|Poultry Weight||6–8 lb.||10–12 lb.||16–20 lb.|
|Butter||2 tbsp.||4 tbsp.||5 tbsp.|
|Chopped Onion & Celery||1/4 cup each||1/2 cup each||1 cup each|
|Swanson Broth or Water||1 cup||1 1/2 cups||2 cups|
|Pepperidge Farm Stuffing||2 cups||4 cups||14 oz. package|
Melt butter in a large saucepan over medium-high heat. Add onions and celery and cook 2–3 minutes. Remove from heat.
Add broth and stuffing to saucepan and mix gently.
Preheat the oven to 325ºF. with a rack in the lower third, then stuff your turkey, if desired. Or prepare the stuffing to bake separately – this will make it easier to cook the turkey completely and thoroughly kill any bacteria.
Make sure bird and stuffing hit a minimum internal temperature of 165ºF, for safety.
Be sure the stuffing reaches 165°F., if the turkey is stuffed. Turkey juices drip into the stuffing during roasting, and in order for the stuffing to be safe to eat, it also must reach the proper temperature. Insert the thermometer into the center of the stuffing to determine its internal temperature.
The stuffing is usually the last area to reach proper temperature, which may cause the quicker-cooking breast meat to dry out. Baking the stuffing separately in a baking dish can help prevent overcooking the breast meat.