The food lab better home cooking through science ( PDFDrive ) 744
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STUFFIT!
Y
ou may have heard from various reputable
sources that stuffing a bird before roasting it is a
bad idea.There’s no problem with stuffing the neck
cavity—it’s in the interior of the bird that safety
issuesarise.Eventhoughitmightbesafetoconsume
your stuffing itself at a lower cooking temperature
thantheturkeyorchickenasthebirdroasts,itsraw
juicescandripdownintothestuffing,contaminating
it. So, in order to be completely safe, your stuffing
must come up to at least the same 145° to 150°F
you’re gonna cook your bird to. Unfortunately,
becausethestuffingisintheverycenterofthebird,
by the time it is cooked through, your bird is
overcooked.
There is, however, a solution, though it’s a
slightly tricky one: cook the bird from the outside
andtheinside.Whatyou’vegottodoisstuffthebird
with hot stuffing just before roasting. That’s right:
bring your stuffing all the way up to at least 180°F
(to compensate for the heat it will lose while you’re
working with it) and, while it’s still hot, jam it into
the bird’s cavity. The easiest way to do this is to
formacheeseclothpouchinsidetheturkey,stuffthat
pouch, tie it off, remove it, and microwave it on a
plate,thenputitbackintheturkeybeforeroasting.
Notonlydoesthemethodgiveyoustuffingthat’s
perfectly safe to eat (so long as it never dips below
145°F while it is roasting, and it shouldn’t), but it’ll
also help your turkey cook more evenly, insulating
its breasts from the inside so that they cook a little
more slowly and end up coming to temperature at
the same time that the legs do. Of course, in my
family,westillneedanentiretrayofstuffingonthe
side,becausetherecanneverbeenough.
