Since everyone in the other food subs seem to think my turkey looks awful, here you go!

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Azsunyx@reddit

Looks good to me, but the position looks like you baked it on a birthing table

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_MissNewBooty_@reddit (OP)

Gotta get that dressing out somehow. Contractions it is!

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shakakaaahn@reddit

If inside the bird isn't an option(like for a spatchcocked turkey), just make stock the day before with the neck/tail for use in stuffing and gravy, and use a little extra liquid for the stuffing compared to what recipe calls for to get that wet texture of what comes out of the bird.

Also, fun extra tidbit, use some white wine in place of 1/4-1/3 of the stock.

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StabbyMcStabsauce@reddit

If you add in a little bisquick and water/stock it gives you a wetter 'batter' and, therefore, a crispier edge while still moist in the middle.

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Sea_Recover3486@reddit

……yoink! That is a next level idea!

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mrtsapostle@reddit

It's not stuffing if it isn't stuffed in the bird

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CapableFunction6746@reddit

It doesn't need to be a bird. Just a cavity including things like poultry, vegetables, and seafood. We do stuffing in peppers and cabbage. Then we remove the stuffing and chop up the vegetables to serve separately after mixing them with caramelized onions and some baked garlic.

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Oranges13@reddit

just a.cavity

Cooked separately, at least in my family (grandma was southern) was called "dressing"

Stuffing goes in the turkey, dressing cooked on its own. Both the sane thing.

Most people sharing food safety information have 0 understanding of what they are talking about.

It's why the USDA and everyone online just says to cook pultry to 165. Because even people who think they know what they are talking about when they talk about safe temperatures over time, etc, don't have a full understanding.

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I'm happy for you in Europe, but I think it's a lot harder for an individual to impact the way a massive industry operates, than it is to control the way they handle their own food.

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Fucky0uthatswhy@reddit

…it was 3000

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canolafly@reddit

Would have been a solid comment if the number was right.

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inherendo@reddit

I personally enjoy stuffing baked in its own dish. You do you. I bet you if you temped your turkey breast when it reached your desired doneness though, and temped your stuffing, it will still be below the correct temperature to be safe to eat.

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lilroldy@reddit

Pasturization happens well before 165, you can pull poultry closer to 155 as long as its been at that temp for like 2 minutes, Google a chart that shows you at what temps/for how long it take for pasturization to take place. 165 guarantees it's going to be safe but if you want super tender and juicy poultry you want to pull it before it hits 165.

GraphicDesignMonkey@reddit

My mum still does stuffing the old fashioned way inside the turkey. It's just about cooking it for much longer at a lower temperature under foil, then in the last hour removing the foil and upping the temp to crisp the skin. Never comes out dry, the foil steams it.

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BeyondDoggyHorror@reddit

Is there any data on how prevalent food borne illnesses are among people who stuff their turkeys? Because if not, then this is conjecture. Also, post pulling your turkey out of the oven, it will continue to cook so if you pull it out and let it rest for a bit you’ll be fine

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inherendo@reddit

It's not conjecture. Once the stuffing comes in contact with the poultry juices, it has to be heated to the same temps for safe eating. It's a function of time and temp. There are charts for this. Example: poultry cooked to 165 for like 5 seconds is safe to eat according to the FDA. You could also do like 5 minutes at a lower temp and get a moister bird.

Would you brush your dressing with raw poultry juices and say it's conjecture to state that the dressing is still safe to eat without further cooking? That's what you're doing when you stuff an uncooked protein with your dressing.

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CivilizationInRuins@reddit

FDA also says you have to cook your steaks to 145F to be safe, and not to eat raw oysters. No, thank you. Until my immune system is compromised, I'll ignore those recommendations.

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Staaaaation@reddit

You can put the stuffing back in the oven once it's out of the bird.

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LifesScenicRoute@reddit

In-turkey stuffing is actually the main cause of food poisoning cases being reported at 500% on Thanksgiving and the days after by ER's. Either your turkey is dry and overcooked or the stuffing is raw and full of raw turkey liquid. The center takes too long to reach temperature.

Im not saying your stuffing was raw, but if it wasnt your turkey was wildly overcooked. Its good stuffing and bad turkey or good turkey and dangerous stuffing. Just use the stove top stuff, its better anyways imo.

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wanttotalktopeople@reddit

Is there data that shows the main cause is stuffing?

I'd have thought the main causes are badly thawed turkeys, undercooked turkeys, and food that's been left out all day.

I grew up with stuffed birds and dry ass turkey meat. The stuffing was amazing though.

wi5hbone@reddit

spiegele alles in die selfie-kamera!

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Cynobite608@reddit

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forfeitgame@reddit

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Tadasho@reddit

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Immoral ah turkey

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Iggy_Snows@reddit

If you're the kind of person to break down the turkey before plating, then it's better not to truss the turkey legs.

