Turkey tips

[PrincessShmoo]

I lean towards the bread with sage and other herbs.

I, also like a more "bread" style stuffing. No meats (the turkey is enough). I just use celery, onion, and spices (poultry seasoning and sage) for my stuffing. My mother also put raisins in her stuffing, but my youngest sister didn't like them, and would pick out the raisins. So she started stuffing the main rib cage with the raisin stuffing and the neck cavity without raisins. I still do the same, even though my sister is too far away to actually partake.

 

[Sweettears]

I, also like a more "bread" style stuffing. No meats (the turkey is enough). I just use celery, onion, and spices (poultry seasoning and sage) for my stuffing. My mother also put raisins in her stuffing, but my youngest sister didn't like them, and would pick out the raisins. So she started stuffing the main rib cage with the raisin stuffing and the neck cavity without raisins. I still do the same, even though my sister is too far away to actually partake.

I’d be on the non raisin portion. I don’t like fruit or nuts in my stuffing. Not that I have a strong opinion.

 

[disneydreamer1980]

Our stuffing is just Pepperidge farm bread cubes and crumbs mixed, crumbled sausage, onions and celery, chicken stock, seasoning and butter, but it’s sooo good.

 

[wenrob]

I came to love stuffing in a bird after growing up eating dressing in a side dish which I also enjoy by the way.
However I just want to clear up a misconception many people have. The problem was not the stuffing but storing the refrigerated leftovers with the stuffing inside the carcass. Also didn’t help that many people added eggs to their stuffing back then.
Store the egg-less stuffing within a separate container and you should be fine.

I always put an egg in my stuffing but I also take it out of the bird and put it in the oven while the turkey is resting. My understanding is that the concern is the stuffing not fully coming up to temp and therefore the drippings it soaks up have not been heated to a safe temp. That’s why they tell you to make sure the center of the stuffing is also 165. We’ve stuffed turkeys for decades and haven’t killed anyone yet but I’ve stopped doing it the last few years because it makes the cooking time so unpredictable. A good homemade stock is *almost* as good as coming out of the bird.

 

[_19disnA]

There are safe food handling guidelines associate with how to correctly cook stuffing. Check out reputable sites from USDA or the major turkey brands for more details.

 

[LuvOrlando]

I’m thinking of trying mayo for my turkey rub this year. The butter route hasn’t worked well for me the last couple of times. Anyone use mayo on the bird or have any other tips for a juicy, easy turkey preparation?

What went wrong with your turkey the last few times? Was it trouble with taste or appearance, maybe it is the brand or tom v hen?

 

[NYCgrrl]

I’m thinking of trying mayo for my turkey rub this year. The butter route hasn’t worked well for me the last couple of times. Anyone use mayo on the bird or have any other tips for a juicy, easy turkey preparation?

https://www.foodnetwork.com/recipes...zwi4699T_Ix35HocJrhU-R8tBdHvJT-ij-xb_5hYN4XpE

Good questions from @LuvOrlando
Ive never used mayo as a seasoning for poultry but it sounds intriguing, simple and with lots of yummy fat. Nice warm spices too. How about trying it out on a whole chicken first if you are not sure?

 

[AustinTink]

Good questions from @LuvOrlando
Ive never used mayo as a seasoning for poultry but it sounds intriguing, simple and with lots of yummy fat. Nice warm spices too. How about trying it out on a whole chicken first if you are not sure?

Great minds think alike. I ordered a large roaster in my grocery order for today. Going to give the recipe a test run for dinner tonight.

 

[AustinTink]

What went wrong with your turkey the last few times? Was it trouble with taste or appearance, maybe it is the brand or tom v hen?

The butter seized up on the cold turkey and was a bear to spread. I cooked the turkey to just under 165 so it could come up to temp while it rested but it was still dry as a bone. I bought Butterball the last two times.

 

[LuvOrlando]

The butter seized up on the cold turkey and was a bear to spread. I cooked the turkey to just under 165 so it could come up to temp while it rested but it was still dry as a bone. I bought Butterball the last two times.

I see, I usually use gloves and I heat the butter so it is super soft enough to easily mix in the sage that I add to the butter & it melts under the skin as it cooks. Gloves help avoid the ickiness factor so there is more patience while I work with it.

I also put fruit veggies and spices inside that I discard after, I think these keep the inside from drying out and make it smell nice. In general, this is a collection of fresh bits I used in other dishes the day before and day of like apple core, orange peel, celery leaves and the base, outer onion skins & the top and bottom, plus thyme, rosemary, sage and such - anything fruity or veggie works. I don't stuff with stuffing for food safety reasons but this collection of bits does the job without risking food poisoning or anything.

Also, there is a whole thing about old hens and young toms being tough and stringy, so probably bigger hens and smaller toms are less desirable.

 

[NYCgrrl]

Reminder!

