4. For optimum safety, cook stuffing
in a casserole. If stuffing your turkey, mix ingredients just
before stuffing it; stuff loosely. Additional time is required
for the turkey and stuffing to reach a safe minimum internal
temperature (see chart).
5. For safety and doneness, the
internal temperature should be checked with a food thermometer.
The temperature of the turkey and the center of the stuffing
must reach a safe minimum internal temperature of 165 °F.
Check the temperature in the innermost part of the thigh and
wing and the thickest part of the breast.
6. Let the bird stand 20 minutes
before removing stuffing and carving.