turkey WITH stuffing on the egg???

Unknown · November 2006

i wanted to try a turkey with stuffing on the egg. i've read MadMax's great-looking recipe and researched other whole turkey recipes done on the egg. they all look amazing, but the one thing they all lack is stuffing! i know, a lot of you will say just make stuffing seperately in the oven. but there is no better tasting food (in my opinion) than stuffing that's been made in the cavity of the bird. [p]do you think its safe or wise (or just plain stupid) to make my traditional stuffing and put in the bird and then just follow MadMax's expert technique? would that increase cooking time? [p]thanks...and happy T-day to you all...

mad max beyond eggdome · November 2006

KaiserSoze,
you can certainly do your stuffing in the bird if you want to....what you first have to do is remember that you are using your egg just like your oven if you are following my method. .. so whatever you did in your oven, you can certainly do in the egg. ..adjust your times accordingly to insure everything is properly cooked through. . .[p]one caution. .. one of the few things i DON"T like cooked in the egg is stuffing. .. even with a clean burning egg, i find it picks up too much smoke flavor (something about wet bread really absorbs the smoke), and since i like to roast my bird with a little bit of apple wood, i'd be really afraid of how much smoke the stuffing picks up. .. granted, your stuffing will be somewhat protected from the smoke by the bird itself, but it will also be in there for a very long time. . ..i would suggest that sometime in the next week or so, whip up a small batch of whatever stuffing you like, stick it in a pan and bake it in your clean burning egg. ..see if you still like it as much. .. .if you do, great, stuff your bird with it. . .if not, switch tactics. .HTH

Unknown · November 2006

KaiserSoze,[p]I did Max's turkey on the Canadian Thanksgiving in October. I made stuffing and moistened it with some tukey stock. I put some necks and wings over the stuffing in a cast iron dutch oven covered with a lid and foil. I did mine on another egg but you could do it in the oven. Came out great.[p]Steve

Newbs · November 2006

KaiserSoze,[p]I just used Max's turkey method and can recommend it without hesitation. It was awesome. I'll be doing it again at Christmas for sure. I took some heat from my
family about not doing the stuffing in the bird because
I had concerns about the smoke being absorbed too readily
by the bread. I did it in separate batches in little foil
pouches in my oven with turkey necks that I purchased
separately. It was every bit as popular as it has been
for decades in my family as the stuffing done within the
cavity of the turkey.[p]Here is a link to my post about the stuffing.[p]
[ul][li]Grandad's Dry Sage Stuffing[/ul]

fishlessman · November 2006

KaiserSoze,
before i did it on tday, i would try it ahead of time with a small bird. turkey stuffing not cooked in a bird is not turkey stuffing. ive tried for the last 2 years now to make it outside of the bird and have not been happy. i wouldnt use any smoking wood if i did the the stuffing in the bird, and i might consider putting the stuffing in part way into the cook. i used to start birds upsidown with a higher heat and then flip them about 45 minutes into the cook and lower the temps, then stuff, this was when i cooked birds more often in the oven.
i like to make a bird ahead of time for the gravey and freeze it for the big day, less to worry about when getting things together

JackGT · November 2006

KaiserSoze,[p]Be careful cooking the stuffing in the turkey whether you use the egg or not. The turkey will take longer to cook, and you may end up with overcooked turkey, undercooked stuffing, or both. Worst case, bacteria run to the stuffing when the bird gets hot, and if the stuffing doesn't cook all the way through you could be in for bad times. Trust me, it only has to happen once before you never cook stuffing in the bird again.[p]JackGT

Unknown · November 2006

mad max beyond eggdome,[p]thanks for the info! i hadn't even thought about the stuffing picking up the smoke. that's a very good point. [p]i'll give it a test run with a small turkey over the weekend, with stuffing, and i'll see how it turns out. maybe after i stuff the bird, i'll cover the stuffing with a small piece of tin foil, until the last hour or so, to give it time to get nice and crispy.[p]

Wise One · November 2006

JackGT, yours is the advice I have received before. Stuffing is not done when the turkey is and you run the risk of overcooking the tuyrkey or undercooking the stuffing. One idea I have had is to take the stuffing and place it in a foil pouch and cook it for 45 minutes to an hour or so before putting it in the turkey.

Unknown · November 2006

Wise One,[p]i've heard that before, but i guess i do my stuffing a little differently, since my stuffing is actually fully cooked before it ever goes into the bird. even though it's fully cooked prior to stuffing, it still picks up a lot of wonderful flavor by being cooked inside. [p]i know that once in the bird, it picks up the nasty little salmonella germs that are lurking about. but cooking the bird to the minimum 160 should take care of that. so for me, anyway, that doesn't seem to be much of a risk.[p]

Unknown · November 2006

KaiserSoze,[p]I was wondering this exact thing. About ready to pull the trigger and buy my first BGE AND do turkey day on it but despite the warnings I ALWAYS do a stuffed bird. Maybe I'll do two birds.

turkey WITH stuffing on the egg???

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