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I been eating stuffing cooked inside of turkeys, chickens, ducks and turduckens for about 75 years now and never had a problem yet, me. The secret is to know the temperature of the bird and also the stuffing. This year I roasted a 5-pound turkey breast (Big bird boob) that I stuffed. Using my “Thermopro” (See;, I had one probe in the thickest part of the meat and the second probe in the center of the stuffing. The USDA recommends that poultry be cooked to at least 165 degrees F but it is known that salmonella bacteria will die within 30 seconds at a temperature of 160 degrees F. In this case, the temperature of the meat reached 167 degrees and the stuffing got up to 165 degrees before I pulled the bird boob from the oven. Came out quite good IMHO.

I bought a Thermopro TP-20 shortly before Thanksgiving and used it for the turkey this year. I like this thermometer because it has a separate unit that you can place anywhere in the house to monitor the temperature. I don't have to go into the kitchen or outside to the grill to read the temperature. Great with a turkey because I could watch football and not worry about the turkey.

I placed one probe in the turkey breast and used the other probe to monitor the temperature of my grill. I found that my in-the-lid grill thermometer is way off on its temperature reading. I took the turkey off as soon as it hit 165F. It's the best turkey we had in years. I'm assuming that in other years I was overcooking it. Also cooked a good rib roast the next day.

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