A stuffed turkey may be a holiday staple, but the bird and its delicious contents can also become sources of food poisoning.
To avoid making your guests sick, the U.S. Food and Drug Administration recommends:
- Cook stuffing to an internal temperature of 165 degrees Fahrenheit, whether the stuffing is cooked inside or outside the turkey.
- To be especially safe, cook stuffing outside the turkey in its own dish.
- If stuffing the turkey, make sure the stuffing is prepared and stuffed inside the turkey just before cooking. Make sure wet and dry ingredients are mixed separately, and combined just before cooking.
- Don’t pack the stuffing too tightly. Use a ratio of about 3/4 cup stuffing per pound of turkey. Extra stuffing should be baked in a separate casserole dish.