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<div>Originally Posted by <strong>Arwyn</strong> <a href="/community/forum/post/6398290"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Blasphemer! Give up my in-bird stuffing? NEVER! (Of course, I also don't do meat in the stuffing, and use boiling liquid to make the stuffing first, which probably helps some.)<br><br>
Seriously, that's one risk I'm definitely willing to take. Oh boy to the benefits outweigh the risks. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"></div>
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Okay, get this month's issue of Cook's illustrated. THey have a way to cook a turkey thoroughly without the breast being dry. You sit the breast upside down on ice packs to chill it a bit and make it take longer to cook than the dark meat (or, gee, it might be the other way around...)anyway, doing this (mom's been doing it for years), and using boiling fluid in the stuffing, and stuffing the bird RIGHT before you cook the bird, plus using an instant read thermometer in the breast, the thigh, AND the cavity with the stuffing is what we do every year...and our bird is always thoroughly cooked and yummy!
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Arwyn</strong> <a href="/community/forum/post/6398290"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Blasphemer! Give up my in-bird stuffing? NEVER! (Of course, I also don't do meat in the stuffing, and use boiling liquid to make the stuffing first, which probably helps some.)<br><br>
Seriously, that's one risk I'm definitely willing to take. Oh boy to the benefits outweigh the risks. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"></div>
</td>
</tr></table></div>
Okay, get this month's issue of Cook's illustrated. THey have a way to cook a turkey thoroughly without the breast being dry. You sit the breast upside down on ice packs to chill it a bit and make it take longer to cook than the dark meat (or, gee, it might be the other way around...)anyway, doing this (mom's been doing it for years), and using boiling fluid in the stuffing, and stuffing the bird RIGHT before you cook the bird, plus using an instant read thermometer in the breast, the thigh, AND the cavity with the stuffing is what we do every year...and our bird is always thoroughly cooked and yummy!