Originally Posted by Quickblood:
“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.”
Personally, I have found that my turkey tastes better when it has been cooked
without the stuffing inside it, and I prefer the stuffing seperate to the turkey!
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!