Now is a great time to acquire or maintain your thermometer. Maybe you need an AA/A battery? Perhaps the cable to the probe is broken? Time to get a new one.

 

[AustinTink]

I see, I usually use gloves and I heat the butter so it is super soft enough to easily mix in the sage that I add to the butter & it melts under the skin as it cooks. Gloves help avoid the ickiness factor so there is more patience while I work with it.

I also put fruit veggies and spices inside that I discard after, I think these keep the inside from drying out and make it smell nice. In general, this is a collection of fresh bits I used in other dishes the day before and day of like apple core, orange peel, celery leaves and the base, outer onion skins & the top and bottom, plus thyme, rosemary, sage and such - anything fruity or veggie works. I don't stuff with stuffing for food safety reasons but this collection of bits does the job without risking food poisoning or anything.

Also, there is a whole thing about old hens and young toms being tough and stringy, so probably bigger hens and smaller toms are less desirable.

I stuffed it with carrots, celery, onion, garlic and a bundle of thyme/rosemary/sage. The drippings were delicious in my gravy. The butter was room temp and I had mashed all the same herbs into it before spreading. Theoretically, I did everything right. Maybe my thermometer was off like @NYCgrrl suggested in her last post.

 

[wenrob]

The butter seized up on the cold turkey and was a bear to spread. I cooked the turkey to just under 165 so it could come up to temp while it rested but it was still dry as a bone. I bought Butterball the last two times.

You want to “knock the chill” off your meat or poultry before prep and cooking. I take my turkey from the fridge usually two hours before I’m going to put it in the oven.

 

[AustinTink]

I might steer away from Butterball this year. Our local grocer, HEB, has excellent meat/poultry. Going to give their turkeys a whirl this year. Butterball has let me down two years in a row.

 

[BrianL]

You want to “knock the chill” off your meat or poultry before prep and cooking. I take my turkey from the fridge usually two hours before I’m going to put it in the oven.

Yeah, but if you do set it out, keep an eye on the cat!

My mom's old cat Lulu used to perch up on a stool and just stare intently with the biggest eyes you could imagine while my mom prepped the turkey. She couldn't believe what she was seeing! She'd have been on it too if you turned your back. Of course, she always got some after it was cooked for her Thanksgiving treat too.

 

[NYCgrrl]

@BrianL … a squirrel once climbed to my 12th floor apartment to sample the turkey. Must have been seriously hungry.

 

[LuvOrlando]

I stuffed it with carrots, celery, onion, garlic and a bundle of thyme/rosemary/sage. The drippings were delicious in my gravy. The butter was room temp and I had mashed all the same herbs into it before spreading. Theoretically, I did everything right. Maybe my thermometer was off like @NYCgrrl suggested in her last post.

If it is a recurrent problem it sounds like the thermometer could be the culprit. Funny how so much effort can go into a thing and then one small easily overlooked lynchpin can just throw everything off.

I just ordered a Good Cook holiday bundle of the lacers and pop ups. I have a food thermometer but really, this is such a simple backup I'm just gonna use the popup too.

 

[AustinTink]

I just ordered a Good Cook holiday bundle of the lacers and pop ups. I have a food thermometer but really, this is such a simple backup I'm just gonna use the popup too.

I just looked this bundle up on Amazon. Will definitely buy it

 

[LilyWDW]

The 2 things that took my turkey from me barely wanting to eat it to LOVING it?

1) Seasoned butter under and on the skin. ESPECIALLY under.

2) Ditching the oven and using a table top roaster. I find the temp stays more steady and the risk of drying it out is WAY less.

I then use the drippings plus I simmer all the innards to make a yummy gravy. The innards are just simmered in water to make a sort of stock, mix in the buttery seasoned drippings from the roasting pan, and thicken with corn starch. That goes over the stuffing. Yes, I stuff the turkey and the stuffing is ONLY broken up hamburger buns, butter, salt, and pepper. That's it.

Add in a green bean casserole and sweet potatoes and I am one happy gal.

Oh and some sort of dessert but NOT pumpkin pie cause yuck.

 

[AustinTink]

The 2 things that took my turkey from me barely wanting to eat it to LOVING it?

1) Seasoned butter under and on the skin. ESPECIALLY under.

2) Ditching the oven and using a table top roaster. I find the temp stays more steady and the risk of drying it out is WAY less.

I then use the drippings plus I simmer all the innards to make a yummy gravy. The innards are just simmered in water to make a sort of stock, mix in the buttery seasoned drippings from the roasting pan, and thicken with corn starch. That goes over the stuffing. Yes, I stuff the turkey and the stuffing is ONLY broken up hamburger buns, butter, salt, and pepper. That's it.

Add in a green bean casserole and sweet potatoes and I am one happy gal.

Oh and some sort of dessert but NOT pumpkin pie cause yuck.

I’m really thinking about a counter top roaster. Can you share the model/brand you use. I only have one oven and would love to have the extra oven space for sides.