When cooking your turkey do you stuff it with stuffing, or do you cook your stuffing separately?

We usually cook ours separately and just cover it with broth to moisten it.

We place an aromatic inside our turkey for flavoring. It helps cut back on cooking time too!

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I always do mine seperate. I just make mine extra moist so that it will not dry out. I thought that there was something a few years back that said you were not suppose to cook a turkey stuffed?? Maybe I am wrong.

Kelli, what to you do/use for an aromatic inside your turkey??

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Nothing is as important as passion. No matter what you want to do with your life, be passionate.
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We stuff the bird...

We use...

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage

Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
(agian Thanks to Good Eats ~ we are BIG fans of Alton Browns! )

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I thought stuffing it was 'dangerous' too.. but we don't stuff ours anyway.

However, since it was brought up, this is what I found for 'safe/unsafe' info


Stuffing a Turkey
To stuff or not to stuff? This is an important question to ask because cooking a home-stuffed turkey can be somewhat riskier than cooking one not stuffed. If the stuffing is not cooked and handled properly, foodborne illness could occur. However, with careful preparation and the use of a meat thermometer to ensure that safe temperatures are reached, consumers can safely enjoy the traditional stuffing, inside or outside the bird. Follow these safe stuffing tips:

Prepare Stuffing Safely: Mix the stuffing just before it goes into the turkey. Use only cooked ingredients in stuffing such as sautéed vegetables, cooked meats and seafood (oysters), and pasteurized egg products instead of raw eggs. If more convenient, the wet and dry ingredients can be prepared separately ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.

Stuff the Bird Properly: Stuff both neck and body cavities. The turkey should be stuffed loosely, about three-quarters cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 °F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure of the temperature. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

Cook at the Proper Temperature: The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 °F. Cooking overnight in a “slow” oven is not recommended for stuffed or unstuffed turkey, since foodborne bacteria can form under these conditions.

Use a Meat Thermometer: Checking the stuffing temperature with a thermometer is essential. That is because even if the turkey itself has reached the proper internal temperature of 165 °F in the innermost part of the thigh, the stuffing may not have reached the correct temperature of 165 °F in its center. It is important to reach this temperature in all parts of the stuffing to be sure that foodborne bacteria are destroyed.

Pre-stuffed Poultry: Pre-stuffed whole poultry is highly perishable and should be purchased only if it displays the USDA or State mark of inspection on the package, which indicates they have been processed under controlled conditions. DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking to ensure a safely cooked product.

Courtesy of Clemson University site

How to Cook Turkey - HGIC @ Clemson University

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Think big! Change the world! One A.R.K at a time.

I gave up stuffing the turkey long ago. I like how the stuffing turns out when it isn't in the bird.

However, like others I will put something in the cavity - a few apples and onions plus seasonings.

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"I've been rich and I've been poor but independently wealthy is where it is at."

Stuffing the turkey should be safe, as long as you are not stuffing it until right before you put it in the oven. And you should check the temperature on the stuffing too.
Now, as to wether to stuff or not, depends on wether you want the tastiest stuffing, or a moist bird. I love stuffing so much inside the bird, but it does dry the turkey out. If I was trying to impress company with a juicy bird, I would stuff the bird with apples and onions, and make my stuffing(which is now called dressing, since we aren't stuffing) seperate.
Would just like to add that I dislike stovetop, but it is what mil always makes, so I don't get traditional stuffing unless i make it.

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I have nothing to declare except my genius."
- Oscar Wilde (1854-1900) upon arriving at U.S. customs 1882

My grandmother use to stuff the turkey but ever since she stoped makeing the turkey it hasn't been stuffed since. I like it better that way. Now we got to my MIl and she makes yes 3 diffrent kinds.. one with sausage, almonds, apples all the good stuff, one the same but with no sausage, and then just plan stuffing like stovetop.

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I begged her NOT TO STUFF.. But even more.. DON'T PUT THE BAG OF STUFF IN!!!

You know that bag with the neck, innards, THE BAG!!

Grandma puts that stuff, apples, celery, and other yucky stuff inside..

I kid you not growing up we begged for stove top!!

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Life may not be the party we hoped for, but while we are here we might as well dance!

I always stuff it and my Mom and Her Mom always did it.I think they just like to get picker each year

The thing they worry about it not to stuff it before hand.I always stuff it right before putting it in the oven and then have some in a dish and bake that too.

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*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 9~
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~Month~Budget~Spent~
February~400.00~380.35(under 19.65)
March~400.00~419.65(over 19.65)
April~400.00~395.94(under 4.06)
May~400.00~391.53(under 8.47)
June~375.00~373.13(under 1.87)
July~375.00~365.62(under 9.38)
August~365.00~363.24(under 1.76)
September~355.00~292.74(under 62.26)
October~345.00~345.00(even)
November~350.00~352.81(over 2.81)
December~340.00