{"id":8216,"date":"2010-10-21T16:28:36","date_gmt":"2010-10-21T16:28:36","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=8216"},"modified":"2017-11-06T16:55:47","modified_gmt":"2017-11-06T16:55:47","slug":"members-post-turkeys-skin-year","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/members-post-turkeys-skin-year\/","title":{"rendered":"Get The Turkey Stuffing<BR>Under Your Turkey\u2019s Skin This Year!"},"content":{"rendered":"<h2><strong>When it comes to turkey stuffing, I\u2019m glad to reveal one more chef secret that I\u2019ve been keeping all these years.<\/strong><\/h2>\n<div align=\"center\"><iframe loading=\"lazy\" width=\"640\" height=\"480\" src=\"https:\/\/youtube.com\/embed\/Ay7f0Fxc2WI\" frameborder=\"0\" allowfullscreen><\/iframe><\/div>\n<p>Most home cooks fear that their Thanksgiving Turkey will turn out dry, yet everything they do in preparing the bird ASSURES that it WILL dry out.<\/p>\n<p><strong>Roasting your turkey in the oven means you are using dry indirect convective heat.<\/strong>  The heating element in the bottom of your oven heats the air. This dry air cooks the turkey.<\/p>\n<p><strong>Cooking with dry air assures that your turkey will lose moisture.<\/strong> Some moisture loss is desired in cooking turkey because you won&#8217;t get that brown crispy skin without shedding some water.<\/p>\n<p><strong>You can&#8217;t PREVENT moisture loss in cooking Thanksgiving turkey<\/strong>, but you can CONTROL it to assure you get the most moist bird ever, and this can start with your turkey stuffing.<\/p>\n<p><strong>This is why I\u2019ve never understood stuffing the CAVITY of the bird<\/strong>. This method makes it harder to cook the turkey, and increases food safety issues.<\/p>\n<p><strong>You\u2019ll see a new way to use turkey stuffing this year, under the skin!<\/strong><\/p>\n<p><strong>Placing your holiday dressing under the skin and above the breast meat will retain moisture<\/strong> of the meat by insulating it from direct heat, and will allow hot air to fill the cavity, cooking the turkey more quickly.<\/p>\n<p><strong>It&#8217;s a radical concept <\/strong>for those whose Grandmothers insisted that stuffing the cavity made your Thanksgiving turkey better.  It doesn&#8217;t.<\/p>\n<p>Grandma also said it makes the stuffing more flavorful. It doesn&#8217;t. <\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\/brining-turkey\/cooking-classes\/\">Brining your turkey<\/a> makes it more flavorful and adds moisture.  Putting turkey stuffing under the skin helps retain moisture. THIS is the way to prevent a dry Thanksgiving turkey.<\/p>\n<p>Hopefully, it will inspire you to think of tradition-breaking ways to present your holiday turkey this year.<\/p>\n<h2><strong>Discover a simple 5 step plan to save time, save money, explode your confidence and conquer the holiday kitchen this year with my FREE Holiday Cooking Success Class.  <\/strong><\/h2>\n<p>Click <a href=\"https:\/\/events.genndi.com\/register\/169105139238437402\/afc0f3bfe5\">HERE<\/a> to hold your spot!<\/p>\n<div align=\"center\"><a href=\"https:\/\/events.genndi.com\/register\/169105139238437402\/afc0f3bfe5\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2010\/10\/HolidaySuccess250x250.jpg\" alt=\"Holiday Cooking Success\" width=\"250\" height=\"250\" class=\"aligncenter size-full wp-image-26405\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2010\/10\/HolidaySuccess250x250.jpg 250w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2010\/10\/HolidaySuccess250x250-150x150.jpg 150w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/a><\/div>\n<p><BR><br \/>\n<BR><br \/>\n<BR><br \/>\n<BR><\/p>","protected":false},"excerpt":{"rendered":"<p>Oops! This post is available for Web Cooking Classes Members Only.<br \/>\n<a href=\"https:\/\/webcookingclasses.com\/chef-secrets\">Click Here<\/a> to find out more about becoming a Web Cooking Classes Member, starting with a FREE 14 Day Trial!<\/p>\n","protected":false},"author":23,"featured_media":26412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[31],"tags":[377],"yst_prominent_words":[1115,1114,379,1109,1118,715,1113,1110,496,1116,1117,1111,1112,1108,1092,1107,699],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/8216"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=8216"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/8216\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/26412"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=8216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=8216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=8216"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=8216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}