# I'm Roasting my Second Turkey of all time Today - Wish Me Luck! **URL:** \ **Category:** Cafe Society\ **Created:** [January 10, 2013, 6:02pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773 "2013-01-10T18:02:51Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [January 10, 2013, 6:02pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/1 "2013-01-10T18:02:51Z")
It has spent two days in the fridge defrosting, and now it is in cold water in the sink because I’m tired of waiting, it is blizzarding\* out, and I want to cook it today since it doesn’t look like I’ll be going out much. I’m just about to make the stuffing - my bread is nice and dry. Wish me luck! In other news, is [this the ugliest looking roasted turkey you’ve ever seen?](http://m.gmgrd.co.uk/sbres/185.$plit/C_67_article_2126118_body_articleblock_0_bodyimage.jpg?21%2F12%2F2012%2014%3A07%3A02%3A968) It looks diseased! I don’t know what the dark grey lumps around it are, but they scare me. \*Yes, spellcheck, “blizzarding” is a word - learn it, bitch! ---
**Author:** ![pancakes3](https://avatars.discourse-cdn.com/v4/letter/p/ba9def/32.png) [@pancakes3](https://boards.straightdope.com/u/pancakes3)\ **Post date:** [January 10, 2013, 6:38pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/2 "2013-01-10T18:38:31Z")
STOP! brine it. dry it. don’t stuff it. rub it down with oil/butter. foil cover it. ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [January 10, 2013, 6:42pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/3 "2013-01-10T18:42:26Z")
Yum! > [@pancakes3](#): > > STOP! > > brine it. dry it. don’t stuff it. rub it down with oil/butter. foil cover it. Is there time to brine? I’ve never done it, but I was under the impression that it takes awhile. And don’t stuff. Makes it cook wonky. ---
**Author:** ![RobDog](https://avatars.discourse-cdn.com/v4/letter/r/f07891/32.png) [@RobDog](https://boards.straightdope.com/u/RobDog)\ **Post date:** [January 10, 2013, 6:48pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/4 "2013-01-10T18:48:22Z")
> [@Cat\_Whisperer](#): > > It has spent two days in the fridge defrosting, and now it is in cold water in the sink because I’m tired of waiting, it is blizzarding\* out, and I want to cook it today since it doesn’t look like I’ll be going out much. > > I’m just about to make the stuffing - my bread is nice and dry. > > Wish me luck! > > In other news, is [this the ugliest looking roasted turkey you’ve ever seen?](http://m.gmgrd.co.uk/sbres/185.$plit/C_67_article_2126118_body_articleblock_0_bodyimage.jpg?21%2F12%2F2012%2014%3A07%3A02%3A968) It looks diseased! I don’t know what the dark grey lumps around it are, but they scare me. > > \*Yes, spellcheck, “blizzarding” is a word - learn it, bitch! I think those dark grey lumps are stuffing balls. I think it would probably look less diseased if they’d taken the bacon strips off the breast before they took the photo. If it were me I’d use that dried bread for bread sauce. Oh, and can I have a leg please? ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [January 10, 2013, 6:55pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/5 "2013-01-10T18:55:00Z")
Use a cooking bag. Easiest thing ever. Except it’s blizzarding out and you probably don’t have any. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [January 10, 2013, 7:24pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/6 "2013-01-10T19:24:12Z")
> [@pancakes3](#): > > STOP! > > brine it. dry it. don’t stuff it. rub it down with oil/butter. foil cover it. Brining is bad advice, these days. Most of the birds sold in the grocery store have been injected with a solution that basically brines the bird. If not, have at it. ---
**Author:** ![USCDiver](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/uscdiver/32/354_2.png) [@USCDiver](https://boards.straightdope.com/u/USCDiver)\ **Post date:** [January 10, 2013, 7:29pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/7 "2013-01-10T19:29:38Z")
Butter soaked cheesecloth on top basted every 30 min until the last hour. Also count on cooking an hour less than the “recommended” time. Check temp then and be ready to pull it out to rest. ---
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [January 10, 2013, 9:21pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/8 "2013-01-10T21:21:09Z")
> [@Leaffan](#): > > Use a cooking bag. Easiest thing ever. > > Except it’s blizzarding out and you probably don’t have any. I _do_ have one from the last time I baked a turkey (about 10 or so years ago)! And I’m using it! It says two to two and a half hours (for an unstuffed bird) - I did actually stuff mine, and at two hours it isn’t done yet, so back in it goes. I made cranberry sauce with brown sugar instead of white - it smells weird. Fingers crossed on that one! So, regarding stuffing a turkey - from what I’m reading online, it looks like people don’t stuff turkeys any longer. Is that really a thing now? Do you just cook your stuffing in a slow cooker or in a different oven pan or something? Is there a reason for stuffing or not stuffing a turkey? ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [January 10, 2013, 9:25pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/9 "2013-01-10T21:25:10Z")
[Good thread on turkeys from back around Turkey Day.](http://boards.straightdope.com/sdmb/showthread.php?t=672999&highlight=%22stuffing+turkey%22) ---
**Author:** ![Mrs.Cake](https://avatars.discourse-cdn.com/v4/letter/m/2acd7d/32.png) [@Mrs.Cake](https://boards.straightdope.com/u/Mrs.Cake)\ **Post date:** [January 10, 2013, 9:29pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/10 "2013-01-10T21:29:39Z")
I have a stoneware covered casserole dish that I cook my stuffing in - works a treat! ---
