"Rick Castello" <rick at 404.978.org> writes: > David Dyer-Bennet said: > >> Erik Dahl <eriktdahl at yahoo.com> writes: > >> The recipe goes on to talk about roasting it with aromatics (an apple, > >> an onion, and cinnamon) in the cavity instead of stuffing, since the > >> stuffing can dry out the bird and doesn't contribute as much to the > >> flavor. Basting is also discouraged, since opening the oven a lot > >> lengthens the cooking time and all the flavor should already be inside > >> the skin. You can find the recipe at > >> http://www.foodtv.com/foodtv/recipe/0,6255,8865,00.html. > > > > Ooh. Lost me on the stuffing bit. The purpose of the turkey is > > largely to provide flavor to the stuffing, which is the centerpiece of > > the meal. It's mere coincidence that I actually like the turkey. > > You don't have to skip the stuffing, just cook it separately > outside the bird. Spoon turkey drippings and gravy over it. Gravy is an abomination, and will not sully my plate. > You still get the excellent taste of turkey with the stuffing, > without forcing either a longer cooking time for the bird, > causing it to dry out, or keeping the turkey juicy, but with > inside bits undercooked because the stuffing kept the core temp > too low. > > Dry turkey is almost as bad as the stomach bug you'll get from > undercooked turkey. Never had a bug from undercooked turkey, anyway. We always cook the turkey slowly, overnight, which helps keep it from drying out. -- David Dyer-Bennet, dd-b at dd-b.net / http://www.dd-b.net/dd-b/ John Dyer-Bennet 1915-2002 Memorial Site http://john.dyer-bennet.net Dragaera mailing lists, see http://dragaera.info