Turkey on he bge stuffed? Or not stuffed?

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ALLENY

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I usually cook my turkey in the oven at 325 degrees fully stuffed. This year i will be making my thanksgiving turkey in my large bge. My question is since i will be cooking indirect at 325 degrees is it o.k. To stuff the turkey? I assume it would be o.k. Since it is approximately the same temperature that i cook the turkey in the oven. Any thoughts would be appreciated.
 
Yep, another vote for unstuffed.

But... I do put aromatic veggies, some fruit, and herbs in the cavity. As they cook the add flavor and moisture to the bird. My normal mix is onions, garlic, celery, carrots, apples, some kind of citrus and whatever fresh herbs I can find.
 
Ron_L said:
Yep, another vote for unstuffed.

But... I do put aromatic veggies, some fruit, and herbs in the cavity. As they cook the add flavor and moisture to the bird. My normal mix is onions, garlic, celery, carrots, apples, some kind of citrus and whatever fresh herbs I can find.
Click to expand...

Agree!
 
A bit of enlightenment...


"Cooking a stuffed turkey is riskier than cooking an unstuffed one, because it takes longer for the stuffing to reach the proper internal temperature of 165 degrees F when it is placed into the cavity of the bird," said Martin Bucknavage, food safety specialist in the department of food science. "While people concern themselves about cooking the bird to 165 degrees F, they must ensure that stuffing also achieves that temperature."
Bucknavage noted that often the turkey ends up overcooked in getting the stuffing to the proper temperature, or the stuffing ends up undercooked because the turkey is removed from the oven when the bird is at the right temperature, but the stuffing is not.




Read the whole article here.
 
No stuffing, like every one said. Ya don't want to spend the weekend in the hospital with food poisioning.
 
I like to put aromatic veggies in my bird, too. But, no stuffing. Like the others said, by the time the stuffing is safely cook, the bird is dry.

That said, I'll be going to visit the parents at Thanksgiving, and the bird will be stuffed -- and dry. :tsk:

CD
 
Put the stuffing under the skin on the breast. Protects the breast from cooking to fast while the dark meat gets up to temp. Sage Rosemary, tyme and oranges where the sun don't shine. Wife has been doing it for years. Also don't use a rack and cook the bird on root veggies and blend them into the gravy which is more of a bisque= AWESOME flavor.
 
Oh dear.
I am the square peg again.:wacko:
Do the stuffing recipe you have always done.
Stuff the bird....with either herbs and halved citrus fruit, or vegetables and aromatics.
The stuffing gets cooked NEXT TO the bird, not in it.:idea:
 
Groundhog66 said:
A bit of enlightenment...


"Cooking a stuffed turkey is riskier than cooking an unstuffed one, because it takes longer for the stuffing to reach the proper internal temperature of 165 degrees F when it is placed into the cavity of the bird," said Martin Bucknavage, food safety specialist in the department of food science. "While people concern themselves about cooking the bird to 165 degrees F, they must ensure that stuffing also achieves that temperature."
Bucknavage noted that often the turkey ends up overcooked in getting the stuffing to the proper temperature, or the stuffing ends up undercooked because the turkey is removed from the oven when the bird is at the right temperature, but the stuffing is not.
Read the whole article here.
Click to expand...

I appreciate the science but have been cooking with stuffing in the bird for 30 years. The only ones who get sick are the ones who eat too much. Birds are always moist and stuffing is cooked through.
 
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