Every turkey needs great stuffing. Read our tips on how to stuff a turkey to delicious perfection!
- For more even cooking, cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165 degrees F.
If you choose to stuff your turkey, keep wet and dry ingredients separate and combine just before stuffing.
- If preparing ahead of time, chill all of the wet ingredients (butter, cooked celery and onions, broth, etc..)
- Mix wet and dry ingredients just before filling the turkey cavities. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Fill the cavities loosely.
- Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 degrees F.
Got Giblets? Remember to remove the giblets from the turkey cavities after thawing. Cook them separately.
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*All of this information has been taken from the USDA Food & Safety Inspection Services website.
