dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
Just to remind everyone what the OP was asking. If I am cooking a whole bird, I will throw in any aromatics I have handy, leaving plenty of room for air and smoke to circulate.Have read repeatedly that stuffing a bird with traditional bread stuffing is never a good idea as it takes the insides longer to get up to temperature and pose a health risk if you take the turkey out too early.
So in the past I've stuffed the insides with things like apples, onions, carrots, and herbs.
But I'm thinking of just keeping the cavity wide open so it's able to cook a bit more evenly and rapidly. Do the aeromatics in a turkey cavity really made that big of a difference if I've brined the bird in something like PatioDaddio's brine?
I'm just looking for ways to make life a bit easier and wasn't sure if there would be a negative flavor change by NOT using aeromatics in the cavity.
Cook your stuffing however you want, so long as you recognize the risks.