To stuff or not to stuff?

If you’re determined to stuff your turkey, keep in mind it will take a little longer to cook, by about a half hour. 

According to the U.S. Department of Agriculture’s Meat and Poultry Hotline, a stuffed turkey is more prone to food borne illnesses and you’ll need to take these precautions:

* Make sure your turkey is completely thawed.

* Be sure to remove the giblets. A lot of people forget this step.

* Don’t make your stuffing ahead of time. Stuffing a turkey with cold stuffing can mess up the cooking time inside. Warm stuffing also reduces the risk of bacterial growth.

* Loosely stuff both the neck and body cavity of the bird.

* Don’t cram too much stuffing into your bird. The juices from the turkey will cause the stuffing to expand a bit and prevent it from thoroughly cooking. You need some room for air to circulate in there. 

Be sure to check the temperature of the stuffing to make sure it’s thoroughly cooked. It should read at least 165 degrees. The meat should register between 175 and 185 - and be sure you’re thermometer is not touching a bone.