From dry brining to dairy alternatives, these tips will help your Thanksgiving meal shine

Editor's note: we published this story last Thanksgiving, but we figured good cooking tips never expire

You’ve done your grocery shopping. Family members are en route. The table is (pretty much) set. Now, there’s just one thing left to do — cook the food.

That’s when things get overwhelming. Throwing our beautiful creations into the fire is risky business. From undercooked pies to burnt turkey, mistakes are common during the holidays and the pressure is on.

Lucky for you, we’ve got some advice. LAist's daily news program, AirTalk, which airs on 89.3 FM, brought our questions to Francis Lam — James Beard award-winning writer and host of The Splendid Table — and Noelle Carter, chef, food writer and culinary consultant for Noelle Carter Food.

Here’s what they had to say.

Turkey transport

Are you on turkey duty? Are you a 20-minute drive away from your dinner destination? You’re probably wondering how to get that bird from Point A to Point B.

According to Carter, the answer is newspaper. A lot of it.

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Image via University of Illinois Library (A. Stangl)/licensed under Flickr Creative Commons

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“There’s still a lot of good reasons to buy newspapers, but having some newspaper to cover that warm bird when you’re done is great,” she said.

You could also pad your turkey with bath towels, or keep her cozy in a cooler while you haul to your in-laws.

Serious spatchcocking

A spatchcocked turkey is coated in a baking powder and salt mixture to crisp the skin.

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Oh, did that word catch you off guard? Us too.

“It’s always a whiff of like, what does that mean? Is that something I should be talking about at the dinner table?” Lam joked.

He explained: Spatchcocking is when you cut the backbone out of the bird. Then, you flip it over and flatten it out. If done successfully, the technique cuts down cooking time (by more than half in some cases).

“You might have someone say, 'Why did someone hit the bird with a car?' But If you’re not concerned about that Norman Rockwell moment of showing up with a turkey intact … it’s a great way of cooking,” Lam said.

A Thanksgiving dinner.

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Pro Church Media

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Mashed potatoes go plant-based

These days, milk alternatives are everywhere. Whether you’re vegan, dairy intolerant, or just over the whole milk thing — you’re guaranteed to find an almond/oat/coconut substitute.

But when it comes to mashed potatoes, people are understandably wary about going no-dairy.

“I’m scared it’s gonna just taste like coconut milk at the end of the day,” said Emma from Silver Lake, who called into AirTalk.

If you do embark on the dairy-free mash journey, Carter recommends going for an unflavored, nut-based option. You’ll want to add it in slowly (but surely), and be careful not to over-mix.

Potatoes!

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Creamier oat milks work the best, according to Lam. He also says if you cook potatoes in water before the mash process, you can re-use that water to enhance potato flavor. It won’t be as rich, but if the water isn’t too salty, it could work in a pinch.

And “just butter the bejesus out of it,” he adds, if that’s allowed.

Your burning brining questions, answered

When it comes to brining, the secret lies in the salt. Consider giving your turkey an overnight savory bath this year — because she deserves it.

“You can flavor it with garlic, with herbs … over time that salt and those seasonings will work their way into the bird slowly,” Lam says.

You’ll want to take it a few hours before roasting it first thing on Thanksgiving morning. And, store it in a cool place to let the skin dry.

A Thanksgiving meal with ham, sides and pie.

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Another method is dry brining, which involves doing a salt scrub of sorts 24-48 hours before cooking time. That’ll save water, and space in your fridge, Carter says.

One thing to look out for: Many store-bought turkeys come with a salt or saline solution injected. You’ll need to be cautious not to over-salt.

Bonus: Pop off with this popover recipe

Light and buttery, popovers are a scrumptious addition to any Thanksgiving meal. But their delicate nature makes them prone to oven disasters, like burning and imploding.

Check out this bonus popover recipe.

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So, how do you get the perfect popovers? Carter recommends investing in a good set of popover pans. And, following this recipe of hers:

Listen to the full conversation