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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-15-2011, 04:54 PM | #1 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Dangers of cooking a Stuffed Turkey
There is a current thread asking for your preference of a stuffed bird, or on the side. Just wanted to make sure everyone is fully aware of the dangers of not cooking a stuffed bird properly....
"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. "It is the undercooked stuffing that poses the real risk," he said. "Bacterial pathogens such as Salmonella may be present in the cavity of the bird and can contaminate the stuffing. If the stuffing is not cooked thoroughly, Salmonella can survive and may infect those who consume it." If you want a properly cooked, stuffed bird with less chance of foodborne illness, Bucknavage said, just cook your stuffing separately. To preserve a family tradition, stuff your fully cooked bird with the cooked stuffing before serving. If you simply must stuff your bird before cooking, take extra care to ensure the internal temperature of both the bird and the stuffing exceeds 165 degrees F before serving. The full article can be found here
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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11-15-2011, 05:00 PM | #2 |
Full Fledged Farker
Join Date: 07-27-11
Location: Chesterfield, MO
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That's why you need a thermopen. A yellow is the best; just tell your spouse the safeguards of this culinary requirement.
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Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China |
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11-15-2011, 05:03 PM | #3 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Already covered, 1 Red 1 Yellow
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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11-15-2011, 05:05 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I must admit justifying getting a thermapen this way is down right brilliant
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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11-15-2011, 05:06 PM | #5 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-15-2011, 05:21 PM | #6 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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As a serious aside, must be why my grandma always finished hers in a pan in either the oven or on the stove top.
I always thought it was to brown it a bit. Maybe it was for both reasons.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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11-15-2011, 05:43 PM | #7 | |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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Quote:
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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11-15-2011, 06:12 PM | #8 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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my mom always stuffed and made sure it was ok by overcooking the bird. we never got sick. only much later did she start to cook it seperate and the turkey's got better !
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george spam, can't live without it |
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11-15-2011, 06:14 PM | #9 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Unfortunately, that's pretty much what you have to do...I bet she had lots of gravy on the table too, huh?
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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11-15-2011, 06:27 PM | #10 |
On the road to being a farker
Join Date: 01-06-09
Location: Ruskin, FL
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I do a stuffed turkey on my weber kettle every year. Stuff it with onion, garlic, pears and apples. Comes out great every time.
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Bobby [B]XL Green Egg[/B] [B]Medium Spicewine[/B] [B]26.75 Weber Kettle[/B] [B]22.5 Weber Kettle[/B] [B]Is It Ready Yet? BBQ Team[/B] |
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11-15-2011, 08:22 PM | #11 |
On the road to being a farker
Join Date: 09-03-11
Location: Hainesport, NJ
Name/Nickname : Dominic
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Last year I smoked a goose in the UVC, then pulled it out, stuffed it & finished it on the Weber gasser. What a pain in the arse. But it sure did taste awfully good!
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Weber Performer :mrgreen:, Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle In the end it will be okay. And if it's not okay, it's not the end. |
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11-16-2011, 10:24 AM | #12 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Just be sure the stuffing reaches safe temps, or you will still have a good chance of cross contamination.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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11-16-2011, 11:23 AM | #13 |
Full Fledged Farker
Join Date: 11-07-09
Location: Stoughton, Wisconsin
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When I stuff the turkey I make sure the stuffing is nice and hot, the idea being that it'll kill some of the nasties it might come in contact with, it'll jump start the cooking of the turkey itself, and it'll take less time to come up to temp. I have no idea if this is a good idea or not but nobody's ever gotten sick...
I'm surprised Mr. Bucknavage didn't have anything to say about doing it this way. |
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11-16-2011, 12:09 PM | #14 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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I'm with Deguerre. Make a stock out of the "bonus" turkey/chicken parts and make stove top dressing (eww not the boxed stuff) from scratch.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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11-17-2011, 12:50 AM | #15 | |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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Quote:
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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