Stuffing your turkey

[cinnaminny]

I know this is a strange question, but I have googled and googled and can not find the answer.


I have been making Thanksgiving dinners for about 7 years for many people. But I have never cooked a stuffed bird. Yesterday I was watching the Ina Garten and how she makes her Turkey and I would like to do that but I am worried.

I know if you cook a Turkey with stuffing in it, the stuffing has to reach 165 but what if you just have oranges and onions in it, like she does, does that fruit have to temp to 165? Can you just pull it out at the end and it will finish heating on its own? I would really like to not make all of my guests sick by accident lol

Any of other Turkey Tips?

 

[Christine]

I haven't seen Ina's recipe. Does she have people eating the oranges and onions? Sounds like it's just for flavor for the turkey. If so, I wouldn't worry about that at all.

For a turkey cavity stuffed with stuffing/bread, yes, you want it to cook to a high temperature.

 

[cinnaminny]

I haven't seen Ina's recipe. Does she have people eating the oranges and onions? Sounds like it's just for flavor for the turkey. If so, I wouldn't worry about that at all.

For a turkey cavity stuffed with stuffing/bread, yes, you want it to cook at a high temperature.

Nope, they are in there just to keep the Turkey moist.

 

[NYCgrrl]

Didn't see Ina's latest "how to cook a turkey her way" but this bird is not stuffed based on your description just flavoured throughout with the citrus and aromatics. Cook at degrees needed for an unstuffed bird.

HTH

 

[Christine]

Nope, they are in there just to keep the Turkey moist.

Then you don't need to worry about it. No one will be eating them.

 

[Praying Colonel]

IMHO one of the toughest cooking jobs, if not *the* toughest, is getting the turkey right. It's made of different types of meat which are done at different times. Cooking the dark meat to the right temperature means you're at great risk of overdoing the white meat. Taking the turkey out when the white meat is perfect probably means the dark meat isn't done yet. There are things you can do to even things out a bit, like (my favorite) spatchcocking the bird and/or brining so the white meat doesn't get desert-dry while the dark meat continues to cook, but it's a trade-off.

Now throw in another level of difficulty: stuffing an intact turkey and cooking the stuffing so it's done all the way through. That's just too much for me--bless those of you who can do it and still get a bird that has both juicy white meat and dark meat. I just cook our dressing separately.

If I were going to try it, I'd probably invest in a Thermapen, the best digital instant read thermometer out there, to check the temperature in the middle of the stuffing before removing from the oven.

If you're just putting aromatics in the bird for taste and not intending to eat them, then it's not a problem.

 

[Sweettears]

I haven't seen Ina's recipe. Does she have people eating the oranges and onions? Sounds like it's just for flavor for the turkey. If so, I wouldn't worry about that at all.

For a turkey cavity stuffed with stuffing/bread, yes, you want it to cook at a high temperature.

You want to cook it longer but not at a higher temperature. Higher temperatures will dry out the turkey

 

[NYCgrrl]

Another tip for a turkey roasted most anyway. Stop using the unfamilar to many turkey baster already to moisten the meat; it can be dangerous and keeps lowering the oven's temperature. instead, place a triangular shaped foil shield at the high point of the thighs which have been tied at the ankles to keep it from burning. Drape a double layered piece of cheesecloth, moistened with white wine or broth or watered down citrus juice (use what you like) over the breast until the last 45-60 minutes of roasting and the breast will not be bone dry and the skin not burnt.

 

[Christine]

You want to cook it longer but not at a higher temperature. Higher temperatures will dry out the turkey

Sorry, I meant to type "to" a high temperature for the inside. For the oranges and onions, the inside temp won't matter.

 

[NYCgrrl]

IMHO one of the toughest cooking jobs, if not *the* toughest, is getting the turkey right. It's made of different types of meat which are done at different times. Cooking the dark meat to the right temperature means you're at great risk of overdoing the white meat. Taking the turkey out when the white meat is perfect probably means the dark meat isn't done yet. There are things you can do to even things out a bit, like (my favorite) spatchcocking the bird and/or brining so the white meat doesn't get desert-dry while the dark meat continues to cook, but it's a trade-off.

