I love stuffing, but NOT in the bird.
-
Too many ads? Join our community of cat lovers now to reduce ads by 90%! Click here to join for free!
Thanksgiving poll
- Thread starter bren.1
- Start Date
The stuffing is the best part. I make it from scratch, and definitely put it inside the bird, as it's moister that way. This might sound disgusting, but I love cold stuffing for breakfast the next morning! That's one of the best things about Thanksgiving.
LOL Me too! Cold stuffing is as good as cold pizza!!
And by the way, here is the Butterball site information on how to safely handle Turkeys. Look at the second to the last point:
- Thaw frozen turkey in the refrigerator or cold water.
- Keep thawed or fresh turkey in the refrigerator.
- Prevent uncooked juices from dripping onto other foods in the refrigerator by placing packaged turkey on a tray.
- Thawed turkey may be kept in the refrigerator up to four days before cooking.
- Roast fresh turkey as soon as possible, but no later than the "use by" date on the package.
- Place raw poultry on non-porous surfaces; these are easy to clean. - It is recommended to use two cutting boards, one strictly to cut raw meats and the other for cooked and ready-to-eat foods. Cutting boards should be washed thoroughly in hot, soapy water after each use and allowed to air dry or dried with fresh paper towels.
- Use paper towels, not cloth, to wipe off turkey and clean up juices.
- Combine stuffing ingredients and stuff turkey just before roasting, not the night before.
- Wash hands, work surfaces and utensils touched by raw poultry and its juices with hot, soapy water.
- Use a food thermometer to determine turkey's doneness.
- Use cooking methods that allow the turkey to reach an internal temperature of 140°F in less than four hours and a final temperature of 180°F in the thigh. If stuffed, the stuffing should reach 160°F. Avoid using low roasting temperatures or partial cooking methods.
- If you don't have a meat thermometer to measure the internal temperature of the stuffing in the turkey, the stuffing should be cooked separately from the turkey.
- Store turkey, stuffing, gravy, broth and other leftover cooked foods in separate containers in the refrigerator within two hours after cooking.
- Thaw frozen turkey in the refrigerator or cold water.
- Keep thawed or fresh turkey in the refrigerator.
- Prevent uncooked juices from dripping onto other foods in the refrigerator by placing packaged turkey on a tray.
- Thawed turkey may be kept in the refrigerator up to four days before cooking.
- Roast fresh turkey as soon as possible, but no later than the "use by" date on the package.
- Place raw poultry on non-porous surfaces; these are easy to clean. - It is recommended to use two cutting boards, one strictly to cut raw meats and the other for cooked and ready-to-eat foods. Cutting boards should be washed thoroughly in hot, soapy water after each use and allowed to air dry or dried with fresh paper towels.
- Use paper towels, not cloth, to wipe off turkey and clean up juices.
- Combine stuffing ingredients and stuff turkey just before roasting, not the night before.
- Wash hands, work surfaces and utensils touched by raw poultry and its juices with hot, soapy water.
- Use a food thermometer to determine turkey's doneness.
- Use cooking methods that allow the turkey to reach an internal temperature of 140°F in less than four hours and a final temperature of 180°F in the thigh. If stuffed, the stuffing should reach 160°F. Avoid using low roasting temperatures or partial cooking methods.
- If you don't have a meat thermometer to measure the internal temperature of the stuffing in the turkey, the stuffing should be cooked separately from the turkey.
- Store turkey, stuffing, gravy, broth and other leftover cooked foods in separate containers in the refrigerator within two hours after cooking.
They no longer recommend that you put stuffing in a Turkey that you're going to eat. I make my stuffing in a pan, but I put onions and garlic in the Turkey YUM! It gives it a lot of flavor and makes the gravy extra good.
Thanksgiving is really just a harvest festival. Everyone has their own type of harvest festival, even 3rd world countries.
Ok, thanks a lot guys, I want turkey NOW! I love turkey with the au juice, light and fluffy stuffing, *smashed* potatoes, corn, buttery, flakey rolls, and dont forget the cranberry ...drool...
who lets the kids pull the wishbone? and how do you decide who gets to pull it, if more than two children are present? that used to be my favorite!
who lets the kids pull the wishbone? and how do you decide who gets to pull it, if more than two children are present? that used to be my favorite!
I do this too! I put lots of onions and garlic cloves!
:homer: yum! turkey along with mashed potatoes and early june peas.
I stuff the turkey 'til it can't take no more! Seriously, I usually use about twice the amount of stuffing that the bag says you can, and always Pepperidge Farms Herb stuffing (with all the extras for hubby's stuffing. I get the front part where the flap of skin goes over where the neck and giblets are stored, he gets the cavity. Works out well since we both LOVE stuffing, but don't like it done the same way.)
And I do use a meat thermometer to make sure the stuffing is done. My turkeys always turn out really juicy, so that isn't a concern for me.
And bacteria? Meh! I stuff it right before it goes in the oven (Isn't that part of Thanksgiving? Getting up at early-dawn-thirty to prep and start the turkey roasting so the whole house smells WONDERFUL when you finally roll out of bed???
), and bake it to 180 degrees temp for both the bird and the stuffing, and we strip the turkey fully that same day. No worries to me about bacteria.
And I do use a meat thermometer to make sure the stuffing is done. My turkeys always turn out really juicy, so that isn't a concern for me.
- Joined
- Aug 6, 2003
- Messages
- 3,311
- Purraise
- 138
I don't stuff the turkey with stuffing, however I cook the stuffing separtely in a separate pan. The only thing I do to the turkey is spray it with Pam butter flaver and cook it in a oven bag to keep the juices in.
I also usually have green peas or green beans, cranberry sauce, non-alcoholic eggnog, and a choice of hot Dutch apple pie or ice cream (Breyers). Rich foods but worth it at least once a year.
I also usually have green peas or green beans, cranberry sauce, non-alcoholic eggnog, and a choice of hot Dutch apple pie or ice cream (Breyers). Rich foods but worth it at least once a year.
I wish we had Thanks Giving over here. It sounds like fun!
For christmas dinner we have Stuffed Turkey and Nana and I stuff it in the morning so it's fresh and it's oh so yummy!
For christmas dinner we have Stuffed Turkey and Nana and I stuff it in the morning so it's fresh and it's oh so yummy!
I like the stuffing but not in the bird, I always make
it on the side with everything else.
The last 2 years I've made the turkey in Reynolds
Oven bags and it only takes around 2 hours for
the Turkey to get done, always so juicy it's
almost falling off the bone, ummmmmm lol
I can't wait.
it on the side with everything else.
The last 2 years I've made the turkey in Reynolds
Oven bags and it only takes around 2 hours for
the Turkey to get done, always so juicy it's
almost falling off the bone, ummmmmm lol
I can't wait.
I have always been able to squeeze out of cooking the turkey, so I am not quite sure if I could even prepare one if I had to...LOL! I do know that my mom always made stuffing, as she was a big fan of it. I on the other hand, never ate it, cause I didn't care for it. To this day, I am a much bigger fan of the white meat of the turkey, with some cranberry sauce and a smitch of salt
