The article discusses the traditional practice of stuffing meat, particularly turkey, and its implications for health and taste, especially when grilling. Chef Silvio Correa advises against grilling a stuffed turkey, noting that stuffing may not reach the necessary 165°F for safe consumption without drying out the meat. The piece emphasizes the potential foodborne illness risks associated with the custom, suggesting that cooking stuffing separately yields better results. It also highlights the advantages of grilling both turkey and stuffing by utilizing the grill's capacity for different cooking methods simultaneously.
"Grilling a stuffed turkey is not recommended because the stuffing may not reach a safe temperature of 165°F without overcooking the meat," Correa said.
"If you take the turkey off the grill when the meat is done but the stuffing isn't, the meat will taste good, but your stuffing might make the dinner party sick!"
"Despite stuffing being traditionally cooked inside the turkey, the custom has fallen out of favor due to the risks of foodborne illnesses."
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