First Time Roasting a Stuffed Turkey
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- Опубликовано: 2 окт 2024
- If you are new to roasting a holiday turkey this is the video for you! We present a simple and fail safe method for making a beautiful and delicious turkey that will put your guests in awe of your skills! We also show a recipe for making stuffing and present a simple way to make delicious turkey gravy.
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The piping bag is absolutely brilliant!
Thank you! looks lovely. enjoy!
Excellent video, even for seasoned cooks!!
I’m not planning to stuff my turkey but will put onions and herbs inside. You have convinced me to go with the bag, tho, and I will certainly be rubbing it with ghee and putting rosemary or poultry seasoning on top…
My sister and I always fought over the heart and gizzards - yum
I'm 61 and I've only cooked turkey maybe 3 times! We're having ham for Thanksgiving, I always still made the stuffing. If I ever do a turkey again I will definitely try this!
Sounds great!
I've been making stuffed turkey for years, but learned so much from you in this video. You said "if we trust you..." well I certainly do! So this Thanksgiving I'll be trying your tips, the science of adding salt to the inside of the cavity makes so much sense, and using the bag- great idea and one I would never have even considered, no mess and keeps it from getting too dry, sure beats basting- thank you very much!!
Thank you so much. Happy Thanksgiving to you and Jim.
You are very welcome. And happy Thanksgiving you you are your family as well.
I have learned so much from you.
Secrets from the Motherland: In England, we use the poultry juices for the gravy, but we use cornflour and a poultry OXO cube and it adds a classic medium salty, poultry richness to gravy. Some in England use poultry Bisto granules with or without the poultry juices. I was raised using the traditional poultry juices with cornflour and an oxo cube. Perfect Traditional English Gravy for Turkey & Chicken almost identical to your method.
I know how to cook turkey/Thanksgiving Turkey. It’s always good to get some helpful tips from some trusty experts 😊. I have a Turkey Bag Game Plan’-👌🏾👍I never used a Turkey bag/I always used tin foil but I’ve used up all the tin foil on making hats for my neighbors &I👏🏽😹😆
I think you just cross contaminated your ghee with your turkey spatula.
Yes I did but what I didn't say in the video was that it was going immediately into the frying pan for another dish I made right after we finished the video. Thanks.
Happy Thanksgiving!
I always give my turkey a bath before it goes anywhere LOL
Normally I bake turkey in a bag like you did but this year hubby is going to smoke it in our smoker. Yours looks beautiful. 👌
Those turkey bags are the way to go!
I agree! Best invention for cooking meat!
I loved you pulling out that bag of Pepperidge Farms Stuffing. I have used it in the past - this year my base is Stove Top since we are a very small group and age is making out appetites dwindle some. It sort of takes the stuffing out of you. Now on to the show.
Happy Thanksgiving. Thanks for the tips too
Same to you! Thanks for watching!
Happy Thanksgiving to you & yours
I will be trying this turkey this way..
I’m a Mrs. Cubbison’s fan - the cornbread variety. And roasted mushrooms in the stuffing are a must for us! I could make an entire meal of stuffing and gravy.
Me too. Stuffing and gravy are two of my favorite foods 😋. Yum.
Mrs. Cubbison's for my family too. I add a pound of browned Jimmy Dean sausage....and it does make a meal!
I remember when I was in college i used to bring in boxed stuffing for lunch to work. It was so much cheaper and more filling than ramen for me.
I wish I would have thought about adding mushrooms in then! Thankfully, it's still a great leftover meal!
When I was a young bride I was asked to host Thanksgiving. I was very inexperienced and very nervous. A coworker came to my rescue and bought me the cooking bags. Oh my, I will never cook a turkey any other way. It will be 41 years this year using the bags. Highly recommend these bags also for duck and pheasant.
I watch your videos all the time. Your ways of doing things are great. You are always stressing how important it is to do what is necessary to keep botulism out of all the things you cook or can.
Imagine my surprise as I watched this and noticed how you put a rubber spatula into the jar of ghee to rub on the turkey and after the first 'dip' into the jar you needed more and you put that spatula back into the jar to scoop out more ghee.
