How to throw a four-star Thanksgiving at home

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We asked executive chefs at eight top-rated Chicago-area restaurants to tell us their secrets for a Thanksgiving To Remember. Here's what these culinary wizards came back with, from tips on brining the turkey to a pumpkin mousse pie one chef swears is so good you'll dream about it.

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Parsnip Soup for Persnickety Eaters

This recipe comes from Geoff Rhyne, executive chef at Naperville's Sugar Toad. Don't mention the parsnips (or, Chef Rhyne says, swap in carrots), and your kids will have a blast with the homemade marshmallow garnish!

Chef's Thanksgiving Tip: "If you know you want to make a soup, make it ahead of time. Same with vegetables. You can cook vegetables like green beans and brussels sprouts about halfway in salted water, drain and place in a bowl of ice water to stop the cooking and lock in the color. When it's time to serve, just toss in a pan with a little butter or olive oil and heat through."