Now throw in another level of difficulty: stuffing an intact turkey and cooking the stuffing so it's done all the way through. That's just too much for me--bless those of you who can do it and still get a bird that has both juicy white meat and dark meat. I just cook our dressing separately.

If I were going to try it, I'd probably invest in a Thermapen, the best digital instant read thermometer out there, to check the temperature in the middle of the stuffing before removing from the oven.

If you're just putting aromatics in the bird for taste and not intending to eat them, then it's not a problem.

Thermapen is a thing of beauty that I recommend everyone keep in their kitchen "tool chest" but mostly I use it for top of the range sauteeing and grilling.

For roasting meat in the oven I opt for a probe sensor thermometer that rests on the kitchen counter w/ a digital readout and alarm. No need to constantly open the oven. The Polder Classic is a reasonably priced ($15.00-$20.00), easy to acquire unit that might not have all the bells and whistles but gets the job done. Top of the line in this style currently is the 50 to 60 buck ThermoWorks. Try to stay away from those thermometers that hang off the oven rack; hunk of junk that rarely measure temperatures accurately and fall to the bottom of the oven every other time you move the rack.They cost less but are counter productive from a work POV.

I like spatchcocking at least one bird as well. Generally I serve three 13 lbers for holiday buffets that average 20-30 people. I find this easier than cooking one or two larger birds and the meat tends to be more tender the younger the bird. Removing some of the bones cooks the meat evenly and portions out like a dream. Normally I save myself the knife work by purchasing a hotel breast (a cut common only in the NorthEast) and a few extra turkey thighs( lot of dark meat lovers) which I then debone, fill with stuffing and wrap closed with foil since it's easier than tying. I put the rest of the stuffing under the breast which also helps to even out the height and cook the whole entree on a sheet pan; thing of beauty.

Julia and Jacques Decontructed Bird:

http://www.washingtonpost.com/wp-dyn/content/article/2009/11/17/AR2009111700746.html

https://www.washingtonpost.com/reci...ffing-and-gravy/11042/?utm_term=.6f29a06759c7

Instead of finicky toothpicks and twine to close the deboned stuffed legs I use a foil wrapping as it's much easier.



I wet brine the other 2 birds and depending on how on schedule I am, air dry both to crisp the skin. The "all time don't change a thing, please please make it" brined bird recipe is courtesy of Wolfgang Puck. Expensive as far as time and seasoning costs but soooooo worthy of a holiday meal. Been making it with love for about 15 years:

https://www.foodnetwork.com/recipes/brined-roast-turkey-with-pan-gravy-recipe-1941958#reviewsTop

The last bird is just brined with whatever I find in the fridge that seems compatiable. There's always a ton on fresh herbs and aromatics left over from other dishes.

If you haven't already made turkey broth or gravy base now is a good time to avail yourself to the taste delight of AB's make ahead base:

https://www.foodnetwork.com/videos/turkey-gravy-0112572

Now is the time to put your food processor to work. Chop about 5 lbs of cold water soaked peeled and rooted quartered onions using the pulse function. Do same for a whole head of celery and 3 lbs of whole carrots. You now have the aromatic building blocks for cooking a holiday meal without stopping evey 20 minutes to chop. Some supermarkets sell them already cut and flash frozen for those who are short on time.

I utilize Pepperidge Farms cornbread stuffing when rushed for time. A bit of this and a little of that and it tastes good; the dried bread is chunkier than Stove Top stuffing which is mostly crumbs. Rachel Ray makes a great portioned stuffing dish that works well for buffets and can be made ahead. Sometimes I add nuts, sometimes not. This is a base recipe that you can personalise at will:

https://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe-2273307

Have fun cooking and make a meal your family will cherish for decades to come.

 

[Praying Colonel]

^Buffet for 20-30? My hat's off to you!