This was the perfect introduction of raw turkey into the 'clean' ghee. You then put the lid back on the remaining approximately half cup of ghee and set it on the counter. I really have to ask, what did you then do with the ghee? Did you leave it on the counter or use the leftover ghee in another dish or just put it back in the fridge to use later?
Please Pam, could you do a segment on cross-contamination and what NOT to do? I feel its an important subject to deal with.
Thanks!
Yes I was surprised also. Now that jar is contaminated. lol
@Texana Simmons - I, too, am a Cross-Contamination Supervisor. What I have seen makes me laugh. You have to. It's just so rampant. Have you ever noticed ALL the Great Chefs, even Gordon Ramsey who does Kitchen Nightmares, are BAD for it. Watch that kitchen towel they use on their shoulder. They wipe their hands on it after handling raw meat then wipe the counter the cutting board, etc to clean their work area then proceed to place fresh greens and other food directly on the counter top then cut up fresh greens (onions, garlic, cilantro, parsley, basil and other herbs) on the same cutting board then add them to a fresh salad or as a garnish on plates. And they do so many other gross cross-contamination habits that I would never eat in their restaurants. Can you imagine how bad it would be if people didn't try to avoid cross-contamination. Hint: watch Far East cooking shows. Makes me wonder "how serious is it, really?" Oh, and pay attention in a Butcher Shop. I still do my best but I'm sure we all have boo-boo'd a few times in our lives.
Watching canning with raw meat drives me crazy! They don't wash their hands or just running under water. Touching the faucet, open a draw for a utensil, adding seasoning touching the containers and probably just puts back in pantry.
@@trinade3732 - the proffessional chefs do that all the time.
@@sheilam4964
Wow, and that makes it ok? Because they are professionals? Say what? That makes no sense to cross contaminate because a celebrity or someone important to YOU does. Wrong is wrong no matter who does it! Wash your station, hands, wear gloves and don't take chances with others lives!
My mom always rubbed salt inside the Turkey as well. ❤️
Thank you so much for this wonderful recipe for stuffing the turkey and roasting in the bag. It turned out gorgeous! Piping the stuffing was absolutely brilliant.
Something I just thought of - How about putting your gadget into the stuffing sometime to prove that it is ok to stuff a bird? They say that the center of the stuffing doesn't get hot enough to kill bacteria. Your gadget would tell the truth.
That Turkey was beautiful!
Happy Thanksgiving. 🦃
I liked your video. Have a great time with loved ones for thanksgiving.
I put stuffing under the skin around the leg joints and over the breast. The cooking makes the stuffing brown and crispy in some places - yummy
Happy Thanksgiving 🦃
Happy Thanksgiving 🦃
I've used a bag but stopped as I was worried there are chemicals in the plastic.
I'm planning on putting my turkey in a bag. Reynolds says that they are bpa free
I have used those bags in the distant past however I no longer buy plastic because I have well founded concerns over the plastic polymers migrating into the food and the plastic degrades into micro-plastic, and micro plastic finds it’s way into our food, and bodies. The production of plastic contributes to air and water pollution and global warming. I try to eliminate as much plastic as possible from my life. And a roaster pan makes a very nice turkey.
I have been stuffing turkey just the way you do, which is the way my dad taught me (he was a chef). In the early days of my childhood we used two large brown paper bags, one on each end, to roast our turkeys (no the bags do not burn). However, we started using those baking bags when they came out as most stores went to using plastic grocery bags rather than the brown paper bags. Like you we do just the basic dressing as we like it that way. After taking it all off the bone we crockpot all the leftover bones, juice, skin and scraps to make turkey broth. Happy Thanksgiving to you, Jim and the family! Love your videos, they are always so informative.
L p0
@@jeannettemckay1536 ?
LOL!!! I`ve heard of squeezing the stuffing OUT OF (someone)..but never INTO (something). :) Enjoyed this video immensely.
Sarah: I was a little taken-a-back when Pam mentioned what she planned to squeeze, but it did work for sure. Jim
I would have got a little more aggressive with the rolling pin cause like you I can't stand them cubes lol. Nice and funny video and alot of great tips
TRUST🥰. I'm in 100%. Thank you so much!!
