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Prepare the turkey for stuffing by removing neck and giblets. Be sure to check the neck as well as the body cavity.
Take a look at these tips for Stuffing:Try This Technique:
1. To stuff a turkey, begin by lightly spooning some of the stuffing into the neck cavity. Don't pack in the stuffing -- instead spoon it in loosely. This leaves room for the stuffing to expand during roasting.
2. Pull the neck skin over the stuffing to the back of the bird. Fasten the neck skin to the back with a small wooden or metal skewer. (Remember to remove the skewers before carving and serving.)
3. After adding stuffing to the neck cavity, lightly spoon the stuffing into the body cavity. If the bird has a band of skin across the tail, tuck the ends of the drumsticks under the band.
4. After spooning the stuffing loosely into the body cavity, secure the legs to the tail. If the band of skin is not present, tie the legs securely to the tail with string. Twist the wing tips under the back of the turkey so they won't overcook.
5. Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer in the center of the inside thigh muscle, making sure the bulb of the thermometer does not touch the bone. If the bulb touches the bone, the thermometer will give an inaccurate reading.
Remember: The stuffing that is baked inside of a turkey must reach 165 degrees F. To check the temperature of the stuffing remove the turkey from the oven and insert an instant read thermometer into the thickest portion of the stuffing.Recipes: