Quote:
Originally Posted by Superflyer
It is to help in the cooking process. If there is no stuffing the heat inside the bird is a dry heat and can cook the meat inside the cavity to fast making it dry and crusty.
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That's why I deep fry my turkey. It seers the outside and keeps all of the juices inside. We also inject the bird with hotsauce. 45 min for a 12 pound turkey. Yum.
I don't like stuffing.