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Posted by Joan Salge Blake November 26, 2013 05:02 PM
Here are some food safety stuffing tips from the FDA and the Academy of Nutrition and Dietetics no matter how you cook it:
- Whether it is cooked inside or outside the bird, all stuffing and dressing must be cooked to a minimum temperature of 165ºF. If the temperature of the turkey and the center of the stuffing have not reached a safe minimum internal temperature of 165°F, further cooking will be required.
- Do not remove the stuffing from the turkey before it reaches 165°F because the undercooked stuffing could contaminate the cooked meat.
- If you stuff poultry, do it just before roasting and stuff loosely.
- The turkey should be stuffed loosely, about 3/4 cup stuffing per pound of turkey.
- Do not stuff turkeys to be grilled, smoked, fried, or cooked in the microwave.
- For uniform doneness and optimum safety, cook stuffing separately from the bird.
This chart will help you determine how long to cook your turkey:
Happy Thanksgiving, Joan
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Originally published on the blog Nutrition and You!.
The author is solely responsible for the content.
About the authorJoan Salge Blake, MS, RD, LDN, is a clinical associate professor and registered dietitian at Boston University in the Nutrition Program. Joan is the author of Nutrition &You, 2nd Edition, More »
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