About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Michelle Evans says

    These all look wonderful! The Challah bread I have to try! Was once married to a Jewish man from the Ukraine (he was part of the 90’s immigration ), and I found a new food love. Thanks for posting these!

  2. Valentina says

    Just a quick note to “Thank you” for your WONDERFUL recipes!
    Your cooking and this site are truly an expression of your lovely mind and heart! Happy Thanksgiving !

  3. Kimberley Barca says

    5 stars
    I made your crockpot stuffing last Thanksgiving and it was the best stuffing I ever had!- repeating that again. I’m making Brusselsprouts asian style stir fry them cut in half stir fry in sesame oil and use oyster sauce sprinkle on toasted hazelnuts and sesame seeds! Yum

    • Tori Avey says

      Elisa I have brined kosher turkeys in the past, I usually cut the salt of the brine in half to balance the salt of the turkey. Or you can use a salt-free brine. A reader told me she brined in pineapple juice with great results, the acid of the fruit juice helps to permeate the meat and give it a hint of sweetness. However, overall I would say it’s not totally necessary to brine. As long as you follow proper roasting procedures and keep an eye on the internal temperature, you should end up with a moist flavorful turkey. An electric thermometer with a probe and temperature alarm really helps! I don’t recommend stuffing the bird with anything other than aromatics (fresh herbs, apple or citrus slices, spices). Stuffing with bread “stuffing” can pull out moisture from the breast meat, better to cook it separately in my opinion. But of course, there are different schools of thought on this. Good luck, happy holiday!

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