Need some help on Thanksgiving dinner? Here are some cooking tips from Augusta-area chefs

Cooks across the nation have stuffed their refrigerators and pantries with turkeys, potatoes, bread, macaroni and more.

For many, Thanksgiving is their time to shine in the kitchen, putting together a real feast of foods that are amazing to smell, see, and taste. However, some need a little extra help, while others are looking for new ways to bring their holiday staples to the next level.

The Augusta Chronicle met with talented chefs from some of the Augusta area's favorite restaurants and eateries to see what they are making for Thanksgiving and to get some tips for those cooking at home.

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Salt + Marrow

1060 Center St, North Augusta

As a symbol of the holiday and the star of any Thanksgiving meal, it's important to get the turkey right. While it's not too complicated, Salt + Marrow Chef Dominic Simpson puts real work into them.

His turkeys are soaked in a brine of citrus fruits, parsley and thyme for 24 hours. Then the brine's ingredients are stuffed into the bird along with a pound of butter. The skin is also covered in a blend of spices. For a little something extra, Simpson recommends lifting the skin and mixing the brine ingredients into a citrusy butter underneath the skin.

He went on to explain that one of the most common mistakes cooks make about their turkeys is overcooking.

"Just take your time with it," Simpson said. "Once you've got it brown, cut the oven down some, let it cook a little slower."

These turkeys will be part of the second course in a three-course, family-style dinner served to guests noon-5 p.m. on Thanksgiving at the Crowne Plaza Hotel restaurant. The first course includes yeast rolls, baby wedge salad, and a platter of deviled eggs, cured meat and pickled vegetables. The second has turkey, prime rib and sides. The third is ice cream, apple pie, and pound cake.

The dinner costs $55 per adult or $18 per child (ages 5-12). Reservations can be made by calling (803) 349-8401 or by going to opentable.com.

Frog and the Hen

466 Flowing Wells Rd, Augusta

Frog and the Hen's year-round menu is full of tasty chicken recipes thanks to the high-quality poultry provided by Joyce Farms, a company based in North Carolina with partner farms across Georgia and the Carolinas. Their top-notch standards are applied to turkeys for the holidays, too.

Once delivered fresh to Frog and the Hen, Chef Jonathan Fant also puts a lot of time into their preparation, soaking them in a brine of spices for two days. Fant also believes timing is a common issue among at-home cooks, especially those with frozen turkeys.

"They don't take into account how long it takes to fully thaw a frozen turkey. I would give myself a couple days, three or four days in the refrigerator," he said. "Also, remove that bag. A lot of people leave that bag in there."

Fant also recommended applying a spice and butter blend underneath the skin for boosted flavor.

Families can take a turkey like this home à la carte or as part of a larger meal. Frog and the Hen is making a little bit of everything from cinnamon rolls and southern cranberry relish to pumpkin pie. A complete dinner that serves 8-10 is available for $200. Pre-orders will be accepted through 3 p.m. Nov. 19 and can be made at frogandthehen.com.

Sweet Azalea

2569 Central Ave, Augusta

No matter how great it is, an entrée does not make a meal. You need some sides, and Sweet Azalea's has a delicious one: squash casserole.

"It's a very popular Thanksgiving item," said chef and owner Bill Coxwell. "We use fresh squash, onion, cheese, a little bit of mayonnaise and cracker crumbs and salt and pepper."

It's considered an old-fashioned, healthier side for a table. Coxwell said in order to make this dish, you have to really cook the squash and let them drain for a very long time so it's not soupy.

Sweet Azalea is no longer taking pre-orders for Thanksgiving, but those who missed out should be on the lookout for their Christmas to-go menu coming soon. They make all kinds of savories and sweets, and will even plate it in your own dishes for better table presentation.

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8595 Restaurant and Bar

2110 Walton Way, Augusta

A lot of cooks believe their dishes are cookbook worthy, but Thomas Jacobs had that confirmed when his pecan pie was featured in Sherry Monahan's new book "Signature Dishes of America: Recipes and Culinary Treasures from Historic Hotels and Restaurants."

Jacobs is the head chef at 8595 Restaurant and Bar at Partridge Inn. Like the historic hotel, Jacobs' pie includes ingredients from the community, including locally-grown pecans.

"I actually go and pick the pecans myself," he said. "I usually bring two people with me. ... I have fun with it."

He also uses cream cheese in the filling instead of the usual sugary, corn syrup filling. For those using cream cheese, Jacobs said to make sure it's room temperature or it won't come out right.

Those without the cookbook can sample this pecan pie during 8595's 11 a.m. to 2 p.m. Thanksgiving brunch, which will offer carving, breakfast, seafood and salad stations plus a variety of "mainline" dishes like three-cheese baked mac and cheese, pot roast and bourbon pecan crusted sweet potato casserole.

The brunch costs $78 for adults ages 16 and up, $39 for kids ages 13-15, $19 for children ages 6-12, and it's free for younger children. Reservations can be made by calling (706) 737-8888 or going to opentable.com. A full menu is available on qrco.de/PImenus.

This article originally appeared on Augusta Chronicle: Thanksgiving cooking tips from Augusta-area restaurant chefs