To Stuff or Not To Stuff the Turkey
 Choosing to stuff your turkey or cook stuffing in a casserole
dish is a matter of personal preference. As with any preparation
involving raw food ingredients, it is important to carefully follow
proper food safety and handling procedures to ensure a safe turkey.
If you decide to stuff the turkey, the following guidelines are
recommended:
- Prepare stuffing just before placing in turkey. Use
only cooked ingredients in stuffing and use pasteurized egg products
instead of raw eggs. Place prepared stuffing in turkey just before
roasting. Do not stuff the turkey the night before roasting.
- Stuff
both neck and body cavities of completely thawed turkey, allowing ½ to ¾ cup
of stuffing per pound of turkey. Do not pack stuffing tightly in turkey.
- Always
use a meat thermometer. The turkey is done when the thigh temperature
reaches 180°F. on a meat thermometer inserted into the thickest part of the
thigh next to body, not touching bone. Move the meat thermometer to the center
of stuffing; temperature should be 160°F. Then the stuffed turkey is done, remove
turkey from oven and let turkey with stuffing stand 15 minutes. This stand time
allows the stuffing temperature to reach 165°F. for an added measure of safety.
- When
the turkey is cooked on an outdoor grill, water smoker or by
fast cook methods where the turkey typically gets done faster
than the stuffing, it is recommended that the turkey not be stuffed.
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