It is unsafe to stuff the turkey ahead of time. The chilled stuffing in the turkey will not reach a safe temperature before the turkey is done. To be safe the turkey should reach a temperature of 180 degrees F. and the stuffing in the body cavity of the bird should reach 165 degrees F.What is the best way to check for doneness?
Temperature should be your guide to doneness. To assure that the turkey and stuffing have reached a safe temperature, always use a thermometer when you roast turkey. Because there is no visual test for stuffing doneness, the USDA recommends that you not stuff a turkey if you don't have a thermometer.I have lots of turkey and stuffing left over. What should I do with it?
Before carving your turkey, be sure to remove all stuffing. The leftover stuffing can be refrigerated for up to 2 days. Stuffing must be heated to at least 160 degrees F.
After dinner remove all meat from the carcass (this should be done within 2 hours of the turkey's removal from oven). Leftover turkey can be refrigerated and used within 2 days, or frozen in small portions.
Be sure to label and date the wrapped packages and use within 6 months. Leftover turkey can be used in any recipe calling for cooked chicken or turkey.Do I need to baste a turkey while it's cooking?
Our Test Kitchen doesn't feel that basting today's turkeys is necessary. More importantly, basting tools, such as brushes and bulb basters, could actually be sources of bacteria contamination if dipped into uncooked or undercooked poultry juices, then allowed to sit at room temperature and used later for basting.I've heard that roasting turkey in a paper grocery bag is really easy and delicious. Is it safe to roast turkey this way?
According to the United States Department of Agriculture Food Safety and Inspection Service, the glue and ink on brown bags are not intended for use as cooking materials and may give off harmful fumes. In addition, brown bags are usually made from recycled materials and are not sanitary.Can I roast a turkey overnight in an oven set at a low temperature?
No. Roasting a turkey at a temperature below 325 degrees F allows harmful bacteria to multiply. These are the bacteria that can cause food poisoning and may be present on the raw turkey. Fortunately, they are easily destroyed with proper cooking techniques. Roasting the turkey at 325 degrees F kills the bacteria yet produces meat that is moist and tender.