I dry brined an 18lb turkey and was going to put it in the oven at 12 or 1 we plan to eat around 6. The turkey is at room temperature. Anything special I should know about cooking time/prep for the stuffed bird?
Samantha is Food52's Partnerships Editor.
Hi Lisa! Are you asking about stuffing in general or something specific? I'd recommend following the cooktime. However, we don't really stuff birds -- you have better control of the dish if it's made separately. You could make the stuffing separately and add the Judy Bird's drippings over the finished stuffing? If you are really wanting to stuff the bird, there are some thoughts in the comments section of the recipe, here! https://food52.com/recipes....
Please enter a valid email address.
Well played. You deserve a cookie.
What the conversation around the latest superfood trend gets wrong.
How Indian Is Your "Turmeric Latte"?
The President's Kitchen Cabinet
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
These 16 Cookbooks are the Most Impressive of 2016
The Goldilocks of Gratins
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)