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National Institutes of Health
Health Tip: Stuff Your Turkey Safely
And don't cook it too far in advance
URL of this page: http://www.nlm.nih.gov/medlineplus/news/fullstory_142836.html
(*this news item will not be available after 02/23/2014)
Monday, November 25, 2013
The University of Illinois Extension offers these holiday suggestions:
- Stuff the turkey just before you plan to start cooking it.
- Mix the ingredients, wash the cavity of the turkey, and lightly stuff inside.
- Chop and prepare dry ingredients ahead of time, but add any moist ingredients just before cooking the turkey.
- Prepare about 1/2 cup of stuffing per pound of turkey. Since stuffing will expand as it cooks, don't overstuff. Cook any extras in a separate pan.
- Make sure stuffing is cooked to an internal temperature of 165 degrees Fahrenheit. Stuffing often contains eggs and other ingredients that can be harmful if undercooked.
- Before you carve the turkey, remove the stuffing.
- Make sure leftovers are refrigerated within two hours of serving, are reheated to 165 degrees Fahrenheit and are eaten within two days.
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