There is indeed a lot of debate about whether
or not to stuff a turkey for adamant cooks on both sides of the aisle. The fact
is, it's okay to prepare stuffing inside the bird as long as you meet those
basic protection guidelines. It's true the turkey juices produce a more moist,
succulent stuffing, but they don't have to produce a tasty result. If you do
the bird stuff, follow some basic measures to ensure food safety.
Heat the stuffing in the oven
or get the pipe heated on the stove right before filling the turkey cavity.
Using your thermometer and get it as close to 165 ° F as you can before joining
the egg. The temperature decreases a little as soon as it's inside, but it
would take less time to get back to 165 ° F than if you used cooler or room
temperature packing. (The USDA advises that this temperature be achieved in
order to eliminate any unhealthy bacteria.) Also, if you cover the cavity with
very hot stuffing, the heat will make the turkey start cooking a little faster
from the inside out. Stuff the bird right before you put it in the oven.
Don't pack the stuffing into
the cavity densely. The mixture is going to expand a bit as it heats, because
you want the hot air from the oven to enter.
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