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Good question . the finest non-SV turkey I sued to make started w Jacque & Julia's method ( demonstrated on the PBS cooking series , and a mighty fine one it was ) where the legs and wings were trimmed off the carcass . the back was then cut off , and the breast meat on the frame of bones , was place on top of the stuffing . the thigh was boned out and stuffing was place in that and tied , then the legs were placed alongside the fram , as were the wings , then the whole thing roasted to your desired doneness. I then added a small twist : I boned out the breast ( 2 ) and kept the skin on and flopped that on top of the stuffing. I could then make two ' bags ' of stuffing for the breast to sit on 20 - 22 turks back then. everything was cooked perfectly . so , neither tie nor dont tie : bone out ! P.S. : @gfweb if yoy have enough breast meat left : re-bag w a little gravy , and re-therm to the SV temp. nice way to make multiple hot oven faced turkey sandwiches. add some stuffing to the bag(s) individual servings , just as good as the originals.

I cook the breast by sous vide and roast the rest. Works great until somebody tries to reheat the breast and dries it out.

one of the popular tv experts theories is . . . if trussed, the bird cooks more evenly . . . of course . . . dark meat aka legs/thighs needs a higher finish temp . . . so let them hang out helps as they heat from all sides . . . but then . . . the thermometer is supposed to go in the thickest part of the breast, which is not covered/protected on the trussed bird . . . however . . . the rib cage part that is covered/protected on trussed bird doesn't have a lot of white meat on it . . . reality: likely does not matter corollary: pop-up timers don't matter either - they're always 'wrong'

Hmmm. What kind of websites are you frequenting?

So, you're looking for a stuffing with no sausage meat, but breadcrumbs. Anything else?

Yes, homemade breadcrumbs, but not cubes.

We get a heritage bird from Butcher Box, the legs are trussed. I have always cooked it that way w/o problems( I use a probe ) -- But I see a ton of photos with open legs ? Thoughts B

Yes, breadcrumbs or cubed bread.

Chrysanthemum and sesame/miso dressing. I forgot to take a picture of Cod and Potatoes that went with it

Not trying to be difficult. Sentence structure is difficult for me: it should or shouldn’t have homemade breadcrumbs?

Not only that, but you have a (ahem) French Connection.

Unfortunately not.... but thanks anyway.

Maybe just add an egg to some stuffing and bake it?

Hunan style squid with red and green chilli, onion, garlic scapes, black vinegar, Shaoxing wine. Served with rice.

Hmmmm. Possibly. Several years ago I did a side-by-side with four or five takes on STP, out of which came my 'default'. I think it was basically the Hawksmoor recipe with a couple of tweaks from elsewhere. But I recall thinking there wasn't really much in it, and that if the recipe is from a decent source then you really can't go wrong. Everybody's drinking from the same well. Since then I've made a few 'cheffy' versions from the likes of Tom Kerridge, Ashley Palmer-Watts, and this one from Tommy Banks. They were all good, and they were all... Sticky Toffee Pudding. It pretty much is what it is. I think most of the bang in a STP buck comes from the sauce. I've always liked the addition of some black treacle, and now this splash of acid, but it might not be for everyone.

This was a small lamb Balinese curry using the paste from a jar of Ayam Balinese curry paste. Added onions, lamb and small pieces of potato and cooked for quite awhile till the potatoes were soft and creamy. I like this curry flavour, it is milder than most and not coconut milk based. Broccoli as a side and served with a slice of bread rather than rice!!

Variation on Fideua with Chorizo and Tomatoes - chorizo is pan-seared until slightly crispy and removed. Fideo pasta gets seared in the chorizo oil until browned and afterwards gets cooked with onions, garlic, cherry tomatoes, thyme, parsley and white wine in chicken broth. Finished with a little bit of sugar and lemon juice

I don't know if I'd you have or have access to Calum Franklin's The pie room but the dough recips in there are pretty spot on. Highly recommended. (In this case it's pie in the British sense)

Potato fish cakes with halibut. And broccoli. I usually make a remoulade to go with but didn't bother, and didn't miss it.

The BBC are reporting that a major snail farm in France has had its entire stock of snails valued at €90,000 (£79,000; $104,000) snatched. French farm has €90,000 worth of escargot snails stolen Now I'm worried that I may get the blame. After all, I live in Liuzhou, China's most snail obsessed city.

Grilled turkey, Fantasma sugar-cured bacon and Pave cheese. Finally had some turkey!

Steam-bake duck legs on a rack at 275 for 1.5 hours. After 60 minutes, slip the potato halves under the rack. To finish, turn the CSO to convection bake at 400. For those with the air fryer function (hello, Canadian CSO-500), use the airfryer; 5-10 minutes. The skin was perfect, but the meat was a bit dry - but, I got the legs in Chinatown and they were very lean to start with.

Here's a bit of an update on these chillies. Hunan Government Website International-enghunan.gov.cn Zhangshugang Pepper Becomes a Thriving Industry in Yueyang