 

[fla4fun]

We use a probe thermometer as well. We place it in the correct location to check the meat temp, and when the meat reaches that temp, we move the probe to the stuffing inside the bird and wait for it to reach the appropriate temperature. We have never had a dry bird. We always get a Butterball, and they have always been great.

 

[cinnaminny]

Thermapen is a thing of beauty that I recommend everyone keep in their kitchen "tool chest" but mostly I use it for top of the range sauteeing and grilling.

For roasting meat in the oven I opt for a probe sensor thermometer that rests on the kitchen counter w/ a digital readout and alarm. No need to constantly open the oven. The Polder Classic is a reasonably priced ($15.00-$20.00), easy to acquire unit that might not have all the bells and whistles but gets the job done. Top of the line in this style currently is the 50 to 60 buck ThermoWorks. Try to stay away from those thermometers that hang off the oven rack; hunk of junk that rarely measure temperatures accurately and fall to the bottom of the oven every other time you move the rack.They cost less but are counter productive from a work POV.

I like spatchcocking at least one bird as well. Generally I serve three 13 lbers for holiday buffets that average 20-30 people. I find this easier than cooking one or two larger birds and the meat tends to be more tender the younger the bird. Removing some of the bones cooks the meat evenly and portions out like a dream. Normally I save myself the knife work by purchasing a hotel breast (a cut common only in the NorthEast) and a few extra turkey thighs( lot of dark meat lovers) which I then debone, fill with stuffing and wrap closed with foil since it's easier than tying. I put the rest of the stuffing under the breast which also helps to even out the height and cook the whole entree on a sheet pan; thing of beauty.

Julia and Jacques Decontructed Bird:

http://www.washingtonpost.com/wp-dyn/content/article/2009/11/17/AR2009111700746.html

https://www.washingtonpost.com/reci...ffing-and-gravy/11042/?utm_term=.6f29a06759c7

Instead of finicky toothpicks and twine to close the deboned stuffed legs I use a foil wrapping as it's much easier.



I wet brine the other 2 birds and depending on how on schedule I am, air dry both to crisp the skin. The "all time don't change a thing, please please make it" brined bird recipe is courtesy of Wolfgang Puck. Expensive as far as time and seasoning costs but soooooo worthy of a holiday meal. Been making it with love for about 15 years:

https://www.foodnetwork.com/recipes/brined-roast-turkey-with-pan-gravy-recipe-1941958#reviewsTop

The last bird is just brined with whatever I find in the fridge that seems compatiable. There's always a ton on fresh herbs and aromatics left over from other dishes.

If you haven't already made turkey broth or gravy base now is a good time to avail yourself to the taste delight of AB's make ahead base:

https://www.foodnetwork.com/videos/turkey-gravy-0112572

Now is the time to put your food processor to work. Chop about 5 lbs of cold water soaked peeled and rooted quartered onions using the pulse function. Do same for a whole head of celery and 3 lbs of whole carrots. You now have the aromatic building blocks for cooking a holiday meal without stopping evey 20 minutes to chop. Some supermarkets sell them already cut and flash frozen for those who are short on time.

I utilize Pepperidge Farms cornbread stuffing when rushed for time. A bit of this and a little of that and it tastes good; the dried bread is chunkier than Stove Top stuffing which is mostly crumbs. Rachel Ray makes a great portioned stuffing dish that works well for buffets and can be made ahead. Sometimes I add nuts, sometimes not. This is a base recipe that you can personalise at will:

https://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe-2273307

Have fun cooking and make a meal your family will cherish for decades to come.

These are great. Thanks so much! I think I need to invest in a better thermometer. I always cheap out and buy the ones you can easily pick up at the store.

I also agree about cooking multiple small birds. I have cooked two birds for 12-15 people about half of my thanksgivings and I think it is better than just one bird.

I actually went to the store last night to see if they had any fresh turkeys so i could make a small one as a practice bird, plus get all the wonderful juices and make stock from it. Nope.

