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Sun Nov 18, 2018, 05:33 PM

Turkey - to stuff or not to stuff

There has been a lot in the news about salmonella in fresh turkeys this year. Because of this, there is a lot of advice to not stuff the bird but use casserole instead.
For those who have used the casserole method, do you do anything to keep it from getting too dry?

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Arrow 11 replies Author Time Post
Reply Turkey - to stuff or not to stuff (Original post)
KT2000 Nov 2018 OP
Major Nikon Nov 2018 #1
KT2000 Nov 2018 #3
Bev54 Nov 2018 #2
KT2000 Nov 2018 #4
irisblue Nov 2018 #5
KT2000 Nov 2018 #8
Freddie Nov 2018 #6
KT2000 Nov 2018 #7
pansypoo53219 Nov 2018 #9
LakeSuperiorView Nov 2018 #10
KT2000 Nov 2018 #11

Response to KT2000 (Original post)

Sun Nov 18, 2018, 05:48 PM

1. Poultry is always going to be a source of potential salmonellisis

As such you can stuff your turkey, but the temperature precautions you'll have to observe makes it more trouble than it's worth.

As far as keeping it from getting too dry while cooking outside the bird, the trick is to use a generous amount of fat (butter, oil, lard, duck fat, etc) and don't overcook it.

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Response to Major Nikon (Reply #1)

Sun Nov 18, 2018, 06:12 PM

3. Thank you

The articles say it is a rare salmonella strain so for the first time, I will do it casserole.

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Response to KT2000 (Original post)

Sun Nov 18, 2018, 06:08 PM

2. Warning about salmonella for years

The warning about salmonella has been going around for years and for years I have always stuffed my turkey just as my mother and grandmother did before me. No one has ever gotten sick and I was always taught to remove all the stuffing from the turkey after it is cooked and do not leave any in, that was what would cause illness. I will always stuff my turkey, it does not taste the same cooked separately.

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Response to Bev54 (Reply #2)

Sun Nov 18, 2018, 06:14 PM

4. I know what you mean - stuffed is best

they are saying it is a rare form of salmonella so I am really thinking it over.

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Response to KT2000 (Original post)

Sun Nov 18, 2018, 06:45 PM

5. I do something similiar to Milk Street Radio, it's on line for the next several days

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Response to irisblue (Reply #5)

Sun Nov 18, 2018, 07:16 PM

8. thanks - that is different

actually looks interesting.

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Response to KT2000 (Original post)

Sun Nov 18, 2018, 07:05 PM

6. Don't bake too long

I bake mine covered about 45 min (325) alongside the GBC and sweet potatoes. Then uncover for 15 min so the top gets a little crunchy. Pass the gravy.

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Response to Freddie (Reply #6)

Sun Nov 18, 2018, 07:13 PM

7. thanks

wrote it down!

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Response to KT2000 (Original post)

Sun Nov 18, 2018, 07:43 PM

9. NEVER. i hate stuffing + ruins the gravy.

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Response to KT2000 (Original post)

Sun Nov 18, 2018, 11:33 PM

10. I stuff, but under the skin of the breast.

 

It insulates and slows down the white meat, giving the dark meat time to get done before the white meat turns to dust.

The inside of my turkey only gets aromatics - carrot, onion, celery - sometimes some apple. I don't seal up the opening.

My biggest challenge is that I do a turkey at my house, to be served at one of my sibling's houses. Trying to time a 19 - 20 lb turkey to be served, sometimes 40 miles away, is nerve-wracking. Fortunately, one of my sisters moved this summer, so it's at her house, only 10 miles away.

I use an Apple Maple butter recipe that has always turned out good. The butter goes under the skin of the breast and into the stuffing. My mom says that the drippings from my turkey make the best gravy, better than her recipe.

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Response to LakeSuperiorView (Reply #10)

Mon Nov 19, 2018, 03:14 AM

11. that is a good idea

that would bypass the salmonella risk I imagine.

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