Stuffing the Bird

For many the idea of Thanksgiving Turkey includes putting the stuffing in the bird and cooking the two together. This method does add some flavor to both.  However, if done improperly, it can have some serious consequences.  To avoid that I suggest you follow some simple guidelines.

1. Make your stuffing the morning that you plan to cook the turkey.  Stuffing should be warm when it is put in the bird. I fyou made it the day before you have to bring it up to temperature before stuffing.  ( 145 - 165)

2. Do not over stuff the bird.  Allow room for the stuffing to expand during cooking.  You can always put some in a dish and cook it along with the bird.

3. If you use meat in your stuffing, cook it before you put it in stuffing.

4. Cook by temperature not time.  If you do all of the above the stuffing and the bird will get done at the same time.  The breast should read 165 when it is done. Test the temperatue of the Stuffing - it should be at least 145.

If you do not want to worry just cook your dressing outside the bird. The only difference between "Stuffing" and "Dressing" is where you cook it!

For those like me who do not stuff the bird, use aromatics in the body cavity such as onions, celery, sage lemon  etc.  Whatever will compliment the meal

Have a safe and Happy Thanksgiving

The Perfect Turkey

Today's class was a big hit!  I brined the turkey and cooked it so that it was done just before the class started.  That gave me time to let the bird rest.  Whenever you roast any meat, always let it rest at least 20 minutes or longer so the juices can stabilize.  That makes for a much more juicy and tender dinner.

For those who have never used a brine for a turkey, try it.  The results are very worthwhile.

Time for Turkey

If you are planing a big feast on Thanksgiving now is the time to think about your turkey. This is especially true if you want a fresh turkey. Most of the fresh turkeys need to be ordered ahead of time. You can pick the date you want it delivered.  Just remember that a fresh Turkey should only be held for no more than three days before it is cooked.  Also some stores sell "Fresh Turkeys" that are somewhat frozen. That is due to the FDA definition that a fresh turkey is held between 28 and 38 degrees. That is a good thing as you do not want any chance of spoilage. 

If you are using a frozen turkey, allow for four (4) days to defrost in your refrigerator.   DO NOT THAW YOUR TURKEY AT ROOM TEMP EVER!!  If you do the outside will get warm enough to promote bacterial growth.  Use the fridge!!

Brinning the turkey is a great way to add flavor.  I will go into more detail on that tomorrow.  Sunday's Technique Class at William Sonoma is all about Turkeys. Come by and see how we do it.

Check the blog for Brine recipes on Sunday.