Stuffing a Turkey Question

I feel like an idiot asking this question, but...

Do you dump the dry stuffing mix in the turkey or do you actually cook up the stuffing first and then, place it inside the turkey?

 

Make it then stuff it. I cant tell you what a disaster you just avoided.

 

Yeah, I usta watch my mom. She mixed/made the stuffing then put it inside the bird to cook.

[First, make sure the bird's dead.]

 

I'm not sure what kind of stuffing Kakia is using. She is saying 'dry stuffing mix' I am guessing like the bags of Pepperidge Farm or maybe even stove top? Anyway you can use the bags of of Pepperidge Farm as your bread base but you don't actually cook it before you stuff it in the bird. You mix it up with your broth and add other ingredients to your taste like celery, onions, sage, or even sausage ( cook that first) etc etc whatever you like. If you are stuffing the bird make sure the inside middle temp of the stuffing gets to about 160 degrees. And before you do anything make sure you take out all the packaging from inside the turkey, neck, giblets etc etc. That's what I boil on top of the stove to make my broth. You can pull the meat off the neck and chop up the rest of the meat to put in the stuffing if you like too. Rinse the inside of the turkey well with cold water. Shove some butter and herbs under the skin. Also butter the outside of the skin well and salt and pepper heavily. Pop him in the oven!

Edited to change temp of stuffing. SY is right.

 

Now I'm saying Patti KNOWS how to cook a turkey!. Most people don't WASH and butter and salt and pepper it good.

 

Putting the stuffing in the bird is a bad idea. Like mentioned above, you have to get the internal temp > 160 minimum. With the stuffing in the bird you're going to have to cook the shit out of it (why breast meat gets dry) to get the internal temp up to safe zone. I suggest making stuffing out of bread, celery, onion, green pepper, lots of melted butter, some seasoning and wrap in foil and bake for 45-60 min before the bird is done. Stuff some cut up oranges or other citrus into the bird with some fresh herbs...but leave the cavity relatively empty which will also reduce cooking time. Putting some butter or raw bacon between the skin and breast is also a good idea. We'll be having fried turkey again

 

I agree with SY.
And keep the bird covered(heavyduty tinfoil, etc.) until almost cooked, then uncover the top and slightly butter, then brown for effect.

 

just microwave the damn bird

 

I like the stuffing in the bird. It makes it better, the stuffing is the best part, I like it more than the turkey.

There are ways to keep the breast from drying out. Put fat ( butter, or like SY said bacon) under the skin next to the breast. For the first 30 minutes put the turkey in a HOT oven about 500 degrees to brown and kind of seal the skin. Then cut the heat back to about 325-350 and cook covered in aluminum foil for the rest of the time. I have also heard of cooking the turkey upside down to keep the breast moist. I've never tried that but it makes sense. And baste often throughout the cooking time.

 

Always cook the turkey upside down and in a Reynolds bag. You don't get the "pretty brown bird" but you can't beat the taste.