That stuffing inside isn’t just for show; it’s a safety issue. You need both the turkey and the stuffing to hit 165°F internally. If the stuffing is cold in the center, you’ve got a problem—bacteria love cold pockets.
So, use a meat thermometer. Stick it into the thickest part of the thigh (without touching bone) and into the center of the stuffing. When both hit 165°F, you’re golden. No guessing games.
Here’s a fun comparison: cooking a stuffed 20-pound turkey is like driving a minivan on a long road trip. You can’t just floor it; you need to cruise steady at 325°F. Rushing it with higher heat will dry out the breast while the stuffing stays raw. Not cool.
