The star of many holiday meals is the turkey. For many families stuffing the turkey is a time-honored tradition. However food safety experts advise against stuffing poultry with bread-based stuffing which requires a higher internal temperature to cook through safely. Luckily, there are many flavorful alternatives you can use to infuse your bird with flavor from the inside out.
Here are 12 delicious options for what to put inside your turkey instead of traditional stuffing
Alliums
Onions, shallots, leeks and garlic all make excellent turkey stuffers These alliums add tons of savory flavor and aroma. Simply place peeled cloves or quartered bulbs inside the bird’s cavity The natural moisture helps keep the turkey juicy too.
Fresh Herbs
Herbs are a no-brainer for adding flavor. Try thyme, sage, rosemary, oregano, parsley, marjoram. Place whole sprigs or loose leaves inside the cavity. The options are endless for infusing herbaceous notes into your turkey.
Spices and Spice Blends
Generously season the inside cavity with salt, pepper and any of your favorite spices. Cumin, paprika, cinnamon, coriander all pair nicely with turkey. You can also use spice blends like garlic powder, onion powder, Italian seasoning or poultry seasoning.
Citrus Fruits
Wedges of lemon, lime, orange and grapefruit add a bright pop of flavor and moisture. Place quarters inside the turkey along with herbs. The citrus juices will mingle with the turkey juices for tasty results.
Fresh Ginger
Fresh ginger is warming and pairs perfectly with traditional holiday flavors. Just peel and slice a few coins of knob ginger and place inside the bird. It adds a subtle kick without being overpowering.
Apples or Pears
Quartered apples or pears placed in the cavity will remind you of autumn. The fruit breaks down and bastes the turkey with its own juices. Tart green apples or floral pears both make good choices.
Fennel
The mild anise flavor of fennel makes it a unique turkey stuffer. Add chunks of fresh fennel bulb or even lightly crush some seeds and sprinkle inside. It enhances other ingredients like citrus fruits or herbs.
Celery and onion
Celery, onion and herbs are considered the holy trinity for poultry seasoning. For a classic flavor, stuff turkey with a few celery ribs and onion quarters along with fresh rosemary, sage and thyme.
Poultry Stock
For extra browning and moisture, pour some chicken or turkey stock into the cavity before roasting. The broth will impart simmered poultry flavors as it evaporates and bastes the meat.
Mushrooms
Sliced cremini or white button mushrooms lend a meaty, umami richness when placed inside the turkey. Fresh or dried wild mushrooms also pair beautifully with poultry.
Cranberries
Whole, halved or crushed cranberries lend a tart, festive flavor to the bird. Combine with ginger, citrus and spices for delicious results. And embrace the leftover cranberry juice!
Nuts
Chopped pecans, walnuts or hazelnuts make nice turkey stuffers with their toasty crunch and richness. Toast them first for deeper flavor. They’ll absorb the poultry juices beautifully.
Stuffing a turkey breast instead of the cavity also frees up oven space for more sides. No matter what you use, seasoning the inside is key for infusing tons of flavor into the meat. With so many aromatic, bright and seasonal options, you can still enjoy a flavor-packed turkey without stuffing.
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Carving Your Turkey: A Step-by-Step Guide
- Initiating the Cut: Position the turkey with the neck end closest to you. Begin by making a horizontal cut at the base of the breast, above the wing joint, slicing through to the bone.
- Breast Removal: Glide your knife along the contour of the breastplate, tracing down each side of the rib cage towards the wing joint. Gently pull the breast meat away as you cut, allowing it to detach cleanly.
- Leg Detachment: Apply downward pressure on the drumsticks, snapping them outward to reveal the joint. Neatly slice through the joint to separate the legs from the body with ease.
- Wing Separation: Identify the connecting skin around the wings and gently slice to detach the wings from the body.
- Breast Slicing: On a cutting board, position the breast meat skin-side up. Carve it into even slices, cutting against the grain for optimum tenderness, and arrange them on your serving dish.
- Thigh and Drumstick Division: Turn the thigh/drumstick combo skin-side down to spot the joint seam. Cut through this seam to separate the thigh from the drumstick. Trim along the thigh bone to remove it, preserving the succulent thigh meat.
- Thigh Slicing: Slice the thigh meat on the cutting board, following the same against-the-grain method for enhanced texture, then place the slices onto your serving dish. Position the drumsticks next to the slices.
- Wing Jointing: Find the joint connecting the wingtip and the drumette. Slice through this joint to separate the two parts and add them to your serving arrangement.
- Final Trimmings: Examine the turkey carcass for any remaining meat, especially in the nooks and crannies. Carve off these bits and add them to your platter to ensure nothing goes to waste.
Tips for making the best Thanksgiving turkey in the oven
- Don’t wash the turkey. You’re just creating extra work for yourself, and possibly contaminating your sink this way. Save yourself the hassle, and let the high temps in the oven cook off any bacteria that may be on the turkey. Simply patting it dry with a paper towel is enough.
- Use vegetables as a roasting rack. If you don’t have a roasting pan, you can actually place extra onions, whole celery stalks and whole carrots underneath the turkey to prevent it from burning at the bottom. This is a great little hack if you’re using a regular pan or even a casserole dish.
- Trust the herbed butter rub. There’s no need to baste the turkey or cover the turkey. It will be juicy and tender just from the herbed butter mixture you rubbed all over. Basting the turkey requires you open the oven regularly, which could mess with the oven temperature and turkey cooking time. Plus it’s more work
- Use a thermometer. This is your most powerful tool on Thanksgiving day to ensure the turkey is perfectly cooked. Don’t overcook the turkey for fear of making sure it’s not raw. The turkey needs to be at least 165ºF but it’s better if you can get it to 170ºF or 175ºF.
Should You Cook Your Stuffing Inside or Outside Your Turkey?
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