Should i stuff my brined turkey

I am going to brine my turkey in a low salt herb brine. If I rinse it well can I still stuff it, or will it be too salty? Should I reduce the amount of salt in the stuffing just in case?

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By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt.

Pat skin and both interior cavities dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity. Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter.

Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water or cover turkey. Save the neck to be used in making the homemade turkey stock for gravy and stuffing. Place uncooked turkey in a large bucket or cooler and and cover with the brine, then refrigerate for 18 to 24 hours. The turkey should be mostly thawed or fresh. If you use a cooler, add a large amount of ice to keep water cold and set cooler in a cool place like a garage or outside.

Make sure to close the lid. If using a bucket, keep in the refrigerator or cold garage. Add some ice to keep it cold and keep covered. When turkey is done brining, remove and wash well with cold water. Pat dry, then rub the butter all over the turkey and season with salt and pepper to your taste.

You can add other seasonings and herbs according to your taste. Bake at degrees uncovered in a roasting pan until the middle part of the turkey breast reaches degrees. The turkey packaging will usually tell you approximately how many minutes per pound you should cook the turkey but using a thermometer will keep the turkey from being undercooked or over cooked. When turkey has reached the correct temperature, remove from the oven and allow to rest for minutes before carving.

To make the stuffing: Mix all ingredients together. Stuff the neck end of the turkey. Any extra stuffing can be shaped into balls. Position one oven shelf towards the bottom for the turkey, and the other one towards the top for the potatoes.

Weigh the stuffed turkey. Allow 20 mins cooking time per kg, plus 90 mins. After the turkey is cooked, leave it to rest for about 30 mins before carving, so add this to the cooking time when working out what time to put it in the oven.

Place the turkey in a roasting tin and pour in the stock, then drizzle over the oil. Cover with foil and put in the oven.