dons2346 wrote:
You were doing fine until you stuffed the carcass with stuffing.Stuffing in the bird is the worst thing you can do as far as bacteria growth is concerned
I've read all the print regarding bacteria and stuffing a bird. If your stuffing is mixed, seasoned and tasted tested then refrigerated. Then stuffed into a cold bird, then toss it on the Q you're good. We've stuffed birds as long as I can recall all the way back to my grandparents day and never had an issue. I think most of the issues that occurred is when you stuff the bird the night before and put it in the fridge overnight then put it in the oven/cooker. The air tight cavity has the right temp and lack of air to start bacteria growth. I would say trying to bone out the turkey and not stuffing it would be pretty tough to maintain anything that looks like a bird!
Bottom line is........work within your comfort range.
