Real-time turkey: stuffing and roasting the bird

I’m a fan of the stuffing. Not the stuff in the box but whatever’s leftover in the fridge.

Included this year are some freeze-dried chestnut slices I got for Amy last year – she’s a fan of the chestnuts – that never got used. For guidance, I use Google searches to find various recipes (my students, tiring of me asking to find this or that, finally showed me how to use Google about four years ago), and then I improvise, generally adding more vegetables.

This year, the stuffing contains leftover multigrain wheat bread ends, cubed and baked. Butter, onion, garlic, white wine, sage (lots), rosemary, zucchini squash, red pepper, celery, and chestnuts. Half goes into the cavity of the bird, the other half is baked in a dish separately for our vegetarian guests.

Cross-contamination is the big concern. Again, I prefer to handle the bird in the roasting pan to limit bug flow in the kitchen. Being prepped and having everything near the sink helps. Be the bug.

Safely back in the roasting pan, hands washed and counters cleansed, the turkey goes into a 450F oven for 30 minutes, a tin-foil teepee is used to cover the breast and the temperature is lowered to 325F. The bird is regularly brushed and injected with a citrus-based glaze.

Next: Thermometers

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About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time