If the turkey reaches a safe temperature and the stuffing has not, be sure to leave the bird in the oven until the stuffing reaches 165☏. A food thermometer should be used to check the internal temperature of the turkey in the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh and inside the stuffing to ensure all locations reach 165 ✯. Check out the cooking chart for recommended cooking times for stuffed turkey of various sizes. Once the bird is stuffed, it should be placed immediately in an oven set no lower than 325☏. Stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. This makes it easier to take an internal temperature reading (minimum 165 ✯), whereas large birds mean larger cavities, causing you to go much deeper into the center of the stuffing to get a good thermometer reading. It’s generally recommended to stuff smaller or medium size birds. Spoon the stuffing in loosely - about 3/4 cup of stuffing per pound. The dry and wet ingredients for stuffing can be prepared separately ahead of time and chilled, but do not mix the dry and wet ingredients together until you are ready to spoon the stuffing mixture into the turkey cavity. So here are a few stuffing tips to help make your Thanksgiving dinner safe. Around the holidays, many consumers call USDA’s Meat and Poultry Hotline and ask stuffing-related questions. Because moist, warm stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Although it is delicious, covered with gravy and mixed with slices of moist turkey, this side dish can also be dangerous.

Stuffing is a big favorite around the Thanksgiving holiday. You’ve got the right stuffing – handling stuffing with care.

Thanksgiving dinner safety tips