Stuffing for Half Turkey

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Does anyone have any idea as to how one would stuff half a turkey? I didn’t consider this when I bought half a turkey instead of looking further afield for a small one! Big mistake. Someone suggested doing it separately, and although I’ll have enough left for that, I’d like to have some of the stuffing in the turkey. What about putting the stuffing in and then use cheesecloth to hold it in … but then how to attach the cheesecloth to the bottom half of the bird? Any ideas as to how this would work – or not. This will be the LAST time I buy half a turkey – I’d rather deal with too much turkey I think.

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Paddy, me again.

I have taken advise from Mrs J, she reckons you could put in the turkey but cover the bird with a foil so that the stuffing is in contact with the carcass for most of the roasting time, near the end of the roasting time you can remove the foil to brown the meat off but still have stuffing getting the juice and flavour of the meat and vise versa.

Good luck

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> too much turkey
There no such thing as too much turkey! Although a little bit of the 22 pounder for Thanksgiving is still in the freezer.

I would cook the stuffing separately. It’s not really safe in the turkey: doesn’t get hot enough. Use unseasoned turkey broth to add the flavor. This year I used some venison sausage in it.

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I tried venison sausage once but it was too deer.

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Then you need to jump for some roo-sausage!

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Thanks Jezza, Mrs. J & Sammy B. Well here’s what I’m doing. I loosened up some of the skin at the neck part, put a little stuffing in there, used what was left of neck skin to anchor (using my needle and thread skills!) and the rest I’m putting into double tinfoil and will pop that in oven about an hour before it’s done. Took Sammy’s idea of a little sausage, cooked that with onion and added it in so hopefully the lot in tinfoil with still be moist and flavorful! Put cut up potatoes, carrots and onion under the turkey to fill the cavity to add flavor and moisture.
Here’s hoping my name won’t be mudd when it’s all done … Paddy

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