date:Oct 09, 2013
gital food thermometer, and cook turkey until the temperature of the thickest part of the breast or thigh is at least 85C (185F).
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 74C (165F).
Chill
Refrigerate all leftovers within two hours of cooking. Use leftover turkey meat, stuffing, gravy and other cooke