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What I don't get about Turkeys |
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#1 |
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Banned User
Join Date: Jun 2007
Location: London, UK
Posts: 894
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What I don't get about Turkeys
you remove the stuff inside etc
but what i dont get is the stuffing.. http://www.bbc.co.uk/food/recipes/da...ing_8912.shtml there it says cooking time 10 to 30 mins, but if you cook it then where willit go? because if it goes insidethe stomach then wont it cook again for a further 5 hours and burn it self? sorr beginner |
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#2 |
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Forum Member
Join Date: Jul 2007
Posts: 2,330
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You cook it separately to the turkey. Filling the cavity with stuffing and cooking them as a whole is one of the best ways of catching food poisoning. Never stuff a turkey or chicken if you're cooking them whole.
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#3 |
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Forum Member
Join Date: Jul 2007
Posts: 3,566
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You've cooked the stuffing. There is no need then for it to go back inside the turkey. It just needs to be kept warm somewhere.
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#4 |
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Banned User
Join Date: Jun 2007
Location: London, UK
Posts: 894
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Quote:
You've cooked the stuffing. There is no need then for it to go back inside the turkey. It just needs to be kept warm somewhere.
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#5 |
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Join Date: Nov 2002
Posts: 76,808
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Yeah..........cook it seperately
What I used to do, when I could be bothered cooking, was to pour some of the cooking juices from the bird into the stuffing mix before putting it in the oven..........that kind of replicates cooking the stuffing inside the bird, which is what we always did in the good old days before food poisoning was invented.............. |
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#6 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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I guess the name of it doesn't help the confusion does it.
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#7 |
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Forum Member
Join Date: Jul 2007
Posts: 3,566
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Quote:
You cook it separately to the turkey. Filling the cavity with stuffing and cooking them as a whole is one of the best ways of catching food poisoning. Never stuff a turkey or chicken if you're cooking them whole.
I agree that food poisoning can occur but only because a bit more attention is required with poultry. |
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#8 |
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Banned User
Join Date: Jun 2007
Location: London, UK
Posts: 894
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ok so...
you cook the turkey and stuffing seperately.. the n how does the stuffing get insie the turkey |
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#9 |
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Forum Member
Join Date: Jul 2007
Posts: 3,566
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Quote:
but how does it getinside because it is called stuffinggg
![]() My wife makes a nice one using rolled oats, onion and garlic. |
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#10 |
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Forum Member
Join Date: Jul 2007
Posts: 2,330
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Quote:
ok so...
you cook the turkey and stuffing seperately.. the n how does the stuffing get insie the turkey Stuffing is the historical name for it because it used to be cooked inside the bird but people suffered from food poisoning because the stuffed cavity prevented the heat of the oven from penetrating inside the bird. The accepted way of cooking both bird and stuffing nowadays to prevent food poisoning is to do it separately. |
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#11 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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I always stuff the turkey, if you don't then it doesn't collect the meat juices and isn't quite as tasty.
The secret is not to do it the way my mother did. Back then she used to stuff the cavity to capacity and of course you'd have to overcook the bird to ensure the stuffing was cooked. What I do now is stuff the area on top of the breast and around the neck cavity although not too much, just a nice thin layer over the breast. The stuffing always cooks and the breast is protected somewhat from the heat thus it isn't overcooked when the dark meat finally cooks. If it's a big ole bird then I'll remove the legs, de-bone the thigh and stuff & roll that. Personally I'm more interested in the dark meat than the white so that’s often my preferred method. If there are a lot of people about, I'll also dump some stuffing balls around the turkey during the last hour of cooking and they'll absorb a lot of the meat juices dripping into the pan. |
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#12 |
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Inactive Member
Join Date: Mar 2013
Posts: 12
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Quote:
I always stuff the turkey, if you don't then it doesn't collect the meat juices and isn't quite as tasty.
The secret is not to do it the way my mother did. Back then she used to stuff the cavity to capacity and of course you'd have to overcook the bird to ensure the stuffing was cooked. What I do now is stuff the area on top of the breast and around the neck cavity although not too much, just a nice thin layer over the breast. The stuffing always cooks and the breast is protected somewhat from the heat thus it isn't overcooked when the dark meat finally cooks. If it's a big ole bird then I'll remove the legs, de-bone the thigh and stuff & roll that. Personally I'm more interested in the dark meat than the white so that’s often my preferred method. If there are a lot of people about, I'll also dump some stuffing balls around the turkey during the last hour of cooking and they'll absorb a lot of the meat juices dripping into the pan. ![]() If I have any sauces with my turkey, my favorite two sauces are cranberry sauce and apple sauce, with apple sauce being my #1 most favorite!
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#13 |
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Inactive Member
Join Date: Jun 2012
Location: Josameto
Posts: 5,231
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Oh look, Join Date: Mar 2013 and they're posting rubbish in GD and now bumping ancient threads in here. I wonder, could there be 64-bit cuddly toys of the cerise colour involved?
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#14 |
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Forum Member
Join Date: Nov 2007
Location: St. Albans, UK, Team Wagner
Posts: 42,866
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Quote:
Never? I wouldn't stuff a frozen chicken with stuffing and then half cook it. But if the bird is fully defrosted and a temperature probe used to check the internal temperature and that is fine why not.
I agree that food poisoning can occur but only because a bit more attention is required with poultry. |
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#15 |
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Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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I never get why people cook the stuffing separately.
It's called STUFFING. i.e. something you stuff the bird with. I always stuff both the cavity and the neck - it makes for delicious moist stuffing, with loads of flavour. I wouldn't even call stuffing that's made separately by the same name - it's more of a bread/herb roast ot gratin. |
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#16 |
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Join Date: Apr 2011
Location: Ayrshire, Scotland
Posts: 5,925
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Quote:
Oh look, Join Date: Mar 2013 and they're posting rubbish in GD and now bumping ancient threads in here. I wonder, could there be 64-bit cuddly toys of the cerise colour involved?
Pathetic. |
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#17 |
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Forum Member
Join Date: Nov 2007
Location: St. Albans, UK, Team Wagner
Posts: 42,866
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Quote:
I never get why people cook the stuffing separately.
It's called STUFFING. i.e. something you stuff the bird with. I always stuff both the cavity and the neck - it makes for delicious moist stuffing, with loads of flavour. I wouldn't even call stuffing that's made separately by the same name - it's more of a bread/herb roast ot gratin.
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#18 |
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Forum Member
Join Date: Nov 2011
Location: Scotland
Posts: 817
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Quote:
I never get why people cook the stuffing separately.
It's called STUFFING. i.e. something you stuff the bird with. I always stuff both the cavity and the neck - it makes for delicious moist stuffing, with loads of flavour. I wouldn't even call stuffing that's made separately by the same name - it's more of a bread/herb roast ot gratin. |
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#19 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I never get why people cook the stuffing separately.
It's called STUFFING. i.e. something you stuff the bird with. I always stuff both the cavity and the neck - it makes for delicious moist stuffing, with loads of flavour. I wouldn't even call stuffing that's made separately by the same name - it's more of a bread/herb roast ot gratin. |
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#20 |
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Forum Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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Quote:
The only reason I cook stuffing seperately is because if it's in the bird, by the time it's cooked to a safe temperature the breast is completely dried out. That's a good enough reason for me and it's how I shall continue doing it unless someone can convince me otherwise.
I adore the taste of cavity-cooked stuffing, but yes you do have to cook the chicken for longer obviously. I much prefer the leg-meat anyway so it's less of an issue for me. |
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