How to Cook Turkey Stuffing Safely

"Here’s an important Thanksgiving food safety tip that will surprise many: USDA doesn’t recommend stuffing a whole turkey. The practice increases the risk of cross-contamination and takes the turkey longer to cook. Cook stuffing separately instead.

But if you decide to stuff your turkey, we recommend the following:

• Don’t stuff a turkey the night before cooking it. Bacteria can multiply in the stuffing and cause foodborne illness when a stuffed bird is refrigerated.
  • The wet and dry ingredients for the stuffing should be prepared separately and refrigerated until ready to use. Mixing dry and wet ingredients produces an environment that bacteria may thrive in hours before cooking.
  • Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing.
  • Combine the ingredients and place them in your bird immediately before cooking. Don’t stuff whole poultry with cooked stuffing.
  • In addition to the turkey, the stuffing’s center needs to reach 165 F.

Here are timetables for turkey roasting based on a 325 F oven temperature:

Unstuffed

8 to 12 pounds — 2¾ to 3 hours

12 to 14 pounds — 3 to 3¾ hours

14 to 18 pounds — 3¾ to 4¼ hours

18 to 20 pounds — 4¼ to 4½ hours

20 to 24 pounds — 4½ to 5 hours

Stuffed

8 to 12 pounds — 3 to 3½ hours

12 to 14 pounds — 3½ to 4 hours

14 to 18 pounds — 4 to 4¼ hours

18 to 20 pounds — 4¼ to 4¾ hours

20 to 24 pounds — 4¾ to 5¼ hours

For more Thanksgiving tips, check out our fact sheet. Read our latest USDA study on safe food handling.

For more information, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety specialist or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. On Thanksgiving Day, the Hotline will be open from 8 a.m. to 2 p.m. Eastern Time.."
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Turkey Day Myths

"Quit food safety confusion cold turkey this Thanksgiving! While this holiday is a great time to spend with family and friends, it’s also time to bust some myths.

Myth 1: Refrigerating a whole cooked turkey is safe

False! Always carve your turkey after cooking. A whole cooked turkey will not cool quickly enough, thus putting it at risk for bacterial growth. Carve the turkey into smaller pieces so it cools faster in the refrigerator.

Myth 2: Thawing a turkey on the counter is safe.

Never thaw a turkey on the kitchen counter. Once a turkey has sat at room temperature beyond two hours, it enters the Danger Zone, where bacteria grow rapidly. Thawing a turkey in a refrigerator is safe. Allow approximately 24 hours of thawing time for every four to five pounds of turkey. Turkeys are also safely thawed in a microwave and cold water. When using the cold-water method, allow 30 minutes per pound of turkey and keep it in the original wrapping. Change the water every 30 minutes and cook immediately after thawing.

Myth 3: My pop-up timer is enough to know if my turkey is fully cooked.

Pop-up timers are disposable thermometers used to measure a turkey’s temperature. These timers are a great tool. However, don’t forget to check in the three recommended places as well. The turkey’s internal temperature must reach 165 F in the following locations: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Use a food thermometer in addition to a pop-up timer to check the turkey’s internal temperature.

Remember the four steps to food safety:

• Clean: Wash hands before touching food.
• Separate: Keep raw meats and poultry away from fruits and vegetables.
• Cook: Turkey is safe to eat once it reaches an internal temperature of 165 F.
• Chill: Refrigerate any leftovers within two hours..."
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