Stuffing is an excellent medium for bacterial growth – like Salmonella. When cooked inside the turkey, the juices containing bacteria, are absorbed by the stuffing.
The only reliable safe method to cook stuffing, is to cook it separate from the turkey – to a safe minimum internal temperature of 165°F as measured with a food thermometer – so as to kill any bacteria.
Homemade eggnog is a tradition during the holiday season. But each year, this creamy drink causes cases of Salmonella food illness because of contaminated raw or undercooked eggs. By following simple safe handling and proper cooking practices, you can enjoy delicious, creamy, homemade eggnog without making anyone sick!
Many people think that washing their turkey will remove bacteria and make it safe. In fact, washing a turkey can transfer harmful bacteria onto the surfaces of your kitchen, other foods, and utensils.
Do not wash your turkey in preparation for cooking on Thanksgiving. Likewise, only cooking the turkey thoroughly to 165°F kills any bacteria.