I wont be drinking any gravy shots though lol (I love Alton)

 

[_19disnA]

I like to put the stuffing between the skin and breast meat. Then you can leave the cavity empty or place some cutup veggies/fruits in there. As others have mentioned, the cutup veggies/fruit are to flavor the bird and not for eating. Temps recommended are for safety of cooked meats, has nothing to do with veggies that could be eaten raw. If you put the stuffing in the cavity, it tends to cook very slowly and makes the turkey take much longer, beside the fact the stuffing doesn't look appetizing when done. I never brine the turkey as it makes it excessively salty and one more complication on an already busy cooking day, besides the added prep time. Check the label if buying a frozen turkey as many do not recommend brining. If you read enough cooking websites, many chefs also do not recommend brining.

Use a thermometer to tell when done. The whole bird will be done at one time even though dark meat will read higher then the breast. That is normal and doesn't impact overall cooking time.

 

[Wishing on a star]

Just my thoughts.... I wouldn't stuff a turkey. Like, actually stuff it with dressing or stuffing.
We do the dressing separately.
I don't like the thought of cooking anything that will be eaten stuffed inside a carcass.
I also want the natural juices for plenty of gravy... I don't like my gravy to taste like orange peel, poultry seasoning, etc.

 

[Wishing on a star]

When making southern cornbread dressing, I always use a home-made skillet cornbread, cubed, and breadcrumbs from fresh bread, just zap in the blender...
Old, dried, or 'stale' bread is just awful !

As for poultry seasoning, I swear by Spice Island... Bell, McCormick, and most any of the others is mostly just cheap black pepper.
I want the wonderful herbs.

 

[sksjasams]

For roasting meat in the oven I opt for a probe sensor thermometer that rests on the kitchen counter w/ a digital readout and alarm. No need to constantly open the oven.

Yes! I bought a probe thermometer that sits on the counter from Amazon last year for less than $20. I will never go back to cooking turkey without one. I can't believe I went all those years without such an inexpensive investment. Totally worth it!

Regarding the topic, I do not stuff the bird. I do make stuffing on the side in the crock pot.
And same as other posters, I make two small turkeys rather than one large one. Aldi's had Premium Butterball turkeys for $0.87/lb, so I bought two on Saturday. All set for Christmas!

 

[FlightlessDuck]

Stuffing is evil. Either the turkey gets overcooked or the stuffing is not done.

But Alton has figured out a way to do it. He precooks the stuffing and he stuffs the stuffing IN A BAG and that's put in the turkey.

 

[NYCgrrl]

When making southern cornbread dressing, I always use a home-made skillet cornbread, cubed, and breadcrumbs from fresh bread, just zap in the blender...
Old, dried, or 'stale' bread is just awful !

As for poultry seasoning, I swear by Spice Island... Bell, McCormick, and most any of the others is mostly just cheap black pepper.
I want the wonderful herbs.

Going to disagree a bit with you regarding the usage of stale bread of any sort. It has a use in slow cooking such as roasting a large piece of meat as the cooking juices rehydrate the bread and infuse it with taste while the bread still holds it's texture unlike fresh bread which readily becomes a form of mush. Fresh and soft bread is best for fast cooking roasted dishes such as clams casino IMHO.

When I've the time I love making my own cornbread that I add low water content corn kernels (well drained Green Giant vaccum packed!) and black pepper and then sit it on the side for the water content to decrease AKA get stale. Cooking for 10 people or less this is still doable 9 days before T-Day; cooking for more people and it's time to bite the bullet, reach into your bag of tricks, and come up with with viable substitutions.

As for pre made poultry seasoning, haven't used it in donkey years since I tend to make all my seasoning mixes from whole spices and herbs but good to know Spice Island makes a good one.

 

[cinnaminny]

Stuffing is evil. Either the turkey gets overcooked or the stuffing is not done.

But Alton has figured out a way to do it. He precooks the stuffing and he stuffs the stuffing IN A BAG and that's put in the turkey.

That is really interesting.