Cooking your stuffing inside the Thanksgiving turkey gives it an unparalleled flavor and texture. As the bird roasts, its juices are absorbed into the stuffing, resulting in a savory, moist, delicious mixture that’s hard to achieve any other way.
Keep in mind:
- Temperature. Your turkey should be at room temperature for an hour before you stuff it. The stuffing should also be at room temperature. After roasting, take the temperature of the stuffing; it should be at 165 degrees when finished.
- Timing. Stuff your turkey right before it goes into the oven to avoid risk of contamination.
- Space. Pack the stuffing loosely inside the turkey, because it will expand during cooking. Bake any stuffing that won’t fit in a covered casserole alongside the turkey.
- Trussing. Truss your turkey after stuffing so it will stay put while the bird roasts.
DON’T stuff your turkey if:
- You’re short on time. A stuffed turkey can take up to an extra hour to roast.
- You plan to brine your turkey. The brine solution may make your stuffing taste too salty.