On Monday, November 21, 2016 at 11:04:17 PM UTC-5, wrote:
> On Monday, November 21, 2016 at 12:46:21 PM UTC-6, Cindy Hamilton wrote:
> >
> > > I honestly don't remember my mother ever defrosting a turkey.
> > > She's put it in the oven, low temperature, with water in the
> > > pan and covered. The bird would go in the oven in the wee
> > > hours of the morning and would be fully cooked a bit before
> > > we were ready eat. That insured it had rested before carving.
> >
> > But, but, but. Stuffing!
> >
> > Cindy Hamilton
> >
> >
> Turkeys are NOT stuffed here. Besides there would't be enough
> for the family. The juices from the slowly cooking turkey exuding
> into that bit of water added to the bottom of the pan are collected
> and used to making dressing.

Fair enough. Growing up, we had "inside dressing" and "outside dressing"
because:

1. With just the stuffing inside the turkey, it wouldn't have been enough
2. Some people liked "inside", others preferred "outside".

With just the two of us, we have only "inside" dressing. The juices
from the slowly cooking turkey end up in the dressing anyway. Whatever
comes out in the pan is used for gravy.

Cindy Hamilton