Newsletter: In the Kitchen: Thanksgiving
So the big day is tomorrow. And if there's one meal that's both inspiring and daunting to us cooks, it's Thanksgiving. While every dish may be dictated by tradition, sometimes we still want to get creative, tweaking just around the edges to keep everything fresh. And even if we've cooked dozens of turkeys over the holidays, things can get a little rusty if we practice our carving but once a year — even if some of us do this as part of our jobs.
This year, we at The Times are sharing some of our traditions, including recipes. Former Food columnist Russ Parsons teaches you how to carve a turkey like a pro. Jonathan Gold divulges the secrets of a favorite stuffing recipe. I dress up mashed potatoes with more than a few cloves of garlic, Jenn Harris re-creates canned cranberry sauce, and Amy Scattergood shares the quiet pleasures of baking pumpkin pie first thing in the morning, before holiday chaos sets in. Then toast your successful dinner with one of S. Irene Virbila's hard cider recommendations. Happy Thanksgiving.
Carving a turkey doesn't have to be scary
If the mere thought of carving a turkey gives you the shudders, rest easy. Russ Parsons shows you how, one step at a time, from arming yourself with the right tools, to giving the bird plenty of time to rest before you start slicing. You'll learn where the dark meat comes from (!) and how to organize everything on a platter. Looking for additional tips? We walk you through trussing, roasting, plating and some other things too.
Dry-brined turkey.
Mel Melcon / Los Angeles Times
Restaurant critic-worthy stuffing
For many of us, Thanksgiving dinner just isn't complete without that stuffing. For Jonathan Gold, Thanksgiving starts first thing in the morning with the peeling of chestnuts for his stuffing. His recipe is based on one from Bruce Aidells, and not only do we get the recipe, but also some hints for peeling those chestnuts.
Pork apple sausage stuffing. Get the recipe. 
Mel Melcon / Los Angeles Times
Amped up mashed potatoes
Comfort food is an art, and mashed potatoes are no exception. Though personal preference may have a lot to do with what you might consider the perfect mash — do you like your potatoes smooth or lumpy? creamy or fluffy? — here are some tips you can follow to elevate your spuds.
The joy of canned cranberry sauce
Love canned cranberry sauce? You're not alone. Jenn Harris shares a recipe for when you want to re-create the canned comfort food in your own kitchen. Whether or not you want to mold it in a can is up to you.
Insomnia pumpkin pie
Sometimes the best time to bake is before anybody else is up, when it's quiet and you can think about the proper state of pie dough. Amy Scattergood gets up way too early to bake her pumpkin pie, the creamy filling redolent of spices and packaged in a rye flour crust.
Looking for more pie recipes? Need some tips to elevate your pie above the rest? We share 52 of our favorite recipes, along with video tips to help you tackle everything from making your dough to crimping a creative pie crust border.
Skip the wine: Turn your Thanksgiving feast into a hard cider fest
How about showing up with something new to drink this year? Something that's low in alcohol — and, if you like, local. A beverage that's light, refreshing and capable of cozying up to sweet, tart, rich and most everything in between. Shake up the Thanksgiving drinks table with craft cider. S. Irene Virbila reports.
Feedback?
We’d love hear from you. Email us at food@latimes.com
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