Do you stuff your turkey?
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I grew up on stuffed turkey and love stuffing in the bird but I no longer cook a whole bird that way. Instead, I cut the bird into quarters and cook the four pieces skin-side-up on a bed of celery, carrots and onions cut in big pieces. The vegetables steam up into the turkey and keeps it very moist. An advantage of quartering the bird is that I can cook the white meat for a shorter time than the dark so it doesn't overcook. I also butterfly chicken and use this method. Here's a link to my recipe for doing a chicken this way:
http://www.justapinch.com/recipes/main-course/chicken/moist-roast-chicken-butterflied.html0 -
yes...my sourdough stuffing in the main cavity and a sausage stuffing in the small cavity.0
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No, we don't stuff. Cornbread and sausage stuffing on the side.0
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I put onion, lemon and herb in mine for flavor. The stuffing or dressing is served on the side.0
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I make a cornbread stuffing, but I serve it on the side, not in the bird.0
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The idea of stuffing it is disgusting to me by itself but its "traditional" so I thought I'd gauge others opinions. I likely won't stuff mine seeing as scooping stuffing out of a birds rear and then eating it seems pretty nasty0
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I put an onion or lemon in the turkey but we don't eat those.0
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We make two kinds of stuffing - one in the bird and one out of the bird. That way everyone is covered. Personally, I like both just fine.
I also take out all of the organs and boil them in water, then give the broth to the animals so that they can have a treat on Thanksgiving too.0 -
grew up on stuffed bird for thanksgivings. favorite memory was when i was a kid and my mom preheated the oven, somehow forgot that our family hoards things in the oven due to lack of space and owning too many things, and basically set all the crap in the oven on fire.
no longer eat meat, and for thanksgiving this year i will be working for that sweet sweet time and a half.0 -
I stuff with veggies, but no bread: celery, onion, carrot, and some herbs. I don't serve the veggies, but I will add them to the stock that I make with the carcass.
Cornbread and oyster dressing on the side.0 -
OneHundredToLose wrote: »I also take out all of the organs and boil them in water, then give the broth to the animals so that they can have a treat on Thanksgiving too.
My father used that to make giblet gravy. I toss the liver but cook the other gizzards, neck and back with the rest of the bird and later boil them with the bones and veggies to make stock for soup, gravy and the freezer.
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I stuff it. I do scoop it out when everything is done and serve it on the side. I use the gizzards to boil for gravy.0
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I love that a 22 year old posed this question! I stuff the turkey and make more in the oven. Stuffing is my absolute favorite part of the meal and I want to make sure there's enough for leftovers!0
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As an ex chef I bone out the legs (off the carcase) then roll them and stuff them. Also giblets for gravy then bones for soup - makes it go a long way 0
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I find it gross too!BeerdedBuddy wrote: »The idea of stuffing it is disgusting to me by itself but its "traditional" so I thought I'd gauge others opinions. I likely won't stuff mine seeing as scooping stuffing out of a birds rear and then eating it seems pretty nasty
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I stuff it with onions, carrots , celery and herbs and it keeps it moist and flavors the meat beautifully. I don't pack it in tight but do fill the cavity. I also have the same mix of veggies loose in the pan to roast and soak up pan drippings as well as an inch or two of water. We don't eat the stuffed part of the veg but I do skim some fat from the pan then puree the pan veggies with remaining liquid to make a to-die-for gravy (some balsamic vinegar is also in it because I baste the bird in a reduction of it toward the end of cooking ). Don't even have to add flour to it.
Dressing (stuffing ) gets made in its own pan with boiled, chopped inner parts the turkey comes with as well as the broth made by the boiling. That way it gets the turkey flavor.0 -
Yes. I put it on my plate and stuff it into my mouth. 0
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stuffing a turkey doesnt make sense to me really
seems to draw moisture from the meat, and in order to get the stuffing to proper temp, you would need to overcook the bird
cooking the stuffing/ dressing by itself is preferred (and it gets crispy on top which is awesome)0 -
stuffing a turkey doesnt make sense to me really
seems to draw moisture from the meat, and in order to get the stuffing to proper temp, you would need to overcook the bird
cooking the stuffing/ dressing by itself is preferred (and it gets crispy on top which is awesome)0 -
Rage_Phish wrote: »stuffing a turkey doesnt make sense to me really
seems to draw moisture from the meat, and in order to get the stuffing to proper temp, you would need to overcook the bird
cooking the stuffing/ dressing by itself is preferred (and it gets crispy on top which is awesome)
i've never overcooked my bird...it's always perfect and awesomely juicy.0 -
and your stuffing gets up to 165?
