Stuffing Tips from the National Turkey Federation
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Stuffing Tips from the National Turkey
The National Turkey Federation recommends that stuffing be prepared
and stuffed into the turkey immediately before it's placed in the
oven for cooking. When making stuffing ahead of time, wet and dry
ingredients should be refrigerated separately and combined right
before stuffing the turkey. Turkeys should be stuffed loosely, with
about 3/4 cup of stuffing per pound of turkey.
Use these two simple steps for determining when a stuffed roasted
turkey is done cooking and safe to eat:
Insert a meat thermometer into the deepest portion of the thigh, not
touching bone, and allow it to come to temperature for an accurate
reading. Cook the turkey until the temperature when measured in the
thigh reaches 180 degrees F. (When cooking a stuffed turkey breast,
the temperature measured in the breast should be 170 degrees F.)
Move the thermometer to the center of the
stuffing. Once the stuffing has reached 160 to 165 degrees F, the
turkey should be removed from the oven and allowed to "rest" for 20
minutes. This makes carving easier and allows stuffing temperature
to continue to rise to at least 165 degrees F.
If the turkey comes with a pop-up timer, a meat
thermometer should still be used to check the temperature in the
By following these two steps, you and your family can continue the
tradition of preparing a delicious stuffed turkey without
sacrificing quality or safety.
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