I've done lots of cavity stuffed turkeys, ducks, chickens, etc. for restaurant work.
The key to food safety there is to precook the stuffing and put it in about halfway through the bird cooking process.
The stuffing starts at 160F/71C, and the bird is at about 100F/37C. You track both meat temp and stuffing temp. It's a bit of a PITA, but lots of people like the effect.
John Timaeus
npub1dl…hqvjt
2025-11-30 02:16:25 UTC
in reply to nevent1q…f7ue
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wss://relay.momostr.pinkPublished at
2025-11-30 02:16:25 UTCEvent JSON
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