(Closed) Gobble Gobble!!

posted 6 years ago in Cooking
Post # 3
Member
4046 posts
Honey bee
  • Wedding: November 1999

america’s test kitchen is your friend! i rarely go wrong following their advice, just follow it closely and if you can, try to find a video. i hear that brining the turkey is a great way to keep it moist.

it’s actually ALOT easier not to stuff the bird, it slows down the cooking process tremendously and makes it hard to judg cooking times. we usually bake ours on the side.

good luck!

Post # 4
Member
10453 posts
Sugar Beekeeper
  • Wedding: February 2014

My great grandma used to save the tinfoil wrappers for butter cubes all year long. Then she would cover the turkey in them so the butter crisped up the skin – she moved the wrappers at the end to let it brown. 

i have no idea about the stuffing though, I personally don’t like it and don’t eat it!

Post # 5
Member
14495 posts
Honey Beekeeper
  • Wedding: June 2011

I have a roaster oven and cook turkeys in there.  Don’t stuff the turkey if you plan on eating that stuffing, better to use the cavity for seasoning, it just isn’t safe.  You don’t have to stuff it, it really doesn’t change the taste at all.  Just cooking the bird per the instructions on the outside will give you a good turkey.  Just use chicken or turkey broth to baste it every 20 minutes or so.  This is usually what I do, and I have never had a dry turkey.

You could also try my moms way.  She cooks it in a paper bag COATED in butter.  Just close up the paper bag, drop it in a roaster pan,  put in the oven and forget it.  That is good.

 

Post # 7
Member
14495 posts
Honey Beekeeper
  • Wedding: June 2011

@hiroshymatetrastar:  it is safer because if you stuff the turkey there is a risk that the internal temperature of the stuffing will not reach a safe bacteria-killing temperature which is 165 degrees or higher. The unstuffed turkey will also cook faster reducing the risk of dried-out, overcooked meat. Using the pan drippings in the stuffing (dressing) will enhance the flavor too.

Post # 8
Member
4327 posts
Honey bee
  • Wedding: January 1992

Oh! Helpful tip: Stuff the turkey with an orange to retain moisture. That way you won’t waste stuffing, but your turkey will be delicious. Keep basting every 20 minutes. Darn this post is making me hungry.

Post # 10
Member
10453 posts
Sugar Beekeeper
  • Wedding: February 2014

Yah I’m not sure if the butter was really needed since the turkey skin fat makes it crispy too. But I guess more grease is better? Mmmmm…

I actually cooked my first Christmas turkey last year inside this turkey bag. It was like a clear plastic bag you put the turkey inside in the roaster. It was less messy that way and the skin was good and crispy for me too. I’ve seen those turkey bags in most grocery stores.

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