Thank you! Have a happy Thanksgiving!
I am the beneficiary of 2 large plastic bags of turkey soup my daughter makes each year. She puts it in the freezer and brings it to me at Christmas time. I really miss having family at thanksgiving with all the fixings. Now i spend it with my sisters. So it is still family. I couldn’t resist buying a small turkey for myself this year. I think i might try putting the rosemary on it. Sounds great. Thanks for all you do. Really appreciate it.
Have a wonderful holiday season.
Our favorite use for leftover turkey (after all breast meat is gone), is scalloped turkey. We pick the bird and mix it with the leftover stuffing, add seasonings, broth, and bake in casserole dish in moderate oven until GB&D. Serve with more gravy and cranberry sauce of your choice. So, so good!
I kept getting interrupted during this video I should probably finish watching ;(but I gotta get this Turkey in the oven already 😹😅
Typical Chefarooney Cartooney👩🏻🍳 Maricella . My life is like a bad reality show that ruins every holiday 😂since 2020/But I’m not a quiter. I guess that’s my problem. Well, I always have 911-Thank God the Police have not been defunded here in Dallas,T.X.
Sometimes the POLICE gotta step in . I’m only 5’4 115.lbs.,so-yeah.
Blessings from Oregon this joyful season.
Thank you so much--and to you as well.
Excellent video, as always.. thank you.. happy Thanksgiving
Great video Pam. I am going to try the bag this year.
I hope it works wonderfully for you! Thanks.
I am a 911 dispatcher in Idaho now, but I dispatched for years in Northern Utah. Every Thanksgiving morning I would get at least one 911 call on how to cook a turkey. I'd tell them to call the non-emergency number then walk them through the process. Most of these calls were new brides! Happy Thanksgiving, Pam and Jim!
That is so funny! It was so kind of you to help those young brides!
I just love you and your husband.........so much education and love goes into all your vidoes!!! You should have a gazillion views! Haved a Blessed Thanksgiving!
Thank you so much. We are grateful that our information is helping people!
I always stuff my turkey with my dads recipe
Will you pass this recipe down to your kids and grandkids? Jim
@@RoseRedHomestead I have as I am 79 now and even my niece
Is it possible please to either have a link to your butane stove or the name of it?
Happy Thanksgiving to the Cantrell clan! Enjoy that Turkey!
Another great video. Thank you and Happy Thanksgiving.
I AM AMAZED THAT YOU LET THE GHEE BE CONTAMINATED WITH RAW TURKEY! Nice presentation. I have been stuffing turkeys all my life,but generally , now that my oldest son needs to eat gluten-free, I make bread stuffing on the side and also another one, basically the same, (celery and onion-based, like yours), but made with half-cooked quinoa, and I am experimenting this year with buckwheat. I have always done as my mother and thickened the gravy with corn starch, so that is GF.
Happy Thanksgiving, Pam and Jim! Love your videos.
Love stuffing tip
So glad to hear that! Thanks.
Happy thanksgiving to you and your family...
I’m an old bride and I still get nervous every year; lol!
I agree! I think a lot of people do. Jim
I used to make my dressing with a combination of bread/biscuits and cornbread. Over the years, I have taken the shortcut of using 2 boxes of chicken or turkey flavored stovetop (which I hate by itself...way too many herbs for my taste), cooking as directed, then adding to a 10 inch skillet/pone of cornbread that I make from yellow cornmeal (no sugar). I add just a wee bit more sage and poultry seasoning, use broth that I make from chicken legs, celery, and onions. I don't usually need to add salt because stovetop is so salty, plus, the cornbread has salt. My dressing, when cooked, will either scoop out with a spoon or you can cut in squares.
This year, I am going to use pepperidge farm that I ordered from Sam's Club. I have heard good things about it, so wanted to try it. One pkg is 16oz., Which is 4 oz. More than 2 boxes of stovetop. I may need to use a bigger pan!
