So I'm planning on making Kenji's turkey-stuffed turkey this year with a couple of variations. I'm going to roast the thighs and the drumsticks to minimize the whining from the traditionalist camp . My fist question: is there enough skin on just the breast and the back of the bird to cover the rolled up breasts? I'd hate to not include crispy skin on them.
Second -I plan on using a sage and onion bread stuffing inside the breasts. I don't imagine that the stuffing not coming up to a safe temperature will be an issue but want some feedback just in case.
Thanks in advance!