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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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11-11-2009, 09:28 AM | #1 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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To Stuff or Not To Stuff...your Turkey?
Been getting a little heat about not wanting to stuff this year's Turkey so I wanted to ask the Brethren...
Do you stuff? Why or Why not? I don't want to stuff as I plan on brining, cooking on UDS and placing aromatics in cavity and I don't want to wory about stuffing getting to 165* when bird is already done.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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11-11-2009, 09:42 AM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I prefer to baked my bread stuffing separately.
I usually stuff the bird cavity with various cut-up fruits and herbs.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-11-2009, 09:44 AM | #3 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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11-11-2009, 09:46 AM | #4 |
Knows what a fatty is.
Join Date: 11-05-09
Location: Hell, Michigan
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I never stuff. The bird cooks much quicker without the cavity stuffed and no worries about the stuffing being in the danger zone too long. Also, I prefer stuffing cooked in a baking pan anyway as I like a little crust on it.
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11-11-2009, 09:46 AM | #5 |
is one Smokin' Farker
Join Date: 05-06-07
Location: Florence, Az
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I brine my bird, then stuff it before placing her on the ol' Weber kettle. I make sure the stuffing gets to 165° and the bird still comes out juicy! No boxed stuffing allowed in this house either...my wife makes the best! Been doing it this way for many many moons now!
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If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it. |
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11-11-2009, 09:48 AM | #6 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
What he said.. I keep it simple.. I put chopped up apples, onion, garlic and some raisins(and any other fruit that needs using from the fruit bowl) in the cavity along with some fresh sage leaves, bay, thyme, oregano, etc.. I DO mix a small amount of stuffing, or a slice of italian bread in there to retain the liquid and moisture, but its packed very loose(not at all actually) and I dont care what temps its at. Stuffing gets made and baked seperatly and I will swipe some of the drippings from the tukey to add to stuffing. and I hate to admit, but of all the stuffings... I like stove top the best and doctor it up with sausage, almonds, etc..
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11-11-2009, 09:49 AM | #7 | |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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Quote:
Although . . . in my pre-smoking era I used to prepare stuffing and put it into the bird HOT just before placing the brid in the oven. I believe that it helped to cook the bird from the inside as it was cooking from the outside and helped in keeping the turkey moist. Since I started smoking them, no one wants oven cooked anymore.
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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11-11-2009, 09:53 AM | #8 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Oh yeah.. forgot about the onion quarters and garlic cloves... like Phil mentioned.
To Tim's point, another option is to bake the stuffing separately and then stuff the bird AFTER the bird is cooked.. This may create the appearance your guests are expecting but give you comfort in knowing the stuffing was not cooked in the cavity.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-11-2009, 09:57 AM | #9 |
Knows what a fatty is.
Join Date: 08-11-09
Location: Longview Wa
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i really don't know, im just jealous that you guys get to smoke your turkeys. really hoping i get to this year.
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char-griller pro w/side fire box. burns cherry, apple, pear wood. |
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11-11-2009, 10:02 AM | #10 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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These are some good options.
May have to do what Phil mentioned and put a small amount of LOOSE stuffing in just to keep the peace in the house.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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11-11-2009, 10:15 AM | #11 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I don't stuff. It allows my White Castle Stuffing to get a little crispy that way....
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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11-11-2009, 10:24 AM | #12 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I never stuff. We all like the stuffing a bit crispy at the edges anyway. I usually half/quarter a lemon, orange, onion, apple (combination of whatever'll fit) and then put thyme & rosemary sprigs under the legs, wings and in cavity before I truss it all up tight. Mmmmmmm....turkey gooooooood!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-11-2009, 10:36 AM | #13 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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DO NOT STUFF YOUR BIRD~!!!!! im just like the rest of the guys, throw some onions, carrots, garlic, apples in there. Oven baked all the way!!
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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11-11-2009, 10:41 AM | #14 |
is one Smokin' Farker
Join Date: 06-10-09
Location: New York, NY
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White Castle Stuffing as in the the little square sliders? Interesting sounds good with all the onions and all. Hmmm...........
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Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520 |
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11-11-2009, 10:42 AM | #15 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Same here^^^ Not worth the risk of getting people sick if the stuffing stays in the danger zone too long.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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