Also agree with niknud....have not had a problem for past 4 years...but i do make sure to rinse the cavity thoroughly and pat dry with paper towels before stuffing.
Agree completely with Niknud. I have heard the same thing. The concern was that the stuffing would end up too salty. So long as the bird is thoroughly rinsed, you should be fine..
Not true! I just did one last week. Boned, brined, and stuffed. Looking back, boning it saved a lot of room in the fridge while brining. The local Red Hat Ladies raved about how fabulous it was.
Lies! Dirty lies! I always brine the bird and have cooked stuffing inside each time with no headaches. Just make sure you rinse off the turkey well to remove any exterior salt. Good luck!
The Cook's Illustrated people stuff brined turkeys. Their more recent stuffed turkey recipe calls for a dry brine instead of a wet one, but an earlier iteration used a traditional wet brine.
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