It’s time to start thinking about your Thanksgiving meal! If you are in charge of the turkey here are some safety tips if you plan on stuffing your turkey.
- If your stuffing recipe contains raw meat, poultry or shellfish cook those ingredients before making the stuffing. If raw ingredients are used there may be a risk of foodborne illness since it takes longer for the temperature to reach safe level inside the turkey.
- Wet ingredients for stuffing can be mixed together and refrigerated but do not mix it with the dry ingredients until you are ready to cook the turkey.
- After combining the dry and wet ingredients spoon it directly into the turkey cavity. Allow approximately ¾ cup of stuffing for each pound of turkey. Be sure that you do not over stuff the turkey.
- Do not stuff any turkey that you plan to cook on the grill or in a turkey fryer.
- Make sure that the stuffing, in addition to the meat, has reached a minimum temperature of 165° F with a meat thermometer. If it is not at this temperature continue cooking until both are safely cooked.
- Once the turkey and the stuffing are at the safe temperature let the cooked turkey rest for 20 minutes before removing the stuffing and carving.
- Be sure and refrigerate any leftover cooked turkey or stuffing within 2 hours of cooking and use within 3 to 4 days.
