Turkey tips

[AustinTink]

We don't cook a whole turkey anymore, but IMHO the best way to cook a whole turkey is to spatchcock it:

This is how I roast my chickens. Our grocer sells them already spatchcocked. I really would love to do the turkey this way but I don’t think our grocery store spatchcocks turkeys. I may have to ask.

 

[AustinTink]

My advice is to not cook a whole turkey.

The dark meat and light meat each need a different temperature for best taste and safety. To get the dark meat to the most flavorful temp you need to either over cook the light meat or jump through a lot of hoops to keep it from being dried out.

I did this during the pandemic when it was just three of us. It was so easy and delicious.

 

[NYCgrrl]

This is how I roast my chickens. Our grocer sells them already spatchcocked. I really would love to do the turkey this way but I don’t think our grocery store spatchcocks turkeys. I may have to ask.

Just cut the back of the turkey out with poultry shears and then whack the keel bone to flatten it and viola you’ve spatchcocked the bird!

 

[AustinTink]

Just cut the back of the turkey out with poultry shears and then whack the keel bone to flatten it and viola you’ve spatchcocked the bird!

I have visions of the turkey flying off the counter when I attempt this.

 

[Sweettears]

Just cut the back of the turkey out with poultry shears and then whack the keel bone to flatten it and viola you’ve spatchcocked the bird!

Kind of hard to keep the stuffing in this way.

 

[bcla]

Kind of hard to keep the stuffing in this way.

It doesn't get stuffed. But obviously many people like stuffing on the side.

 

[Sweettears]

It doesn't get stuffed. But obviously many people like stuffing on the side.

Yea I’ve heard that along with the constant reminders of impending death if you cook it in the turkey. Been doing it for 40 years and haven’t died more than once since.

Gives it so much better flavor. I cook a turkey probably at least 4 times a year. If you know what you are doing it’s not that complicated. To each their own.

 

[NYCgrrl]

Kind of hard to keep the stuffing in this way.

I place the stuffing in a mound under the bird. Works like a charm. Since I view TDay as a version of culinary Super Bowl I also debone the thigh and drumstick and fill with stuffing. The things the man had to put up with…

 

[Sweettears]

It doesn't get stuffed. But obviously many people like stuffing on the side.

I left out the sarcasm emoji from my previous post

 

[NYCgrrl]

I have visions of the turkey flying off the counter when I attempt this.

You are making me laugh as I visualize a naked turkey trying to fly away…

 

[Sweettears]

I place the stuffing in a mound under the bird. Works like a charm. Since I view TDay as a version of culinary Super Bowl I also debone the thigh and drumstick and fill with stuffing. The things the man had to put up with…

Makes sense. Sounds like a bit of a chore. I’d probably harm myself with the knife in the process!

 

[disneydreamer1980]

Stuffing in the bird is much better than on the side (those crispy pieces that form on the outside are the highlight of my day lol) and after an entire life of eating stuffing from in the bird every thanksgiving (snd my mothers and grandmothers entire lives before mine) no one has once gotten sick and the turkeys always still moist. I honestly can’t imagine a thanksgiving turkey without some good sausage stuffing poking out of it, but everyone’s different

 

[AustinTink]

Stuffing in the bird is much better than on the side (those crispy pieces that form on the outside are the highlight of my day lol) and after an entire life of eating stuffing from in the bird every thanksgiving (snd my mothers and grandmothers entire lives before mine) no one has once gotten sick and the turkeys always still moist. I honestly can’t imagine a thanksgiving turkey without some good sausage stuffing poking out of it, but everyone’s different

My mom always stuffed her turkey. We all lived. Her stuffing was a sausage stuffing as well.

 

[Sweettears]

My mom always stuffed her turkey. We all lived. Her stuffing was a sausage stuffing as well.

My wife’s family always has and st does have sausage stuffing which in its is strange since my wife doesn’t like sausage But loves the stuffing. I lean towards the bread with sage and other herbs. I also make a corn bread jalapeño stuffing that works well especially during the warm weather months

 

[NYCgrrl]

Stuffing in the bird is much better than on the side (those crispy pieces that form on the outside are the highlight of my day lol) and after an entire life of eating stuffing from in the bird every thanksgiving (snd my mothers and grandmothers entire lives before mine) no one has once gotten sick and the turkeys always still moist. I honestly can’t imagine a thanksgiving turkey without some good sausage stuffing poking out of it, but everyone’s different

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.

 

[AustinTink]

My wife’s family always has and st does have sausage stuffing which in its is strange since my wife doesn’t like sausage But loves the stuffing. I lean towards the bread with sage and other herbs. I also make a corn bread jalapeño stuffing that works well especially during the warm weather months

I make cornbread stuffing because that’s what my husband grew up with. It’s his grandma’s recipe.

My mom made sausage stuffing because that’s what my dad liked. His grandma’s recipe. Funny how the dad’s make the stuffing calls in my family.

My dad’s family was from Spain so our family stuffing was very different. It had green olives and other non-traditional ingredients.

 

[Sweettears]

I make cornbread stuffing because that’s what my husband grew up with. It’s his grandma’s recipe.

My mom made sausage stuffing because that’s what my dad liked. His grandma’s recipe. Funny how the dad’s make the stuffing calls in my family.

My dad’s family was from Spain so our family stuffing was very different. It had green olives and other non-traditional ingredients.

Love olives. Tell me more about this. Love Spanish cooking

 

[Sweettears]

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 eggs in my stuffing. Always take out the stuffing once cooked

 

[NYCgrrl]

Need stuffing for a buffet and not sure how much to make? Try RR’s stuffin’ muffins : https://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe-2273307

Easy portion control and the recipe is simple to adapt to a different flavor profile. PS stick with the recommended Pepperidge Farms mix. Not a proponent of massed produce food but this is truly worthy, tasty and not filled with ingredients you need a science degree to decipher.

 

[Sweettears]

Need stuffing for a buffet and not sure how much to make? Try RR’s stuffin’ muffins : https://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe-2273307

Easy portion control and the recipe is simple to adapt to a different flavor profile. PS stick with the recommended Pepperidge Farms mix. Not a proponent of massed produce food but this is truly worthy, tasty and not filled with ingredients you need a science degree to decipher.

I never use the prepared mixes with the exception of cornbread dressin. Always use fresh bread wetted and squeezed of excess moisture. Combination of white, wheat and rye. Turns out super moist.