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Chatelaine Kitchen

All the highlights from our Thanksgiving Twitter chat

You asked, our Food Director answered. Five things you need to know before preparing Thanksgiving dinner this weekend.
All the highlights from our Thanksgiving Twitter chat

This week we hosted a Twitter chat with our Food Director, Claire Tansey, to answer your burning questions about Thanksgiving dinner. From how to dress up the dessert you promised your mother-in-law you'd bring to prepping turkey correctly, here are the highlights from our #Chatsgiving Q&A:

Question 1: Is is best to use a wet or dry turkey brine?


Related: The best way to brine turkey


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Question 2: I'm hosting a small Thanksgiving this year, and will be cooking a turkey breast instead of a bird. Which is better: bone-in or boneless turkey breast? 


Related: Turkey 911! Top 10 tips for a juicy holiday bird


Question 3: What side dishes can I make that don't use squash, carrots or sweet potatoes?

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Related: 17 Thanksgiving side dishes


Question 4: I promised to bring pies to my mother-in-law's this weekend — HELP! Can you show me some easy dazzlers?


Related: 14 pumpkin desserts for Thanksgiving

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Question 5: What's the secret to perfect mashed potatoes (besides butter)?


How to make the fluffiest mashed potatoes


And, because we like a good joke:

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Related:
Our 10 best turkey recipes
How to make the fluffiest mashed potatoes
14 pumpkin desserts for Thanksgiving

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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