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Reply to "Stuffing in the bird?"
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[quote=Anonymous]America's Test Kitchen did an episode years ago where they put the bird on top a of a mesh rack (looked like a cooling rack but presumably oven safe b/c most aren't) over one of those disposable metal roasting dishes with the stuffing in the bottom to let the drippings drip over the stuffing. Now they do it differently, b/c I think they flip the bird to brown/cook it evenly since dark takes longer than white meat. You could try this method with a pan like this: http://www.chefscatalog.com/product/28192-Granite-Ware-Broiler-Pan-and-Rack-3-piece.aspx?sourcecode=EW2GGP245&gclid=CMqqpLr-_boCFSLNOgodMkgAAQ Although I can't remember what they did for drippings in terms of making gravy. You can always cook the bird and stuffing separately and pour a little of the drippings over the stuffing. [/quote]
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