Well we are just a little over two weeks away and my planning has begun. Most of my family will be out of town so I am cooking the turkey for a gathering of friends. The sides will be up to them mostly. I am focusing on the bird. Last year I boned out and stuffed a 17# bird and it turned out very well. The thing was huge. The stuffing is pretty minimal in this application so I used a sausage and dried fruit mix that was more for flavor, not a starch.
This year I plan on something similar but will be doing a 12-14# bird. Gonna try a hybrid stuffing of barley, bacon, mushrooms, trad. veggies and herbs. I am going to do a practice large chicken this week to see how I like the stuffing. Boning out the turkey is surprisingly easy if you have a good knife and take your time. 15-30 minutes depending on the bird.
This year I plan on something similar but will be doing a 12-14# bird. Gonna try a hybrid stuffing of barley, bacon, mushrooms, trad. veggies and herbs. I am going to do a practice large chicken this week to see how I like the stuffing. Boning out the turkey is surprisingly easy if you have a good knife and take your time. 15-30 minutes depending on the bird.