For more even cooking, the USDA recommends you cook your stuffing outside the turkey in a casserole. Use a meat thermometer to check the internal temperature of the stuffing. The center should reach 165° F.

If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Refrigerate all of the wet ingredients (butter, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately.

Use a meat thermometer to make sure the center of the stuffing reaches 165° F.