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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-15-2011, 04:54 PM   #1
Groundhog66
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Default 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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Unread 11-15-2011, 05:00 PM   #2
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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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Unread 11-15-2011, 05:03 PM   #3
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Quote:
Originally Posted by chomper's bbq View Post
That's why you need a thermopen. A yellow is the best; just tell your spouse the safeguards of this culinary requirement.

Already covered, 1 Red 1 Yellow
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Unread 11-15-2011, 05:05 PM   #4
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I must admit justifying getting a thermapen this way is down right brilliant
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Unread 11-15-2011, 05:06 PM   #5
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Quote:
Originally Posted by Groundhog66 View Post
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
This is why you make a broth with the gizzards and neck to use in your "Dressing" recipe that's cooked seperately.
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Unread 11-15-2011, 05:21 PM   #6
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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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Unread 11-15-2011, 05:43 PM   #7
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Quote:
Originally Posted by chomper's bbq View Post
That's why you need a thermopen. A yellow is the best; just tell your spouse the safeguards of this culinary requirement.
Quote:
Originally Posted by Groundhog66 View Post
Already covered, 1 Red 1 Yellow
My orange one looks great with sweet potatoes.
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Unread 11-15-2011, 06:12 PM   #8
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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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Unread 11-15-2011, 06:14 PM   #9
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Quote:
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my mom always stuffed and made sure it was ok by overcooking the bird.

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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Unread 11-15-2011, 06:27 PM   #10
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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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Unread 11-15-2011, 08:22 PM   #11
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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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Unread 11-16-2011, 10:24 AM   #12
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Quote:
Originally Posted by TY~DY View Post
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!

Just be sure the stuffing reaches safe temps, or you will still have a good chance of cross contamination.
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Unread 11-16-2011, 11:23 AM   #13
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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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Unread 11-16-2011, 12:09 PM   #14
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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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Unread 11-17-2011, 12:50 AM   #15
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Quote:
Originally Posted by Groundhog66 View Post
"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."
Put the stuffing in a roasting bag inside the turkey. No cross contamination and you save the oven room, which is premium real estate around the holidays.
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