that is why you cook the stuffing outside the bird

That 165 degrees is what all the chefs say is the problem. If you cook the turkey until the stuffing is 165, then the breast meat will be way overcooked and dried out. How come I don't ever remember hearing about people getting sick from stuffed turkeys all the years I was growing up? Everything is so complicated nowadays!!

 Quote: Lori Hall

.... How come I don't ever remember hearing about people getting sick from stuffed turkeys all the years I was growing up? Everything is so complicated nowadays!!

Yes it is!

I cook my bird upside down.

"How come I don't ever remember hearing about people getting sick from stuffed turkeys all the years I was growing up?"

Dead people tell no tales.

LOL

JK. I remember a long childhood line of overcooked turkeys .... I imagine cooked for plenty long enough to get that stuffing up to safe temp.

I agree with the folks saying that "loosely stuffed" is the key. If the stuffing is loose in there, I am able to get it to safe temp (and I do check the temp of the center of the stuffing before de-ovening) before the bird is overdone. The rest of the stuffing is in "muffins" or a casserole (also temp-checked).

If the stuffing in the bird was not up to temp but the bird was done, I would do just what others have said: remove it and casserole it and leave it in the oven while the bird rests, and re-check the stuffing temp.

Also: You want to get that stuffing out and not store the cooked bird with stuffing in it. That's a lot of insulation to keep the stuffing from cooling down in a safe length of time in the fridge.

(I've taken a course too, Tammy. LOL I also learned that the microwave, with the sponge wet, was the best place to sterilize a kitchen sponge. )

I wash the turkey really well inside and out, and then line the inside of the cavity with salt. In goes the stuffing. I start cooking with foil on tight , take it off for the last hour.
Of course turkey is dry --- that's why you have gravy!!! I like to cook the hell out of them. Leftovers last better when the turkey is really done.
I try not to pick a hugey.

We traditionally have turkey and all the trimmings on Christmas day, as you chaps have turkey for thanks giving, what do you have on Christmas day?

We traditionally have turkey and all the trimmings on Christmas day, as you chaps have turkey for thanks giving, what do you have on Christmas day?

Ham for Christmas for us.

I've never stuffed a turkey. I always do it separately and just add some of the pan drippings to it.

And I didn't know you COULD over-cook a turkey! I usually put it a covered roasting pan on the lowest possible oven temp and cook it all night!

Being a school trained chef, I'll tell you what I learned and has worked for me:

First off, brine your turkey - it will make a dried-out bird a thing of the past.

And stuffing out, please - it's a safety issue.

Thumbs up on the brining. Makes ALL the difference. 5 gallon bucket. Cup of salt and cup of sugar dissolved in enough water to cover the bird. Soak several hours or overnight.

Yes to Will and Tracy on brining! It's a PITA to fit that bucket in the fridge, but worth it!