5-Reminds me of the chicken I made the other day, nice medium free range bird, used lemon, lime grapefruit, onion and carrots with some other seasonings to stuff her and place on top
A trick I learned for awesome and safe stuffing...
As many know, stuffing in a bird can be problematic. In order for the stuffing in the cavity of the turkey to reach safe temperature, the meat, generally has to be at least slightly overcooked. That's why aunt so-and-so's thanksgiving turkey was so damned dry. Well, that and those damned pop-up, thermometers buttons suck...
If you use a real thermometer and the thigh-meat next to the bone is at 150°, the stuffing is only at about 135°, which is dangerous to eat.
Answer, take the bird out at 150°± and yank that stuffing as the turkey rests. Toss it on a sheet-pan and toss it in the oven for a few min and it'll hit safe temp, quickly...
Win-win! Juicy, flavorful bird and awesome stuffing!
Edit: I always, purposely make too much stuffing. I put butter and chicken stock in the stuffing, before I stuff the bird.
What doesn't fit inside gets extra butter and stock and goes in the oven in a casserole dish. I mix it with the "good stuff" after it's all, heated through. That way there always enough... ;-)



