Jordan Taylor is the co-owner of En Place Catering, Bread & Circus and Pizza Cheeks. He sat down with Sioux Falls Simplified to share his culinary expertise about what you should know cooking your Thanksgiving meal.

Answers below are from Taylor.

Let's start by learning a bit about you. How did you 'get smart' about cooking and catering?

I've been in the industry for 23 years. I went Culinary school and cut my teeth in Portland – started at Simpatia in Portland. It was the best in the city.

We're all about simplicity here. Could you give us your number one tip for a quality Thanksgiving meal in 10 words or fewer?

Brine the turkey. Use a proper amount of salt and butter.

What do you think people are most likely to get wrong when cooking their Thanksgiving turkey? And, if you could offer them some advice to right that wrong, what would you say?

People tend to overcook the turkey. To avoid this, get an internal temp thermometer. Temp where the leg meets the body. Pull the turkey out to rest at 160 degrees.

Do you have any suggestions for an out-of-the-box side dish that would complement a traditional Thanksgiving meal for folks who want to try something new this year?

Snicker Salad is classic Midwestern.

If you could wave a magic wand and banish one traditional Thanksgiving food, what would it be? And what would you replace it with, if anything?

I would banish cranberry sauce and replace it with more gravy.

We talked about what goes wrong with the turkey, but are there other components to a Thanksgiving meal that you see is often fumbled? Any tips for avoiding mistakes on the sides?

Never put the stuffing inside the turkey. Always cook it on the side to avoid sogginess. Gravy should always be homemade. Always use the packet of innards that come with the turkey. Use the carcass to make stock.

Anything else you want the good people of Sioux Falls to know before they start cooking tomorrow?

Make sure you save some wine for yourself.