that still doesnt matter though, cause its not crispy like i like
im a dressing guy, not a stuffing guy0 -
I make cornbread dressing & cook separately. In and around the bird I put onion, lemon, apple, celery & sage/rosemary/thyme.0
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Stuffing your bird with stuffing/dressing and trying to get it to all cook together is a recipe for food poisoning. The bird doesn't cook evenly and the stuffing doesn't get hot enough. I know, "but my mom/grammy/Auntie Joan has been making Thanksgiving that way for 127 years and no one ever got sick!!" Sure, but I'd hate for this to be the year. If you're hell-bent on stuffing in the bird, cook the two separately, and then put the stuffing in the bird while it rests (you are resting your bird before you serve it, right?). You'll get the presentation and a bit of the melded flavors with 98% less of the salmonella. While my turkey cooks, I stuff both cavities with onion, garlic, fennel, lemon, and fresh herbs, but those get discarded before serving.0
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Stuffing your bird with stuffing/dressing and trying to get it to all cook together is a recipe for food poisoning. The bird doesn't cook evenly and the stuffing doesn't get hot enough. I know, "but my mom/grammy/Auntie Joan has been making Thanksgiving that way for 127 years and no one ever got sick!!" Sure, but I'd hate for this to be the year. If you're hell-bent on stuffing in the bird, cook the two separately, and then put the stuffing in the bird while it rests (you are resting your bird before you serve it, right?). You'll get the presentation and a bit of the melded flavors with 98% less of the salmonella. While my turkey cooks, I stuff both cavities with onion, garlic, fennel, lemon, and fresh herbs, but those get discarded before serving.
You can just stick a meat thermometer in the centre of the stuffing and ensure it's cooked to 165F. Then there's no worry about anyone getting campylobacter or whatever...easy.
I cook some in the bird, some on the side, mix them so there's crispy bits and soft bits all together, and temp it to make sure it's reached a safe temperature.0 -
I only stuffed my turkey to flavor the meat. Never ate it. I filled mine with carrots, onions and oranges. I put wine in the pan with it. The turkey was so moist when you pinched it, it dripped...0
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Stuffing your bird with stuffing/dressing and trying to get it to all cook together is a recipe for food poisoning. The bird doesn't cook evenly and the stuffing doesn't get hot enough. I know, "but my mom/grammy/Auntie Joan has been making Thanksgiving that way for 127 years and no one ever got sick!!" Sure, but I'd hate for this to be the year. If you're hell-bent on stuffing in the bird, cook the two separately, and then put the stuffing in the bird while it rests (you are resting your bird before you serve it, right?). You'll get the presentation and a bit of the melded flavors with 98% less of the salmonella. While my turkey cooks, I stuff both cavities with onion, garlic, fennel, lemon, and fresh herbs, but those get discarded before serving.
You can just stick a meat thermometer in the centre of the stuffing and ensure it's cooked to 165F. Then there's no worry about anyone getting campylobacter or whatever...easy.
I cook some in the bird, some on the side, mix them so there's crispy bits and soft bits all together, and temp it to make sure it's reached a safe temperature.
By the time your stuffing gets to 165 the turkey breast might as well be dust.0 -
Stuffing your bird with stuffing/dressing and trying to get it to all cook together is a recipe for food poisoning. The bird doesn't cook evenly and the stuffing doesn't get hot enough. I know, "but my mom/grammy/Auntie Joan has been making Thanksgiving that way for 127 years and no one ever got sick!!" Sure, but I'd hate for this to be the year. If you're hell-bent on stuffing in the bird, cook the two separately, and then put the stuffing in the bird while it rests (you are resting your bird before you serve it, right?). You'll get the presentation and a bit of the melded flavors with 98% less of the salmonella. While my turkey cooks, I stuff both cavities with onion, garlic, fennel, lemon, and fresh herbs, but those get discarded before serving.
You can just stick a meat thermometer in the centre of the stuffing and ensure it's cooked to 165F. Then there's no worry about anyone getting campylobacter or whatever...easy.
I cook some in the bird, some on the side, mix them so there's crispy bits and soft bits all together, and temp it to make sure it's reached a safe temperature.
By the time your stuffing gets to 165 the turkey breast might as well be dust.
I've never had that problem, but I brine. But hey, do whatever works for you.0 -
Stuffing your bird with stuffing/dressing and trying to get it to all cook together is a recipe for food poisoning. The bird doesn't cook evenly and the stuffing doesn't get hot enough. I know, "but my mom/grammy/Auntie Joan has been making Thanksgiving that way for 127 years and no one ever got sick!!" Sure, but I'd hate for this to be the year. If you're hell-bent on stuffing in the bird, cook the two separately, and then put the stuffing in the bird while it rests (you are resting your bird before you serve it, right?). You'll get the presentation and a bit of the melded flavors with 98% less of the salmonella. While my turkey cooks, I stuff both cavities with onion, garlic, fennel, lemon, and fresh herbs, but those get discarded before serving.
I have been stuffing my turkeys for 20 years and my mother for decades before me and hers decades before her. There has been 0% food poisoning. Just make sure the internal temperature is good, 20 minutes per pound stuffed at 325-350c and there won't be any risk. I always make extra stuffing and bake it separately but it just doesn't taste the same as in the bird.0
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