In article >,
sf > wrote:

> On Tue, 18 Nov 2008 22:35:46 -0700, Christine Dabney
> > wrote:
>
> >You folks got suggestions on what else to show/teach her? I am trying
> >to remember all the stuff I have learned over the years.....
>
>
> I had an epiphany when OM said *not* stuffing the bird meant breast
> meat stayed moist. That explains why my bird is cooks evenly when I
> do it on the Weber. I HAVE to put some stuffing in the bird this year
> (to soak up the yummy juices), but I won't fill the cavity. Most of
> my dressing will be done in a casserole dish and everything will be
> mixed together at the end.

I use the drippings for the gravy. :-)

Cheers!

Overcooked breast meat is just nasty to me, but Ymmv as always!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama