Comments on: Thanksgiving Turkey http://noexcusesbbq.com/archives/2744 Who cares about the weather? Thu, 17 May 2012 05:22:32 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: zydecopaws http://noexcusesbbq.com/archives/2744/comment-page-1#comment-1115 zydecopaws Mon, 30 Nov 2009 19:44:41 +0000 http://noexcusesbbq.com/?p=2744#comment-1115 I haven't done an un-stuffed turkey in so long I couldn't tell you how it affects the cooking times other than it does take a bit longer. You do need to baste regularly and keep the temp down so that the outside of the turkey doesn't dry out while the inside is still cooking. You also need to make sure that the turkey isn't still frozen on the inside when you stuff it (if you are using frozen turkeys). I will tell you that as long as the turkey is done (use a quality meat thermometer and make sure the meat near the both breastbone and thigh bone is at least 165F) the stuffing will be fine (at least the way I make it). We're all still around and no one has gotten sick from it (that I know of) after several years of doing this. I suppose if you include the giblets in the stuffing you should make sure they are thoroughly cooked in advance. I used to do this by boiling the giblets, chopping them after they were cooked, and then adding them to the stuffing during the sauteing of veggies stage. We don't do that anymore as my wife doesn't care for them in the stuffing, and I was never a big fan of them either. I haven’t done an un-stuffed turkey in so long I couldn’t tell you how it affects the cooking times other than it does take a bit longer. You do need to baste regularly and keep the temp down so that the outside of the turkey doesn’t dry out while the inside is still cooking. You also need to make sure that the turkey isn’t still frozen on the inside when you stuff it (if you are using frozen turkeys).

I will tell you that as long as the turkey is done (use a quality meat thermometer and make sure the meat near the both breastbone and thigh bone is at least 165F) the stuffing will be fine (at least the way I make it). We’re all still around and no one has gotten sick from it (that I know of) after several years of doing this. I suppose if you include the giblets in the stuffing you should make sure they are thoroughly cooked in advance. I used to do this by boiling the giblets, chopping them after they were cooked, and then adding them to the stuffing during the sauteing of veggies stage. We don’t do that anymore as my wife doesn’t care for them in the stuffing, and I was never a big fan of them either.

]]> By: BrooklynQ http://noexcusesbbq.com/archives/2744/comment-page-1#comment-1114 BrooklynQ Mon, 30 Nov 2009 19:35:55 +0000 http://noexcusesbbq.com/?p=2744#comment-1114 Talk to me about smoking a stuffed bird. I always do my birds empty on the smoker. How much time does it add? Is it safe? Talk to me about smoking a stuffed bird. I always do my birds empty on the smoker. How much time does it add? Is it safe?

]]> By: Chris http://noexcusesbbq.com/archives/2744/comment-page-1#comment-1113 Chris Fri, 27 Nov 2009 14:02:35 +0000 http://noexcusesbbq.com/?p=2744#comment-1113 I saw that one coming, only because I had the same issue two weeks ago when I had too many turkey breasts on the Egg (and on a raised rack). Fortunately I only lost one half of one breast before realizing it and getting them lowered. Yours still looks like it turned out really well and the meat looks juicy! I saw that one coming, only because I had the same issue two weeks ago when I had too many turkey breasts on the Egg (and on a raised rack). Fortunately I only lost one half of one breast before realizing it and getting them lowered. Yours still looks like it turned out really well and the meat looks juicy!

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