I have heard good things about those Reynolds bags. I normally spatchcock my turkey, which always turns out great. This year, I have purchased 2 3 lb. Boneless butterball "roasts." They are all breast, but boneless. We have a smaller crew this year, so decided to try the butterball roasts.
Your turkey looks awesome! Have a great Thanksgiving!
Loved hearing how you prepare foods for Thanksgiving--so interesting! Thank you for sharing. Hope you have a wonderful Thanksgiving.
@@RoseRedHomestead I thought I would update you on my dressing. I made it last night, and froze it. We will thaw it out Wednesday in the refrigerator, and then bake it.
The pepperidge farm was a lot less flavorful than the two boxes of stove top, so I had to add quite a bit more sage. I also added Mrs dash table blend, which we love on just about everything, salt, and pepper. It took the full six cups of broth that I had made with chicken legs! Normally, with stove top, it only takes about 4 cups, sometimes even a little less. You had mentioned that you didn't care for the larger cubes in that particular pepperidge farm, well those cubes are also larger than the stove top, so they definitely required more liquid.
Here was another weird thing, the texture of my dressing was markedly more cornbread textured. I love the mixture of both light bread and cornbread that our family has always used, and I have found that the two boxes of stove top perfectly pairs with my pan of cornbread, and no additional bread is required. This time, with the large cubes of pepperidge farm, I had to add bread. I put five slices of sandwich bread and my food processor, and gradually added the crumbs. Turns out, it took every bit of it to get the perfect texture.
I have three more of those huge pepperidge farm bags, which is because I ordered it from Sam's! I will probably freeze them, and make homemade dressing through the year. I only have to make it three more times! Haha! I don't normally have dressing throughout the year, but will make an exception to use the pepperidge farm packages up. A big pan of dressing might go nicely with fried chicken and dumplings on a Sunday afternoon. 😁
Now I know I will need to add extra bread and seasonings, but it's all good.
I do love watching your videos! I hope you and Jim, and your whole family have a fantastic Thanksgiving! I know that you will have a fabulous dinner! I also can't wait to see another video with you and your sister. I love seeing that closeness. My mom and her sisters were all so very close like that, and they laughed together with such ease and familiarity. They had nine girls and one boy, and they were very close with him too. My mom was the youngest, and her oldest sister had her first child less than a year after my mom was born.
I love big families, but my mom could not have children; my brother and I were both adopted as newborns. So we were relatively a small group, but we had so many family reunions and get togethers with my mom and dad's families, and I absolutely loved it!
Now, it's mostly just me and my husband, our two grown children, my son-in-law, and our two year old granddaughter. My biological mother and her husband moved here about 4 years ago, so when they are up to it, they also join us for dinners, and my dad's 90-year-old sister and a couple of her children sometimes join us as well. It seems I am the only one left that still cooks like my mom and grandma did, so everybody likes to come to our house to eat! This year, however, it looks like it'll just be us and our kids and granddaughter. My biological mother recently had back surgery, so she will not be able to attend. However, her husband will come over and pick up dinner for them.
By the way, tomorrow night, we are having clam chowder! My daughter and her husband, and our granddaughter are arriving tomorrow afternoon, and after I saw your video with the clam chowder, I ordered the same clams that you showed in your video. I haven't made clam chowder in years, but decided that it sounded good after watching your video.
I am so sorry for writing these books to you! 😁
Again, Happy Thanksgiving!
@@helencato9234 Thank you for sharing your adventures and family history. Sounds like your preparations are coming along perfectly. Have a wonderful Thanksgiving.
Happy Thanksgiving!
Lindy: Thanks! You have a Happy Thanksgiving. Jim
Happy Thanksgiving!
Juliet: Happy Thanksgiving to you, too. Be safe!! Jim
Oh, We always liked the bread chunky. I also like the flavor of pepperidge farm!
Oh yes, Pepperidge Farm all the way! By the time I finish with it you’d never know. Wonderful video.
I had trouble finding cubes too but always use Pepperridge Farms. I use two sticks butter!! I always add poultry seasoning and extra sage.
Pam, I always look for a video from you first before I look elsewhere as you are the most sensible person I "know" lol. Yes I know... I know...
