Things You'll Need:
- Bird
- Stuffing
- Thermometer(optional)
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Step 1
Start by preparing your bird. The best way to stuff a bird is to thaw it in the refrigerator first and stuff right before cooking. The minute that any of the stuffing touches the inside of the bird, it can start a chain reaction that can lead to bacteria growth, food poisoning and ultimately sick tummies all around. Skip the family trip to the doctor and stay safe. Stuff and drop the bird right into the oven to cook. Even if you are smoking your bird you should put it in the oven for at least 20 minutes to kill any bacteria growth that might have started while you were preparing the food.
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Step 2
You can even use stuffing right from the box. If you do use the box stuffing then follow the directions on the package. Instead of heating up water just use hot tap water. Use a little less then what the package suggests. Your stuffing will be moist due to the other moisture from the inside of the bird. You can also rub the inside of the bird with butter and spices to help with stuffing and to give it a buttery flavor.
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Step 3
Wash the bird inside and out removing the giblets packet. Pat the whole bird dry so that the stuffing does not turn out watery or too soft from the extra water. Insert small amounts of stuffing into the body cavity. Push each small amount back into the next until you feel firm resistance. The key here is that you don’t want to pack it too tightly or it won’t cook the same all over but you also don’t want to leave large air pockets which could cause pressure, popping, and a turkey blowout if there is no where for the steam to go. Fill completely and cross the legs and tie them together. This will keep the bird from falling apart. Cook according to directions that came with the turkey or chicken. Stuffed birds do take longer to cook then unstuffed birds.
