If turkey is stuffed, stuff loosely - do not pack it tightly inside the bird. The center of the stuffing should reach at least 165 degrees F. after stand time. The meat juices should be clear - there should be no signs of blood in the juice. Let the turkey stand 20 minutes before removing stuffing and carving. If your turkey has a pop-up thermometer, ensure accuracy by placing a regular meat thermometer in the turkey thigh.
Some people prefer to buy and roast only the breast of a turkey.
Roasting Instructions 1. Set oven temperature no lower than 325 degrees F. 2. Place turkey breast on a rack in a shallow roasting pan. For uniform results, it is recommended that stuffing be cooked outside the bird. If stuffed, stuff loosely.