Wow--thank you for that compliment--I appreciate it.
@@RoseRedHomestead I followed your advice in salting the inside of the turkey and that was the best turkey ever! I was working alone and I had to put the turkey in the oven bag by myself. So I got out a cookie sheet that fits inside but only put a few inches in the bag make sure the bag in being held open by the cookie sheet. I threw some flour in the bag and I set the turkey on the Cookie sheet and then slid the turkey off the cookie sheet into the bag. Slick as can be. I tied off the bag and then picked up the turkey by the bag and put it in the roaster (old fashioned black enamel roaster) it was a good day. Thank you for making the video.
Update: 6 pm and they are enjoying left overs and they keep saying it's the best turkey I've ever made. Thank you Pam! Im proud to say, It's all your fault. 🤪
If I don’t rip apart two loaves of cheap, white, wonder bread, I’m not making stuffing. My stuffing is so good, people will eat it cold out of the fridge. 😂👍
We do not usually stuff our birds in the South or Texas. We make cornbread dressing which is baked separately. Baking in a bag has been my method for 40 years. It is truly foolproof.
Turkey, stuffing and gravy looked amazing. Wishing you and your family a Blessed Thanksgiving. Donna
What a nice video. I wish our Canadian thanksgiving was close to yours. It just feels like a kick off to the holiday season. Great video. By the way…you looked so nice in the dark sweater and top. Anyways Happy Thanksgiving Pam and Jim. I could almost smell that stuffing. Uhhhhhh
I've never stuffed a turkey before. If Turkey's are available this fall I will follow your recipe. It's not much different than my normal way of roasting a turkey. Tfs!
Please stay safe and sending hugs to you both 😎💜
Thanks for sharing Rose, and everyone have a great Thanksgiving day.
Wonderful video. Instead of plastic bag I prefer kraft paper grocery bag. Put turkey in bag then fold the end and staple closed. No vent holes needed. Lower oven rack to lowest setting & remove upper rack. Bake about 30 mins per pound of meat. Will be beautifully browned & juicy.
Hi Mrs Rose and Mr Jim
I am a black woman that just found your channel- I just love learning from both.
I really learned a lot about the Ghee. I plan to do it this weekend. I am just beginning to ge into preserving, so I am learning a lot from you. I am from Virginia Beach VA. I loved what you did with the Turkey. I notice that you say a lot that when you get from work you will finish a meal. My question is what type of work do you do, your job. I ask because I thought you would be retired because you do so much, but you do look very intelligent and if you did work, it would be a very good job. Do you have any children? I usually watch your channel like 2:00a to 5:00a. Can’t sleep sometime, I am retired and trying to put together a pantry.
Thank you
I cook ours in a bag also, if we’re not deep frying, outside, on the cement!
Watching this video was like going home again some 50ty years ago. Exactly like we did our Turkey. As I watched you work I kept thinking is she going to do this next, and sure enough you did. It was a bit like time travel! Thanks for the memories!
Have a wonder full thanks giving.. Kindness your way.. Truly great- full.. for your tips and tricks.. Lochness Scottish highlands
Neil: We really like to share our experiences and insights and possible solutions (depending upon the situation) with all of you who watch our channel.
I used to only use the crumbed kind but now I prefer the cubes,. LOL!
For me nothing would proceed until the sinks were sanitized and I mean throughout to include knobs faucet and counters.
GiGi: I agree! This is true with any food, especially poultry. Thanks for watching. Have a Happy Thanksgiving! Jim
Happy Thanksgiving Pam! Thanks for another great video.
Elizabeth: Happy Thanksgiving to you, too. Thanks! Jim
Just wondering you referred to 1/2 cube of butter. Is that the same as a stick?
Loved the idea of salting the interior. My mom said she remembered my grandmother doing it with her turkeys!
.💖💖 Ms Pam, I want you and Mr Jim to know, we love you and are so thankful for you! God Bless you both as you continue this journey, in sharing your wisdom with us! Happy Thanksgiving 😊🦃🦃
Left over turkey ideas:
Turkey chili
Turkey veggie soup
Just Turkey and gravy
Kinda my plans I got 3 turkeys we cooked one yesterday for dinner just to have with roasted carrots and potatoes.
