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Yes it needs to be completely thawed with innards removed. Has anyone tried brining bags? I've seen them all over this year.

Ahhh...That is what I've been waiting to hear. Thank you.

Well...now you have me reconsidering again! I've used dry brining methods on pre-injected turkeys in the past and they were never to salty....just more moist (only negative was last year's when the drippings were way too salty to make gravy with). What to do, what to do. Butterball says...

I would add egg. Another tip is to not over stir your dressing when you add the stock/broth.

Right, I've always liked oysters too, and did not like oyster dressing at all. I did however enjoy the one I made where I rinsed and rinsed the oysters. It gave just a really mild hint of oyster flavor and complimented the other ingredients rather than overpowering it. I still prefer stuffing...

I'm a cornbread stuffing girl. I have a hand-me-down family recipe (my Aunt's) that I have always gotten compliments on. The bread is contained in this recipe are: 1 pan of your favorite recipe homemade cornbread crumbled. 1 can of biscuits baked and crumbled 1 sleeve of saltine crackers...

I think first, you have to like oysters. If not, you will not like oyster stuffing. That being said....I made an oyster stuffing once and rinsed, rinsed, and rinsed the heck out of my oysters. The flavor was mild and delicious! Best oyster dressing I had ever tried.

@Andy M. I did a dry brine last year and thought I rinsed it, but put my brother in charge of the gravy, which he took great care in.....only for it to end up being pretty much inedible because of the salt content! Lesson learned. Since I have already purchased a 22 pound frozen Butterball...

Thank you for your quick reply. Did you brine a turkey that had been injected with a solution already then? I'm having second thoughts now after doing more research. A lot of folks out there saying NOT to brine a turkey that has been injected. It's very confusing.

I've been wanting to try this for a few years now. The only reason I haven't is that I always buy my turkeys frozen and have been worried about the 8% solution it says they are injected with......worried about the turkey ending up too salty but now after looking at the recipe for what seems...

I just bought a potato ricer, it's actually the same one a few posts up but it came without any directions. It is simple enough to figure out how to use/change blades/clean....but which blade do you normally use for mashed potatoes? It came with two..a medium and then a much smaller holed...

Unless you left the step out in your post, you didn't mention par boiling them before frying? Could this be the problem?

Walleye!

:lol:(I started to title the thread: Should I cover my butt? Was unsure of the strictness here.) It turned out great! I had put a rub of sea salt, paprika, dry mustard, garlic powder and brown sugar the night before. Cooked for 6 hours at 275 (internal temp was just above 190 when I took it...

Sounds good, thanks!

:wink: I am slow roasting a boston butt today. Is it better to cover it or open roast and what is the ideal roasting temp? I've heard anywhere from 225 to 300. TIA!