Turkey with Stuffing

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the turkey came out great only thing that kept it from 5 stars was I was not a big fan of the stuffing that may be in part to me thinking it was going to be more like cornbread stuffing lol

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This was the first turkey my husband and I cooked so we were a bit nervous but we had Alton by our side so of course it turned out great! We used his brine recipe and brined the turkey for 18hrs the night before and then used this recipe with it...it turned out great! We had rave reviews from our guests!

For the stuffing we made some modifications. We used almonds instead of walnuts and we omitted the cherries and it still turned out very tasty. We couldn't find a re-usable organic produce bag (we searched everywhere! so we ended up using cheesecloth that we folded around the stuffing and then tied with butchers twine. It looked sorta weird but it worked!

Try it out--you won't be disappointed!

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I made this stuffing this year and last year. Perhaps my mistake last year was not knowing that you can't switch a tablespoon of Kosher salt for table salt. I guess the small granules probably make it much more salt. I didn't realize it, and last year had to make a second batch because the first was ruined. This year, I recalled this situation. I tripled the recipe and still only used one teaspoon of regular salt, which was the perfect amount. I also used regular, unseasoned cubed bread stuffing instead of the challah bread, as well as only one ounce of dried oyster mushrooms for the TRIPLED recipe. I microwaved the veggies w/ the oil and salt to cook them, but then mixed everything else up and baked it in a dish in the oven instead of in the bird. I think I only used somewhere between 3 and 4 cups of the chicken broth, as well. It turned out great! I think the lower amount of mushrooms was just perfect for us.

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While I did not use all the ingredients listed, the baking of the veggies & bread prior to making stuffing mad the world of diference.

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I saw this episode and frankly, the stuffing idea didn't look at all appetizing. The best part of the stuffing, the part we all fight over, is what swells out of the loosely trussed bird and darkens to a crispy delight. It never makes it to the diningroom table. It's the cooks reward; it "might" be shared with someone who's been particularly nice to the chef since the last turkey. So I thought, how about taking 2 long metal skewers and running them, 2 inches apart, straight though the stuffed cavity? They should conduct enough heat to bring the stuffing to temperature. I'm going to try it this year and will report on the results.

Paula Johnson

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I don't even want to think about turkey, as I'm not a huge fan. So, instead, I doubled the bread and eggs, dropped in a can of chicken broth, and added a pound of sausage. Yum - we ate leftovers for breakfast. Oh, and I popped it in the oven for half an hour while I cooked some sweet potatoes instead of using the microwave.

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Because of dietary restrictions, I had to tweak the recipe a bit, leaving out some things I'm not allowed, but following the basic recipe, AND following Alton's carving method, my 6'6" eating machine son, who rarely tastes anything, was visibly impressed! Thanks for the miracle!!!

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As usual, Alton hits a home run with this recipe. I am mainly concerned with the stuffing, as I have followed Alton's recipes on everything else I have prepared from his show. However, I have one suggestion. As he was preparing the stuffing, he had several turn tables with possible ingredients, sometimes looking to be as high a a dozen. He just swooped in on one or two ingredients from each one, and the viewer could not make out what the other ingredients were. My wife will NOT eat mushrooms, she says she doesn't do fungus. When there are multiple possible ingredients as there were in this case, why not have a graphic on the left side of the screen with other possibilities? This would also be helpful for recipes that contain ingredients which may cause allergic reactions. My wife is highly allergic to shellfish, but no substitute is ever given for shrimp or such. How about it? Otherwise, Alton Brown and Gordon Ramsay rule!!

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Great way to cook the veggies. Very flavorful. Doesn't make enough stuffing to cook some in a dish on the side. Skip the bag. Recommend cranberries over cherries.

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Thank You Alton! You made my first whole Turkey endeavour a success. I did a combination of the Alton Turkey without stuffing and the Alton Turkey with stuffing as well as my Mom: Alice's Turkey with stuffing. The brine was all Alton's, it smelled so pertty. Okay, so I really should have put the bird on the last rung especially for the broil portion but, managed to save zee bird before it became to charred. Otherwise it was pretty easy peasy. I rubbed the bird with oil, S&P and paprika as well as some secret poultry seasoning from Mancho's Rotisserie which is delightful. Like many of the other reveiwers, I too altered the stuffing, pretty much doing a major overhaul for my palette. In place of cherries, I used cranberries and raisins. Light Rye Bread, Celery, Half a Spanish Onion, Green/Spring Onions, parsley and an apple. I also placed an apple in the neck cavity to ensure all the flavourful goodness would stay in. Finally I basted the bird every hour. Waited for that magical 170F Temp and it was ready freddy.
Thanks Again Alton!!!!!