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Don't stuff the turkey until you're ready to roast it. Loosely spoon stuffing into the neck and body cavity. Do not pack, because the stuffing will not reach a safe temperature by the time the bird is done. Tuck drumsticks under the band of skin that crosses the tail. If there isn't a band, secure the legs to the tail with string.

Most chefs recommend Dressing (stuffing that is cooked outside the Turkey) for a safer food experience plus it's easier to control the cooking.