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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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Old 11-11-2009, 09:28 AM   #1
sfbbqguy
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Question 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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Old 11-11-2009, 09:42 AM   #2
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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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Old 11-11-2009, 09:44 AM   #3
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Quote:
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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.

I agree.
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Old 11-11-2009, 09:46 AM   #4
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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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Old 11-11-2009, 09:46 AM   #5
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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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Old 11-11-2009, 09:48 AM   #6
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Quote:
Originally Posted by MilitantSquatter View Post
I prefer to baked my bread stuffing separately.

I usually stuff the bird cavity with various cut-up fruits and herbs.
^^^^^
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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Old 11-11-2009, 09:49 AM   #7
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Quote:
Originally Posted by MilitantSquatter View Post
I prefer to baked my bread stuffing separately.

I usually stuff the bird cavity with various cut-up fruits and herbs.
Ditto.

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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Old 11-11-2009, 09:53 AM   #8
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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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Old 11-11-2009, 09:57 AM   #9
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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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Old 11-11-2009, 10:02 AM   #10
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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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Old 11-11-2009, 10:15 AM   #11
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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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Old 11-11-2009, 10:24 AM   #12
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Quote:
Originally Posted by MilitantSquatter View Post
I prefer to baked my bread stuffing separately.

I usually stuff the bird cavity with various cut-up fruits and herbs.
Yeppers!!!
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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Old 11-11-2009, 10:36 AM   #13
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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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Old 11-11-2009, 10:41 AM   #14
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Quote:
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I don't stuff. It allows my White Castle Stuffing to get a little crispy that way....
White Castle Stuffing as in the the little square sliders? Interesting sounds good with all the onions and all. Hmmm...........
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Old 11-11-2009, 10:42 AM   #15
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Quote:
Originally Posted by MilitantSquatter View Post
I prefer to baked my bread stuffing separately.

I usually stuff the bird cavity with various cut-up fruits and herbs.
Same here^^^ Not worth the risk of getting people sick if the stuffing stays in the danger zone too long.
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