For years we have been warned against putting stuffing directly into the turkey. What has changed in the cooking process, as I see that pre-stuffed products are now readily available?
• If stuffing is mishandled, cross contaminated with raw poultry and then not cooked to a sufficient internal temperature there is the potential of causing a food borne illness. This is why it is strongly recommended to use a meat thermometer when cooking poultry and to ensure that a stuffed bird reaches an internal temperature of 180F and 170F when unstuffed. For more information please go here: http://www.grannys.ca/turkey-cooking-instructions .
