date:Dec 20, 2013
The temperature is measured by inserting the thermometer into the thickest part of the breast or thigh should be at least 85 C (185 F). To prevent potential cross-contamination, cook stuffing separately in its own oven dish or on the stove top. If you do stuff your turkey, stuff loosely just prior to roasting and remove all stuffing immediately after cooking. Cook stuffing to a minimum internal temperature of 74 C (165 F) and refrigerate within two hours of cooking.