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Alton Brown Says No to Stuffing the Turkey

Try sticking the turkey's neck into the "dressing" wrapped up in foil. Stick that in the oven while the turkey's cooking, and you'll never know the difference. And the empty cavity will also let the hot air circulate better...

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Uncle Louie G's other options are big winners. Don't overlook the Cannoli!

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You know what else everybody likes? Parfaits. Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I don't like no parfait"? Parfaits are delicious.

From Serious Eats: New York

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From Serious Eats

Alton Brown Says No to Stuffing the Turkey

Try sticking the turkey's neck into the "dressing" wrapped up in foil. Stick that in the oven while the turkey's cooking, and you'll never know the difference. And the empty cavity will also let the hot air circulate better...

From Serious Eats: New York

A Tour of NYC Italian Ice

Uncle Louie G's other options are big winners. Don't overlook the Cannoli!

From Serious Eats

Threadless T-Shirt Giveaway: Baron VonFunburger's Haunted Castle Cavalcade

You know what else everybody likes? Parfaits. Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I don't like no parfait"? Parfaits are delicious.

From Serious Eats: New York

Book Giveaway: 'Clean Plates NYC'

Get Fresh (in Park Slope) ... an apparent darling of Serious Eats

From Serious Eats: New York

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From Serious Eats

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Put Steingarten and Bonecrusher in a show together (they were a riot together on Iron Chef America)!

From Serious Eats

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The summer before I turned 6, I think I'd found every lavatory in Israel...

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I'll start thinking about "animal-source" products, rather than just "meat vs. non-meat," and about how everything is on a scale of relativity, rather than a good/bad divide...

From Serious Eats

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Fried. Or pickled. Not classy, I know. But delicious.

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I wonder if the shape affects the deliciousness (maybe the donut is cooked through less or more in various places...)

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Now, to be fair, that's all food-expenses. And at the fancy places, the "bill for food" is not exactly just that -- it's a price you pay for a classy location with good service (and which yields satisfied stomachs), and in which you can accomplish a great deal. Most of that isn't for super-classy brand-name toasted oat cereal for the wife and kids (although if he's been shopping at Whole Foods or one of the ultra-premium specialty food shops - you all know the names - he might actually be clipping coupons). Pricey, yes. But a little misleading at the same time.

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Looks like margarine...even better...

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Any chance you could also post the recipe?

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the pizza bianca is great. i had it straight from the oven one day and it was heaven. the other pizza's are good too, the potato is the best

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

I think AlterJ and Cooks Illustrated are on the money here. That sounds great to me. Perfectly cooked turkey, with turkey-enhanced stuffing. Win-win and second helpings please. Nice.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

I work in a public kitchen (a non-profit) and we get all types of people volunteering and one thing that I know is that most people have no real idea of food safety and for the most part it is an act of G-d that they have not killed themselves.

On a lighter note what you can always do is 30 mins before the turkey is done remove the stuffing and put in rough cut veggies and some of the stuffing on the outside just for looks. Return the turkey back to the oven to finish. With the stuffing just put in in the oven until it cooks also. You get the best of both worlds

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

I like stuffing the bird because, in my pseudoscientific experience, it seems to keep the breast from cooking as fast... seems like the bird cooks more evenly when stuffed. But, it's true... when you take it out, let's just say it's not something you'd want to serve to someone with a compromised immune system. So... stuff the bird, and make enough to bake some outside the bird as well. Eat the dressing while the stuffing comes up to the proper temp in the oven. Satisfy both the dressing AND the stuffing (with yummy drippings) devotees.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

I never put anything inside any bird except some aromatics, herbs, half a lemon, etc, whether chicken, turkey or duck. For the person who said the dressing otherwise doesn't get all the fat and flavor, that's easy: Put turkey stock in and on the dressing. Every year I make quarts of turkey stock in the weeks before Thanksgiving, from turkey backs, wings, necks, and other bony bits that start showing up in the market about now. Roast them first of course, with some aromatics, and then simmer. Chill, remove fat, strain, reduce by half, and freeze the resulting luscious dark demi-glace, so it's all on tap for Turkey Day. How on earth do you get enough gravy otherwise?

I like the crunch of baked dressings; in the bird they just get gooey. We do two dressings; cornbread-pecan-sausage-lovage and oyster. I would hate to see either one of them buried in a turkey.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

Welcome back Gator Pam!

I think AB changed his opinion on stuffing. I caught an episode on Sat at the gym (no cable at home) where he was in fact stuffing a turkey with challah stuffing... which was pre-stuffed in a cloth bag.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

I like the "in the bird, moister" version of stuffing.
The solution that works best for me is to make my "stuffing" in the crockpot.

Follow nearly any recipe for stuffing/dressing.
Put it in to a lightly greased crockpot.
Cook on High for 45 minutes, then turn to Low.

The "newer" crockpots that cook hotter in temperature will have the stuffing ready to serve after four hours on Low. If you then turn the setting on to Warm and sit at the table a couple of hours later, those who like the part of the stuffing that tends to crisp up outside the bird will have a ring of crispier stuffing next to the wall of the crockpot. Those who prefer the moister stuffing that tends to be typical of being made inside the bird will have the rest.

