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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Turkey is not an easy thing to cook (any hunk of meat that large is going to be harder).  Stuffing actually placed inside a large bird is also a bad idea because og basic temp issues and because honestly the only thing that should be inside a bird is an onion and lemon.  By making stuffed turkey traditional we are basically setting people up for failure.[/quote]

My mom makes a terrific stuffed turkey and always has. (Well, except the one year the oven broke and we had to slice the half-cooked turkey up and microwave it ....)

She stuffs the hell out of it and roasts it breast down, even though the books say to roast breast up. The breast doesn't get dry. Roast it to 170-175, and done. The stuffing from inside the bird is so superior to the leftovers that get cooked unstuffed.[/quote]

I like the method of piling the stuffing into a heap in a roasting pan, and laying a spatchcocked turkey on top. When the turkey is done, pull it out to rest, and put the stuffing back in the oven to finish cooking.

All the goodness of turkey drippings in the stuffing, none of the overcooked bird or food poisoning from undercooked stuffing.

They only downside is that there are no drippings left for the gravy.[/quote]

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