I'm curious ... can I still do the dry brine if the turkey comes pre-brined? Last year, it was impossible to find one that didn't already have some sort of brine on it. But I still want that delicious fennel seasoning. Is there a compromised version that I can put on a pre-brined turkey without making it too salty? Or do I just need to fully dedicate myself to finding an un-brined turkey this year?
Fellow grocery shopping lover here! The reminders app on iPhone has a way to automatically sort groceries into categories. Start a list and use “grocery” as list type, then when you add your items, it places them into categories like produce, meat, pantry staples, bakery etc. I love it so much.
Another triumph! Such a change from the tiny kitchen with the tiny fridge, yet still essential Alison. I always hated green been casserole and can’t wait to try homemade. Thanks for all entertainment and good food.
Thanks. Always enjoy your writing. I'll be reading recipes for days now. I'm newish here and to you actually to be truthful and love your approach to so much. I learned to cook by gosh and by golly with recipes to remind so I totally get it. So glad I joined before the baby. Congrats btw. I'm looking forward to hearing about it all. And Happy Thanksgiving.
I’m a table-setter-grab your own plate person. Plus special name markers every year. You made me laugh a lot with that “debate”. Making this salad for sure!! Thank you.
Alison, how do you feel about the kale salad without garlic? Is it just essential? Should I abandon this recipe and do something else entirely (still with Kale)? Normally I’d just leave it out but this recipe is unusual enough (fish sauce) that it feels like I should follow to the letter. I just can’t eat garlic and neither can my husband. Also was surprised by no olive oil but you e never failed me so I’m trusting you on this.
OMG, this came at exactly the right time. Thank you!
Side note: Can we get a Thanksgiving Part III (or part, like II-A) about what you're doing to your skin/hair (aside from, you know, growing a human and glowing)? They look fab.
Love the videos and PDF. Cannot overstate my love for a good PDF. Just wanting to clarify oven temps and timings, as I am a one oven person. Can all the higher than 325 stuff can be done once the turkey is out? First temp on the stuffing can be 325, not 375, right? Again, thanks for all your hard work! You and your team make loving my friends and family easier (cooking is a love language!)
Ugh yeah I struggle with this when writing recipes that “belong together” — yes you’re 100% correct and stuffing absolutely can be done 325 for first bake. And thank you!! Were so happy to have you here 🥹❤️
I'm curious ... can I still do the dry brine if the turkey comes pre-brined? Last year, it was impossible to find one that didn't already have some sort of brine on it. But I still want that delicious fennel seasoning. Is there a compromised version that I can put on a pre-brined turkey without making it too salty? Or do I just need to fully dedicate myself to finding an un-brined turkey this year?
Watching this while eating leftover gorgeous chili (the long way)...this is my Super Bowl. Thank you, Alison!
Fellow grocery shopping lover here! The reminders app on iPhone has a way to automatically sort groceries into categories. Start a list and use “grocery” as list type, then when you add your items, it places them into categories like produce, meat, pantry staples, bakery etc. I love it so much.
i can barely use the notes app as-is lmao
and im such a control freak-- like, what if they put eggs in the wrong category
Haha SAME! They’ve done a pretty good job but I occasionally have to move something.
Another triumph! Such a change from the tiny kitchen with the tiny fridge, yet still essential Alison. I always hated green been casserole and can’t wait to try homemade. Thanks for all entertainment and good food.
I promise as a person who’s also always not enjoyed it, it’s REALLY good
Thanks. Always enjoy your writing. I'll be reading recipes for days now. I'm newish here and to you actually to be truthful and love your approach to so much. I learned to cook by gosh and by golly with recipes to remind so I totally get it. So glad I joined before the baby. Congrats btw. I'm looking forward to hearing about it all. And Happy Thanksgiving.
Which length of the mejuri necklace do you have?
Ha! I roasted giblets inside the turkey one time too! My mother thought it was hilarious 🫠
I’m a table-setter-grab your own plate person. Plus special name markers every year. You made me laugh a lot with that “debate”. Making this salad for sure!! Thank you.
Alison, how do you feel about the kale salad without garlic? Is it just essential? Should I abandon this recipe and do something else entirely (still with Kale)? Normally I’d just leave it out but this recipe is unusual enough (fish sauce) that it feels like I should follow to the letter. I just can’t eat garlic and neither can my husband. Also was surprised by no olive oil but you e never failed me so I’m trusting you on this.
There are TWO thanksgivings??!!!!! Okay that’s it, year has been made 🙌😊❤️
OMG, this came at exactly the right time. Thank you!
Side note: Can we get a Thanksgiving Part III (or part, like II-A) about what you're doing to your skin/hair (aside from, you know, growing a human and glowing)? They look fab.
all hail the return of the kale salad to the t-giving table!!
Love the videos and PDF. Cannot overstate my love for a good PDF. Just wanting to clarify oven temps and timings, as I am a one oven person. Can all the higher than 325 stuff can be done once the turkey is out? First temp on the stuffing can be 325, not 375, right? Again, thanks for all your hard work! You and your team make loving my friends and family easier (cooking is a love language!)
Ugh yeah I struggle with this when writing recipes that “belong together” — yes you’re 100% correct and stuffing absolutely can be done 325 for first bake. And thank you!! Were so happy to have you here 🥹❤️
Thank you thank you! P.S. I am excited for the pumpkin pie. I love the classic, but am super excited about this innovation!