In my older heirloom crockpots, the stuffing can go as long as seven to eight hours on Low after the first 45 minutes just fine. You have to know your crockpots.

I own five crockpots of varying size, and they get a good work out at the holidays. With the bird for Thanksgiving, and the standing rib roast in December, oven space is at a premium since I do not have double ovens. I use my crockpots for everything, from soup, through sides, to dessert. Having electrical outlets and sturdy tables on the patio to set them up on also frees up counter space.

Consider the crockpot option! You'll never do a holiday meal without again. ;)

Oh...and "hi" everybody.
It's the holidays.
Time to return.
I'll try not to make a name for myself as a spammer again.
*blush*

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

For somebody whose shows are based mostly around scientific fact, you sure missed the ball with this excerpt and 165F.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

"Food safety? C'est la vie..."

Don't you mean C'est la guerre? (Or as Bugs Bunny says it: "cest la gwerry.") Let's face it, there's an ongoing battle against dry turkey and sick stuffing.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

YES, Chef Robert! So true! This is why I completely ignore the stupid button popup therms. I leave it in the whole time I'm roasting the bird and after it's rested, I remove the plastic therm.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

The probes that come with supermarket turkeys are set to pop up at 185 F, which is 20 degrees hotter than the government recommended 165 F for poultry. This is the reason most Americans have dry turkey on Thanksgiving. 165 F is recommended as more of a precaution for pregant women, young children and senior citizens, or those more susceptible to foodborne illness; these are the same people who shouldn't eat sushi. At 165 F, it ensures that absolutely no bacteria is present. However, any good piece of poultry you have ever had at a restaurant was NOT cooked to 165 F. At 140-145 F, the meat should be perfectly cooked and perfectly safe for the average healthy person. The temperature should be gauged between the leg and thigh area of the bird, but be careful not to hit the bone or the temperature will skyrocket. When the juices are clear, the bird is cooked. In truth, all bacteria should be annihilated at 135 F, but stick to 165 F if you have a more sensitive immune system.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

As good as AB's brined turkey is, I'll take what he says as gold on T-giving!

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

WWPD
Sort of like WWJD, but it's What Would Pilgrims Do?? They'd stuff that bird, they'd also stuff under and around the bird. Who has room for 2 roasting pans in their ovens?? Not the pilgrims!

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

An easy fix:

Make the turkey and stuffing seperately. Stuff the turkey with lemon, herbs, garlic, etc. and when it's done, discard all of that and replace with the stuffing just before serving. It might take 5 more minutes at most. You're actually saving time and money since a stuffed turkey takes longer to cook.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

Just to throw this into the mix: for people who don't eat turkey but like stuffing, it is nice to have the stuffing as 'dressing.'

People who do eat the turkey can always take dressing, put their cut turkey slices on top of the mix, and then let the juices seep down and pour gravy on it, if desired. Those who do not eat turkey can take the stuffing and mix it with their veggies for juice. Then, everyone is happy. And if your turkey is so dry no juice dribbles into the stuffing, then you understand why I don't like turkey :)

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

The perfect degree of doneness as sensed by the probe therm is 161 in the breast. As the turkey rests, tented, it will go up in temp. If it's first pulled from the oven at 165, it will be dry when it's fully rested.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

Turkey is absolutely not overcooked at 165. In fact, 170 in the breast is more palatable than 165. About 180 is best for the fattier dark meat.

Remove from the oven at 161 in the breast for perfect post-oven heat rise in a decent-sized bird.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

You all missed my point. At 165 degrees, you've already lost the battle. Turkey is overcooked at 165 degrees. Food safety? C'est la vie...

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

I always stuff my turkey with sausage, sage, and onion stuffing. I have for over 30 years and am still alive and gobbling. There is nothing better than the delicious moist stuffing infused with the juices, and there is never a scrap leftover. I line the cavity of the turkey with cheesecloth, stuff the turkey and remove the stuffing while the turkey rests and put in the oven to keep warm. My favorite is the ball of stuffing from the neck flap. Anyone who touches that will suffer slow death. Crispy on the outside, tender on the inside, it is my gift for all my labor.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

Cook's Illustrated figured out years ago how to get the best of both worlds - butterfly the turkey and roast it (flat) on a rack set over a pan of stuffing. The drippings flavor the stuffing AND the breast doesn't dry out before the legs are done. Brilliant!

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

I really appreciate AB's concern for food safety. Nobody thinks they've ever sickened anyone, but the millions of people that get foodborne illnesses every year suggest otherwise. Around 80% of chickens sampled have campyloacter and/or salmonella. I'd bet the numbers are pretty high for turkey, too. Use a thermometer, like AB suggests, and make sure all parts of the bird and/or stuffing reach 165 for safety.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

Oh please. There is a slightly lower instance of dying from undercooked... carrots vs. undercooked turkey. This IS a serious subject.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

I just fry the turkey and make the dressing on the side...no debate in our house.

From Serious Eats

Alton Brown Says No to Stuffing the Turkey

People sure are passionate about their stuffing/dressing. I've never thought about the salmonella aspect of it. I can't remember a time I've had stuffing (from inside a bird).

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