Our Call Center can help you with your holiday questions from start to finish. The Call Center staff is thoroughly trained to offer cooking times, techniques, and tips to make your holiday enjoyable.

• Set your oven temperature no lower than 325 °F.
  
• Place your turkey or turkey breast on a rack in a shallow roasting pan.
  
• For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165 °F.
  
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate.
  
• Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 °F.
  
• A whole turkey should be cooked to 180 °F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
  
• A turkey breast should be cooked to 170 °F. Insert a food thermometer in the thickest part of the breast to check for doneness.
  
• If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey and center of the stuffing with a food thermometer - 165 °F for stuffing; 170 °F for breasts; 180 °F for whole turkeys.
  
• For quality, let the turkey stand for 20 minutes before carving to allow juices to set.
  The turkey will carve more easily.
  
• Remove all stuffing from the turkey cavities.