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Reply to "I don’t understand why anyone roasts a whole turkey without cutting it up first. "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I’ve never had a problem with it. Dry brine, no basting, maybe tent with foil toward the end if it’s browning too quickly. A smaller bird, like 16 pounds, is pretty easy to work with, in my opinion. I don’t stuff mine, which seems to be where a lot of people run into problems with it being too dry.[/quote] Stuffing just doesn't make sense. If you don't get the stuffing to a safe temp, you're risking salmonella pudding. But if you get the stuffing to temp, the turkey is going to be, by definition, overcooked, as it's further from the center.[/quote] Amen! I do my dressing in the crock pot, and throw in a few spoonfuls of turkey drippings at the end.[/quote]
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