But there are also culinary and safety arguments behind each position. The safety concerns have to do with salmonella and other bacteria, which can come from eggs in the stuffing or from the interior surface of the turkey's cavity. However, many people who grew up eating stuffing from inside the bird find it lacking moisture and flavor when it's baked in a casserole dish, without the benefit of the turkey's juices. Luckily, whichever method you prefer, there are ways to get around the problems.
This will replace the extra moisture and flavor the turkey would have provided. Using a rich, flavorful homemade stock will also go a long way toward providing that indescribable roast-turkey-ness. Your better bet? Cook your stuffing separately! That may mean you'll have another dirty pan to deal with, but it also means you're less likely to end up with a food borne illness, and more likely to wind up with a tender bird and a tasty tray of stuffing.
If it's really important to you that the stuffing be inside the bird, Sasson suggests cooking them both separately. Then, just before you serve it, spoon the stuffing into the bird. A 12 to 14 pound stuffed turkey will take 3. Michigan State University Extension food safety educators remind consumers that the turkey should be cooked to a minimum internal temperature of F. Bacteria can survive in stuffing that has not reached F, possibly resulting in foodborne illness.
Some people feel that stuffing has a better taste and is moister when prepared in the turkey. If the turkey is stuffed, the stuffing should also reach the minimum internal temperature of F in the center of the stuffing. To check the stuffing temperature, insert a food thermometer into the thickest part of the stuffing and wait until the pointer stops moving.
Wait to stuff the turkey until right before baking. Do not stuff the turkey the night before. Recipe: California Kale Cobb Salad. Trending Topics. What Parents Need to Know. Share this article via email with one or more people using the form below.
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