Stuff Your Bird Under The Skin For Cooking Turkey A New Way
by Siti Zawani
@ 16 Oct 2015
Chef Todd Mohr, CCE (Certified Culinary Educator) of the American Culinary Federation shows us a great alternative method of cooking a turkey, with the stuffing kept moist under its skin, as opposed to being cooked whilst in its cavity.
Some of his concerns are undercooked stuffing and tedious effort to clear out the cavity before inserting stuffing, making Chef Todd’s method a possible consideration for those of you planning to roast a bird this festive season. View the full demonstration here:
https://goo.gl/IJcS43
