1. Always stuff the bird just before roastingΓÇönever ahead of time, which would give any harmful bacteria that might be present in the cavity ample time to breed.
2. Have the stuffing hot and pack it loosely in the body and neck cavities. The stuffing must reach a temperature of 160┬░F during roasting to ensure that any possible pathogens are killed. If it is cold and packed tightly into the bird, it will not heat to this point until long after the bird is cooked through.
3. You must close the cavities in order to keep the stuffing in place. The quickest and most efficient way to do this is by sewing the cavities shut with a trussing needle and twine. If you do not own a trussing needle, secure the body cavity with small skewers and lacing (kits for this purpose are sold at kitchen shops) and close the neck cavity with toothpicks.
4. When the bird has cooked through, take the temperature of the stuffing by plunging the stem of the thermometer deep into the body cavity. If the stuffing has not yet reached 160┬░F, simply take the bird out of the oven, scoop the stuffing into a buttered casserole, and bake it in the hot oven while the bird stands before carving.
5. Finally, always take all the stuffing out of the cooked bird as soon as you begin to carve. Stuffing left inside a large turkey may remain warm for several hours, even if the bird is refrigerated, providing a perfect environment for bacterial growth.
