Cooking turkey

boffer 11/25/2011, 2:43 pm

I volunteered to cook our turkey on the grill this year, for the first time. I wanted fool-proof, so I cut up the bird and cooked the legs and breasts as separate pieces so I could remove each of them at the perfect time. It was some of the best turkey ever. It was easy, and there was no playing around in grease afterwards to cleanup.

That got me wondering about cooking the turkey whole. We're not supposed to cook stuffing inside the bird anymore. So other than the 10 minutes the cooked bird sits there looking pretty and waiting to be carved into a mess, why bother?

Do you have reasons for cooking your turkey whole?

littlejo 11/25/2011, 7:27 pm

I cook mine whole, with the stuffing inside the bird, in an electric roaster(1 pan to wash) I set it to cook, then watch the parade. Folks been cooking their dressing inside their bird for an awful long time. I think that if you cook it long enough and hot enough, most of the nasties will die!

How did it taste off the grill? Did it dry out too much? Did you do anything to keep it from drying out? Might be an option at xmas, no pan to wash at all!! (I don't really care for dressing anyway)

martha 11/25/2011, 9:21 pm

Okay, now, sing along with Tevye, "TRADITION! Tradition!"

It's the stuffing thing. Otherwise, it makes much more sense to cook it in pieces, except the entire nation will be up in arms if they find out that turkey doesn't have to be dry!

moswell 11/25/2011, 10:18 pm

I am in the pro-stuffing inside the bird category. I think Florence King once wrote something to the effect of, "The purpose of a picnic is not to avoid diarrhea." The same applies to Thanksgiving turkey and stuffing, although never in my father's 58 nor my 35 years have I gotten sick from a stuffed bird.

Brine the bird, stuff the bird, cook it high for a short time, then low and slow for several hours. Moist every time. I convinced my father to start brining the turkey several years ago, and it makes all the difference. It was so beautifully moist this year, you wouldn't believe it.

Too Tall Tomatoes 11/25/2011, 11:51 pm

I'm 41 years old and I always ate stuffing that was cooked inside the bird. I'm still breathing. LOL

The key with having the stuffing in a turkey is simple. Don't be stupid with it. Fill the cavity with the stuffing. Don't jam it in there. To be absolutely sure the stuffing is done(and if you don't overstuff a turkey, it will be), stick a thermometer. If it reads something like 160 or so, it's done.

**RoOsTeR** 11/26/2011, 12:28 am

The key with having the stuffing in a turkey is simple. Don't be stupid with it. Fill the cavity with the stuffing. Don't jam it in there.

Hahaha! Where's that 3 Stooges video clip yeppers

Boffer, I can't believe we don't rate pics of that formerly feathered beast cooking on your Primo

boffer 11/26/2011, 10:39 am

Everybody on the Primo forum gets their knuckles rapped when they talk about food with no pictures! Shame on me! The skin turned out so golden brown and crispy on the edges...yummers!

boffer 11/26/2011, 11:14 am

This is the best I can do...

photo courtesy nKedrOoStEr

sherryeo 11/26/2011, 12:15 pm

Scandalous, Boffer!!! For some reason, this post makes me wonder what ashort is up to these days! lol!

boffer 11/26/2011, 1:21 pm

sherryeo wrote:...For some reason, this post makes me wonder what ashort is up to these days!..

He logs in once in a while; he was here yesterday in fact. But he hasn't answered my PM. Maybe he would rather hear from you! Wink

**RoOsTeR** 11/26/2011, 2:47 pm

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