Carol-Ann Julson of the Peterborough Examiner reminds us that stuffing turkeys should be done just before roasting, and not in advance, to ensure safety.
When cooking a stuffed turkey, use a meat thermometer. The temperature should read 180 F when placed in the thigh, and 165 F when placed in the center of the dressing.
Removing the dressing immediately after the turkey is cooked is also recommended.
Turkeys should be stuffed loosely, as the stuffing expands while the bird roasts, making it more difficult for dressing to reach the recommended core temperature.