In article >,
"Bob (this one)" > wrote:

> Larry Swain wrote:
>
> >
> >
> > Bob (this one) wrote:
> >
> >> C M wrote:
> >>
> >>> This will sound lazy and even silly, but my friend said she has great
> >>> success with cooking her turkey like this: Take it from the freezer,
> >>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
> >>> more than if it was thawed. I told two people I know at the senior
> >>> center I planned on doing it, and they said I would get salmonella, the
> >>> paper packed giblets would be awful and said I should definitely not do
> >>> it!!! What do you think, please. CM
> >>
> >>
> >>
> >> They're wrong. It's a good way to cook a bird. Take giblets out when
> >> they're thawed. Salmonella will be dead by the time the meat reaches
> >> 140°F. Use a thermometer and pull it when the thigh registers 160°F
> >> and let it rest for about 20 minutes before carving.
> >>
> >> Pastorio
> >>
> >
> > 100% agree; but I have to say that I find trying to stuff a frozen bird
> > not the best experience of my life. So I've thawed it for an hour or so
> > in the oven then stuffed it, and that worked ok.
>
> Difference of opinion here... I never stuff birds. By the time the
> stuffing gets to a safe temperature (165°F) the outside is overcooked.
> Matter of taste.
>
> Pastorio
>

Ditto here...
I cook my "stuffing" on the stove top and serve it separately.

If you brown any meat you put into it first, (I use a mix of pork
sausage and ground turkey) it will sort of give it that "roasted" flavor
that you want.

I just HATE overcooked birds!!!

--
K.

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