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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Make sure you cook both your turkey and stuffing completely. If you don’t, bacteria that can make you sick may still be alive.
* Many food safety professionals recommend that you cook the stuffing separately – it’s MUCH safer!
* However, if you prefer to cook the stuffing in the turkey, use a thermometer to make sure the stuffing reaches a temperature of 165 °F and the turkey reaches a temperature of 180 °F in the innermost part of the thigh. Measure the temperature of both the turkey and stuffing! A pop-up indicator doesn’t measure stuffing temperature!
As an alternative, you can buy a turkey that’s been stuffed and frozen under USDA inspection procedures. If you cook these turkeys according to the producer’s directions, they should be safe.
Handle Raw Turkeys Safely
As soon as you buy the turkey, take it home and refrigerate or freeze it.
Cook a fresh turkey within 2 days or freeze it.
Defrost frozen turkeys in the refrigerator, allowing 24 hours for each 5 pounds.
To thaw more quickly, put the turkey in cold water, allowing about 30 minutes per pound. Change the water every 30 minutes.
If you thaw the turkey in your microwave, cook it IMMEDIATELY!
Prepare Stuffing Safely
Mix stuffing just before it goes into the turkey.
Mix ingredients just before placing the stuffing inside the turkey or into a casserole.
You can prepare the wet and dry ingredients ahead of time, but keep them chilled.
Stuff Properly
Put the stuffing in loosely, don’t pack it in -- about 3/4 cup of stuffing per pound of turkey. Make sure the stuffing is moist because moist heat destroys bacteria more rapidly than dry heat.
Use a Thermometer
Place the turkey immediately after you stuff it into a 325 ° oven. Use a regular meat thermometer and test in several places, including the innermost part of the thigh and the center of the stuffing. Cook it until the thermometer temperature reaches at least 180 °F in the thigh and 165 °F in the stuffing. Juices should run clear. Let the turkey stand for 20 minutes before you remove the stuffing and carve the meat.
Store Leftovers Safely
Cut the turkey off the bones within 2 hours of cooking it. Refrigerate the stuffing and the turkey separately in shallow containers. Use leftover turkey and stuffing within 4 days.
For Further Information Contact:
FSIS Food Safety Education and Communications Staff
Meat and Poultry Hotline:
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