Quote:
Originally Posted by cgilcreast
A bit tricky cooking stuffing without over cooking the turkey. The cavity is ripe with bacteria and needs 175 or so to kill them and cook the stuffing. Most pros I think cook the stuffing outside the bird to better manage a properly cooked turkey. Lots of talk on this with the foodies. JMHO. Yes I do all the cooking
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For fifty years, my mother cooked two stuffed turkeys (how come it’s not ‘turkies’?) at 250 for about 16 hours in one oven. Remarkably, never an unfortunate incident. But, that’s my mother. (See her stuffing procedure above.)
She never cleaned her oven, claiming it contributed “flavor.” Then the fire department arrived...
And you wonder why I’m odd?