Do you know how to carve a turkey?
Ok, here’s the deal. I have a 15 pound turkey thawing in a bowl of cool water… With good luck, I will cook it the day after tomorrow. With bad luck -which means if my mom suddenly changes the day of my family’s dinner party- I will carve it tomorrow. Unfortunately, I forgot to buy a meat thermometer so…
1st question
How do you know if a turkey is done without a thermometer?
2nd question
Can you use ground beef for stuffing???
If so… how do you use it (do you cook it first????¨)

thnks 4 your help

If the leg moves freely and the hip joint gives readily or breaks, the turkey is done.

If juices run clear after piercing the thickest part of the inner thigh, the turkey is done.

Yes you can use ground beef for stuffing, you should absolutely cook it first.
References :

Hold the phone.
Turkeys are like ticking time bombs if you cook them wrong.

1:To check if a turkey is done, take it out of the oven and poke it with a knife, if the juices come out clear (as in no blood whatsoever), then its done. Remember to poke in the deepest part of the breast and if there’s no juice, congradulations, you overcooked your turkey.

2. Ground beef in it’s pure form is not very good for stuffing. Look for bread based stuffing and you can combine it with the ground beef if you wish (I use sausage). You MUST cook the ground beef first to avoid cross contamination. If you have no time to get stuffing, I suggest not using ground beef, but if you still want to do it follow these instructions.

a.Season with whatever you used to season the turkey, don’t forget salt.
b.Cook in a pan with a LITTLE oil. The beef’s own juices will help cook it.
c.Keep cooking till the beef is completely brown.
d.Stuff turkey and add another 30-45 minutes to the baking time.

On the turkey, don’t forget to cover it with foil. Cooking a turkey for 3 hours will dry out the skin without a cover. On the last 20 minutes, try to brown the turkey by bringing it up to 500 degrees and removing the foil.

Good luck!
References :