Now I got half a 14lb Turkey so I put my electric roaster on and added my leftover cooked potatoes and carrots, baked beans, chili beans and tomato paste, water, chili seasoning and going to cook have some for dinner and can up the rest for more dinners in future.
I always add dried cranberries to stuffing....yum
That sounds great!
I've never stuffed a turkey and being single these days, I rarely ever cook an entire turkey. But I'm thinking you could do the same with a butterflied breast and a casserole dish and would be curious to give that a try.
That's exactly how I make my stuffing but since we don't eat turkey I like stuffing my chickens big fat roasting chicken
My mom used the bag but I worry about the plastic chemicals getting into the meat. I also put mine in a roaster over night. Could I use the bag?
Happy Thanksgiving Pam and Jim!
I just love you to death, but I have to draw to your attention that when you applied the ghee to the breast of the turkey you were going back and forth with your spatula from the raw poultry to your jar. So that the ghee left in the jar is contaminated. I just saw the date on this and I hope you have not used that ghee again. Thank you so much for another wonderfully creative and helpful video!
I have never used a bag before. Your turkey came out beautiful. I will definitely try it.
Thank You and Happy Thanksgiving
You are very welcome. I am glad you liked it! You have a wonderful Thanksgiving as well.
Happy Thanksgiving to you and yours. Love your video. Makes me want to cook my turkey and stuffing now. And not till Thursday.
Thank you so much. And we wish you and your family a lovely Thanksgiving as well.
Happy Thanksgiving to you and your family.
Thank you, and to you and your family as well.
I am amazed of your energy. God bless you. I think you should retire and just make those wonderful videos. I learn so much with you. I wish I knew a that about canning, food preservation, and everything that you teach. I can't say thank you enough. 🌹🌹🌹🌹🌹🌹 Happy Thanksgiving for you and your family. PS: talk about your life story if you will. I love to listen and I loved to see your wedding picture. 😊🌹🌹
Thank you! 😊. We really appreciate that. And we wish you and your family a happy Thanksgiving as well.
BOTULISM in turkey really isn't an issue, as it requires an anaerobic environment in which to grow and produce toxins. Not very likely, if even possible at all; a roasting turkey is not in a vacuum. At any rat, the tempeerature will not reach the spore kill zone of 240 to 250 degrees unless the bird was grossly overcooked. Salmonella is far more likely, as are Campylobacter, Staphylococcus aureus, E. coli, or Bacillus cereus from under-heated stuffing! PLEASE don't tell people they can get BOTULISM from a roast turkey, (unless it's been improperly canned), Pam, as it just isn't true. And I recommend, for those who feel they really must cook the stuffing inside the bird, using a meat thermometer with a long probe and taking the temperature of the center of the stuffing to be sure you had adequate heat penetration to kill pathogens. Unfortunately, by the time the stuffing is adequately heated, the meat has begun to dry out.
You may not be aware that botulism has indeed been found in holiday dinners with stuffing covered in foil and left out on the counter top for a couple of days. Yes, people do that. So while the meat is not as susceptible, globs of stuffing left in a turkey and out of the refrigerator do indeed provide the low acid, low or no oxygen, moisture, and temperature that is the perfect environment for spores to go vegetative and form the toxin. Better to be safe than to assume you are safe and be sorry. PLEASE do not assume the stuffing has reached the kill zone in an oven at the same temperature it does in a pressure canning environment, because it doesn't.
One 'intake of breath moment' for me was seeing you put that rubber spatula that touched raw turkey BACK into your ghee jar repeatedly :P
I had the same intake.
No worries--I used it immediately after we finished the video by popping the rest in a frying pan and heating it up for another recipe I was making right after we ended the video! Thanks.
Handling the salt container directly after hands on the raw bird, too, several times... then the spice jars. Yikes! I do hope she went back and sterilized them.
