because if you cook the bird to a proper doneness, but you don't get that stuffing to at least 165 degrees, well, some people might have some discomfort afterwards. BLOCK: That's a bacteria factory right there, huh? BROWN: That's - I mean, if I was bacteria and I was in the house, that's where I would want to be. I would want to be in the stuffing at your house. BLOCK: Lucky me. BROWN: Now, I like stuffing, too, but what I do is I cook the stuffing separately and then I put in the bird after the bird's done. BLOCK: But it doesn't get all nice and wet and have all those juices from the turkey. BROWN: Actually, it will. It will if you rest the bird with the stuffing in it. So what I do, I kind of have a secret method, which is that I have this can that's from an old can of beans. And I've cut both ends of it out and I insert it into the turkey and I cook the turkey so - with the can inside of it. And then, as soon as I get the turkey out, I put all the stuffing into it using the can as like a giant funnel. And I pull the can out and I let the turkey rest so it's giving up all of its juices to the stuffing. And I usually let my turkey rest at least a half an hour. So no one