to strain them, and then you want to add your ingredients right away,” Bills says. Start with room-temperature butter and a small amount of 140-degree milk or cream, then add enough additional warm liquid to create a creamy mixture.

Making the gravy

Expert: Barbara DiJames, executive chef, Grace/17.20 (5155 Peachtree Parkway Suite 320, Norcross, 678-421-1720)

Common error: Stirring cold starch into hot liquid, or using undercooked roux. The result is often lumps.

Tip: Create a slurry of cornstarch and room-temperature water to slowly stir into the hot liquid.

Crimping the pie crust

Expert: Yumiko Ikawa, executive pastry chef, Joli Kobe (5600 Roswell Road, Sandy Springs, 404-843-3257)

Common error: Overworking the crust, making it too warm to hold its shape.

Tip: Fold the crust over to create a double layer that hangs a half-inch over the pan. Lightly flour your fingers. With your thumb, press the crust between your second and third fingers.

“Don’t let your dough get too thin,” Ikawa says, showing a quarter-inch gap between her thumb and forefinger to demonstrate the proper thickness.

Carving the turkey

Expert: Lynne Sawicki, owner, Sawicki’s (250 West Ponce De Leon Ave., Decatur, 404-377-0992)

Common error: Starting close to the skin and working toward the breast bone. This approach creates uneven slices.

Tip: After using a very sharp, nonserrated knife to cut all the way down the breast bone, transfer the breast half in one piece to a cutting board. Then slice crosswise on a slight bias.

Leave the limbs until after the breast meat is removed, Sawicki says.

How to roast the Turkey

• Place the oven rack in lowest position and preheat the oven to 425 degrees.

• Remove gizzard, neck and heart. Rinse turkey inside and out with cold water and pat dry.

• Stuff butter and herbs between the skin and the mat. Rub olive oil on the skin of the bird, and season it with salt and pepper.

• Transfer the turkey, breast side up, to a rack in a roasting pan. Tuck the wing tips under the breast, and tie the drumsticks together loosely.

• Roast the turkey 45 minutes. Reduce the heat to 350 degrees and cook until the juices run clear, or the internal temperature of the dark meat is at least 165 degrees.

• Cover the bird with foil and let it stand at least 30 minutes before carving. Use this time to reheat your sides and make the gravy.

— From Lynne Sawicki, Sawicki’s