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?
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Samantha is a freelance writer and 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....
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Well played. You deserve a cookie.
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