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Old 10-17-2011, 04:31 PM   #31
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Originally Posted by jennyema View Post
Thats what I do too. I also put in stale bread cubes soaked in white whone.
Is whone the past tense of whine?

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Old 10-17-2011, 05:01 PM   #32
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I wouldn't worry too much about the brine making the stuffing too salty, I make gravy from the droppings of the bribed bird and they are fine, not salty at all.
eek! i sure hope you meant drippings...




stuff away, then when the bird reaches about 150, pull it out of the oven, scoop out the stuffing, and put the bird back in the oven to finish.

seperately, when the stuffing (plus extra stock lightly soaked breading ) cools just enough to handle, mix in your butter sauteed veggies, meat, and chopped fruit ( we add mushrooms, celery, onions, turkey sausage, and apples). place into a dee, 13 x 9 glass baking dish, add turkey stock to moisten and top with chunks of butter, and finish cooking to 165.
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Old 10-17-2011, 05:22 PM   #33
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eek! i sure hope you meant drippings...


THIS is what happens when you use the past tense of 'whine', or when you drink it.
I needed the laugh.

WAIT, he bribed the bird too?
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Old 10-17-2011, 05:25 PM   #34
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How about someone coming up food poisoning data in regards to eating stuffing cooked inside the turkey?

I wasn't able to find any after a long Google search. It's probably so small they don't keep data on it.

I've never known, heard or read of any in my long past.
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Old 10-17-2011, 05:36 PM   #35
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How about someone coming up food poisoning data in regards to eating stuffing cooked inside the turkey?

I wasn't able to find any after a long Google search. It's probably so small they don't keep data on it.

I've never known, heard or read of any in my long past.
I think it is probably difficult to quantify food poisoning data in general because people that have inadvertently poisoned people are ashamed of it and the sick people don't always call the authorities to report it. The sick people that died aren't around to make reports either.

The best advice I read here was to stuff the turkey, brined or not, and use two thermometers to be sure the stuffing is done and the turkey is done.
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Old 10-17-2011, 05:57 PM   #36
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How about someone coming up food poisoning data in regards to eating stuffing cooked inside the turkey?

I wasn't able to find any after a long Google search. It's probably so small they don't keep data on it.

I've never known, heard or read of any in my long past.
About 25 years ago, my mother's turkey had the entire family fighting for toilets.
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Old 10-17-2011, 06:21 PM   #37
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Originally Posted by buckytom

eek! i sure hope you meant drippings...



stuff away, then when the bird reaches about 150, pull it out of the oven, scoop out the stuffing, and put the bird back in the oven to finish.

seperately, when the stuffing (plus extra stock lightly soaked breading ) cools just enough to handle, mix in your butter sauteed veggies, meat, and chopped fruit ( we add mushrooms, celery, onions, turkey sausage, and apples). place into a dee, 13 x 9 glass baking dish, add turkey stock to moisten and top with chunks of butter, and finish cooking to 165.
Auto correct strikes again, LOL!
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Old 10-17-2011, 06:23 PM   #38
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Originally Posted by bakechef

Auto correct strikes again, LOL!
Bakechef, I got a good laugh! Turkey droppings and bribery...
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Old 10-17-2011, 06:28 PM   #39
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It's really simple. All parts of the turkey and all the stuffing must reach a minimum temperature of 161 F to be safe. So measure the temperature in the middle of the stuffing. If that's @ 161 F then everything else will be as well.
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Old 10-17-2011, 06:43 PM   #40
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It's really simple. All parts of the turkey and all the stuffing must reach a minimum temperature of 161 F to be safe. So measure the temperature in the middle of the stuffing. If that's @ 161 F then everything else will be as well.
So let it be written,...
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