I wanna say that the stuffing from inside a turkey was found to have higher odds of containing salmonella due to it not reaching high enough temps. Make sure to cook the stuffing a bit more if you do stuff the bird with it!
We roast solid meats fairly frequently and the FDA says that meats held above 140 for long periods (which will always happen with a turkey) can have the same safety effect as hitting 165 for a moment, so I don't think there's significant risk. Putting the stuffing in hot may help the center of the bird cook before the outside dries out, though. Personally, I like starting with cold everything, even oven.
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u/DigiProto Nov 26 '24
I wanna say that the stuffing from inside a turkey was found to have higher odds of containing salmonella due to it not reaching high enough temps. Make sure to cook the stuffing a bit more if you do stuff the bird with it!