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Joined: Mar 2006
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Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
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None of that bothers me. I'll keep on, keepin' on with stuffin'.
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Joined: Dec 2003
Posts: 86,353 Likes: 35
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,353 Likes: 35 |
Just make sure it's rinsed and then fully cooked.
Stuffing has to be inside the bird.....that's why it's called "stuffing". Extry in another pan.
Ocean Spray cranberries made into sauce.
Mashed potatoes.
Good brown gravy.
Will be with friends this year. First time in quite a while I won't be cooking. I'll be in charge of the beer, I reckon.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2004
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Yeah, and not that pasty beige crap people try to pass off as gravy, that tastes like Elmer's school glue and a few shavings of a chicken flavoured OXO cube scraped into it
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Joined: Dec 2004
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Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2004
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I'll be in charge of the beer, I reckon. Well, when you want the job done right, give it to the expert....
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Joined: Mar 2006
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Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
Just make sure it's rinsed and then fully cooked.
There's a couple other things that I do to make sure I don't get poisoned. 1) The bird has to be completely defrosted and I let it sit on the counter to come close to room temp. Cool is OK but no frosty parts. 2) Stuff it as soon as the dressing is cooked and immediately put in the oven. The above ensures that it will cook evenly and the interior will fully cook and kill all the nasties. One other thing worth mentioning. The dressing has to be a little dry to account for the extra moisture inside the turkey and don't overstuff it by cramming it in. If you don't leave it a tad dry the stuffing it will turn into a big clump of gooey mess. Tasty mess but gooey.
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Joined: Dec 2003
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Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,353 Likes: 35 |
2) Stuff it as soon as the dressing is cooked and immediately put in the oven.
You cook your stuffing prior to cooking it? Never done that.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Dec 2003
Posts: 86,353 Likes: 35
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,353 Likes: 35 |
I'll be in charge of the beer, I reckon. Well, when you want the job done right, give it to the expert.... Thank you?
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Jan 2001
Posts: 21,317
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 21,317 |
Just make sure it's rinsed and then fully cooked.
Stuffing has to be inside the bird.....that's why it's called "stuffing". Extry in another pan.
Ocean Spray cranberries made into sauce.
Mashed potatoes.
Good brown gravy.
Will be with friends this year. First time in quite a while I won't be cooking. I'll be in charge of the beer, I reckon. So, what are your plans in the beer department?
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Joined: Dec 2004
Posts: 12,447
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2004
Posts: 12,447 |
I'll be in charge of the beer, I reckon. Well, when you want the job done right, give it to the expert.... Thank you? Yes, it is a compliment, from me, delivered in a cheeky sort of way....
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Joined: Mar 2006
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Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
2) Stuff it as soon as the dressing is cooked and immediately put in the oven.
You cook your stuffing prior to cooking it? Never done that. Yes. You got to saute the onions, celery, and walnuts (I forgot that in my earlier post) in butter. Then I mix warm broth and all the rest of the goodies into the bread cubes. That's the "cooking". I could have used "as soon as (or when) the dressing is prepared".
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Joined: Jan 2012
Posts: 26,709 Likes: 13
Campfire Ranger
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Campfire Ranger
Joined: Jan 2012
Posts: 26,709 Likes: 13 |
This all seems like an awful lotta work for an old yardbird! Thinking I'll just grill up some strip loins.
FJB & FJT
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Joined: Oct 2011
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Campfire Regular
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Campfire Regular
Joined: Oct 2011
Posts: 533 |
And there is what I lack, a good stuffing recipe in the first place. I could always add some drips into the mix at the end of the show instead of stuffing the bird. One thing however, if stuffed too dry then the bird could be dry as well. Then again it depends on what kind of bird that is purchased to start with. Whether, water logged, injected, or air chilled?????? I think this is the real issue on why things don't work out for other people. Any who, I'll cut and insert garlic cloves into the muscle about a clove worth and separated the skin and paste a butter rub under between and cover. I cook em breast down then flip them for the roasted look and brush with a bit of EVOO if needed to brown. Sometimes I'll even insert a bit of brine into the muscle......Hmmmm the decisions
All tyranny needs to gain a foothold is for people of good conscience to remain silent.
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Joined: Mar 2006
Posts: 17,289
Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
You won't run into problems with turkey being dry as long as it's cooked properly. The inside of the birds oozes moisture and fat. You can cook one without stuffing and it won't dry out.
I add broth to the stuffing but just not quite as much as what I bake on the side.
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Joined: Jan 2010
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Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2010
Posts: 15,392 |
here's a good tip I do ...after I brine /drain /rinse/ dried off ..... the bird....it goes into the fridge uncovered, at 6am the day prior (wed morin) with one of them little clip fans inside the fridge to move the air around. Then out on turkey day to setup/warm up a bit ......it slightly dries and tightens the skin >and when all is said and done I have a very crispy/tasty skin !
I work harder than a ugly stripper....
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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
Posts: 52,680 |
You all go to the store for them don't you.....
Liberalism is a mental disorder that leads to social disease.
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Joined: Feb 2002
Posts: 18,668 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,668 Likes: 1 |
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Joined: Dec 2003
Posts: 86,353 Likes: 35
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,353 Likes: 35 |
2) Stuff it as soon as the dressing is cooked and immediately put in the oven.
You cook your stuffing prior to cooking it? Never done that. Yes. You got to saute the onions, celery, and walnuts (I forgot that in my earlier post) in butter. Then I mix warm broth and all the rest of the goodies into the bread cubes. That's the "cooking". I could have used "as soon as (or when) the dressing is prepared". Gotcha. Similar when I work my kitchen magic.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Dec 2003
Posts: 86,353 Likes: 35
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,353 Likes: 35 |
You all go to the store for them don't you.....
No sir. I just get one from the freezer that started in the backyard.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Dec 2003
Posts: 86,353 Likes: 35
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,353 Likes: 35 |
Don't have time to run up to Kassik's for a growler. Was thinking bottles. Maybe Bud light. <hurl> Might have to stop at Hoodoo Brewery in Fbks. Good selection of local suds.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Feb 2002
Posts: 18,668 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,668 Likes: 1 |
nuthin wrong with bud light you snooty snob
(btw, glad yer back, had all kinds of ridicule stored up)
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