If you tie everything together, then the leg meat is pressed up against the rest of the bird, which makes it take longer to cook. If you don't, then the legs get to a higher temp by the time the breasts are done, which is what you want. It's the same reason why so many people spatchcock turkeys.

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SignificantExit3123@reddit

Actually, if you tie the legs together, it makes the dark meat cook even slower. Dark meat & white meat cook at 2diff rates. So by tyin them together, you make the turkey have to stay in the oven longer & that’s why everybody has dry ass turkey. Js….

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_MissNewBooty_@reddit (OP)

I appreciate this comment!

I was confused because the turkey I ate wasn’t dry at all, so I didn’t understand how everyone was saying it MUST be dry as f

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SignificantExit3123@reddit

I mean, ppl still inject their turkeys w stuff. You can use a bag. Or the old-fashioned method of bastin your turkey. However, bastin your turkey also sometimes leads to dry turkey. Every time you open up the oven it gets 150°F lower draggin out the cookin time. Also bastin your turkey can help w juiciness but no crispy skin on the top just soggy skin.

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is it crispy? is it juicy?

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doduotrainer@reddit

I mean it does look like has a yeast infection and is discharging

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haikusbot@reddit

I mean it does look

Like has a yeast infection

Indeed we do

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QueezyF@reddit

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spaceporter@reddit

Bird looks tasty albeit a little slutty.

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NewsOdd3064@reddit

In certain death metal circuits, dissection and fucking are not mutually exclusive acts

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It's almost always about visuals on the internet. You cant smell or taste it through the screen sadly😅

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_MissNewBooty_@reddit (OP)

Guess I’ll take my downvotes for thinking food subreddits are actually about food! Reddit is so weird.

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Nuggyfresh@reddit

Yeah it’s definitely the entire internet and not you being a butthurt weirdo…

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_MissNewBooty_@reddit (OP)

I’m a butthurt weirdo for what exactly? For making an observation?

Nobody said the entire anything, there’s like a handful of downvotes, dramatic much?

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treat_killa@reddit

You said, “Reddit is so weird” when the entire internet/magazines/food industry can only judge food in pictures based off aesthetics. Food porn is about aesthetics. We are looking at pictures, so something looking visually appealing is… the entire thing. You’re being called a weirdo because you keep trying to force people to appreciate your turkey, we were not there. I’m sure it tasted great. If you want people to be visually impressed, don’t take the picture in the pan it was cooked in

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KnowherePie@reddit

When they said Reddit is weird, they were mostly talking about people like you

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treat_killa@reddit

I know understanding human psychology and nuance can be weird for some. It’s okay! OP came here hoping everyone would flame the “snobs” who snuffed her turkey, and then argued with and dismissed anyone who didn’t confirm her opinion. Then she denied her stance in attempt to deflect any opinion made about her

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_MissNewBooty_@reddit (OP)

I mean, if you don’t start appreciating my turkey I swear I will END REDDIT SO HELP ME GOD!

You know that some people interact on the internet for fun, and for the joy of sharing their experiences with other humans, right? Smh.

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Charming-Thanks-660@reddit

Okay and the experience is they made a turkey that looks like it got a train ran on it behind a 7/11. They could have posted the same thing without saying "well I dont care about other people's opinions" when the whole reason they posted was because of other people's opinions lol

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HornyDegenerate117@reddit

Don’t really care about the internet points

_MissNewBooty_@reddit (OP)

I didn’t have any on me and I worked like 90 hours the week of thanksgiving so I’m just happy I even was able to do a dinner at all tbh

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PatientZeropointZero@reddit

lol

When you post something that is for “internet points”
The only thing food porn about is presentation! You can’t eat a picture, so getting it to look good is the only reason to post to that subreddit.

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CrazedTechWizard@reddit

Food is all about presentation if you're showing it to people who aren't going to get to eat it, lol. If it doesn't look good, you're not gonna get the internet points.

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BeyondDoggyHorror@reddit

The quality of cooking actually looks pretty good though. I dunno, I’m on OP’s side. I’m not into useless bullshit to make a meal that I’m about to smash look good.

That-Interaction-45@reddit

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Looks pretty good to me, honestly. Nice color on the skin.

There's no way to make it look "amazing" in a foil tray with all the drippings in there, though.

Sliced and put on a platter, though? That thing would look 10x better.

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somewherein72@reddit

Well, it's not table ready. But, I'd wager that was some really tasty turkey! Looks like it was juicy AF.

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Cyrano_Knows@reddit

Looks GREAT to me. This is 1000% my preference for skin (and bacon). Dark brown but not burnt. Still pliable.

This is like one of those videos on youtube where there are three levels of cooking proficiency. This would be the basic one.

The skin probably tastes amazing but I'm willing to bet the white meat is dry and the dark meat is soaked in fat, and if the dressing is in the cavity it may not be safe to eat. Although in this case letting the legs splay out may have helped heat get into the dressing. So two mistakes kind of cancel each other out.

I used to make turkeys like this, but it's not hard to up your game.

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