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [January 10, 2013, 9:40pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/11 "2013-01-10T21:40:03Z")
Thanks, **Sicks Ate** - that was an interesting read. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [January 10, 2013, 10:35pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/12 "2013-01-10T22:35:35Z")
Cook stuffing separately in a pan. Cook the turkey in a baking bag if you have one, you don’t even have to time it, it will fall apart in the bag when it smells ‘done’ after a couple of hours. I never understood all the angst over cooking a turkey, it’s basically a big foul-tasting chicken, and you cook it in the oven much as you would a chicken. No matter what you do to it, it’s still turkey. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 10, 2013, 10:42pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/13 "2013-01-10T22:42:59Z")
> [@Cat\_Whisperer](#): > > I _do_ have one from the last time I baked a turkey (about 10 or so years ago)! And I’m using it! It says two to two and a half hours (for an unstuffed bird) - I did actually stuff mine, and at two hours it isn’t done yet, so back in it goes. > > I made cranberry sauce with brown sugar instead of white - it smells weird. Fingers crossed on that one! > > So, regarding stuffing a turkey - from what I’m reading online, it looks like people don’t stuff turkeys any longer. Is that really a thing now? Do you just cook your stuffing in a slow cooker or in a different oven pan or something? Is there a reason for stuffing or not stuffing a turkey? I’ve been stuffing turkeys for 45 years and will continue to do so. The paranoia over this is just silly. It takes longer to cook the bird, but so what? If you’re worried about it being hot enough, take it out after the bird is done cooking and nuke it in a serving bowl until it’s hot enough to peel your skin off, if you desire. ---
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [January 10, 2013, 11:45pm UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/14 "2013-01-10T23:45:41Z")
Is that the concern over stuffing inside the turkey? That you’ll kill everyone in your family with food poisoning? That doesn’t worry me too much (knocks wood). Okay, the bird is finished cooking and is resting comfortably now. Next crisis - gravy! 😃 ---
**Author:** ![swampbear](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampbear/32/467_2.png) [@swampbear](https://boards.straightdope.com/u/swampbear)\ **Post date:** [January 11, 2013, 12:32am UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/15 "2013-01-11T00:32:53Z")
The gravy is the most critical part. If the gravy ain’t right, might as well throw away the bird and the stuffing/dressing. ---
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [January 11, 2013, 1:00am UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/16 "2013-01-11T01:00:51Z")
Whew - it turned out good. The stuffing was very tasty - I used the Betty Crocker recipe. There was some discussion about the two tablespoons of salt in the recipe, and I think I would cut that down for next time - it’s tasty stuffing, but a bit salty. I used a savoury gravy recipe that also turned out nicely. Here’s a great example of the pinheads that comment on recipes - > [@](#): > > Simple. I always hated stuffing until I discovered this recipe! I upped the bread to 16 c., added 1/2 c. of butter, reduced the salt to 2 tsp, dampened with chicken broth, and baked in casserole dishes at 350 for 20-ish minutes. I think next time I’ll throw in some poultry seasoning and pork sausage for fun, but it’s amazing as is. Well, after you change everything, it’s hardly the same recipe, is it? Anyway, next stop - turkey leftover recipes. 🙂 ---
**Author:** ![USCDiver](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/uscdiver/32/354_2.png) [@USCDiver](https://boards.straightdope.com/u/USCDiver)\ **Post date:** [January 11, 2013, 1:16am UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/17 "2013-01-11T01:16:01Z")
> [@Chefguy](#): > > I’ve been stuffing turkeys for 45 years and will continue to do so. The paranoia over this is just silly. It takes longer to cook the bird, but so what? If you’re worried about it being hot enough, take it out after the bird is done cooking and nuke it in a serving bowl until it’s hot enough to peel your skin off, if you desire. I haven’t personally tried it, but Alton Brown suggests nuking the stuffing _before_ stuffing the bird and roasting to give it a head start. ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [January 11, 2013, 1:16am UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/18 "2013-01-11T01:16:36Z")
> [@Cat\_Whisperer](#): > > I _do_ have one from the last time I baked a turkey (about 10 or so years ago)! And I’m using it! :dubious: You’re still using the same disposable bag from 10 years ago? > [@Cat\_Whisperer](#): > > Anyway, next stop - turkey leftover recipes. 🙂 Turkey enchiladas using La Victoria enchilada sauce. ---
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [January 11, 2013, 3:43am UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/19 "2013-01-11T03:43:55Z")
> [@Leaffan](#): > > :dubious: You’re still using the same disposable bag from 10 years ago?\ They come in packs of two - I had one left over. ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [January 11, 2013, 3:45am UTC](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773/20 "2013-01-11T03:45:17Z")
> [@Cat\_Whisperer](#): > > They come in packs of two - I had one left over. Well thank God. I was about to send Jim a PM. [Next page](https://boards.straightdope.com/t/im-roasting-my-second-turkey-of-all-time-today-wish-me-luck/646773.md?page=2)