When it comes to turkey, stuffing is evil. That’s because stuffing goes into the middle of the bird and is extremely porous. That means as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165 degrees F in order to be safe.
Getting the stuffing to this temperature usually means overcooking the turkey. They way I see it, cooking stuffing inside a turkey turns the turkey into a rather costly seal-a-meal bag.
If you’re a stuffing fan, I suggest cooking it separately (in which case it’s “dressing,” not stuffing) and inserting it into the bird while it rests (to collect the turkey juices). Odds are no one will notice the difference.
If you absolutely have to stuff the bird, follow my recipe here.