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How to Safely
Cook and Prepare a Whole Stuffed Turkey
By Bill
Soriano
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After purchasing all items needed
for your meal you will have to go out to the local supermarket
and purchase a temperature probe that reads from 0 to 220° F.
I know that your turkey probably came with its own pop up
timer, but I really don’t trust them and you will need a probe
to check the temperature of your stuffing away. They are
relatively inexpensive at under $10.
I am not going to give you any
recipes in this article; those will come in another article.
The purpose of this article is to offer some tips on how to
safely prepare the meal to prevent salmonella
poisoning.
Prepare your stuffing and place it
inside the turkey cavity, season the turkey how you like and
place it in the oven. I know, I know, you thought I would tell
you not to stuff the turkey, but it is possible to stuff the
turkey and still serve it safely. We know that the salmonella
bacteria are killed at a temperature of 160° F in 5 minutes,
that is why you will cook your stuffed turkey until you get an
internal temperature reading with your probe of 165° F in the
thickest part of the breast, as well as the thickest part of
the thigh. Once you get a reading of at least 165° F, remove
your stuffed turkey from the oven, the turkey has finished
cooking, cooking it any longer will not make it safer or make
it taste better, it will only dry it out.
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Your turkey may
have reached 165° F, however if you check the center of your
stuffing, it has not reached that temperature, unless of course you
over cooked your turkey. What you will do now is remove the stuffing
from your turkey, place it in a baking dish, cover it and return it
to the oven until you get a reading of 165° F. Your turkey needs to
rest for 20-30 minutes before you carve it anyway, and you will
probably need to put the finishing touches on your gravy as well.
When the stuffing reaches 165° F in the center, remove it from the
oven, it is now safe to eat, your turkey is ready to carve and you
can enjoy your meal knowing that no one will feel ill afterwards, or
at least not from the turkey and stuffing.
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