*Never* Cook Stuffing Inside the Turkey: It’s Dangerous (2024)

FAQs

*Never* Cook Stuffing Inside the Turkey: It’s Dangerous? ›

That temperature includes any potential stuffing deep in the turkey's cavity. At temperatures below 165°F you risk exposure to salmonella or E. coli, two very scary and gross bacteria. The problem with stuffing your roast turkey is that when the turkey's meat is safely cooked, the stuffing inside still is not.

The safety concerns have to do with salmonella and other bacteria, which can come from eggs in the stuffing or from the interior surface of the turkey's cavity. If the bird is removed from the oven before the stuffing reaches 165°F, some bacteria could remain alive and make diners sick.

For optimal food safety, the stuffing must reach a minimum temperature of at least 165 degrees Fahrenheit to kill any bacteria present. It is easy to overlook checking the temperature of the stuffing, but this is a crucial step in preventing foodborne illnesses.

Harmful bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F possibly resulting in foodborne illness.

“A stuffed turkey will take longer to cook and may not cook thoroughly if it has not reached the correct temperature throughout,” warns the updated FSA Christmas hygiene advice. Uneven cooking, the experts say, can allow harmful bacteria to survive and put “you and your guests at risk of food poisoning”.

A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F. If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours.

If you plan to prepare stuffing using raw meat, poultry, or shellfish, you should precook the raw ingredients before stuffing the item to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients.

After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist. If roasting a stuffed bird, remove all of the stuffing at serving time.

If you cook the stuffing outside the turkey, first of all, it's no longer "stuffing" — it's "dressing." Both it and the turkey will cook more reliably, and you can fill the inside of the turkey (loosely) with aromatics if you're going for that Thanksgiving-y turkey-cornucopia look.

Expiration Date Versus Best By Date

Stuffing mix often remains safe to eat past the best by date, typically retaining optimal quality for 12-18 months if stored in a cool, dry area. However, after the expiration date, it is advised to discard the mix to avoid any health risks.

What happens if you don't cook stuffing? ›

It Could Give You Salmonella Poisoning

If that stuffing doesn't reach 165 degrees F, the bacteria won't be killed off, meaning you're passing it on to your guests.

Remember to pull the stuffing out first. It's to let the juices get absorbed into the meat. The meat doesn't have to be piping hot, as the gravy will be. It's common knowledge to let the turkey rest for around at least 2 hours.

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

Why Cooking Stuffing in Your Turkey Is Dangerous. The USDA advises that whole turkeys be cooked to an internal temperature of 165°F to kill any potentially harmful bacteria. That temperature includes any potential stuffing deep in the turkey's cavity. At temperatures below 165°F you risk exposure to salmonella or E.

An undercooked turkey can be contaminated with a number of bacteria, viruses, germs and other toxins that can make people sick. “The only real guarantee is having a turkey that is free of bacteria after it's cooked to the appropriate temperature, and for poultry that's 165°F in your deeper cut of meats.

Salmonella infection may result from eating improperly cooked turkey and stuffing (3,4). This risk for infection can be reduced by cooking stuffing outside the turkey.

If the temperature of the turkey and the center of the stuffing have not reached a safe minimum internal temperature of 165 °F, further cooking will be required. Do not remove the stuffing from the turkey before it reaches 165 °F because the undercooked stuffing could contaminate the cooked meat.

Tie the legs together with butcher twine to hold in the stuffing. Place the turkey on the smoker and cook until an internal temperature of 165 in the breast. Be sure to check the internal temperature of the stuffing as well. It also needs to reach 165 before serving.

It probably comes as no surprise that stuffing isn't the healthiest addition to your Christmas or Thanksgiving plate, but that's no reason to omit it. Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated.