Turkey - to stuff or not to stuff

[KT2000]

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?

[Major Nikon]

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.

[KT2000]

3. Thank you

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

[Bev54]

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.

[KT2000]

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.

[irisblue]

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

https://www.177milkstreet.com/recipes/classic-herbed-stuffing
Worth a look.

[KT2000]

8. thanks - that is different

actually looks interesting.

[Freddie]

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.

[KT2000]

7. thanks

wrote it down!

[pansypoo53219]

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

[LakeSuperiorView]

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.

[KT2000]

11. that is a good idea

that would bypass the salmonella risk I imagine.