Quote:
Originally Posted by jsmorrow2s
im planning on doing a turkey in the next few weeks (all of the butchers and grocery stores around here wont be selling turkeys until beginning of november). i plan on following noah's video, except that i will be brining it for 24 hrs until the cook.
my question to you is this: can i stuff the turkey or should i just leave the cavity open? i love stuffing (no dressing is not the same thing) and i can only assume it WOULD effect the cook time.
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I typically do 2 18-21lb birds every year, one stuffed and one not. The stuffed one does take longer to cook. Turkey is no different in flavor, the stuffing takes on flavor from the bird more so than the stuffing I make and cook in a pan.
Unstuffed
