When you think of a Thanksgiving turkey, you probably imagine a stuffed, golden roasted bird sitting atop a bed of herbs, surrounded by various fruits and veggies, juxtaposed nicely with all the trimmings. We may not be able to buy you all the accouterments for your perfect bird, but we can show you how to go about stuffing that fowl:
Take Turkey Out Of Packaging
The most important step. Plastic doesn’t taste very great. Doublecheck for small pinfeathers and remove if necessary.
Extract giblets from the Turkey. You can find them under your turkey’s tail. This same cavity is where you’ll be stuffing the bird. Discard giblets, unless you’re saving for a gravy., then don’t!
I cannot stress how important this is. Rinse your bird in a clean sink, preferably with a platter underneath it for support. Run cool water over turkey and rinse out the cavity. Because nobody wants bloody stuffing. That’s bloody disgusting. Remove the bird from the sink and gently blot it with paper towels.
Sprinkle salt and pepper on your turkey. Fully cover the outside and inner cavity.
Time to prep the stuffing! Prior to preparation, be sure that all your stuffing ingredients are cooked, including meats, veggies, and seafood. Whatever you wanna put in it, go for it. The world is your oyster…get it? Because I mentioned seafood?
A vital step, as you need the oven to cook your turkey. Preheat oven to 325 F, and position the rack accordingly.
Stuffing The Turkey
After you’ve prepared your stuffing, it’s time for the fun part. Fold the neck flap of the bird down and lift wings over the closed flap. This will ensure that the flap will stay put as you’re stuffing the stuffing. Begin filling the cavity with your stuffing. Try not to tightly pack in the stuffing, as it may not cook completely. For a pinch of pizzazz, tuck the turkey legs inwards for a cleaner appearance.
Cooking The Turkey
After stuffing your turkey, it’s time to cook it. Place it in a roasting pan, and stick a meat thermometer in a thick piece of the breast so it remains stable. Cook your turkey until it reaches a temperature of 180 F. It’s important that the thermometer is in the thickest part of the bird, as this will properly gauge the internal temperature. Once thoroughly cooked, remove from the oven and place aluminum foil over it. Allow cooling for about 20 minutes. Time to present that perfectly stuffed bird! After placing the turkey on the table, scoop the stuffing out and place into a bowl/dish so your guests can enjoy the two delicious dishes in tandem.