No, we make a breast and bake the stuffing on the side. If we ever make a whole turkey, we'll do both, which is what my parents do. Big stuffing fans over here.

My mom always told me it dries out the breast to stuff the bird with bread. This was my first time doing thanksgiving, so I put an apple, an onion, and some herbs in the cavity for flavor/ to keep it moist. Turned out great--turkey was super tender. My dressing was tasty too--I added chicken stock, butter, and white wine and baked it.

My mother stuffs with herbs and spices to create the smell, but the stuffing goes in a side dish. I like it that way because the stuffing gets a crunch to the top which is nice with the gravy poured over it.

Anonymous wrote:

Anonymous wrote:You won't get sick if you cook it to temp and then by definition overlook your bird. Ergo dry turkey.

Or you can take the stuffing out when the turkey is at 165 degrees, put the stuffing in dish and pop it back in the oven until it reaches 165 too.

Not a problem for us. Our stuffing is hot before it goes in the bird, so it's not hard to get it all to safe temp without drying out the bird. It's been 39 years so far, and no sickness yet.