When I am cleaning and preparing poultry, I am constantly washing my hands before handling anything. I would assume handwashing if there's a break in the video... but there were no breaks. I must say, I am shocked.
@@joanies6778 After the video we did a thorough spray down with Steramine including wiping off all the spices, impliments, etc. It is all OK.
Totally off topic, but your hair looks AMAZING in this video :D
You scooped the ghee out with a spatula, rubbed the ghee all over the raw turkey and then stuck the spatula back in the jar of ghee.
Yes, I sure did. After the video I took the rest of the ghee in that jar and melted it in a frying pan to use for another recipe--I knew I was going to do that, but didn't tell the viewers. I am going to let people know from now on when I do things like that so they don't think I don't know kitchen safety! LOL
Ms. Rose, could you address the correct way (safe) way to can your own cranberry juice. This time of the year is the only time to get fresh cranberrries and I would like to make juice. But the videos I see online aren’t the same as what is available on the website National Center for Home Food Preservation. I want to know if it is safe to do it the easy way, which is adding fresh berries sugar and hot water into jars and water bath canning. If it isn’t safe, then why? Thank you for these videos. I love watching you cook and can. I also have always used Pepperidge farms for stuffing, but I like the cubes, and I NEVER PUT IT INTO THE TURKEY. Wet slimy stuffing, gag me.
Loved "wet slimy stuff, gag me!" LOL. Here is a tested recipe from Barnardin--Canada's Blue Book. It looks so good I think I will try it as well! www.bernardin.ca/recipes/en/cranberry-juice.htm?Lang=EN-US
It looks delicious
LMBO at "gag me". I would never say this out loud in my house, but my husband makes amazing, homemade stuffing, and I really can't taste the difference from Pepperage Farm. I love them both equally. When I made my first turkey, I did not know they had that pop up thermometer and couldn't tell the top from the bottom of the bird. I ended up cooking it in the oven upside down. It turned out that the fatty dark meat on the top ended up basting the drier white meat down on the bottom. We actually enjoyed it more that way! lolll
Love it!! Thank you for sharing!
Thank you for the video! I can't wait to try your method. I would love for you to do a video on canning turkey! Our local grocery store has turkey for $0.33/lb. If I knew what to do with them, I would stock up!
The last two times I have shopped for turkey recently (1.79 and at another store .79 a pound). Wow! .33 a pound is incredible! If I remember correctly, in the Ball Blue Book or the USDA Canning Guide, poultry is mentioned (not specifically turkey, but it is considered poultry), you should be able to find a recipe for same. If I am wrong, let me know. Thanks for watching our channel. Jim
Our Walmart seems to have run out of Pepperidge Farm and Arnold’s. Not many stores in our little town and people started early. If anybody is waiting it might be worth it to buy Thanksgiving groceries now🙂
I agree! Things will get a bit scarce, I am afraid. Thanks for sharing.
I’ve never done a stuffed turkey always in a separate dish. I won’t do it this week but I’ll give it a try the next time I cook a turkey. Thank you!
Happy Thanksgiving to you and yours! 🦃
Thank you so much! Hope your Thanksgiving is wonderful!
So for those of us barbarians who still like to eat the skin how does the bag methought effect that and the crisp factor
?
Lol..you are a woman after my own heart! I have always stuffed my turkey until one year my daughter informed me that I would die. Lol. Right. So now I am not cooking for a family. So I usually pass on this turkey thing. I will now....just cause I can!
KC: This sounds like a liberating and empowering feeling to cook for yourself. Thanks for watching our videos. Jim
When you said take the stuffing out of the turkey as soon as it comes out of the oven, I wondered why no one in my family died from food poisoning. Seems like we dug stuffing out of the carcass, stored in the fridge, for days, until there was no more meat or stuffing left.
So long as it was stored in the fridge within about 2 hours of coming out of the oven, that would explain it.
I don’t ever stress. I think of it as a really big chicken, stuff the thing and roast it and don’t cook it for 10 hours. I use the same stuffing as you and add celery and onion and some seasoning, butter and chicken broth. Happy thanksgiving Jim and Pam. Btw, thanks for the stuffing hack, just squeeze it in.