All I have is a thawed out bird ready for the roaster, and I never thought of stuffin' him beforetimes.
19.5 lbs, btw
I’m not a fan of stuffing the bird (oops that sounds naughty too!), so I bake the dressing separately. You have to cook the bird much longer if you stuff it with something that you plan on eating. The result is a dry bird. I stuff with aromatics for additional flavor. Plus, it makes the drippings, i.e. your gravy base, super yummy. Also, yummy is a technical term this time of year.
love to brine . . . thanks