Turkey Stuffing

The aroma of roasting turkey is like being wrapped in your favorite blanket or robe, sitting in front of a fireplace on a cold winter day. It warms the heart and brings us back to a day when life was a little easier to live.

There are many many brands of turkey out there. Buy "Natural" or "Organic" if you can. Yes, they do cost more. I've seen "free range" organic turkeys that cost over $200 and raised in Wisconsin. "Free Range" does not mean there is a small door at the end of the extremely large building where the birds are kept and it goes out to a small dirt enclosure. "Free Range" means the birds are outside in a grass field foraging in the open air. "Natural" is usually more affordable but the turkey's are fed feed that may have additives such as chemicals. "Organic" turkeys have been fed all organic feed and no chemicals or hormones. Some "natural" turkeys have "no hormones", "no chemicals" indicated on the packaging. The word "natural" has been used by candy bar companies, so you see what I mean.

Shopping: Decide what type of turkey you are going to prepare. Whole Foods, Henry's and your local health food store will carry the "organic" and "natural" turkeys. Check with them ahead of time, you may have to put in an order for your bird. Your local grocer will carry well known and store brands. Some grocers may carry Organic but I haven't seen it yet in our area.

Allow about 3/4 to 1 pound per serving for a turkey under 12 pounds, over 12 pounds allow 1/2 to 3/4 pound per serving. Most people prefer white meat so take that into consideration too. This past Thanksgiving the 18 pound turkey I had fed 12 with leftovers to take home. More turkey is better, not enough can be embarrassing, believe me.

To defrost: Be sure to factor in the time it takes to defrost a turkey. If you have two refrigerators or one very large one, defrosting the turkey in the refrigerator isn't a problem. But for those of us who have just one average size refrigerator it can be a problem. Planning ahead helps, keep shopping to a minimum, buy only what you need for the dinner. I use a cooler with ice, lots of it, and put the turkey in there. I drain off the water and add more ice when needed. The turkey will defrost, it takes about 1 day (24 hours) and is kept as cool as it would in the refrigerator.

The cold water method works too if you are in a hurry. Do not remove the wrapper. Place the turkey in a deep sink and cover with cold water. Change the water every 30 minutes to keep it cold. Allow 30 minutes per pound to defrost a frozen turkey. Do not use warm or hot water.

Do not thaw at room temperature. The inside may be cold but bacteria can grow on the outside portion of the turkey.

Before you Start:
1. Make sure you have a roasting pan that is big enough for the turkey. Buy cooking bags for turkey if you are using one*.
2. Buy a meat thermometer – metal or instant read – read the directions on how to use it. It's a must have for food safety.
3. Small skewers (or large stainless steel safety pins)
3. Start with a clean area. Wipe down the counters, pan and sinks with hot soapy water. Wash your hands.
4. Clear the area of clutter and dirty dishes. You don't want to contaminate drinking cups or dishes left sitting on the counter or table.

*Turkey sized oven cooking bags: if you are using these follow the directions for roasting included with the bags.

Ingredients and you will need:

1/4 cup olive oil
1/4 teaspoon poultry seasoning
1 to 2 large sprigs fresh basil (optional)
1 large sprig fresh rosemary (optional)
1 sprig fresh thyme (optional)
6 pearl onions (optional)

1. Remove the neck, organs and any loose fat from the body cavity. These will probably be in a very soggy white bag. There is also a neck cavity, check it.
2. Rinse the bird on the outside as well as inside both cavities. Pat dry with paper toweling.
3. Take 1/4 cup olive oil and mix in 1/4 teaspoon poultry seasoning. Rub under the skin wherever you can and in the cavities.
4. If you are using the fresh herbs and onions tear the sprigs into smaller pieces and cut the pearl onion in halves or quarters.
5. Sprinkle herbs over top of turkey and in the body cavity.
6. Place the cut onions around the bird and in the body cavity.
7. If you are not stuffing the turkey it is now ready to put in the oven. Skip the "Stuffing Your Turkey" and go to "Time to Roast".

Stuffing Your Turkey:

There has been a lot of bad PR on stuffing the turkey. According to some, germs abound no matter how hot or how long you roast the bird and if you feed your family and guests stuffed bird they will be spending the next week in the bathroom.

I've been stuffing birds for over 20 years and have yet to poison my friends and family. If you are going to stuff your bird you need to make sure the stuffing reaches at least 180 degrees. Lately I've read that this has been lowered to 165 degrees. I'm still staying with what has worked for me.

Preheat the oven to 325 degrees.

1. Prepare the stuffing, either box or recipe. DO NOT MAKE AHEAD OF TIME.
You can cut up the veggies and add dry ingredients but do not add the liquid until you are ready to stuff the bird or casserole dish.
2. You can: Stuff the Bird or Stuff the Casserole Dish. I do both because I have those who will not let their lips touch stuffing from the bird.
3. 1/2 to 3/4 cup per pound of turkey is about what you will need. I double it because I do both the bird and the dish.
4. Stuff the bird before you put it in the pan or cooking bag.
5. Loosely stuff the neck cavity first then fasten the skin to the back with a skewer or safety pin.
6. Stuff the body cavity, do not pack it in as the stuffing expands while cooking.
7. Tuck the drumsticks under the band of skin at the tail. The turkey usually comes with the legs tucked. If there isn't a band of skin then tie the legs together with heavy string.

Time to Roast

1. Place the bird breast side up (with stuffing) in the shallow open roasting pan. A bird without stuffing should be put on a rack with the breast side down.
2. Brush with olive oil or melted butter.
3. Insert the meat thermometer in the thickest part of the thigh, the dark meat cooks the slowest. Make sure it doesn't touch the bone or it will give an incorrect reading.
4. Refer to timetable for approximate total cooking times.
5. When the thermometer reaches 185 degrees remove turkey from oven. The stuffing should read at least 165 degrees. You can place the meat thermometer in the stuffing to get this reading.
6. Let turkey sit for 20 minutes before serving. This lets the juices redistribute through the meat and makes carving easier.
6. Remove stuffing from bird before carving. Place in a casserole dish.
7. You have a 2 hour window to serve and consume the turkey before the bacteria count starts rising.
8. Refrigerate leftovers, if you have more than you will consume in 2 days freeze the rest.

Time Table for Roasting Turkey


These are approximate times, go by your meat thermometer, always. Even with the red pop-up button, assume nothing.

Weight

6 to 8 pounds
8 to 12 pounds
12 to 16 pounds
16 to 20 pounds
20 to 24 pounds

Approximate Total
Cooking Time

3 to 3 1/2 hours
3 1/2 to 4 1/2 hours
4 1/2 to 5 1/2 hours
5 1/2 to 6 1/2 hours
6 1/2 to 7 1/2 hours

Internal
Temperature

185 degrees
185 degrees
185 degrees
185 degrees
185 degrees

Stuffed Turkey Roll