ISO: ISO Charlie, or anyone familiar with boned, stuffed chicken. Now that I've been talked down about

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joe

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pumpkin pie, I may need you to talk me out of preparing multiple ballotines for Christmas dinner.

I would be prepping them ahead and roasting them at my sister's. She has plenty of oven space--my only worry is the admonition to never stuff poultry in advance.

I would use Jacques Pepin's spinach stuffing, and I could chill it before stuffing the cold chicken, and refrigerating for a day.

Will I kill my family? I don't think it's the same as stuffing a large bone-in bird in advance. On the other hand, will the chilled stuffing make it impossible to cook through in time?

I really want to try something new this year.

http://eat.at/swap/forum1/245134_I_finally_got_around_to_trying_again_The_only_hard_part_was_setting_up_my_com

 
No you won't kill the family Joe- LOL

Very different than stuffing a turkey. The way you would handle the ballotines would be safe. I personally would not hesitate to stuff with this stuffing mixture a day ahead. My only concerns would be:

1. the roasting time- if you had to increase it the chicken could be dry.

2. your mental health for preparing multiple ballotines - LOL Just because you have to bone more than one chicken.

 
Thanks, Cathy, that's the reassurance I was looking for. As for my mental health doing tortured food

that ship has already sailed. Decades ago!

 
LOL--I agree with Cathy. Shouldn't be a problem except for the longer cooking time. Pull the chicken

out of the fridge about an hour earlier.

 
Do you mean 165*? I'm not too worried since it is spinach, bread and cheese..

but since it will have absorbed the chicken juices I think I will bring my thermometer.

 
Sorry for the typo--yes 165 for a meat type stuffing--you probably don't have to worry as much about

your veggie based one.

I'd probably just stick a metal skewer into the middle to check if the stuffing is hot enough.

 
I have my spatchcocked turkey all rubbed down with an herby butter resting in the fridge

I wanted to use one of the throw away foil roasters but it did not fit. Had to use a half sheet pan and it barely fit. I put it on a rack that has handles to lift out easily, then put carrots and celery on top of the rack which sits very low. The veggies should give me a nice broth along with the turkey juices, in case I need extra for my gravy.
Decided to turn the bird over to my hubby and son to cook on the gas grill, outside,
According to Kenji's instructions for his brined spatchcocked turkey (which I decided not to do) a 12 to 14 pound turkey should take about 80 minutes in the oven. i wonder if it will be around the same time in the gas grill?

 
Probably the same--it isn't all about the stuffing ingredients but also the juices from the bird. I

have stuffed our turkey with bread stuffing for 50 years and only a few years ago heard anything about its temp so I took it--and it was fine!! And no one died in the meantime for all the years we didn't "know". LOL

 
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