DO NOT STUFF BIRD UNTIL READY TO ROAST

UP TO 8 LB. BIRD: Use 1 package stuffing
8 TO 12 LB. BIRD: Use 2 packages stuffing
12 TO 20 LB. BIRD: Use 3 packages stuffing

PREPARE STUFFING ACCORDING TO PACKAGE DIRECTIONS, THEN:

Rinse bird; pat dry. Stuff lightly with PREPARED stuffing and roast as directed on poultry wrapper.

Bake any extra stuffing in a separate covered baking dish with bird during the last 30 minutes.

Pull the neck skin over the loosely stuffed breast area, fastening it with a short skewer underneath the bird.  Tie the legs and tail together with a clean piece of string.

Place bird, breast side up, in a roasting pan. 

Roast as directed on poultry wrapper.  To check doneness, place a reliable meat thermometer in the thickest part of the thigh without touching bone, it should reach 180 degrees Fahrenheit.  The center of the stuffing must reach 165 degrees Fahrenheit.

Checking doneness without a thermometer is unreliable and unsafe.  After removing bird from oven, allow bird to stand for 20 minutes before removing stuffing and carving

TEMPERATURES:

When cooked, the temperature of the stuffing should be at 160 degrees, the thigh at 180 degrees and the breast at 170 degrees.