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A question about Thanksgiving....

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posted on Nov, 20 2012 @ 12:45 PM
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Show of hands, how many of you put your stuffing in the turkey before you cook it? I don't know how many years I have been doing that and never died of Salmonella, but my sister just ruined my thanksgiving dinner by not putting the stuffing in the turkey because of fear she's going to get Salmonella. (The whole argument on the phone)

While on the phone arguing with her to put the stuffing in the Turkey, I grabbed a bag of moldy potatoes at Food Lion.



What are the odds??............

I mean what else can go wrong?


I'm making my turkey dinner early because I have to work and go to school all week. Today is my only break day.

I have always put stuffing in the turkey..and now it's not going to be the same.

Then she ruined the turkey more by covering it with Tin Foil......So much for the CRISPY SKIN...............


Least the turkey is Alien proof...........You can forget about the frequencies getting in..........




posted on Nov, 20 2012 @ 12:56 PM
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reply to post by Manhater
 


I am not a turkey "stuffer". I make cornbread dressing baked by itself. It's an old family tradition, and I've taught my kids to make it as well.

Mind you, I don't have anything against "stuffed" turkey- I just prefer cornbread dressing.

Moldy potatoes? Yuck! I hate it when that happens!



posted on Nov, 20 2012 @ 12:58 PM
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Actually its claimed tin foil can amplify certain frequencies according to some info I read around here.

Also we invented cooking to prevent a lot of food borne diseases.

I have never heard such a thing. According to science all you need to do is cook it.
Doesnt matter if stuffing is in it, or whatever.



posted on Nov, 20 2012 @ 01:04 PM
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First, slap your sis.

Next, explain why we invented cooking.

All you need is temperature and time, to make sure the whole thing cooks.

Tin foil will only create convection, thus reducing temp and time requirements slighly, if at all.



posted on Nov, 20 2012 @ 01:06 PM
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When it comes to turkey, Stuffing Is Evil. That's because stuffing goes into the middle of the bird and is extremely porous. That means that as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165°F in order to be safe. Getting the stuffing to this temperature usually means overcooking the turkey.



seriouseats


He suggests taking a soup can and taking one end off and stuffing that in the turkey, then put the stuffing in it.



posted on Nov, 20 2012 @ 01:14 PM
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reply to post by nixie_nox
 


I suggest cooking the food and using a thermometer to check the interior if you care.

This standard operation procedure especially if there are multiple layers in the food item
edit on 20-11-2012 by muzzleflash because: (no reason given)



posted on Nov, 20 2012 @ 01:18 PM
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It has one of those pop thermometers.



posted on Nov, 20 2012 @ 01:21 PM
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My turkey always comes out nice and brown with crispy skin, by looking at it now, looks like it's going to come out all whitish....



posted on Nov, 20 2012 @ 01:26 PM
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reply to post by Manhater
 


Have her take the foil off for the last 45 mins..it should get nice and brown, and crispy skin....

Des



posted on Nov, 20 2012 @ 01:28 PM
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We just had another argument, She said for me to take full control because I'm going to do what I want to do anyway.
She said she won't eat it though........

More for me....



posted on Nov, 20 2012 @ 01:29 PM
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reply to post by Manhater
 


tin foil may only used for hats didn't you check the bylaws when you joined this site
edit on 20-11-2012 by digital01anarchy because: (no reason given)



posted on Nov, 20 2012 @ 01:32 PM
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reply to post by Manhater
 


Ah....

And the holiday quarrels start early.


For us it is not Christmas until two or more siblings get into a fight. XD
edit on 20-11-2012 by nixie_nox because: (no reason given)



posted on Nov, 20 2012 @ 01:34 PM
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Originally posted by digital01anarchy
reply to post by Manhater
 


tin foil may only used for hats didn't you check the bylaws when you joined this site
edit on 20-11-2012 by digital01anarchy because: (no reason given)


I think my sister has worn one long enough.


If I can figure out how to make a hat out of tin foil, I'd put it on her.



posted on Nov, 20 2012 @ 01:34 PM
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reply to post by muzzleflash
 


But as I pointed out, it will dry out the turkey.

I don't see why the stuffing has to be cooked in the bird.



posted on Nov, 20 2012 @ 01:34 PM
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Also, no basting people, it is actually self defeating.



posted on Nov, 20 2012 @ 01:35 PM
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Originally posted by nixie_nox
reply to post by muzzleflash
 


But as I pointed out, it will dry out the turkey.

I don't see why the stuffing has to be cooked in the bird.


Because the stuffing comes out soft and juicy and is more enjoyable to eat.



posted on Nov, 20 2012 @ 01:39 PM
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reply to post by Manhater
 


That is up to the cook.


My step mother makes the best stuffing in a pan.

But if you really want turkey juices, then put it in after the bird is cooked, it needs to rest 30 minutes anyways, that is plenty of time for the stuffing to get cozy with the turkey.



posted on Nov, 20 2012 @ 01:55 PM
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What's stock?

says to add two cups of stock to the turkey and to baste?



posted on Nov, 20 2012 @ 01:59 PM
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In the bird stuffing is very good, but it really can be dangerous.

Replicating the flavor is easy enough if you're willing to use the turkey drippings to make the stuffing after the bird is out and resting.

Take slightly more than the amount of drippings according to your recipe, bring them to a boil on the stovetop (not Stovetop dressing...ew), and then use them for the liquid.

It'll taste perfect.



posted on Nov, 20 2012 @ 02:00 PM
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Originally posted by Manhater
What's stock?

says to add two cups of stock to the turkey and to baste?


Stock is a heavier version of broth. Basically just broth reduced to concentrate flavor. It can be purchased, but not generally turkey flavor.



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