How to Stuff a Turkey for Roasting + Video

Posted By Kimberly Turner on Nov 27, 2013 in Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Holidays & Events, How To Cook, Main Dishes, Poultry & Fowl, Thanksgiving, Turkey | 0 comments

How to stuff a turkey for roasting may sound simple enough, but there could be some confusion in the details.

There seem to be quite a few steps when preparing large poultry for roasting, like a Holiday turkey.

These in between steps take time, and are important, so that everything gets cooked properly & runs smoothly, especially on Thanksgiving or Christmas.

In this particular cooking show, I’m showing you how to stuff a turkey when preparing it to roast.

The turkey has already been buttered on the outside & seasoned inside & out. Your turkey stuffing should already made & ready to go into the bird.

Here’s How to Cook Poultry Stuffing

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1 turkey
1/2 apple – washed & cored
stuffing – prepared

Instructions:

Prepare your apple to close the opening where the stuffing goes by cutting in half & coring it.
Stuff the larger cavity at the rear of the bird, if you know what I mean… 😉 * Tip: If you have extra stuffing left, you may be able to fit some in the smaller cavity at the top of the bird. If not, bake it separately in a baking dish, ensuring it reaches temperature, in case there was raw turkey contamination. * Tip: Clean off/out any extra stuffing that falls to the bottom of the roasting pan, as it will burn, and then it will ruin your gravy, making it bitter.
Cap off the end with the apple cut in half with the skin side out, to hold stuffing inside of bird.
If there is extra skin around the opening of the cavity, you may use it to close up the hole, using a skewer.
Now, it’s ready to go into the oven to roast. * Tip: Insert your meat thermometer now, if you so desire. You won’t have to poke extra holes into the turkey as it roasts to check on temperature, and therefore, causing the bird to lose it’s juices you want to keep.

Extra Tips:

I roast my birds breast side down to keep that white meat moist, as it tends to dry out when roasting.
Be sure to wash your hands thoroughly & disinfect any surfaces that may have touched the turkey.
The meat thermometer should be poking into a large muscle on the bird. Make sure it’s not stuck into the inner cavity where the stuffing is. This will certainly cause a false reading. Also, if it’s too far into the bird, it may be skewed, taking the temperature closer to the bottom of the pan, giving an incorrect reading.
I roast on the highest heat my oven can muster for about 10 minutes; my oven goes up to 500 degrees F. Then, I turn it down and finish roasting it on 350 degrees F.