3. Stuff the turkey right before cooking. If you do this a day or two ahead of time, bacteria from the turkey has plenty of time to migrate and grow in the stuffing. Think of stuffing as the perfect combination of nutrients and water for bacteria to flourish in. Stuffing the turkey right ahead of cooking eliminates any chance of this occurring.

4. Turkey meat must reach 165°F to be safe to eat.

IMO the easiest solution is to not put ‘stuffing’ in the turkey cavity at all. I just put it in a separate dish, which makes it easier to get to 165° without making the white meat inedible.

Also, I use a remote-sensor thermometer, take the turkey out around 157° and the internal temp continues rising up to a bit past 165°. (I roast a whole chicken weekly, take it out at 155°, and it goes to 165°, but I give the turkey another couple of degrees out of caution as I don’t do them all that often)