The BiteTalk Live Blog

Thanksgiving doesn’t fall apart because of the turkey in the oven. It falls apart days earlier when the bird is still frozen, nothing is prepped, and you’re juggling six dishes at once. In this post I break down the exact BiteTalk strategy I use to thaw, brine, prep, and time everything so dinner comes out hot, calm, and honestly fun.

We walk through cold-water thawing, dry + wet brining, gravy stock, day-before stuffing bread, and how to build a simple timeline so you’re sipping a drink while the turkey rests instead of still peeling potatoes.

Read the full playbook →

On my very first live, there were eight people watching. I cooked in my own kitchen, talking to a screen, hoping someone out there wanted to hang out and cook with me. Fast-forward, and now we’ve got hundreds of people in chat, regulars, inside jokes, and a real community built around food.

This post is a thank-you letter to everyone who shows up, cooks the recipes, sends photos, and helps grow BiteTalk from a little idea into something that feels like family.

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