In the traditional method, gently place the stuffing in the body and neck cavities but be sure to pack them loosely. As it cooks, the stuffing will expand. You also want the stuffing to cook through completely, and hard packed stuffing may not.

A newer method places the stuffing between the meat and the skin. Loosen the skin over the breast, legs and thighs and gently insert the stuffing. This results in a very moist bird and ensures the stuffing to cook through. If there is any leftover stuffing, bake it separately in a baking dish.

Turkey Tip: To save time, make your stuffing in advance and freeze it, then thaw overnight in the refrigerator. If you plan to use the gizzards, then remove them from the bird just before roasting and cook and stir them into your pre-made stuffing.