So the mom tells the old man not to eat the turkey on the kitchen table because it's undercooked, and he'll get worms. My question is, if the turkey wasn't cooked yet, why wasn't it still in the oven? Why did the mom put it on the kitchen table?
share I think she took it out to baste it. She was going to put it back in the oven.
Of course she could have kept it in the oven to baste it, but then the Bumpus hounds wouldn't have been able to destroy it.
That or she may have been stuffing it.
shareI thought you stuffed a turkey before you put it into the oven? Taking it out to baste it makes sense. It was just one of those things that struck me as odd this last time around.
sharehttp://www.cookingchanneltv.com/recipes/chuck-hughes/roasted-turkey-with-turkey-meatballs-2118781
For the stuffing: In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C). Remove the turkey from the brine and dry thoroughly.